‘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
http://whatscookingamerica.net/History/IceCream/IceCreamCone.htm



Cassandra, 58 years ago, enjoying an ice cream cone with Daddy