Wednesday, June 30, 2010
‘Tis the Season for Ice Cream
This is the season of the year to truly enjoy ice cream – especially flavors made from the summer’s fresh fruits: strawberry, black raspberry and peach! To me, there is nothing more refreshing than a crunchy “cake” cone topped with my personal favorite, black raspberry. I enjoy making homemade ice cream in my Cuisenart ice cream maker and serving it with my special antique ice cream forks. I also enjoy both black raspberry and maple walnut purchased at the Stewart’s Dairy Stores in upstate New York.
What is your favorite flavor? Do you prefer it in a dish; as an ice cream sandwich; with cake; a la mode on a piece of pie; or in a waffle, cake or sugar cone? And where is your favorite place to purchase ice cream?
Here is my favorite ice cream recipe:
3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries, black raspberries or fresh peach slices
1 teaspoon of vanilla essence
Take the strawberries, raspberries or peaches and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator while making the rest of the recipe.
In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the fruit/sugar mixture.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
And, do read Linda Stadley’s very interesting “History of Ice Cream Cones” at
Cassandra, 58 years ago, enjoying an ice cream cone with Daddy