Plum Pudding Ice Cream
We have stormy hot weather right now. No rain, just the rest of the storm. I think our local storm-god must have mislaid the rain on the way here.
What to do with hot, stormy weather besides work on novels, prepare classes and watch bad movies? Why, dream of icecream, of course. And make sure that the bad movies have snow in them. Lots and lots of snow.
This is another of the recipes from my grandmother, written down in the 1950s. She would have made it using her electric beater: she was one of the first kids in the block to get one of those, and beat her sponges for twenty minutes just to show she could. The freezing would have been done in her icebox before the final salt and ice treatment. I wonder how this recipe would work using an icecream machine?
I’ve left it as she wrote it, since I haven’t actually tried this one yet. If the warm weather lasts I might just do so, though. I even have a jar of maraschino cherries.
Plum Pudding Ice Cream
Take ½ lb maraschino cherries, ½ lb dates, ½ figs, ½ lb raisins, ½ candied pineapples (all fruit chopped) & ½ lb chopped walnuts.
Put all together in an earthenware bowl with a cover. Pour over sufficient brandy to cover the fruits & stand over night in a cool place. Make ordinary ice cream foundation, whisk with cream, & freeze. Add the soaked fruit with the liquor & freeze until firm. Pack in ice & salt for at least an hour before serving. Serve with wafers.
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