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BmoreMedia is on break for July 4

Lemon-flower ice cream
Lemon-flower ice cream -
BmoreMedia is taking a break for the July 4 holiday and will publish our next issue July 16.

In the meantime, we've featured two summer dessert recipes from local chefs to whet your appetite. Plan to make either of them during the break? Let us know how the dish turned out at [email protected]

Strawberry-Rhubarb Cobbler
From B&O American Brasserie Executive Chef Brad Willits

Serves 4

2 pounds ripe strawberries, hulled and sliced
2 stalks rhubarb, cleaned and diced
3 lemons, juiced and zested
2 cups white sugar
4 tbsp. corn starch
Crumble Topping
1 cup all-purpose flour
¾ cup brown sugar
¾ cup rolled oats
1 tsp. ground cinnamon
4 oz. cold butter, cut into pea-sized pieces

Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended.
With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal.
In a large bowl, combine all cobbler ingredients. Cover and allow to rest and macerate for at least 2 hours, refrigerated.  Preheat oven to 475 degrees. Fill service dish ¾ full with the cobbler mixture. Place in the oven and cook until mixture is hot and bubbling. Carefully, remove and top with crumble topping.  Place again in oven until topping is golden brown. Serve hot with a scoop of vanilla ice cream. 

Lemon-flower ice cream
by Wit & Wisdom Executive Pastry Chef Chris Ford
Serves 10-12
15 cups milk
4 cups cream
¾ cup dextrose
1½ cups low-fat milk powder
¾ cup trimoline
3¾ cups sugar
2½ tsp. cremodan 30 (an ice cream stablizer)
2 tsp. white tea
1½ tsp. zest of meyer lemon
2 drops elderberry oil
½ tsp. orange oil
2 tbsp. candied violet
1½ tbsp. hibiscus flower
1 star anise
5 tbsp. yuzu syrup
Add milk and cream to a large pot over medium-high heat. Blend in the dextrose and low fat milk powder. Stir frequently until the liquid reaches 104 F (40 C). Add trimoline, sugar and cremodan 30. Continue stirring until mixture reaches 175 F (80 C).

Strain mixture and chill in refrigerator several hours. Add all remaining ingredients and cold steep in the refrigerator overnight, for at least 24 hours. Strain and process in an ice cream maker, according to manufacturer’s instructions.

(Note: This recipe will produce two batches. If your ice cream maker does not have two bowls, keep half the mixture in the 
refrigerator until the bowl is frozen again, then process.)
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