Cucumber Salad

3 medium cucumbers
1 teaspoon salt
1 small yellow onion, sliced thin
4 tablespoons apple-cider vinegar
1-1/4 teaspoons pepper
1/2 cup white sugar
3/4 cup sour cream
Peel cucumbers and slice thin. Cover with salt. Add onion. Press with a heavy weight (a heavy skillet works well) for 2 hours. Drain off liquid. Stir other ingredients into cucumbers, and chill.

Maple-Walnut Buttermilk Ice Cream

1-3/4 cups heavy cream
1-1/4 cups buttermilk
Yolks of 5 eggs
1 cup maple syrup, divided
1/8 teaspoon salt
1 cup walnuts, chopped and toasted
In a saucepan, heat cream and buttermilk until it steams, then remove from heat. Meanwhile, beat egg yolks with half of the maple syrup until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream-buttermilk mixture into the egg mixture, whisking as you go, then transfer it all back into the pot to create a loose custard. Stir in the remaining maple syrup. Heat the custard over medium heat, stirring constantly, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat, stir in salt, and pour through a strainer into a bowl. Place in refrigerator to chill 6 to 12 hours.
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add walnuts during final 5 minutes of chilling.


Allow 6 to 12 hours to chill.

Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: about 5 cups