Pink Panther? Homemade ice cream? What do they have in common? Well, other than my family watching old Pink Panther Episodes
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.
PrintPink Panther Ice Cream
Adapted from recipe by Ellen’s Homemade Ice Cream, Charleston, West Virginia
- Yield: 1 1x
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission.
No ice cream maker? No problem. Check out Lindsay’s post on making ice cream without one.
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Mmmm! That looks delicious! I have a copy of this book and I literally have put 10 recipes on my calendar for the spring and summer – everyone in the family picked 2…I picked the rest!
Heather, I am so happy to hear that you enjoyed the recipe! Thanks for such a lovely write up about the cookbook. In case you ever make the mistake of refrigerating your ice cream again, just know that you can stick the ice cream back in the ice cream maker and churn again. Churning primarily adds air while freezing, so if the ice cream melts you can whip more air into it again. No harm no foul. I am glad that you enjoyed the ice cream even after the mix up!
Thank you so much for stopping by to comment. I cannot wait to try the Blueberry Kale Ice Cream. It’s one of our favorite smoothie combinations. I figured I probably should re-churn the ice cream but was busy and impatient!