(Not So) Plain Vanilla
I think ice cream is at its best right out of the ice cream maker. Recipes instruct to harden it in the freezer before eating, but I only freeze leftovers. I spoon the ice cream in a container and cover the surface with wax paper to prevent the formation of ice crystals, then cover and freeze. Later, I move the container to the fridge well before serving time, so the ice cream softens.
With in-house availability of freshly-made ice cream, my husband quickly recovered from his profound dejection post-return from Italy. People ask me how my ice cream compares to Italian gelato . I don’t know the recipe that gelateries use for their product so I am not sure. I do know that commercial outfits use more sophisticated equipment that chills the custard at a constant temperature (with a compressor like a fridge). In any case, why should I let all these technical details spoil the joy of making ice cream at home for my husband and our friends?
In time I have discovered that vanilla, besides being the most common flavor of ice cream, is most people’s favorite. I experience a sweet pleasure when I see people’s face light up as the creamy delight starts to diffuse in their mouth. I feel like I am contributing a few spoonfuls to the world’s happiness.
Simona Carini is a native of Italy who splits her time between Trinidad and Berkeley.
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Today
Organic Gardening Seminar
garden / 3-5 p.m. Fortuna Ace Hardware and Garden Center, 140 So. Fortuna Blvd. Free lecture by Duncan McNeill on how to create a healthy environment and healthy soils for your plant’s roots. 725-8647.
NightHawk (classic rock)
music / 9 p.m. Cher-Ae-Heights Casino, 27 Scenic Dr., Trinidad.
Jim Wilde (jazz)
music / 7 p.m. Persimmons Garden Gallery, 1055 Redway Drive, Redway. 923-2748.
Jesse Allen Opening
art / 3-9 p.m. Earth Gallery, 436 maple lane, Garberville. Collection of hand pulled prints from the '60s to late '90s. www.facebook.com/earthgallery. 923-1121.
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