My favorite recipes
We stopped at Weldon’s Ice Cream Factory on the way there.
We went to Duckey’s Snowballs and Ice Cream in Troy.
We went to the Waco Museum in Troy.
I made an eclipse viewer out of a cardboard box.
On the way back we stopped at Giacinta’s Gelato + Cafe and also Kirks Ice Cream in St. Clairsville.
Our first ice cream stop on the way the the Broadkill Beach, DE : Vandwerwende Farm, Greenwood, DE. It came recommended, and it didn’t disappoint. Monday afternoon was a great time, before the evening crowds. Maple walnut, butter pecan. I bought a bottle of blueberry balsamic dressing, and I left it on the window ledge.
Then, we also tried:
Hopkins Farm Creamery. Milton, DE. You can see the cows, and there’s a nice picnic area / playground. Strawberry cheesecake, which was bright pink with cream-cheese and graham cracker chunks. I didn’t get what I ordered, but the coconut and chocolate banana was a good choice – even if it was Jeanne’s pick, and not mine.
Marigold Creamery. Lewes, DE. Also recommended, by Annie this time. Cute, food-truck like venue along the bike path. Sunny picnic tables so you can wave to the bikers. Banana Honey Oat (WWT), Counter Culture Coffee Toffee Almond Crunch (AT), Lemon Frozen Yogurt with Bennett’s Blueberry Swirl (MT). Wooden spoons.
King’s Homemade Ice Cream, Lewes, DE. Homemade ice cream since 1972. Also a shop in Milton, DE. Fresh butterfat milk from a local dairy is poured into two 10 gallon batch freezers. Flavors enjoyed: Butter Brickle, Coconut.
Before the trip:
Dolcezza is a gelato & coffee shop. Dupont Circle. Washington, DC. After a family dinner at Bistrot Du Coin, a French restaurant that’s been there for 20+ years. Gelato was perfect after seafood, steak and pommes frites. Locally sourced ingredients. Great gelato texture. Coffee was better at Bustrot Du Coin, however – but it is a an ice cream shop.
From the Uptown Market in the Van Ness neighborhood of Washington, DC. “Blooming Clover is a Camembert style cow milk cheese. The milk is sourced from Green Ridge Farm, which is located approximately 15 minutes from Clover Valley Creamery. The cows have a diet of grass and a minimal amount of GMO free corn. No fermented foods are fed to the cows. ” $10. July 2021. Nice and creamy, not too salty. Rind semi-edible.
Adapted from Mable & Gar Hoffman / Ice Cream page 122
1/4 cup lightly packed brown sugar
2 cups milk
2 cups half-and-half
1 cup butterscotch pieces
1/4 cup smooth peanut butter (the original used chunky)
1 tsp vanilla extra
2 tsp tapioca powder dissolved in 2 TBS of milk
Bring the milks and brown sugar to a bowl. Stir in peanut butter and chips to melt.
Cool slightly, then put in a cold water bath before ripening in fridge overnight.
Beat / blend well before putting in 2-quart ice cream maker.
20 minutes in machine. about 1.5 quarts at end.
You could see little specs of butterscotch.
Add salt?
This is a very good easy pie. I’ve made it several times and everyone likes it.
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
© 2019 Allrecipes.com
Ingredients:
6 cups whole cherries
1 cup buttermilk
1 cup glucose
4 cups heavy cream
1 cup half and half
4 tsp tapioca starch mixed with a little of the milk
2 tsp lemon juice
Sources:
Cherries from Safeway, $1.99/lb., probably could have obtained better cherries elsewhere, such as a farmers market
Buttermilk, heavy cream, half & half, and rock salt from Snider’s (as it is difficult to find rock salt this time of year, we got 20 lbs, which may last us through the summer(!).)
Glucose from The Little Bits cake supply store in Wheaton
Recipe:
Pit cherries, cook, and put in blender when cool to get about 2.5 cups of cherry mixture.
We put the milk, cream, sugar and glucose in a large heavy-bottomed saucepan over medium-high heat. Cooked, whisking occasionally to discourage the milk from scorching. When the it came to a full rolling boil, reduced the heat to a low simmer for 2 minutes. Removed from heat and allowed to cool slightly, but it was getting late, and there was a Myrna Loy movie on TCM, so we proceeded to the next step.
Put large saucepan in sink with water and ice packs. Add the cherry mixture and mix gently. (Other recipes strain this mixture, but we don’t). When it is cool, put in refrigerator overnight.
When ready to churn, add the tapioca mixture and little lemon juice. We used 2 tsp, but will probably use less next time.
Churning:
16 lb bag of ice
rock salt as needed
Next time, soak the wooden White Mountain bucket as was the procedure for the old one. (I thought the new wood finish precluded that, but hey, it is a year old now, so I guess it finally dried a little.)
Results;
Very good. Could initially taste the lemon juice, but not in later servings.
Also, it seems that we need to find a balance between lots of berries (there were more berries in the strawberry batch, which had more flavor, but the texture of that one turned out to be much harder than this batch of cherry.
Adapted from: Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Dana Cree.
We got strawberries from the farmer’s market at Cleveland Park. The recipe we followed was the basic sherbet recipe from Dana‘s book, but we used 3 cups of strawberries in the mixture.
AKT saved some berries for the topping, which made it extra nice.
See Cherry Sherbet entry for flavor/texture notes.
The wooden carrot spoon Ken made me is one-of-a-kind. Almost too pretty to use, but it’s just the right size.
Recipe 1.5 cups of cooked rice to equal amount of milk with a pinch of salt. I added about a teaspoon of fresh orange zest because I had it. Cooked over medium heat, stirring ad needed, until thick, about 15 minutes. Mixed 1/2 cup more milk, 1/3 cup of sugar, 1 egg. Whisked into hot milk until the egg was cooked, about 5 minutes. Took off the heat and added 1 teaspoon vanilla. 1 teaspoon of butter optional.
Enjoy hot or cold.