Keeping Your Cool . . . with Ice Cream
- Thursday, August 18, 2011
In more recent history, do you remember when Cookies ‘n’ Cream appeared on the scene? Its origins are shrouded in controversy, but regardless of who first conceived of smushing Oreos into ice cream, once the flavor landed on grocery freezer shelves it promptly became the fastest growing flavor of all time, zooming to number five on the flavor charts in 1983.
Hungry yet? This may give you pause: The Food Network’s Kitchen Stadium, home of Iron Chef America, boasts industrial ice cream makers which occasionally tempt competing chefs to try flavor combinations that are . . . unfortunate. While I think it would be grand fun to be a tasting judge on that show, I’m eternally grateful I did not have to try the trout ice cream. The “I’m about to puke on national TV” look on one judge’s face said it all.
Iron Chef or not, whether you own an ice cream maker or not, you can make your own ice cream. I don’t recommend trout, but how about a lovely raspberry? Fruity and refreshing, the following recipe contains only five ingredients and requires no special equipment. It comes courtesy of Princess Diana’s former personal chef and makes “an intensely flavored” ice cream which Chef Darren says “is delicious on its own and even better when spooned into brandy snap cornets and topped with a dollop of clotted cream.” “Clotted cream” is . . . well, that’s a story for another day. Just trust me that it tastes infinitely better than it sounds.
So take that, August! As long as I can cool off with the occasional scoop, I’ll survive until September. Besides, the next batch of car cookies will be even better served with a big bowl of Vanilla Bean . . . or Moose Tracks . . . or maybe . . .
Raspberry Ice Cream
4 cups fresh raspberries
1 cup plus 2 tablespoons sugar
1 ¼ cups heavy cream
½ cup milk
2 lemons, juiced
1. Puree the raspberries in a blender and pour into a large bowl. Add the sugar, cream, milk, and lemon juice, and whisk together. Strain the mix through a fine sieve to remove the seeds.
2. Pour into an ice cream maker to freeze, following manufacturer’s instructions. If you don’t have an ice cream machine, you can still make this dish. Instead of pouring the cream into the raspberry puree, whip it until stiff instead and fold it into the mix. Freeze in a plastic container for about three hours, remove from the freezer, and stir. Repeat this process several times, and then freeze until firm.
*Recipe courtesy of Eating Royally: Recipes and Remembrances from a Palace Kitchen by Darren McGrady (Thomas Nelson).
Susan Ellingburg is a natural-born Texan who sings at every opportunity, reads as much as possible, and cherishes every day she gets to spend with friends. She's a serious foodie and not-so-serious gardener who is determined not to let being single stand in the way of living an amazing life. Read Susan's blog at TastingGod.wordpress.com.
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