Some years ago Terry and I went on a cruise. One of the pleasures we discovered on the ship were their daily offerings of ice cream and sorbet. Our favorite was cocoa sorbet. When we returned home, I found a recipe and we have made it several times since then.
When we retrieved our ice cream freezer from our storage shed last week in order to make cocoa sorbet for company, we found that our freezer had not survived the move from Tennessee. No problem, we thought. In true American consumer fashion, we would just buy another one. We embarked on what turned out to be a fruitless (and sorbet-less) search.
I have fond memories of my father’s cranking ice cream in a green wooden bucket. I recall “ice cream socials” as a frequent event at church. How many of those socials did I attend as a kid, and, for that matter, as an adult? Were my southern roots showing? Did Montanans not make ice cream? This fear was increased when one clerk eyed me incredulously and said, “You mean ice cream you make yourself?” He pointed us finally toward a little table top ice cream maker that would make two quarts. We were not persuaded!
Next step: Google ice cream freezers. We learned that Walmart was getting a shipment of freezers. Next opportunity we drove to Billings and happily returned with our prized item. It seems it wasn’t necessarily my southern roots that were apparent, but my age: the box containing the freezer was labeled “Nostalgia.” 😊
May we be bearers of hope, the “wait staff” of Hope’s Café for each other and all those we encounter. Shalom, Kate
Hope’s Café Bonus: Cocoa Sorbet requires 3 c. water, 1and1/4 c. granulated sugar, 2 T. corn syrup, pinch salt, 2 t. vanilla extract, 1 c. cocoa powder unsweetened. Whisk ingredients together until sugar is dissolved and ingredients are well blended and smooth. Chill for 1 hour. Freeze in an ice cream freezer following manufacturer’s directions. Serve and enjoy! Let’s keep the frozen treat tradition going!