Food -> Eats THU, AUG 5 9:24AM by Mary Tutwiler

He screamed for ice cream

I’ve been plagued all summer by our publisher, Steve May, to write an ice cream story.

I won’t get into all the reasons I haven’t made it round the ice cream rounds (BP oil spill coverage, lactose intolerance, and the fact that I just like cocktails better for dessert). So thanks to my colleague Judy Walker at the Times-Picayune, who clearly does love ice cream (she loves cocktails too, believe me), for exploring the world of easy homemade ice cream with Louisiana flavors.

Judy started with a recipe that is composed of sweetened condensed milk and whipped cream, flavoured and frozen. That’s it. No finicky egg custard, no rumbling canister of rotating rock salt and ice. She went for the iconic flavors of New Orleans: chicory coffee, sweet potato pie, Bananas Foster. These recipes look fantastically simple and of course anything smoothed with condensed milk is up there in the sweetness and coolness pantheon (think the iconic Hot Rod from Hansen’s Sno-Bliz in New Orleans. Nectar snoball, scoop of ice cream, more nectar snoball on top, marshmallow cream, a pour of condensed milk and a maraschino cherry. An overload of summer bliss.)

Ok, ok, I’ve got sugar on the brain. Here’s the link. Spoon away, Mr. May.

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written by NORTHSIDIAN SHOTGUN , August 06, 2010 - 08:21 pm

I DON'T KNOW ! I'm lacose intolerant, but i have a receipe for coconut freezons made with soybean milk and splendora and shredded pulp of coconut,and a splash of black jack.
I AIN'T TALKIN MO'LASSES.......TUT TUT !
YOUR NO.UNO, FAN !

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written by nibor yam , August 06, 2010 - 09:07 pm

Tutweiler, that receipe ain't no way homemade ice cream. Lame attempt to satisfy your publisher.

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written by BoFred , August 10, 2010 - 12:33 pm

If its home made ice cream you're goint to talk about, there is a nostalgia involved. It involves a simpler time when treats were just that, and much more occasional. Ice cream made at home involved a lot of mixing, a little cooking sometimes, maybe a few bananas or peaches, and a whole lot of work, as in the salt and cranking!!! Now the ingredients are so expensive, its so cheap to grap a gallon of Borden's or Kleinpeter's or Blue Bell. But nobe if them beat the first lick of the "beater" when the job was done! As many a kid had to sit on the machine or take turns wearing their arm out cranking, that first lick was heaven. Now, I don't know many kids who would quit texting long enough to crank and not whine the whole time. THAT MEMORY, THOSE TIMES are what I think Mr. May was thinking about. For some reason Tutwiler comes across as spoiled, whiny and petulant in this article....

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