10 Year Anniversary Ice Cream Party
If a marriage is a house, and a sturdy one that can survive the earthquaking of cross-country moves, career changes, death and loss, children, children, and more children, a pandemic, and the passage of time, then the bricks of mine, like most strong relationships, are made out of love, faith, and hard work. But the glue of our metaphorical marriage house is definitely ice cream (and other delicious foods). Life is hard, and sometimes relationships make life even harder. But even when my family is struggling through a challenging time, I’m always so grateful I have the best people with whom to share life’s hardships as well as its sweetness. And so in good times, and in bad, we eat ice cream.
I have to say one of the best things about celebrating your anniversary with your kids, is reminiscing with them about times they never witnessed or no longer remember. We spent the evening looking at old photographs, laughing at old family videos, and listening to music that reminds us of the past decade. And of course, we all ate big scoops of homemade ice cream.
For this cozy family celebration, I made Raspberry Dark Chocolate Chunk and Sweet Buttered Almond ice cream. I chose these flavors because they’re some of our favorites but also because they fit our personalities. One of us, I won’t name names, is fruity, zesty, and never far from dark chocolate. The other is nutty, sweet, and has a subtle sensitive side that’s especially appealing to the picky and downtrodden. Together they make an awesome combination, if I do say so myself, that I hope you enjoy as much as we do. Serve them in homemade waffle cones, and there’s no better way to celebrate all of life’s moments, big or small.
Raspberry Dark Chocolate Chunk Ice Cream - Makes 1 quart
Equipment:
Ice cream maker
Blender
Fine mesh sieve
Freezer safe container
Ingredients:
1 cup whole milk
1 cup heavy cream
3 large egg yolks
3/4 cup sugar
Pinch kosher salt
2 cups frozen raspberries, partially thawed
4oz. good quality dark chocolate, chopped into chunks
Method:
In a medium bowl whisk together the egg yolks, sugar, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow. Set aside.
In a medium saucepan, heat the milk and cream over medium heat until just before boiling. You should see steam but no bubbles. Remove from the heat.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into a clean bowl. Place the bowl in an ice bath and allow to cool.
Meanwhile, blend the raspberries in the blender until completely smooth. Pour the raspberries through a fine mesh sieve to remove the seeds. You will need to use the back of a spoon to smoosh the raspberries and help the puree move through the sieve. Stir the raspberry puree into the custard, and then chill it in the fridge for several hours or overnight.
Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions. Right before the ice cream is done churning, add the dark chocolate chunks and allow the machine to mix them in fully. Transfer the ice cream to a freezer safe container, and store it in the freezer until ready to eat. I recommend freezing for several hours before eating.
Recipe adapted from William Sonoma Collection: Ice-Cream
Sweet Buttered Almond - Makes 1 Quart
Equipment:
Ice cream maker
Fine mesh sieve
Freezer safe container
Ingredients:
2 TBS. Butter
1/2 cup chopped almonds
1 1/2 cup whole milk
1 1/2 cup heavy cream
7 egg yolks
3/4 cup sugar
Pinch of kosher salt
2TBS corn syrup
1 tsp. vanilla extract
1/2 tsp. almond extract
Method:
In a medium pan melt the butter over medium heat, and sauté the almonds, stirring frequently, until the nuts are fragrant and golden and the butter browns (about 5 minutes). Add the heavy cream and milk and bring the mixture to a simmer. Remove the pan from the heat.
In a medium bowl whisk together the egg yolks, sugar, corn syrup, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla and almond extracts. Place the bowl in an ice bath and allow to cool before transferring to the refrigerator to finish chilling.
Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a freezer safe container, and store it in the freezer until ready to eat. I recommend freezing for several hours before eating. For an added treat, serve in homemade waffle cones or bowls.
Recipe adapted from Ice Creams & Sorbets
