So I have this serious relationship with ice cream. If you ask me what my favorite food is, I’m going to tell you ice cream. If you ask me why I don’t tend to drink beer, it’s because I’d rather eat ice cream instead. If you ask me why I like to stay home on Friday nights, it’s because while going out and dancing is fun, I have this really, really awesome date set up with a pint of my local favorite. If you are wondering what my current favorite is, it is Strauss creamery toffee ice cream with a couple spoonfulls of organic California peanut butter.
I am so dedicated to ice cream, that last winter as my apartment sat at 30 degrees, I bundled up in three (THREE!) jackets and two pairs of sweatpants so that I could eat my weekly pint without my teeth chattering.
If I had to eat one food for the rest of my life, it would be (drumroll) ice cream.
However, I don’t eat just any ice cream. I am notoriously picky. You give me a pint of Breyers or Haagen Dazs and I’m not going to eat it. I’ve tried before, and they are just not worth the calories. First of all, I want more than one flavor. I’m not going to eat just vanilla or chocolate (though I make an exception for Strauss’s chocolate. That was amazing) I want toffee marshmallow chocolate, or chocolate brownie cookie dough. The two best flavors in the history of ice cream are, in my estimation, Strauss brown sugar banana and Ben and Jerry’s The Tonight Dough. Thank you Jimmy Fallon!
Texture is also very important. I’m not into this fluffy low fat ice cream. I want smooth, I want creamy, and I want that high fat content thank you very much. If straight out of the freezer I can scoop your ice cream into a bowl, you are not the ice cream for me. If no matter how fresh the ice cream is, I find ice crystals in it, you are also not the ice cream for me. Chunks of toppings in every bite is also a bonus. That is why I am such a fan of Ben and Jerry’s. The ideal topping to ice cream ratio is about 40:50. The other 10 is the stuff that dreams are made of.
I know what good ice cream is, and life is too caloric to waste on the lesser alternatives. Nothing less than the best for this discerning pallet!
Thus, it was with a little suspicion that I bought an ice cream maker. I had priced it out, and I knew that making my own ice cream wouldn’t save me that much money. However, because of my drive to reduce my packaging consumption, I felt guilty about my one ice cream container being thrown in the garbage every week. When I really looked at it, that is basically my only trash hold out. That’s right. If I get rid of my ice cream packaging, this girl’s food is producing basically zero trash (what what!). Therefore, I had to do it. I can buy the milk and cream for the ice cream in Strauss Creamery glass bottles, and the flavoring ingredients from the bulk section at the Sacramento Natural Food Co-Op. Voila homemade ice cream, with essentially zero produced trash or recycling (recycling is better for the environment, but still bad).
I expected to make a palatable product. I didn’t expect to fall in love with the process. I have literally shut myself up in my apartment all weekend to make strawberry ice cream, strawberry half sorbet, and ginger dark chocolate. The flavor is amazing, and watching the sweet cream base turn into ice cream is some sort of magic. I remember thinking to myself, I could do this for the rest of my life.
Moral of the story is, if you love ice cream like I love ice cream, get an ice cream maker. I like this one because it doesn’t involve endless amounts of ice and rock salt, you just put it in your freezer. On my end, I’ve been debating an eventual career in industrial engineering in the food industry, or aerospace. Decisions, decisions. I think if I have to give up planes, it is going to be for ice cream. This is my dream job, and on top of my Industrial Engineering Degree, I think I will want to take the Ice Cream Short Course at either Penn State or University of WI Madison.
I can’t wait to share all my ice cream labors with friends. It is my personal belief that ice cream makes the world a much, much better place.
This Week in Updates:
I feel alive, but it took all morning. San Fran pride fest, though not with Dykes on Bikes because my Bike was not being very… functional. But a great time with some really great friends. I miss seeing such amazing and colorful people just…. everywhere. Interesting week aside from pride fest, because I spent most of it in Petaluma for a Victime Advocate course. Next week I work two days and then GET TO SEE JESSE! I miss that boy. But you can see why the blog was just a day late. I feel like I’ve been all over! And so much to do now that I’m back too. But you know what? It was worth it! Also, can you say hell yes amazing made in America pride fest shorts?
The Recipe: Strawberry Half Sorbet
This is healthy, delicious, and I managed to do it with no corn syrup. A lot of sorbet recipes called for that. I added the cup of milk for extra protein. Eat it all up right after you make it (a firmer texture can be achieved by freezing for 1 hour), or make into popsicles as it freezes hard.
1 pound strawberries
1 cup milk
1 cup water
1 cup sugar
Juice of 1 lemon
Chop strawberries. Mix with lemon and sugar. Let sit in fridge for at least an hour. Blend in blender with milk and water. Prepare by doing whatever you normally do with your ice cream machine.