Summertime in the Catskills means long, lazy ice cream afternoons and evenings. Ice cream, of course, is a natural for takeout and outdoor dining, making an ice cream stand a prime choice for a socially distant visit. You can sit at picnic tables, or park a space apart and open car doors, and enjoy a deliciously safe sundae as the perfect finale to an outdoor expedition.
You can also get yourself an ice cream machine and go wild. Homemade ice cream is an instant ticket to childlike delight (although, you may want to pour a taste of an adult beverage over or beside it from time to time.) Once you understand the basics, you’ll be able to experiment with flavors and pairings. To get you off to the best possible start, see the recipe from our dear friends at Peekamoose Restaurant & Tap Room in Big Indian.
Taking a drive up Route 28 into their neck of the woods is fun in and of itself, by the way—the drive is beautiful, the Catskill Park has enough trails to keep you adventuring all summer long, and Peekamoose is serving up awe-inspiring “farm to car” New American takeout Fridays and Saturdays. Grab some food and find a picnic spot, or head home with an entire tray of something to reheat. It’s guaranteed to be one of the best takeout meals you’ve ever had.
Meanwhile, Devin and Marybeth have been gracious enough to share a favorite treat. Whip up a batch of this in your ice cream maker for summertime joy. The taste is so refreshingly minty, says Marybeth, that you won’t even feel the need to brush your teeth later.
peekamoose restaurant & tap room
8373 Route 28, Big Indian
845-254-6500 | peekamooserestaurant.com
facebook.com/PeekamooseRestaurantandTapRoom
Check website and social media for updates.
peekamoose fresh mint ice cream
1 pint heavy cream, 1 pint whole milk, 2 cups sugar, 30 sprigs of mint, 8 egg yolks
1. In a saucepan, add milk, cream, 1-1/2 cups sugar (reserve 1/2 cup for egg yolks) and 10 sprigs of mint (leaves and stems; the stems contain more mint oil) and bring to a boil. Remove from heat and let steep a few minutes, then remove mint.
2. In a separate bowl, whisk 8 egg yolks with remaining 1/2 cup sugar. Temper the egg and the cream mixture together. (Tempering involves whisking the cream mixture into the eggs half a cup at a time, raising the temperature of the eggs slowly.
Once you’ve mastered egg-tempering, you’re on your way to mastering ice cream and custards.)
3. In a blender or food processor, add remaining 20 mint sprigs to a tablespoon (or two) of cold water. Puree until smooth.
4. Add the milk/cream/egg mixture to an ice cream machine. As it thickens, slowly add mint puree to add flavor and that luscious green hue. ENJOY!!!
