Jamocha Almond Fudge Resiepe
summertime COOL
Nothing says Fourth of July better than ice cream, especially the homemade kind prepared with a hand-crank machine or, for an easier approach, a spiffy electric model. Cold, creamy and refreshing, homemade ice cream is the perfect summer quencher and, contrary to popular belief, is easier to make than one might think.
For Carla Rooney of Veneta, making ice cream at home doesn’t need to be a big production, but it does require a bit of prep work.
“I like to have all the ingredients prepared ahead of time,” she says, referring to the custard base she cooks and keeps on hand in her refrigerator.
Rooney, who uses an electric ice cream maker, also stores the cylinder bowl in the freezer which allows her the flexibility of making ice cream at a moment’s notice.
“We usually use our ice-cream maker in the summertime at least a couple times a month,” she says.
A stay-at-home wife and mother, Rooney says her husband, Brian, and their 8-year-old son, Brendan, love ice cream and enjoy participating in its production.
“For Brendan, it’s a big deal when we make it because it’s so much fun. His favorite is Rocky Road.”
Rooney, whose preference is blueberry ice cream, says that one of the main benefits of making this homemade treat is that you have complete control over what goes in it.
“All of my ingredients are fresh and we even use eggs from our own chickens,” she says. “You can make it fancy or plain, and that’s what’s so fun about it. You can do whatever you want.”
Preparing homemade ice cream helps to preserve a long family tradition, Rooney says, adding that she has many fond childhood recollections of churning ice cream — with a crank machine — at her grandparents’ house.
Jamocha Almond Fudge Resiepe - News
because it gives them something to do together. “Our kids love it, and for me, it's about making and enjoying food.” Here are two recipes offered by Rooney and MacRhodes. They include Basic Vanilla Ice Cream (Light) and Mocha Almond Fudge Ice Cream.
Menu: pastry-wrapped brie with toasted almond honey sauce, duck confit and wild mushrooms in puff pastry, Cajun beef canapes, salmon gravlax, crab ceviche on cucumbers, balsamic roasted vegetable tartlette, beef satays with Asian dipping sauce. $45.