“Summer afternoon, summer afternoon; to me those have
always been the two most beautiful words
in the English language.”
– Henry James
Henry definitely has a point. This is especially true here in the Pacific Northwest, where summers are idyllic. Sunny, no humidity, temperatures hovering in the 70s and 80s…
Okay, okay, I’ll stop rubbing it in.
These flowers are from my garden: “Graham Thomas” roses (heavenly scent!) from rosebushes I planted over a dozen years ago (purchased from Heirloom Roses, my favorite rose nursery of all time and a spectacular day-trip destination); Lacecap hydrangea, whose blossoms remind me of butterflies; and fragrant Perovskia or Russian sage. The perfect trio for a summery bouquet!
Homemade lemon ice cream with fresh blueberries.
Need I say more?
LEMON ICE CREAM
1-2 T. freshly grated lemon zest
½ c. fresh lemon juice
1 c. sugar
3 large eggs
2 c. half & half
1 tsp. vanilla
In a saucepan, whisk together the zest, lemon juice, sugar and eggs. Whisk in 1 c. of half & half plus the vanilla. Cook over moderately high heat, stirring constantly, until the mixture just comes to a simmer.
Strain mixture through a fine sieve into a bowl, cover with plastic wrap, and chill thoroughly (several hours to overnight). Whisk in remaining 1 c. half & half and freeze in an ice cream freezer.
Perfect for eating while watching the Olympics!