As we enter the heart of summer, you’re probably looking for a new treat—something to cool your hot skin and tickle your taste buds. In her book Lomelino’s Ice Cream, Linda Lomelino shares the secrets to delicious, handmade icy treats. “Fact: Ice cream is one of the best treats in life,” she writes. “Another fact: The best ice cream is homemade.” Here are two of her recipes to cool you off this season.
Rum Raisin Ice Cream
Makes 1 pint
For the Rum Raisins:
- 2 2/3 oz. raisins
- 6 tablespoons dark rum
For the Ice Cream:
- 2 large egg yolks
- 2/3 cup milk
- 6 tablespoons granulated sugar
- Pinch of salt
- 1 cup heavy cream
- 2 tablespoons dark rum
Preparing the Rum Raisins:
- Combine the raisins and rum in a saucepan, bring to a boil, and simmer 2–3 minutes.
- Pour the mixture into a bowl and let it cool for at least 2 hours.
Making the Ice Cream:
- Lightly beat the egg yolks in a bowl.
- Mix the milk, sugar, and salt in a saucepan and heat to the boiling point. Slowly pour the hot milk into the eggs, whisking constantly. Pour the egg/milk mixture back into the saucepan and heat, stirring constantly, until the mixture thickens.
3. Pour the cream in a bowl and place a sieve over it. Strain the egg/milk mixture into the cream. Blend it in. Stir in the rum raisins and the rum. Refrigerate until it is completely cold.
- Process the mixture in the ice cream machine until ready. Pour the ice cream into a chilled bowl and freeze.
Makes 1 Pint
- 17 ½ oz. plums with skins on (about 9 fruits)
- 1 tablespoon light brown sugar
- juice of ½ lemon
- 6 tablespoons water
- about ½ cup granulated sugar (to taste)
- 2 teaspoons vodka
- Heat the oven to 350°F. Split the plums and remove the pits. Place the plum halves on a baking sheet and sprinkle them with the brown sugar. Bake in the oven on the center rack 30–35 minutes. Let the plums cool.
- Mix the plums with the lemon juice, water, sugar, and vodka and process to a smooth puree in a blender. Refrigerate the mixture until it is completely cold.
- Process the mixture in an ice cream machine until the sorbet is ready. Pour it into a chilled bowl and freeze.
Lomelino’s Ice Cream: 79 Ice Creams, Sorbets & Frozen Treats to Make Any Day Sweet by Linda Lomelino, published by Shambhala Publications, Inc., © 2015; roostbooks.com.