In her seventh cookbook, A Twist of the Wrist, chef Nancy Silverton offers a primer for people with little time but a large pantry. It's a radical change of pace for Silverton, whose previous books had more complex recipes.
This one was adapted from a contribution from guest chef Jody Adams.
PEPPERED BALSAMIC ICE CREAM WITH FRESH STRAWBERRIES
Serves 4, with leftovers
1 pint premium vanilla ice cream
1/2 teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar, plus extra for drizzling
1 quart ripe strawberries
1/2 cup sugar
Scoop the ice cream into the bowl of a standing electric mixer, keeping the carton to refreeze the ice cream. Use the paddle attachment of the mixer to beat the ice cream for about 30 seconds to soften it, mixing slowly at first.
With the mixer on, add the pepper, then the balsamic vinegar in a thin, steady stream, taking care not to let it splatter. Continue to mix to incorporate the ingredients. (It's OK if the vinegar appears slightly streaky in the ice cream.)
Spoon the ice cream back into the carton and return it to the freezer for 45 minutes to 1 hour to refreeze it. About 20 minutes before serving, remove stems and hulls from the strawberries and cut them in half. Toss the berries in a bowl with the sugar and set them aside until the sugar dissolves, about 15 minutes.
Scoop one or two scoops of ice cream into each of four small dessert dishes. Top with berries and drizzle each serving with balsamic vinegar.
Per serving ( 1/2 cup ice cream with strawberries): 368 calories, 4 grams protein, 55 grams carbohydrate, 3 grams fiber, 15 grams fat, 10 grams saturated fat, 65 milligrams cholesterol, 53 milligrams sodium
Amy Scattergood writes for the Los Angeles Times, which provided the recipe analysis.