Day 169 - Summer Scoop.
Day 169 - Helllllloooooo Friday! Since this Sunday is Father's Day, I have been thinking about my dad today, especially since it is summertime. My dad worked his buns off during most of the year but every summer, he made sure to take us on a luxury vacation to the beautiful and remote Three Lakes Wisconsin!
I remember being a kid and my dad packing a weeks worth of everything into the trunk of our glorious 1977 Green Ford Granada. Go ahead and Google it. The car is stunning. It had vinyl seats, no air conditioning and a manual transmission that no one could ever get out of reverse. Anyway, my dad would fill that car to the brim. The contents included three kids, a half a dozen fishing poles, bags of clothes and shoes for five people, a weeks worth of food in a cooler, 20 beach towels, five people and a full size outboard motor. Until this day, I am confident my dad plays a ruthless game of Tetris.
We would spend an entire week in Three Lakes. As a kid, it was an amazing place, minus the leaches. There was fishing, boating and fun times. Fun times also included lots and lots of ice cream. My favorite flavor was bubble gum. It was an amazing summer scoop. Dear old dad always made sure to buy me a few dollops of the sugary, cold, sweet treat but only on summer vacation. In my dad's words, we aren't millionaires for crying out loud.
All this nostalgia, made me realize that I haven't seen bubble gum ice cream since those glorious summers in 1985. Today, I thought it would be fun to recreate the recipe for my kids. You can find the recipe below. However, today's project isn't to make bubble gum ice cream. Today's project is to pass on a good memory of dad to someone important to you or call dad and relive the memory. Create a connection of the past to the present. If you, however, would rather make dad something EXTRA special, let me introduce Bubble Gum Vanilla Bean Ice Cream.
Bubble Gum Vanilla Bean Ice Cream (using Jeni's Splendid Ice Cream vanilla bean ice cream recipe originally featured in "Food and Wine" magazine)
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened (3 tablespoons)
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1 vanilla bean, split and seeds scraped
- 1/8 teaspoon kosher salt
- Wilton Rainbow Bubble Gum Sprinkles
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours. Add copious amount of bubble gum sprinkles and enjoy!
For the record, this was hands down the best homemade vanilla ice cream recipe ever! A big thanks to Jeni's Splendid Ice Cream for the stellar recipe. Well, I've got to get back to eating ice cream and telling my kids about their grandpa. Enjoy your cool summer scoop and reliving old times with a dad. See you tomorrow kids!