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IN THE KITCHEN Mango Chile Lime Ice Cream 12 home by design|april|may|2014
IN THE KITCHEN GINGER BEER TREND: MOSCOW MULE Making ginger beer at home is surprisingly easy—and a good baby step into at-home fermentation. But considering the amount of well-crafted artisan ginger beers cropping up in stores recently, I hardly find an excuse to make my own. What I can find an excuse for Homemade Moscow Mules. It is one of the easiest and most delicious three-ingredient drinks to master. I love to serve mine in the traditional copper cup, but a Collins glass will also fit the bill. Makes 1 cocktail ½ lime 1½ ounces vodka 4–6 ounces ginger beer Into a copper Moscow Mule cup or Collins glass, squeeze the lime and then add the rind. Add a few large ice cubes, the vodka, then top with the ginger beer. Stir and serve. juice, chile powder, corn syrup, and salt into the cup of a blender. Puree until smooth, then strain the pulp to remove any fibrous pieces of mango. In a medium bowl, whisk together the sugar and egg yolks. Set aside. In a medium-large saucepan over medium-high heat, add the milk and cream. Bring this to a simmer, watching that it does not boil over. Add a ladleful of the hot milk to the yolk mixture, whisking to combine. Add another ladleful, whisk again, then pour this into the pot of milk and cream and bring it down to low heat. Continue whisking the custard on low to medium-low heat, so that it thickens, about 10 minutes. It has thickened enough once it coats the back of a spoon. Once thickened, strain the custard into a medium-large bowl, allow to chill slightly then add the mango puree. Cover and refrigerate this ice cream mix overnight or until completely chilled through. Add the ice cream mix to the bowl of an ice cream maker and freeze according to the manufacturer’s instructions. Once the custard reaches the soft-serve stage, stop churning and transfer it to the freezer. It is ready once it’s frozen through. home by design|april|may|2014 13
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Page 7 and 8: INSPIRATIONS Charm your tabletop wi
Page 9 and 10: IN THE KITCHEN It seems a short whi
Page 11 and 12: IN THE KITCHEN Japanese Pickled Cuc
Page 13: IN THE KITCHEN 2 tablespoons oil an
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Page 22: Designer Elizabeth Metcalfe’s Tor
Page 27 and 28: Metcalfe incorporated a custom patt
Page 30: Patterns don’t have to be loud or
Page 35 and 36: Natural elements play heavily in Bu
Page 39 and 40: OPPOSITE: The floor of the master b
Page 43 and 44: Wood ceilings painted black by the
Page 45 and 46: OPPOSITE FROM TOP: The living room
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