Hooray for the red, white and blue: Stir this tangy, refreshing ice cream together and process. Place a scoop on a slice of pound cake (optional) -- any favorite recipe or purchased. Lavish on the berry compote. Top with whipped cream.
2 cups creme fraiche or sour cream, or 1 cup of each
2 cups buttermilk
1 teaspoon vanilla extract
1 1/4 cups sugar
1 tablespoon lemon juice
Berries:
2 (12-ounce) bags mixed frozen berries
1 pint homegrown strawberries, halved
2 tablespoons cassis, black currant liqueur
Sugar to taste
Half-pint whipping cream, whipped
Combine all ice cream ingredients in a bowl and whip until smooth. Process in an ice-cream maker and then freeze until firm.
Thaw berries in refrigerator overnight. Push half of one bag through a sieve. Add the remaining berries to the pulp. Add cassis. Add sugar. The fruit should be fairly sweet -- the ice cream is tart. Garnish with whipped cream. Serves 8 to 10.
Columbia City Hotel, Columbia, Calif.
Thursday, June 28, 2001
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