I Scream, You Scream . . .

We all scream for Ice cream!

I know, I know . . . so predictable . . . but I just could not resist saying it! When I was a kid, everytime there was ice cream involved in anything my mom always chanted that little ditty. It's deeply ingrained in my psyche! I have fond memories of driving in a hot car in the summertime, on our way to the beach and an ice cream treat on the warf at some point during the day, and chanting that little verse all the way! Rainbow ice cream for me, double scoop please . . . is there anything tastier on the earth on a hot summer's day???? but I digress . . .

Welcome to Tuesdays With Dorie, the international baking group, which bakes together each week, one recipe from the wonderful baking book by Dorie Greenspan, Baking, from my home to yours! My most favouritest baking book of all time!

This week Tommi of Brown Interior selected Honey-Peach Ice Cream on page 437. Just the perfect recipe for these warm days we have been having!



I confess though . . . I did not use peaches. They're not in season over here. I didn't want to use peaches that have been shipped thousands of miles and are a tasteless fascimile of what a peach really should taste like. I'd rather eat a canned peach. But one thing we do have plenty of right now, is strawberries, . . . beautiful, fresh, sweet English Strawberries!

And so . . . you guessed it . . . I made English Strawberry Ice cream.



Making Ice Cream is not such a daunting task these days with the modern Ice Cream makers that are available. When my kids were small it was a different kettle of fish. My sister in law and her husband gave us an ice cream maker one year for Christmas and it was this huge wooden bucket thing that required dry ice and all sorts. Can you guess how many times we used it? That's right . . . ZILCH! Nada! Never! I know . . . darn shame, but it was just too complicated and way too much work.




With these new modern machines, it's just a matter of making your custard up, adding your fruit and then letting them do all the work. No ice required, dry or otherwise. Only a cold freezer to freeze your insert ahead of time.



Instead of the peaches I used 2 cups of fresh berries, which I crushed along with 2 ounces of sugar and then added as per the recipe requirements.



It was good . . . very . . . very . . . good.



If you would like the recipe please hop on over to Tommi's page, and while you're in a visiting mood, please be sure to check out the Dorie Blog Roll and see what the other ladies/bakers got up to! There are sure to be some really tasty looking versions!!

Next week Andrea of Andrea In The Kitchen has chosen Coconut-Roasted Pineapple Dacquoise on pages 293-295. Now that sounds really challenging!




If you are curious and you'd like to see what I did with these fresh radishes from our garden tubs, hop on over to The English Kitchen. You won't be sorry that you did!