A Party

It's Karen's birthday, and we had a party!  She lives on the East Coast, and we are on the West. Speaker phones are perfect.  We had her on the phone in the middle of the table while we sang the usual birthday song and ate dinner. Hard to give her a birthday hug through the phone, but it was lovely to have her voice joining us in our celebration.

Birthday Party!

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

3/4 Cup sugar
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.