strawminty ice cream

I haven't tried this yet, but I've found a couple of recipes that I want to combine to make a delicately minty strawberry ice cream.

2 pounds fresh strawberries, hulled and sliced (about 5 cups)
3/4 cup sugar
2 cups heavy cream
2 cups light cream
1 teaspoon vanilla extract
1 large handful of mint

Soak the mint leaves in the cream and rest in the fridge overnight.

In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, overnight.

Drain strawberry mixture in a sieve set over a bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in cream and vanilla extract until combined well.

Freeze mixture in an ice-cream maker for 25 minutes. During this time, place remaining strawberries in the freezer. After 25 minutes, add reserved strawberry slices for the last 5 minutes of freezing time.

Adapted from Epicurious

mustard green beans

Spring CSAs mean lots and lots of mustard greens. Lots and lots. And now I've come up with a recipe I'd be happy to eat every week they show up. This recipe is based on the idea of red beans and rice crossed with green gumbo, and hits all the right notes: a little sweet, a little spicy, and lots of umami.

1 half package smoky bacon (I like North Country)
1 can of white cannellini beans
2-3 types of greens (mustard, radish, etc.)
5 green garlic stems (if unavailable use an onion)
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 teaspoon Crystal cayenne pepper sauce
salt and pepper to taste

Rinse and chop the greens. Chop the green garlic or onion into half inch pieces. Cut raw bacon into half inch pieces. Fry bacon and garlic/onion in a deep cast iron pot. When bacon and garlic/onion have begun to brown add greens and stir until they wilt. Then add the can of beans with their liquid and stir. Add remaining ingredients, stir and simmer for 5-10 minutes.