Summer always feels like it’s over before it even starts, or like someone else noted: “summer is kind of like the ultimate one-night stand. Hot as hell, totally thrilling, and gone before you know it.” I am not ready to say goodbye to summer just yet. I refuse to give in and join the Pumpkin season. I hate seeing stores sell Christmas decorations in July. Stop that! Life is too short as is, why rush everything?
This summer, following the traces of my husband’s ancestry we, together with his sister and her husband, traveled through Europe. We visited their forefather’s little town Ast in Germany on Memorial Day weekend and closed the loop in the town they’ve settled – Plain, WI on Labor Day weekend. What a memorable summer this was! Every stop in Europe was special in its own way (photos below). Of course my main focus was on food. Being able to recommend a meal, describe its taste, the whole familiarity of it was exhilarating. I was home and home is always comfort.
Joan, my sister in law, loves things that are out of ordinary just as I do, although she might not want to admit it. The proof is in this recipe – did you know you can make pie with grapes? It’s to no surprise than that she picked and loved this rum and raisin gelato out of all ice cream flavors Italy has to offer. So, here’s to you Joan, my travel buddy, my sister from another mister, the most tolerant (and tolerable, he he) person I know, calm harbor, classy, funny lady and all-round wonderful person. Thank you for being you!
1 can sweetened Condensed Milk (I let it pour out until it doesn’t, without scraping the can to get everything out)
500ml (2 cups) Heavy Cream
1 teaspoon Vanilla extract (optional)
½ cup raisins
½ cup dark Rum (I used a whole cup, why not?)
For rum sauce:
2 teaspoon Butter
¼ cup Brown Sugar
¼ cup dark Rum
Soak raisins in rum for at least few hours. Since my patience is below level zero I used extra moist baking raisins. I only soaked them for as long as it took to get organized for this recipe.
Put the condensed milk, cream and vanilla into a large bowl. Strain raisins, pouring rum to the bowl.
Beat with an electric whisk until thick and soft peaks form. This is the only tiring part. It takes longer than usual for cream to congeal. Fold in the raisins. Scrape into airtight freezer container or a large loaf tin covered with cling wrap and freeze overnight (the alcohol slows down the freezing process).
Rum Sauce: Heat the butter, sugar and rum in a small saucepan over a medium-low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly. Remove from the heat and drizzle over gelato. Don’t eat and drive, you will fail breathalyzer test for sure!
Memorable summer indeed!
Looking forward to connecting to you soon.
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