Word: vanillas
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Dates: during 1980-1989
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Upon finishing your story on ice cream [Aug. 10], my husband got out of bed, dressed, drove four miles to Baskin-Robbins, purchased a quart each of French vanilla and double chocolate fudge. He polished off a bowl of the combined flavors before drifting off to sleep, where visions of sugarplums must have danced in his head...
...such a hassle to chop up the ice and to find the coarse salt, but now you can use plain ice cubes and table salt, and it only takes 20 or 30 min. to freeze. I have a very nice sour cream recipe that features whole eggs, sugar, vanilla, and sour cream in place of fresh cream. I also do a fresh fruit sherbet. When Bartlett pears are in season, they have the best flavor. Fresh strawberries and raspberries are easy to do because you just have to sieve them and beat them up with some sugar and lemon juice...
...have too many flavors, then they mask each other and you end with a mishmash. But there was that very simple recipe that we did on television. You spoon a little bourbon whisky over vanilla ice cream and sprinkle on some finely powdered instant coffee. That makes a delicious dessert...
...Vanilla. I always knew that chocolate was the only flavor worth losing my teeth over...
...Italian restaurants, I like spumoni (it has chocolate in it). I also like the vanilla-chocolate-strawberry brick ice cream that used to be a staple of children's birthday parties. I still eat around the chocolate, saving it for last...