It's been so wonderful to share these #FoodMemory stories with my readers. Each friend that has participated is talented in so many different ways. We all share a common bond that is a love of food.
It's been incredible reading the stories that have been shared with me for this #FoodMemory series. Losing my father last year left me wondering how to keep his memory alive through my blog. The obvious choice was to sometimes share a favorite recipe of his or one that reminded me of him. I had friends reach out to me sharing some tidbits about loved ones they lost and this has this series came about. #FoodMemory was about sharing a recipe and story of a loved one we lost.
That's what my next friend Karen from Karen's Kitchen Stories is doing. If you haven't "met" Karen and her blog yet, you are in for a treat. Her baking is outstanding. She is part of my #TwelveLoaves group and each month she shares another incredible yeast bread. Karen's Easter bread (Pizza di Pasqua)is incredible! If you love ricotta, you have to make this Tangelo Ricotta Cake-wow! Love this Whole Wheat Cinnamon Swirl Bread.
Karen shared a sweet story about her dad and a delicious vanilla gelato recipe...here she is:
When Lora asked me if I would like to contribute to her Food Memory series, I instantly said "yes." Cake Duchess has been one of my favorite food blogs for a very long time. Lora writes from her heart.
My dad was one of those “larger than life” men. He was athletic and strong, and had a big booming voice. Other kids thought he was pretty scary, but we knew he was a big softie.
He was a football player in college (isn’t he handsome?), and had aspired to become a teacher and a coach. At a very young age, he lost his dad and had to take over the family dry cleaning business. While that was not his career of choice, he grew that business into several stores and, for many years, that dry cleaning business supported a lot of families.
(Regarding the coaching aspirations, after a failed attempt to coach a stepson’s flag football team, he decided that maybe that was not his dream job after all.)
Having him in my life always made me feel safe.
He loved his beloved California Bears, Frank Sinatra, and traveling, especially to Italy. He also loved ice cream. Growing up, we didn’t keep a lot of desserts in the house, but we always had a carton of Neapolitan or rocky road in the freezer. My dad would love to have a big bowl of ice cream after dinner.
After retiring, he got to travel to Italy many times. He loved the food, and he loved the gelato. In fact, I don’t think he was able to pass a gelato stand without buying some.
Dad, here you go. I've made you some gelato. I love you. I miss you.
For more of Karen:
A big thank you to Karen for being a part of my #FoodMemory series...I just love this gelato!!
My other #FoodMemory guest posters:
Paula from Vintage Kitchen Notes and her Brown Butter Apple Cinnamon Crumb Bars
Shulie from Food Wanderings and her Shakshuka
Heather from girlichef and her Sweet Brown Butter Cornbread.
Renee from Magnolia Days and her Coconut Cake
Alice from Hip Foodie Mom and her Korean Steamed Eggs
Nancy from Gotta Get Baked and her Orange-Cranberry Chocolate Ginger Muffins
- 2 T nonfat milk powder
- 2 T cornstarch
- Pinch of salt
- 1 T of Vanilla Bean Crush or vanilla extract
- 3 C whole milk, divided into 2 ½ C plus ½ C
- ½ C sugar
- ¼ C light corn syrup
- Prepare a very large bowl with ice water.
- In a small bowl, combine the milk powder, cornstarch, salt, and vanilla until smooth. Set aside.
- In a saucepan, mix 2 ½ C of milk, the sugar, and the corn syrup over medium heat, until it is just steaming but not boiling. Stir frequently.
- Add the milk/cornstarch mixture and, over low heat, bring the pan to a boil while whisking constantly until thickened, for about 2 minutes.
- Strain the mixture into a medium bowl and place that bowl into the larger bowl with ice water to chill. Stir every five minutes, until the mixture is cool.
- Cover the bowl and place it into the refrigerator for about 4 hours.
- Freeze the mixture in an ice cream maker according to the brand’s instructions.
- You can serve it immediately for soft serve, or freeze and serve later.
Adapted from Scoop: 125 Specialty Ice Creams by Ellen Brown