Sunday, June 20, 2010

It's Summer--Time for Chocolate Olive Oil Ice Cream

By Cal Orey,
The Writing Gourmet

Living in a tourist town has its ups and downs. Personally, I am an autumn gal and my mantra is "fall, fall, fall." I have been writing articles for mags getting ready for the season of gray skies, leaves changing colors, cooler air, crackling fires, warm sweaters and jeans, cozy comforters, and baking food. I know my choice of seasons will come again. But now it's time to chill and go with the flow of it all. Summer has arrived...

And that means it's time for less clothes, gardening, windows open--night and day--homemade lemonade and iced tea, seasonal fruits and vegetables, lighter eating--and cold, creamy ice cream. Chocolate is the flavor of flavors, naturally.
So, while I--Ms. Introvert--gets into the swim of seasonal change--tourist overload, no indoor spa pool/hot tub, noise with a capital N, warmer temperatures, crowded roads, the beaches and stores filled with kids 'n' parents--I crave feel-good chocolate to make it all feel better.

* * *
Chocolate Olive Oil Ice Cream

2 1/2 cups milk
1/2 cup Hershey's dark chocolate chips, melted
1 small orange in segments, banana, peach, or fruit of your choice
2 teaspoons vanilla
Pinch of sea salt
2 eggs (or 4 egg whites)
1/2 cup sugar
In a blender add all ingredients; blend until smooth. Pour into an ice cream maker; follow manufacturer's directions. The olive oil is a substitute for unhealthy fat.

One more thing. I know tourists love Lake Tahoe and locals love tourists for self-preservation. But many residents do look forward to off season--me for one--because of its quietude. It is a challenge to write a book and stay focused while so many people are away on vacation or here playing in our resort town. But I can do this--with ice cream and swimming in a new, improved place (it's a secret) and did I say ice cream? Three little months. "Fall, fall, fall."

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