Screaming for Ice Cream

Back in June, I was fortunate enough to attend an Ice Cream Social sponsored by the Real California Dairy Association. Yum! It was the first day of summer, and the weather cooperated perfectly. We were outside in the sunshine watching a presentation by celebrity chef  Danielle Keene  who showed us some interesting gourmet toppings to pair with readily available ice creams we could find at any market. Some surpringly delicious combos that I liked included chocolate ice cream with smoked sea salt and pink crackled peppercorns, and strawberry ice cream drizzled with balsamic vinegar and fried crispy basil leaves.

I try to to buy locally whenever I can and with dairy, the "Made in California" seal is easy to spot. Local food is fresher, has travelled less of a distance to get to us so uses less resources, plus it helps support our California economy. I did not know that 99% of California dairies are family-owned and that California is the state which produces the most ice cream. It would not have surprised me to learn that we *eat* the most, though! =)

Back to Lauren & William, I took them to the event and Lauren seemed to be convinced that it was for her sole benefit.  She co-opted my T-shirt (see picture above) and ice cream container and little spoon.  William did not behave so well, and I learned that he is now officially too old to sit still.  He managed to dump a glass of water on my pants, right on my crotch so it looked like I wet myself.  I then tried to avoid being photographed and videotaped and being known as "the blogger who wets herself in public."  (At least if I am going to do that, could I be drinking some boozy cocktails first?!)

July was Ice Cream month, but leave it to me to keep a good party going, we're still eating ice cream (of course!  would we STOP?!) here in August.  Here is Chef Danielle Keene's recipe for German Chocolate Ice Cream with Coconut Pecan Frosting.  Let me know if you try it, looks scrumptious!

Danielle Keene’s Signature Real California Sundae German Chocolate Ice Cream with Coconut Pecan Frosting

2 pints McConnell’s Swiss Chocolate Ice Cream, slightly softened

¾ cup chocolate cake pieces, cubed

Coconut pecan frosting (see below)

Place ice cream in a large bowl. Add cake cubes and fold in. Swirl in frosting. Place in a covered container in the freezer.

Coconut Pecan Frosting

¼ cup cream made with Real California Milk

¼ cup sugar

1 egg yolk

2 Tbsp. unsalted butter made with Real California Milk

¼ cup plus 2 Tbsp. sweetened shredded coconut

¼ cup pecans, toasted and chopped

Combine cream, sugar, egg yolk and butter in a small saucepot. Whisk constantly until combined and slightly thickened. Remove from heat and stir in coconut and pecans. Refrigerate to chill.