By Linda Cicero McClatchy Newspapers
My favorite of the recent crop of cookbooks is the lush and lavish “The Hamptons: Food, Family, and History” by Ricky Lauren.
Lauren, wife of designer Ralph Lauren, uses personal and historical anecdotes and wonderful recipes stylishly presented to show us the Hamptons, where her family has summered for 40 years.
David’s ice cream and brownie cannonball
1quart vanilla ice cream
1/2quart chocolate sorbet
1/2quart coffee ice cream
6brownie pieces with nuts, broken by hand into chunky bits
1cup chopped mixed nuts (walnuts, almonds, pistachios and/or almonds)
1/2cup semisweet chocolate chips
Remove the ice cream and sorbet from the freezer and allow them to soften, 20 to 30 minutes. Place in a bowl and add the brownie, nuts and chips. Mix to just incorporate. Spoon the mixture into a bowl, smooth the top, and freeze until hard, at least 2 hours.
To serve, run the outside of the bowl under hot water to loosen the frozen ball. Place a plate on top of the bowl and invert it. If you feel like an extra delight, serve with chocolate sauce and whipped cream. Makes 6 servings.
Per serving: 713 calories (47 percent from fat), 38 g fat (15.6 g saturated, 11.5 g monounsaturated), 64 mg cholesterol, 14.4 g protein, 83 g carbohydrates, 4.6 g fiber, 321 mg sodium.