Chosen Frozen - Parshat Korach

On the hottest first day of summer I can remember, all I can think of is ice cream. But since I haven't written here in a month I think I should start with some portion talk first - ice cream second.

This week we read Parshat Korach, chronicling the challenge to Moses' leadership by Korach and 250 leaders in the Israelite camp. They want to know what really qualifies Moses to lead the nation - if they have all been told they are holy people. Moses isn't sure how to handle this confrontation and asks God to sort it out for them. Things don't end well for Korach and his buddies since at that point Moses is clearly the most chosen of the chosen people.

Moses wonders why Korach and his cronies-  themselves leaders (being of the tribe of Levi he is among the group that serves in the Tabernacle) - are hungry for even more power. He tries to talk to some of the group one-on-one but they refuse to even come to a meeting with Moses. "Is it not enough that you brought us from a land flowing with milk and honey to have us die in the wilderness, that you would also hold it over us? We won't come." Talk about a mud-slinging campaign.

Actually, let's talk about milk and honey. I am a huge fan or milk in general, and specifically when it comes in a frozen form. My little babe in utero has certainly been demanding a lot of ice cream lately, and it got to be time to break out the ice cream maker. I had some leftover dulce de leche in a jar and went in search of an egg-free ice cream recipe to use it up. I wasn't sure if I should go for a vanilla ice cream swirled with the dulce de leche or incorporate the gooey sweet stuff right into the base of a batch. I was thrilled to stumble on a recipe that suggested the latter, had no eggs, used vanilla extract instead of beans and wouldn't keep me on my bare feet in the kitchen for too long : ) After enjoying the finished product with Sam and our friend Jason we all agreed it was the best dulce de leche ice cream we'd ever had. Take that Haagen-Dazs - I challenge your leadership! And because of the abundance of milk and the honey-like dulce de leche, this dish ties in with the milk and honey zinger from this week's portion.

Milk and Honey Ice Cream 
This is a dulce de leche ice cream recipe adapted from epicurious.com - it is egg free
and incredibly decadent but not overly sweet. The recipes calls for pre-made dulce de leche, making your summer that much more relaxed.

2 cups of heavy cream (I love a Boston local brand High Lawn)
1 cup milk
1.5 cups of prepared dulce de leche (I used La Salamnadra)
1/8 tsp vanilla extract

Boil heavy cream and milk in a sauce-pan over a medium flame.

Remove from heat and stir in vanilla, then whisk in the dulce de leche until it has dissolved.

Chill this mixture in a bowl in the fridge, freezer or in the counter over another bowl of
ice - chill completely before pouring into an ice cream maker or it will not freeze!!

Freeze in the ice cream maker according to its directions.

Transfer ice cream to an airtight container and put in freezer to harden for an hour - if you can wait that long! Or just start enjoying right away.

Past Recipes for Parshat Korach
Chocolate Almond Biscotti
Rosemary and Chili Spiced Almonds