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Posts Tagged ‘Bacardi’

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My homemade coconut cream ice cream—
delirium delivered cold on a spoon.

I’m not the first to extol the virtues of ice cream, but I might the first to write about it as incessantly as I have in the shortest amount of time. In under two years I’ve glorified the cow four times, in posts about my neighbor, a place that makes it all natural and from scratch, another place that’s a Rodgers and Hammerstein pipe dream, and Ice Cream Sunday in NYC—a shameless gorge-fest if there ever was one.

Clearly I’m beyond help at this point, so I’ll just try to update you on how things are going with my little personal obsession.

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Peanut Butter Moose Tracks, the best reason to wait on line at Days, Ocean Grove, NJ.

Best Ice Cream on Earth As Well As Several Other Comparably-Sized Planets

Woodside Farms, Delaware, USA

The difference is their ice cream is made on site, from milk from their own small herd of cows. But okay, wait, it’s even better than that. The cows are Jerseys, which produce milk so velvety thick that you’ll want to throw away your Jergens and slather it on. Three times I’ve taken the trip to Hockessin, Delaware (four hours round trip, mind you) just for a cone of this.* Chocolate Thunder (below) is my usual undoing.

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Favorite New Ice Cream Story

Woman in her 60s: When my kids were small I told them that when the ice cream man rang the bell, it meant he was OUT of ice cream.

Us (laughing): What? Why?

Woman: Well, he always came around just before dinner! I didn’t want them to spoil their appetites! (Pause) I told them the truth…eventually.

I pictured her kids getting on the school bus the day after the ice cream man had come by, taking swings at their hapless friends and yelling, ‘You bastards! You ate all the ice cream again!’

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Artisanal ice cream, New Amsterdam Market, New York, NY. It’s anybody’s guess as to what happened to the middle scoop. No, actually it’s pretty obvious.

Best Reaction To My Homemade Ice Cream

The coconut cream ice cream (very tippy top pic) I made for my sister’s birthday present a couple of years ago was insane. But when I made cinnamon-Bacardi ice cream for some friends, they made the same kind of humming noises that bees would make if let loose in a Tastykake factory. One friend said he wanted to bring his ice cream bowl into the bathroom and lock the door behind him.

*One time I ate two cones in one trip, slurping the last drops out of the cone bottoms like a deranged aardvark.

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LAST CALL! The deadline for recipe submissions for my project is this Thursday, June 27, 2013, midnight, EST. In next week’s post I’ll announce my choices and start cooking. Bring it!

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So yesterday I was in kind of a bummery mood, down in the dumps. Rented a dorky rom com to watch, took a walk to the beach. It helped a bit. Then I remembered the plans I had made a couple of days ago to bake. This is the time of year to enjoy tropical fruits, and long ago I cobbled together a way to enjoy one of my favorites among them—pineapple–with biscuits, to make shortcake.

First find yourself a recipe for biscuits. I like one of Martha Stewart’s, the one that has yogurt in the recipe, but any will do. They come together, in one bowl, in less than the time it takes to heat up the oven. They’re only in the oven for maybe 15 minutes. You don’t even have to soften the butter to make biscuits. Try it…it’s easy and there’s nothing store bought to compare with the flavor.

I’ll also say a fresh pineapple is best to use because it’s not as goopy sweet as the kind you get in cans, and you’re going to be adding a little brown sugar to this. That and all of those 100% uniform canned pieces of pineapple kind of annoy me 🙂 Fresh pineapple has character—in its flavor, its texture, its everything.

Cut up the pineapple and put the chunks into a big, wide skillet over medium heat. Add something like 1/8 cup of brown sugar and a few splashes of rum, however much you like. I like Malibu, but you call the ball. A dark rum like Bacardi would be good, too. Stir up the mixture and once it’s hot, turn off the heat. I’ve noticed you lose the rumminess if you cook it too long.

Are the biscuits done? Awesome. Sit them on the pan on a rack for a minute while you get out a bowl for yourself. I use organic lowfat vanilla yogurt instead of whipped cream for this (though please don’t get me wrong—real whipped cream would be divine). Take out your yogurt along with a spoon and a fork.

Take the biggest biscuit off the pan and sit it in your bowl. Carefully work the fork in and out of it, turning the biscuit as you go, until you have divided it in half. (Yes, you could use a serrated knife, but that makes the halves too smooth and perfect. I like the uneven nubbiness the fork gives it.) Open up the two sides. Inhale the steam and smile. Now spoon some of the warm pineapple chunks onto the bottom half of the biscuit. Plop some yogurt on top of the fruit, put the biscuit lid on, and plop some more yogurt on top of that.

You’ll need the fork to spear up pieces of pineapple and to cut through the crispy biscuit; you’ll need the spoon to sop up yogurt and errant pineapple juice. This is not a dainty dish, but that’s one of its virtues, kids.

The hot hot fruit and hot hot biscuit with the cold cold yogurt is delirium inducing, and makes a lovely breakfast or dessert. Last night I really needed soothing, so I treated myself to it for dinner. No apologies.

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