THE DESIGN OF DINING BLOG
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A blog that will not only reflect my interests, but which will also serve to record my sources of inspiration and examine my evaluations of the beautiful.
David B. Kelly
AN EXTRAORDINARILY RICH ICE CREAM, AN ANTIQUE MEISSEN ICE CREAM PAIL, AND A COMFORTABLE PORCH ON WHICH TO ENJOY A SUMMER AFTERNOON
In this blog, I will explore sources of inspiration for designs for tableware and other ceramic products. I also will share items concerning the preparation and presentation of fine foods in relationship to the design of service pieces, placesettings, and tablescapes.
To initiate this space on an unseasonably HOT June afternoon, I shall share one of my favorite recipes for a homemade ice cream. This is based on one from "MY MOTHER'S FAVORITE SOUTHERN DESSERTS" by JAMES VILLAS, an excellent collection.
Do not be dismissive of this recipe because of its simplicity. It is fabulously rich (just look at the ingredients.) I prefer to use smooth peanut butter but you may want to adjust a proportion of the smooth to crunchy or use all crunchy. In all honesty, the texture added by the use of crunchy probably improves it.
A place to enjoy your ice cream. The front porch of the Mackenzie-Childs farmhouse in Aurora NY
ICE CREAM PAIL
MEISSEN circa 1730 with
gilt bronze Italian mounts circa 1780-1790
I searched my memory for the richest ice cream possible that would justify its being held in this exquisite ice cream pail.
PEANUT BUTTER ICE CREAM
1 cup of peanut butter melted in a double boiler
2 cans of evaporated milk
2 cans of sweetened condensed milk
1 teaspoon of vanilla
enough milk to thin melted peanut butter
Thin the melted peanut butter with enough milk to enable easy blending with the evaporated milk. I use a plastic pitcher to mix the ingredients which makes pouring the mixture into the ice cream maker easier. Whisk the canned milks and vanilla into the peanut butter mixture and make certain to blend well. Pour into the ice cream maker and freeze according to its directives. I said this is a simple recipe.
I like to serve this with shortbread cookies dipped in dark chocolate.