We all scream for ice cream!!

There is nothing better than homemade ice cream. That’s not true. I’ll fix it. There is nothing better than homemade everything, including ice cream. So this week we’ll look at some homemade ice cream, sorbet, and gelato recipes. Let’s start with this–some crazy ideas for serving ice cream–store bought or homemade.

The pear one with Ginger Ale Sherbet appeals to me.

Note: I’m not bothering to delete every single one of Mr Big Food’s “preferably homemade—see recipes in this section” comments because the week will be devoted to those recipes.

“Fill a chilled cantaloupe with ice cream and garnish the top with fresh fruit and berries in season.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 16: 250 Luscious Refrigerator Desserts (1953)

BASKETS FOR ICE CREAM

APPLE—Remove a slice from blossom end of firm red apples. Leave skin on. Scoop out center of apples and fill with an ice cream sherbet or ice cream [preferably homemade—see recipes in this section].

CANTALOUPE—Cut melon lengthwise into halves, scoop out seeds and fill with ice cream [preferably homemade—see recipes in this section]. Serves 2.

HONEYDEW MELON—Cut melon lengthwise into halves, scoop out pulp and cut a slice off the bottom so that basket will stand upright. Fill with ice cream [preferably homemade—see recipes in this section]. Serve from basket or cut each into halves. Serves 4.

ORANGE AND GRAPEFRUIT—Mark off with toothpicks ½ inch strips around centers of large oranges or small grapefruit. Cut out peel in 2 quarter sections, leaving uncut strips ½ inch wide for handles to baskets. Remove pulp, leaving shells intact; flute or scallop edge of shells. Fill with Orange Sherbet or ice cream [preferably homemade—see recipes in this section].

PEAR—Wash large pears. Do not remove stem and blossom ends; cut lengthwise into halves and remove core and seeds. Scoop out pear halves to form baskets. Fill with Ginger Ale Sherbet [see recipes in this section].

PINEAPPLE—Cut large, well-shaped pineapple into halves lengthwise; scoop out centers leaving a ¼ inch wall. Chop pineapple and sweeten. Fill with ice cream [preferably homemade—see recipes in this section] and serve topped with chopped fresh pineapple.

WATERMELON—Scoop out red portion of fruit from end slice of watermelon; hollow out white rim leaving shell intact; scallop edges with sharp knife; and cut a slice off the bottom so that basket will stand firm. Fill with ice cream of sherbet [preferably homemade—see recipes in this section]. Serve from basket.