Pink Panther? Homemade ice cream? What do they have in common? Well, other than my family watching old Pink Panther Episodes together, nothing on the surface. Except for now, with today’s release of Scoop Adventures. What better way to explore the 50 states than through ice cream? You don’t even need to leave your kitchen. Just grab a copy of Scoop Adventures by Lindsay Clendaniel. I chose to try making Pink Panther Ice Cream in exchange for a copy of the book. In case you didn’t know, I have a weakness for cookbooks. If you do to, check out the Scoop Adventures giveaway here on my blog.
I’ll admit I like Pink Panther (the show), and now I love Pink Panther (the ice cream) too. Pink Panther ice cream called my name because it’s a raspberry, orange, and black currant ice cream with no eggs. We love homemade ice cream and it isn’t often I make an ice cream that is “all me”. We have 5 tasters to make happy so we usually stick to vanilla and all add our own mix ins. When I’m “working”, it’s the perfect excuse to try something new and everyone tries it along with me.
Pink Panther has several steps to follow but don’t let that stop you. You start with step one, and the next thing you know, you are sticking that spoonful of rich delicious fruity and creamy ice cream into your mouth, sighing with pleasure, and saying, “It’s worth every second of making and waiting.” Truly, it’s more waiting than making.
I pureed, strained, mixed, and boiled in no time at all. Really. It was a fairly quick and easy process. Then, after a lick of the spoon, no double dipping, I promise, I popped the mixture in the refrigerator overnight.
I impatiently waited until the next afternoon to start the ice cream maker, and within 30 minutes Pink Panther soft serve was in the house. Now, I could have stopped there, after all, our family loves our ice cream soft serve style. However, since we had plenty of sweets for the day I popped it into the freezer to become hard ice cream. This morning I went to pull it out to get pictures and here is where it gets real. (Did you wonder what “Real” means in the blog name?) I could have just pretended I didn’t totally do the lamest thing on the planet, but I won’t. My ice cream WAS NOT IN THE FREEZER. It wasn’t. It was in the refrigerator. I could have cried. Perhaps that moisture on my cheek was a little bitty tear.
So what did I do? Why I put that ice cream soup right into the deep freeze. You think I was going to waste this pink creamy deliciousness? Uh-uh. No way. I am here to tell you it was a-okay. For real. It’s amazing. I could eat a quart all by myself. I drizzled 1/2 a teaspoon of creme de cassis over top, scattered on a few raspberries, and the perfect ending to my day was made.
Now hush, we’re in the middle of a Pink Panther episode, and the plot is just getting good.Print
Adapted from recipe by Ellen’s Homemade Ice Cream, Charleston, West Virginia
- 6 oz (170g) fresh raspberries
- 1 tbsp (15ml) orange juice concentrate
- 1 ¾ cups (414ml) heavy cream
- 1 ¼ cups (295ml) whole milk
- 2 ½ tbsp (37ml) crème de cassis
- Place the raspberries in a blender and purée until smooth.
- Strain the purée through a fine-mesh sieve to remove the seeds.
- In a medium bowl, combine the raspberry purée with the orange juice concentrate. Cover and set aside.
- Combine the cream, milk, sugar, salt and orange zest in a medium saucepan.
- Place over medium heat and bring the milk mixture to a low boil.
- Cook until the sugar dissolves, 3 minutes.
- Remove from the heat and pour through a sieve into the raspberry–orange juice mixture.
- Cool to room temperature.
- Once cool, stir in the cassis.
- Cover and refrigerate until well chilled, at least 4 hours or overnight.
- Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze until firm, at least 4 hours.
Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission.
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