After graduating this summer I'll fly to home the US and stay for a year before I come back home to study in Switzerland. <br /> <br />I plan on enjoying the early Summer in Switzerland with my friends before I leave. We'll sleep outside in our gardens and eat ice cream cones late at night, our elbows propped up on grass stained pillows. <br /> <br />I hope they'll remember this ice cream even if they don't drip and stain their sleeping bags with it. Maple syrup, cornmeal and pecans will have me in my sleeping bag dreaming of Native American food and have my friends dreaming of visiting me in the US. <br /> <br />This is meant to be eaten outside. Fresh air and no ice cream dishes to rinse bring out maple syrup's woody undertones. No, really. The ice cream is silky with a crunch from the cornmeal and the spiced cones. <br /> <br />Stir a few grinds of pink peppercorns into the churning ice cream if you have some and like their flowery taste. <br /> <br />The ice cream recipe is adapted from Jon Snyder of Il Laboratorio Del Gelato's recipe for milk gelato. - h.c.r.

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