Oh my God," I told Nancy. "That sounds horrible." But she swears that Vashon's Kurt Timmermeister of Kurtwood Farms tomato jam ice cream is "Beyond the pale of delicious." I'll have to take her word for it. But you don't have to. The author of Growing a Feast:The chronicle of a farm-to-table meal has opened a tiny shop on Capitol Hill's new Chophouse Row selling his cheeses and...unusual ice cream.
After I shot down the tomato flavor Nance wanted to know what my favorite ice creams are. This was an excellent opportunity to show her just how much of a Square John I am. "Vanilla!" Yep. And what's more, with all the aren't-we-so-cool-and adventurous flavors such as garlic or octopus lying in wait to ambush the unwary I still think a good vanilla bean ice cream is hard to beat.
I've been reading some interesting stuff by Serious Eats' Max Falkowitz about home made ice cream and how to get that "chewy" texture I love. It has to do with the speed of the churn, protein content and a whole lot of interesting ice cream chemistry. I don't dare to keep an ice cream maker at home. I'd look like a harbor buoy in one month. But for those who pursue the perfect "Boston style" ice cream, here's how Max says to do it.
Also in this edition of Food For Thought, Nance remembers the kid she used to babysit in Philadelphia who now runs a multi-state ice cream conglomerate. I bet she could hit him up for a free cone at least. But I recommend she keep the tomatoes out of it. They don't play that in Philly.
"That was the best ice cream soda I ever tasted." – Lou Costello's last words. And I bet it wasn't a tomato jam ice cream soda