Or: three months, no see. Which, in our case, is about the time we start to get antsy and need to see each other. Continue reading “long time, no see”
Blackberry Chip Ice Cream
This is, perhaps, the BEST ice cream on the face of the planet, and I know my ice cream. It is Graeter’s Black Raspberry Chip ice cream, which is a famous chain I was introduced to while living in Ohio. It’s their most popular flavor, and for good reason–it is amazing. It’s deep purple, perfectly sweet-tart and their chocolate ‘chips’ are really giant boulders that melt in your mouth despite the freezing temperature. The only recipe I’ve ever found was a recreation Pioneer Woman made and is published in her second cookbook, but not on her website. I swear, in the time it took me google and NOT find hers’ or one that someone–anyone–else had typed up already, I could have typed it up myself! I’ve made it myself twice, (read about it here) and have even experimented with tempering (or untempering) the chocolate to ensure it melts in your mouth. In fact, I have some homemade in my freezer right now. Greater’s does ship, in case anyone is interested. Now, without further ado (just take enough time to grab your ingredients), here is PW’s recipe:
2 pints blackberries
1 1/4 C sugar
juice of 1/2 lemon
1 1/2 C half-and-half
5 egg yolks
1 1/2 C heavy cream
4 ounces semi-sweet chocolate
1. Combine blackberries, 1/4 C sugar and lemon juice in a saucepan. Cook over low heat for 20 minutes, or until blackberries are syrupy.
2. Pour mixture through a fine mesh strainer into a large bowl. Force as much as you can through the sieve and discard the rest.
3. Heat half-and-half and remaining sugar in saucepan over med-low heat.
4. Whisk egg yolks until pale yellow and thick in a separate bowl. Temper egg yolks by splashing a small amount of the warm cream and sugar mixture in and whisking constantly.
5. Pour tempered yolks into saucepan with the rest of the sugar and cream mixture and cook for about 5 minutes, still on low heat, until thick.
6. Pour heavy cream into bowl with blackberry mixture, then add custard and stir to combine.
7. Freeze mixture according to your ice cream maker’s directions. After frozen, add chocolate chips* and incorporate. Store in freezer and let harder for four hours.
*It is preferable to buy a block of chocolate and melt it, then spread on parchment and allow to harder in freezer. Once solid, break into small pieces and use that to incorporate into ice cream. I believe this helps lower the melting point of the chocolate, thus allowing it to ‘melt in your mouth’ despite being just out of the freezer.
Andrew and I took off Friday at lunch to drive to Dayton, OH, for our friend Brett’s 4th annual Parrothead Open golf tournament, which is a fundraiser for cystic fibrosis.
We arrived just around dinnertime, and after saying good he to my other half, I did what exactly what Andrew would have done if our roles were reversed: I ordered a pizza. Except that mine was the kind topped with ham and pineapple…something strangely hard to find here in WNY. No one, and I mean NO ONE sells Hawaiian pizzas around here. It’s been (slightly) rough.
I ate on the way to Indianapolis, another two hours down the road. I got into grandma’s at about 9:30 and after some visiting, we went to bed.
Our Saturday was filled with the usual activities, like shopping. We hit The Container Store, Allisonville Nursery (where the house-planting bug hit BAD), and Crate and Barrel. There were some other smattered around in there (hello new cheap Old Navy shower shoes), and we finished up at the local library, where I was instructed to check out some Great Courses for Andrew.
Twelve giant CD boxes later…we headed to SoHo, grandma’s new favorite coffee shop, for some quick bites of gelato. Later that evening, we joined Aunt Linda and Uncle Dave at an Italian place in Zionsville–so quaint! We had a blast sharing things family-style and talking about Italy and our recent trip there.
The next morning, grandma and I just about opened Bob Evans at 6 a.m.
I had my ‘first breakfast’ of a veggie omelet, biscuit and fruit and sent the leftovers home with grandma before heading out to pick Andrew back up in Dayton.
‘Second breakfast’ was to be at Casa Diercks, where I got to hold sweet Madisen.
We enjoyed yummy goodies and the company of our dearest friends, minus Emily, who was in Columbus at a conference.
The boys started playing with the Nerf gun that Dave ‘modified’ to improve its firepower. Shocking, I know.
We stayed well after we said we would leave, and made sure to get one giant selfie of the group:
Bestest friends ever 🙂