II. Ice Cream

Google's 2011 First Day of Summer doodle by a Japanese Artist        

My sister hovers behind me when I do anything in the kitchen. We have just gone through the summer of the ice cream machine. The pair of us jokers, unbeknownst to our parents, spent mornings concocting flavor combos and afternoons churning the products away. Her masterpieces were chocolate-hazelnut, crunchy peanut butter, and a pretty pink raspberry. My personal bests were basil-mint, chili pepper - cocoa, and ginger tea sorbetto (a deeper flavored, slower melting sorbet). A self described "piss and vinegar" person, I have an affinity for anything with kick - sour and spicy, bitter and burn. Mustard, malt vinegar, siraccha, and ginger beer are God's special way of telling me he loves me. Life's perfect accessories to anything.

At 9 am I plopped a groggy Sarah down in a chair and told her to peel the hunk of ginger I had found in the freezer. She lifted a scrap of peel to her tongue, touched the tip lightly to the golden pulp and instantly recoiled.

"How do you eat this stuff?" She demanded.

"It's good for you and it makes ginger ale." I replied flippantly. My sister has a small sweet spot for pop, something neither of my parents indulge. Ginger ale and Dr. Pepper have the winner seats. Sarah screwed up her face, resembling someone in between a rock and a hard place.

"Fine, I'll try it..." She concedes, still glaring suspiciously at the root. "If I don't like it, I can have a milkshake for lunch."

"That is so not happening."

"Yes it is."

"If you absolutely, one hundred percent hate the stuff after I'm through with it, I'll make you macaroons for your birthday in the color of your choice."

To be certain, I spent the weekend of September 27th mixing up a batch of candy floss blue French style macaroons with blackberry filling. Because I love my sister and keep my promises, no matter how ludicrous they appear in a rear-view mirror.

You could say Sarah is picky. I, however, have personally witnessed the girl eating and enjoying beef tongue at a Kennett Square restaurant. Tell me how many 13 year olds would venture to that?

Simple Strawberry Ice Cream

1 pound strawberries, diced

½ cup sugar

1 ½ cups heavy cream

1.  Put the strawberries in a bowl and toss with sugar. Set them aside for 1 hour to allow juices to come out. When the hour is over, put all the contents of the strawberries, sugar, and juices into a food processor. Process until smooth.
2. With a mixer (standing, electric, and hand mixers are all fine), whip the cream until soft peaks form. Gently fold the strawberry mixture into the whipped cream.
3. Transfer mixture to a loaf pan or a freezer safe bowl. Freeze for 3 to 4 hours, stirring occasionally as it freezers (I suggest on the 45 minute to 1 hour mark).
4. Before serving, let the ice cream sit at room temperature for 15 minutes or until scoopably soft.