Marbling Ice Cream, Part I
Photo by Melissa Schneider.
When I pored through David's book, I noticed a small box that explained how to marble two ice creams: make the individual flavors, freeze them for about an hour, and then add alternating dollops of each to a central container. Tap out the air bubbles; finish freezing for another few hours.
What it doesn't say, perhaps because it's so obvious, is that you should choose two ice creams with contrasting colors. When I pictured a marbling of strawberry and white chocolate ice creams, I saw a map of dark red splotches on an ivory background, vivid, strong colors you might find on a wild horse.
But strawberry ice cream, as you probably know, is pink. In my case, it was pale pink. Pale pink and ivory don't contrast; they blend. Instead of a piebald mustang, I got a My Little Pony pinto.
The ice cream tasted fine. The white chocolate created a subtle undercurrent against the bright strawberry, a flavor that will only improve as the plump red berries show up at local farmers' markets.
But what to do about the contrast? If I go to the effort to marble ice creams, I want my guests to notice. Privately, David tells me that his strawberry ice cream recipe, made without eggs, is darker than the version I made, which is a hodgepodge of techniques. So perhaps I'll use his recipe. Maybe I need to use cherry or raspberry, or fresher strawberries, instead.
Melissa is willing to suffer through the experiments. She's good to me that way. And we'll make sure you get to follow along.
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