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Happy-Gourmand

We All Scream For Ice Cream

by - Story: 21098


The heat is holding and summer is still with us, but the ads are out for school supplies and the mornings are cooler now. In an effort to preserve the feeling of summer, we have given you some recipes for ice cream this week. If you don’t have an ice cream machine, perhaps an evening with the kids making sundaes would be fun, or as another idea, when was the last time you had an ice cream float? Think back to your childhood and remember what it was like to go for ice cream…

I remember taking a drive to get ice cream. We would go to the favourite place of the day (for a while it was McKay’s Ice Cream Parlour all the way out in Cochrane, 30 minutes outside Calgary – an expedition!) Once we had made the agonizing decision of what to have, then we would either walk around, if it was nice, or even get back in the car and drive around while we licked our cones. I saw much of the country outside the city with a cone in my hand.

Growing up could be measured with ice cream, too. Do you remember the first time you were allowed two scoops? Or the first time your Mom didn’t grab your cone to put her tongue on it and push the scoops down so they didn’t fall off? Even with the ice cream truck, you had to be a certain age before you could be the one who ran out with the money to talk to the Ice Cream Man. Perhaps as you got older, you remember the first gelato you had while strolling some Italian piazza…

Times may change, but I don’t think ice cream will go out of style anytime soon. Whether you want to reminisce about your childhood or be “continental” with new gelato recipes, you can always find a place for that wonderful frozen delight in your heart. Happy licking!

Orange Cinnamon Sorbet
1 3/4 sugar
2 cups water
1 3/4 cups fresh orange juice (3 kinds)
3 to 4 drops of cinnamon extract
1/4 tsp of ground cinnamon

Finely grate on a rasp two oranges. Combine water, sugar, and orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils remove syrup from heat, add cinnamon flavors and let it cool off completely.

Press 1 3/4 of fresh orange juice. Discard any seeds. Add orange juice to the water syrup. Transfer the mixture to your ice cream machine and turn until done. Transfer to container cover and freeze for at least one hour.

Green Tea Ice Cream
1 1/2 cups 35% cream
1/2 cup 10% cream
5 green tea bags or loose leaves if possible
8 egg yolks
1 cup sugar

Bring creams to a boil in a 1 1/2- to 2-quart saucepan, then remove from heat, add tea bags and let it cool off completely.

Beat yolks, sugar for a minute or two. Add warm creamy mixture to yolks mixture while whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170_F on thermometer (do not let boil).

Force custard through a fine-mesh sieve. Pour the custard in your ice cream maker and turn until done. Transfer to an airtight container and put in freezer to harden, at least 1 hour.

Triple Chocolate Kahlua Ice Cream
1 cup of 35% cream
1 cup of homo milk or 2% if you have too
6 egg yolks
1 cup sugar
Vanilla to taste
1/2 cup of Kahlua + 1/4 cup Kahlua very cold
1/2 cup of cocoa powder
100 g of Calebaut milk chocolate
50 to 75 g of dark Calebaut chocolate, chopped in small pieces

Bring milk, cream, and vanilla just to a boil in a 1 1/2- to 2-quart saucepan, then remove from heat and add chopped milk chocolate. Stir until all chocolate is melted.

Beat yolks, sugar and cocoa for a minute or two.

Add warm creamy chocolate mixture to yolks mixture while whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170_F on thermometer (do not let boil).

Force custard through a fine-mesh sieve into bowl and let cool off completely in the fridge.

Pour the custard in your ice cream maker and turn until done. Transfer to an airtight container and with a spoon add your chopped dark chocolate and your 1/2 cup of Kahlua and put in freezer to harden, at least 1 hour.

You can also add Kahlua on top right when you serve it in martini glasses.


More Happy Gourmand articles

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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