P A I N T I N G I C E C R E A M
10/23/2010
Ice cream. . .
Remedy for lost love, pregnancy cravings and Texas heat. It is wonderful at any age, any time of day or night, for any mood. When I eat it I am no longer any age; I haven’t a care in the world; all is well with the universe. High cholesterol, high calories, and high prices may dampen the delight that I once received from it, and the frequency of my partaking, so I seldom eat it . But every time I do, beautiful memories come flooding back with every bite. So if I can’t eat it, I’ll paint it.
Unabashedly Peppermint . . .
The middle school version of unwinding after a tough performance is a waffle cone full of cold creamy sweetness. I met the cast of A Midsummer Night’s Dream at our local ice cream shoppe after our last matinee one Saturday afternoon (after counting the paltry receipts.)
I started thinking about peppermint ice cream. Before the current trend of prohibiting dairy during colds, flus and sore throats, my mother blended us peppermint milkshakes for soothing tonics. I have no idea if they worked medically, but we always thought they did. When I lived in Norway decades later, and suffered from sore throats, I yearned for mother's peppermint milkshakes.
Peppermint Ice Cream (Acrylic and Dominos, 10" x 10")
Peppermint Chocolate. . .
“Two scoops of peppermint,” I said.
“Plain peppermint or peppermint chocolate?” he asked.
“I take my peppermint straight up,” I replied.
“Are you sure,” he pestered, “this is our most popular flavor.”
And I could see he was right. The bin was almost empty, and how scrumptious it looked. I stuck to my guns, somewhat wistfully. Perhaps I should have ordered both.
Chocolate Peppermint Ice Cream (Acrylic and Dominos, 10“ x 10“)
Peppermint Ice Cream
2 cups heavy cream
1 cup whole milk
1/3 cup sugar
1 tsp cornstarch
28 hard peppermint candies, 14 finely crushed, 14 coarsely crushed
pinch salt
(may add mini chocolate chips for Chocolate Peppermint Ice Cream)
1. Combine the milk, cream, sugar, cornstarch, salt, and finely crushed candies in a saucepan. Stir well to dissolve the cornstarch. Cook over low heat, stirring so that the sugar dissolves, until it begins to bubble around the edges of the pan and thickens ever-so-slightly. Remove from the heat and chill in an ice bath. Transfer to the refrigerator and chill completely (at least 2 hours).
2. Strain the custard, then churn in your ice cream maker according to the manufacturer’s directions. Add the coarsely crushed peppermint candies at the very end of churning. Store in the freezer.
Let me know what you think. . .
I would love to hear your comments below about this blog, the art, and, of course, ice cream.
Posted in Miscellaneous. Updated 10/24/2010.
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