Friday, July 31, 2015

Ice Cream Sundays

We sat around our outside table finishing dinner when I asked my kiddies if there was something that sticks out in their minds about this summer.  I wasn't surprised when the first two things that came to their minds were lemonade and homemade ice cream.

I decided at the beginning of the summer that I was going to try and make a new flavor of ice cream every week to eat on Sunday night.  We've had a couple times when we've had to eat our ice cream a day early or a day late because of a family vacation, but otherwise Sunday has become our designated ice cream day and one we all look forward to each week.

I love that food creates memories.  Homaro Cantu said, "Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past."

I hope that when my kiddies are grown and have families of their own they will remember that one summer when mom made homemade ice cream every week and my favorite flavor was...

Sour Cream Cherry Ice Cream                                                                                                           

1 pound pitted and quartered cherries
1 vanilla bean, seed scraped
6 ounces sugar (scant 1 cup)
Juice from 1 lemon
Pinch of salt
1 1/4 teaspoon almond extract (or 2 tablespoons Amaretto)
1 can sweetened condensed milk
1 16-ounce container sour cream
1 cup heavy cream

In a medium saucepan combine the cherries, vanilla seeds and pod, sugar, salt, and lemon juice.  Bring to a simmer over medium heat and let it gently boil for 10 minutes.

Remove the pan from the heat and stir in the almond extract (or Amaretto).  Remove the vanilla bean pod.  Let cool for to room temperature.

In a large bowl combine the sweetened condensed milk, sour cream, heavy cream, and cherry mixture.

Thoroughly chill the ice cream base before churning according the manufacturer’s instructions.  Once churned place the ice cream in the freezer for at least 4 hours or overnight.

Recipes adapted ever so slightly from Not Without Salt