Our dessert in her honor was Angel Food Cake drizzled with fresh Raspberry Puree and a side of Mexican Strawberry Chocolate Ice Cream*. Besides being grateful for these lovely Things I get to do today in her behalf, the excuse to make this ice cream was most welcome. Thank you, Karen! May you enjoy this coming year to the fullest.
*Mexican Strawberry Chocolate Ice Cream
2 Cups whipping cream divided.
|Strawberry Puree mixing with cream and sugar and cinnamon|
1 Tablespoon cinnamon
Dash of salt
Heat one cup of the cream with the sugar, cinnamon and salt. Bring to a boil. Cool completely. Add the remaining cup of cream. Stir in
2 Cups pureed fresh or frozen strawberries
2 Tablespoon of white rum
Chill well before freezing.
Freeze in a 2 quart ice cream maker. Just before the ice cream is firm enough, drizzle in
2 Ounces of melted dark chocolate. The churning of the ice cream will cause the chocolate to form thin chards through out.