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Hamptons smart set share their recipes

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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
1 quart vanilla ice cream
1/2 quart chocolate sorbet
1/2 quart coffee ice cream
6 brownie pieces with nuts, broken by hand into chunky bits
1 cup chopped mixed nuts (walnuts, almonds, pistachios and/or almonds)
1/2 cup 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.
Story tags » Cooking

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