I recently got an ice cream machine……
so I could make homemade Ice Cream.
It’s not one of those gizmos you might be thinking of, though……
This one doesn’t use ice, or salt, or a crank.
According to the directions, you just freeze the liner thingee for a coupla hours (days), plug it in, and you’re ready to make ice cream.
I’m not saying it doesnt work…
— it works.
It’s just not up to the demands I’m making on it, I guess.
I mean, when I want ice cream, I don’t want to have to wait three days for the liner to freeze, and then cook up some custard, cool that, and then wait again for the damn thing to mush it together.
I want instant homemade ice cream.
And it doesn’t do that.
I guess what I really need is one of those high tech (and high dollar) restaurant gadgets with the built in freezee device.
Like they use on Iron Chef to make sushi favored ice cream.
Does anybody wanna give me a amen and a YUCK-O?
I love sushi.
I love ice cream.
That doesn’t mean I want them in the same bowl.
Travelling as an ice cream fan isn’t always easy, ya know.
Cause Yer Ole Uncle Nuts’ travellers rule book clearly states : “When in Rome… ”
That means, you got try the local specialities.
Even if they don’t sound ……. ummmm…. all that appetitizing.
Ever tried Octopus flavored ice cream?
I have… it’s a big seller in Japan.
………… for some reason.
If the idea of the octopus inside ain’t enough to discourage ya,
well, you oughta see the color–
………….. kind of a squid ink purplish gray.
You do get little chunks of octopus, too.
My idea of absolutely nothing to eat.
Now, Cherry Blossom Ice Cream is nice….
…. most flower-flavored ice creams are surprisingly good.
I can do without the salt flavored ice cream…….
………… and the horsemeat flavored one is absolutely wretched.
There’s also a soy sauce ice cream, garlic and tomato ice cream, and a shark fin ice cream –
—— but I had to decline trying them.
My stomach can only take so much punishment…
………… and I don’t want to develop an aversion to ice cream, after all.
Man, travelling really can be rough on the stomach.
I gotta say, though……
If it wasn’t for travel, I’d never have made the ultimate ice cream discovery of all time.
You wanna know the secret?
Ok, I’ll tell ya…
( ’cause thats just the kinda guy I am. )
The best ice cream in the world is made in Italy-
Italian “Gelato” is as different from the crap we get in the grocery store as Chet Baker’s music is to that idiot’s who always wears a clock around his neck.
It is extremely dense, with no air pumped into it….
….. no preservatives or chemicals– it’s creamy, dreamy and lemoney.
(Oh, didn’t I mention my favorite flavor?)
The first time I ordered it,
they gave me a little tiny scoop ….
It cost something like 2800 lire… ( about 4 bucks)
I was kindly disappointed…
……………… until I tasted it .
A little dab’ll definitely do ya.
Eat it quick, though…….
…….. it melts much faster than American ice cream….
Or you can just hang around the counter and mooch samples all day.
Just point at a flavor, smile, look pitiful, and say “prego…”
It’s not like I need an excuse to eat it, but when you think about it,
Ice Cream is a win-win kind of food.
Plenty of protein ( umm,,, lots of fat, too… but we’ll skip that )
It’s yummy…. it’ll cool ya off……. it’s yummy…….
You can always offer to buy a nice looking girl an ice cream, and she won’t take offense.
( assuming, of course, she’s an adult and you ain’t some kinda pre-vert… )
And, there’s nothing sexier than a sexy woman eating ice cream.
(if image isn’t moving, click on it)
what can I say….
……….. I lick ( I mean…. LIKE) the simple things in life.
There are some brands of American ice cream I like, too…..
Not Haagen Dasz, though….
overpriced, and not that good when compared to others.
No Breyers either…
too much air, too much ice…
It used to be much better…..
……. but now, it’s run of the mill at best.
Mayfield makes a flavor called “Birthday Cake” which I adore…..
…….. once a year, anyway.
It’s a buttercream flavor, with little bits of icing……
….. ok… yes, it’s fattening, so sue me.
Mayfield also makes a banana pudding flavor which is very, very nice, too.
Publix’s store brand Cherry Vanilla will shock you how good it is,
and they also make a Lemon-Sugar Cookie flavor around the Holidays which is superb.
Ben and Jerry out of Vermont makes a cherry-chocolate flavor called “Cherry Garcia” which is absolutely terrific on a hot summer evening….
Carvel used to make a lemon flavored ice cream I loved…..
….. there’s no more of them around here, though.
As far as local ice cream places are concerned….
I dunno if it’s just the old timey atmosphere or what,
but Leopolds Ice Cream in Savannah always rates a visit whenever I’m around there…… they’ve been making ice cream the same way since 1919.
When in Philadelphia, I never fail to visit the Bassett’s Ice Cream place in the Reading Terminal…..
to go with my hot pork sandwich.
Hoooooooo boy….. what a treat.
At home, I can occasionally get Turkey Hill , another Philadelphia style- around here, which has a Cherry Vanilla to kill for……
Philadelphia style ice cream is rich, creamy, higher in milk fat than other stuff….
Hey – you can’t deny yerself ALL the time…..
Ocean City, Maryland used to have a place on the boardwalk that served the best vanilla ice cream sandwiched between two hot waffles……
that wuz something I always looked forward to……
… even though it was a matter of seconds before you had it all over ya…..
I have no idea what the name of the place wuz, though……
And I remember a brand from the Republic of the Phillipines I liked called “Magnolia”…
I wonder if they still make it… or whether it went out with Subic Bay.
( It went down great with a cold San Miguel. )
Of course, I’m no ice cream snob…..
I’m not above pullin in to a local Dairy Queen for a soft-serve dipped in that hard red coating….
even though, I have no idea what that red stuff is —
or what flavor it’s supposed to taste like, for that matter.
It does keep the stuff from melting as fast, which is great if you like yours in a cone,
and don’t wanna get all….
…. sticky .
I’m gonna give ya one of the secret recipes I stole for use with my machine………………
……………… this one is for Rose Petal Sorbet.
Dissolve a cup of sugar in a cup of water in a medium heat saucepan.
Take off the heat, and put in about 6 cups of unsprayed aromatic rose petals.
Let set in refrigerator for about 4-6 hours.
Warm slightly, and strain to remove rose petals.
Add 1/4 cup of orange juice , and place mixture in machine.
Once it starts getting some slushy, fold in 2 whipped egg whites.
Did you know that Charlotte has one of the remaining original Dairy Queen stands?
You can visit this one around the 2400 block of Wilkinson Blvd….
Be sure to ask for the red stuff dip on your cone.