Ice Cream in SummerJuly 9, 2009
Earlier today I sat down to write about ice cream for this week’s blog entry. No sooner had I downloaded the picture of my trusty White Mountain ice cream machine when I heard a knock on the door. There stood my neighbors, Kia and Christy, with a pint of candied ginger ice cream from Gray’s Ice Cream in Tiverton, Rhode Island. (No, they did not have to drive it across the country to my home in San Francisco. I am staying near the Rhode Island/ Massachusetts border for a few weeks to test recipes for my latest book.) I saw the Gray’s logo and practically grabbed it out of their hands. Not only is Gray’s my favorite ice cream- candied ginger is at the top of my list. Since they had travelled 25 minutes over country roads to get it to me, it had half melted into a thick milkshake consistency. I was in heaven. Good thing no one else was home so I didn’t have to share it.
In summer the question isn’t whether or not one should eat ice cream but what flavor you want to have. I ‘m not talking about ice cream you buy in the freezer section of the grocery store, that you can get all year. Thes long days and warm nights should be reserved for homemade ice cream or going to a creamery where the ice cream is made right there. For me part of the fun is standing in line wondering what I will order. Will I get my usual mocha chip-candied ginger double decker or will I branch out and get black raspberry? I never know until I get to the front of the line.
I love to make ice cream using summer’s incredible fruits. Peach and strawberry are amazing. Serve blueberry pie or nectarine raspberry crisp with homemade vanilla ice cream and you are guaranteed people will be licking their plates.
You probably won’t be surprised to learn I own three different types of ice cream machines. I have the KitchenAid and Cusinart versions with the pre-frozen insert for small batches and one with a built in freon unit for when I have to test lots of ice cream recipes. My party machine is the White Mountain pictured above.
In summer when I have a crowd to feed I make the ice cream base in the morning and refrigerate it until about 6:00 in the evening. While we are relaxing with a glass of wine or cocktail and waiting for the wood oven to heat up to cook dinner, I spin the ice cream. Hearing the motor churn is the perfect way to wet our appetites for what is soon to come. Once the ice cream is frozen, I put the metal canister in the freezer. (When I remove the dasher all of a sudden I have a lot of people leaning over my shoulder trying to scrape it clean.) Come dessert time I put the canister in the center of the table. I hand the scoop to whoever has helped the most with getting dinner together and he or she gets to go first.
For some delicious ice cream recipes go to my website www.emilyluchetti.com.