Ice Cream

peachicecream.jpgIf anyone asks what my favorite fruit is, I always answer peaches, but not just any peach. White peaches are my absolute favorite fruit. Besides eating peaches as they are, my other favorite ways to enjoy them are in desserts. I love this peach galette, a foolproof fruit tart recipe that I rely on every summer. But I also love to make sorbets, ice creams, and sherbets. What could be a better dessert than a cooling scoop or two? This summer it's white peach sherbet all the way.

Just think of the sherbets from when you were a kid and the ones available in the supermarket. Don't you ever wonder what those fluorescent colors are actually made of? They're hardly fruit. Though as a kid I too loved eating them, but not anymore. This recipe couldn't be easier. Sherbet is unlike ice cream in that the milk or cream is not cooked. In ice cream you almost always need to make a custard from eggs and milk and simmer it until thick. Sherbet is simply puréed fruit mixed with milk and then frozen.

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ice_cream_maker_trad.jpg My husband Leo loves ice cream.  I like it, but he loves it. For a wedding present, we received a wooden ice cream maker that like the old fashioned ones, needed to be filled with ice and rock salt, but unlike the old fashioned ones, could be plugged in and churned the ice cream without the 'elbow grease.'  Once every few years, we'd pull it out and impress ourselves by making a batch of lovely vanilla ice cream, but it was always a big production for the results.  About 6 or 7 years ago, as a birthday gift for my ice cream loving husband who almost always has a quart of vanilla in the freezer, I bought a double Cuisinart automatic ice cream machine.  It consists of a motorized bottom, plastic churners and plastic covers with two metal containers which I keep in the freezer at all times.  

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When was the last time you ate something that made time stop and took you back to your childhood? Berthillon  in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just that...They make the World’s best hot fudge sundae, period!

There are so many choices of ice cream and sorbets, that are all freshly made in-house. The ice cream case is filled with colors and texture like a Tiffany’s jewelry case without the armed guard. Most well-heeled patrons can hardly decide, pointing, discussing and trying small spoonfuls. Not me.

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gelatofruit.jpg Just recently my mother asked me to pick up some vanilla ice cream she wanted to serve with a pie she had made. I came home with a gallon of 'Pet' vanilla ice cream. She asked me why, out of all the brands at the grocery store, would I choose 'Pet?' I told her   grocery store ice cream,whether it be Ben and Jerry's, Hagen Daaz or Pet all tasted the same to me and that Pet was the cheapest. 

When I was growing up, my mother would make homemade ice cream in the summer from the local peaches using a hand-cranked ice cream churn. We would take turns "churning" and adding endless amounts of rock salt for what seemed like hours until it was ready. That is what ice cream is supposed to taste like and if you've never had homemade ice cream, do yourself a favor a buy an ice cream churn. They make electric ones now with no hand crank churning required.

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blog-strawberry-ice-cream-011b-1024x682Mother Nature couldn’t have planned a better time to blast us with heat and humidity. After all, July is National Ice Cream Month. In 1984, President Ronald Reagan said so. He also claimed the third Sunday of July will always be National Ice Cream Day. Thank you very much, but I don’t need to wait for a specially designated month or day to enjoy ice cream. It’s one of my favorite indulgences — any day. Or, everyday! It doesn’t have to be a hot day to scoop up a big bowl of ice cream, but it is the perfect frozen treat to bring the body temperature down.

I accidentally brought home a one-pint carton of Organic Valley French Vanilla-flavored half-and-half last week. I meant to grab a carton of the plain old stuff — my husband can’t drink coffee without it. He doesn’t like added flavor — just added fat.

So, when life hands me French vanilla half-and-half, I make ice cream. Ice cream with fresh-picked, sun-kissed, sweet strawberries. Lots of creaminess from a generous dose of fat. Don’t count the calories. Just indulge, enjoy and stay cool! There’s still a lot of ice cream month left on the calendar :)

Oh, what a great mistake I made!

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