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Memories of the ice cream truck

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Posted: Tuesday, June 4, 2013 11:21 am

Actually I don’t have any, beyond the sound of the music coming up our street in the summer. This is because my mother had a certain amount of suspicion regarding the sanitary conditions of said truck. Instead, she preferred to make frozen treats that contained ingredients she approved of.

Back then, there really wasn’t a mold for making Popsicles; Mom would use ice cube trays and toothpicks for handles. Tiny but fun. When my own kids came along, I would occasionally (very occasionally, they would say) make frozen juice pops, using Tupperware molds. What the kids forget is, that it’s hard to make these things more than once when the parts disappear into some alternate universe, never to be seen again.

Now that our grandkids are old enough to help in the kitchen, I have the perfect gadget that allows us to create their own frozen fruit or juice combinations — my Cuisinart ice cream machine. I love this thing: remove work bowl from freezer, pour in four cups of liquid, insert paddle, cover with lid and hit the switch. In less than 10 minutes, frozen stuff! We have even made slushies from soda; just stop the machine when the liquid is thickened but not completely frozen. Fruit puree’ works especially well. Frozen yogurt, ice cream, sorbet, juices, tea; the possibilities are nearly endless. Scoop into freezer-safe container, label and freeze; rinse work bowl and return to freezer until needed for another batch. I keep mine in a freezer bag to avoid picking up any freezer taste.

Then there is the adult beverage category. I am looking forward to testing many new combinations this summer. Bourbon-peach tea, frozen mojitos, mudslide ice cream — and the following refreshing indulgences on a hot, still summer day. Both are from the Silver Palate Good Times Cookbook.

Lime daiquiri sorbet

2 1/2 cups fresh lime juice (10-12 large limes)

Grated zest of 3 limes

1 1/3 cups sugar

1 cup rum

1/2 cup water

Process in blender. Freeze in ice cream machine, following directions.

Makes one quart

Fresh strawberry sorbet

3 cups hulled strawberries

2/3 cup sugar

1/4 Cups fresh lemon juice

1/3 cup evaporated milk or heavy cream

2 tablespoons framboise liqueur

Place strawberries, sugar and lemon juice in food processor fitted with steel blade; process until smooth. Pour in cream or evaporated milk and liqueur and process briefly just until blended. Freeze in ice cream machine, following directions.

Makes one quart

Lori Bowles was raised in Southern California. She is currently serving on the board of directors as the advertising and publicity chair for the Lodi Bowmen Inc. She lives in Lodi with her husband Jeff and has three children and five grandchildren. She enjoys cooking, reading about cooking and reading about cooking while eating.

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