The Summer of Ice Cream!

Pure ingredients

It seems like in years past each summer has had a theme. Last summer was jams and jellies. This summer has been ice cream!  When I was little my Dad made homemade ice cream every once in a while.  I don’t know why he didn’t make it more often, but I do remember that we had an old White’s Mountain hand cranked ice cream maker. It was the kind you had to put rock salt and ice into.  Maybe we didn’t make it more often because my Mom didn’t like the egginess of homemade ice cream, or maybe because finding rock salt on the island was hard back then.  Who knows, but I do remember being sad when Hurricane Hugo destroyed it.

The secret to tropical ice cream!

A few years back, my Dad got a new Cuisinart ice cream maker that was electric and had a freezer bowl. It was genius! He started making ice cream again, and since he usually had an excuse to make it when we came for dinner, it became tradition for A to tell him what flavor to make. He started making Cinderella and Ariel ice cream….. what is that exactly? It’s vanilla ice cream or almond flavored ice cream that has been dyed the appropriate color to match the Princess in question’s dress. Hence blue ice cream for Cinderella and pink or red ice cream for Ariel.  My niece L also got into and started asking for Aurora ice cream, and then later Pocohantas ice cream. I am sure that is Disney got a hold of this site, they would make an even larger fortune!

Mixing

Anyway, I have an attachment for my Kitchen Aid stand mixer that promises to make ice cream. I tried it once and it worked marginally. This summer, I was determined to figure it out and make it work!  So, I experimented – a lot J

Tricks to using a KA ice cream attachment in the Caribbean:

1.     FREEZE your bowl for at LEAST 5 days.

2.     Chill in the freezer your cream for at least 2 hours before you mix it into your base

3.     After mixing your base, CHILL for 2 days in fridge or FREEZE for 8 hours.

4.     Start mixing as EARLY in the morning as possible(5 am is NOT too early in this case)

5.     Cover your KA with a fluffy bath towel while it is mixing.

6.     Once mixed and soft serve consistency, place into metal or ceramic bowl and put back into freezer at least overnight

7.     Eat with friends and family outside while admiring the lingering heat of the day

Basic ice cream recipe:

1C whole milk*

1C sugar

2C cream

4-6 egg yolks(large)

flavoring

*The more whole the milk you use, the creamier the ice cream

Scald milk and sugar in pan. Beat yolks in separate bowl. Add scalded milk to yolks once milk is slightly cooled. Mix continuasly so yolks don’t cook.  Return to stove top and stir until the mixture coats the back of your spoon. Once it is thick and coats spoon, mix into super chilled cream, add flavoring and chill in fridge or freezer.

Some notes: If you are using whole flavorings like mint leaves, cinnamon, rosemary, etc steep those in the scalded milk for at least 30 minutes then rewarm milk and add to yolks after removing flavoring(or not – your preference)

Some of our favorites this summer were:

Mango and Morita Chili

Rosemary, Blood Orange Olive Oil, and roasted Pepitas

Chocolate Decadence with Cocoa Nibs

French Vanilla

Mint Chocolate Chip with real mint leaves

Mamey, Cinnamon, and Piloncillo

Mango

Mamey

I have a few other flavors up my sleeve but will not tell you about them just yet!

We enjoyed this summer’s theme. Did your summer have a food theme?

Beautiful Food

Nopalitos

Yesterday, we had some friends over for brunch. Normally, this isn't that big a deal for us, some eggs, some bagels, some lox, coffee, mimosas, etc.  Well, yesterday was different. These friends that we had over were none other than my food idol - The Crucian Contessa (check out her blog, you will see what I mean) - and her equally well versed foodie  husband. After I invited them over, I started sweating bullets... What was I going to make? Would this ultimate paragon of food excellence like it? Would I "f" it up? AARGH!! WHAT had I done???!!!?? So, after I picked myself up off the floor and grew a backbone again, I started planning.....

Chiles Moritas

I decided to make a dish that I love, but is way labor intensive. A dish that I have only discovered in the last 12 years, a dish that would highlight our Mexican roots and the influences that Mexico and its many native cultures have played in influencing my food palate.  Now, living here has it's challenges when it comes to meal planning, but somehow, there must have been divine approval on my plans because I found EVERYTHING I needed at my first two stops - AMAZING!

The Menu:

Nopalitos

Huevos Motulenos

Roasted potatoes with onions, green, and red bell peppers

Bacon - more for the kids than anything

Mango Flan

Mamey

Mamey fruit in a market in Mexico

So, I KNOW the Potatoes and the Bacon are just not typical Mexican food, but my Irish husband could NOT fathom a brunch without potatoes. Also, C could eat a side of bacon by himself and knew it was in the fridge and had been hounding us for Bacon for DAYS!!!

Pinto Beans

Anyway, I started prepping on Saturday by chopping, making my salsa for the Huevos Motulenos, and made the Mango Flan.  My house smelled like Mexico, the aromas that surrounded the bubbling pots, the oven and just the kitchen in general were memory invoking. When I was roasting and parboiling tomatoes and garlic it felt like I was in Merida in theYucatan. The scent of the cooking Flan took me to Christmas at home with my parents and making Pine Nut Flan. The dried Morita chiles that were reconstituting on the counter top filled the kitchen with a deep smokey chile flavor that rested on your tongue and made your mouth water.

homemade tortillas
that A helped make

On Sunday, I got up and finished cooking the beans, making corn tortillas(with the skilled help of Ms. A), and chopping ham and cheese. Once it was all done and the platters were prepped, it was time to wait for our guests.  We played with the kids, watched the Olympics, and just enjoyed our morning - especially when A and C decided to play with his toys in the living room and ACTUALLY played NICELY!!!  So once the Contessa and her Count got to our home,  I started frying tortillas and plating and explaining flavors as best I could as the Contessa's attention was divided between myself and C who has decided that he wants to be the Contessa's child and not mine.

Nopales or cactus paddles

I am very proud of myself for making such a fabulous meal with 2 kids, I am proud of my hubby who followed directions and made the potatoes, and the eggs as I just can NOT make sunny side up eggs to save my life, and I am super proud of my children who not only sat nicely during the meal but also spoke well and articulately and entertained themselves for most of the brunch.  I am especially proud that my Mango Flan earned a "Vicious" from the Contessa :) I love her, she made my day.

Thank you Contessa and Count for coming over, allowing us to entertain you, cementing our friendship, sharing stories, and eating our food.  Also a BIG thank you for dealing with the constant interruptions from C and for being such a good sport at eating some wildly crazy food.

So, if you haven't had friends over yet this summer, do it. Brave the heat and spend the morning in the kitchen, whip up some good food and have some friends over for good times. It's what life is about.

Huevos Motulenos - yum!