We All Scream for Ice Cream
I come from an ice cream family. Although they do enjoy ice cream, I'm not talking about my mom's side. It's my dad's side of the family that has a special place in their hearts (stomachs) for ice cream. I know they could eat ice cream after every meal. It's probably a rare evening when either my dad, my uncle, or my grandpa doesn't have a bowl of ice cream after dinner. Nothing special either...just vanilla ice cream, chocolate syrup and peanuts.
I was very lucky growing up in that I got to see both sets of grandparents almost weekly. We'd visit my dad's parents for Sunday lunch. There'd always be ice cream. It would go something like this:
"How much would you like?"
"I'll take two Grandpa scoops."
"I'll take half a Grandpa scoop with extra strawberries."
For those of you not in the family, a Grandpa scoop is the size of a love it bowl at Coldstone Creamery. (I'd always get half a Grandpa scoop).
My Grandparents' church has an ice cream social every summer. We'd usually attend. It seemed there was always talk of how good the cherry-nut was that year. As a 10-year-old, I thought cherry-nut ice cream sounded like the worst flavor on the planet. As a 30-year-old, I'd be willing to try it. After all, I've had black truffle ice cream, and I liked that. Bacon ice cream...that's a flavor I'd like to sample.
Raspberry-Sour Cream Ice Cream
adapted from Blueberry-Sour Cream Ice Cream from Dorie Greenspan's Baking:From My Home to Yours
Makes about 1 pint or 2 1/2 Grandpa Scoops
1 c. frozen raspberries
1/3 c. sugar
Pinch of salt
Grated zest and juice of 1/2 lime
3/4 c. half and half (original recipe used heavy cream)
3/4 c. sour cream
Put the raspberries, sugar, salt, zest and juice in a medium nonreactive saucepan, and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3 minutes.
Turn berries into a blender, and whir until you have a fairly homogeneous puree, about 1 minute. Add the half and half and the sour cream and pulse to blend. Taste and, if you'd like, add a squirt more juice or a tiny bit more sugar.
Pour the mixture into a bowl and refrigerate until it is chilled before churning it into ice cream.
Freeze in an ice cream maker according to the manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
Raspberries have seeds. I don't mind them. If you do, run the pureed mixture through a sieve to remove them before adding the dairy.
According to my calculations, this is my 100th post!
