As we all know, the US government has escalated its attacks on immigrants and their families in recent months. Even as reports about widespread emotional, physical, spiritual, and sexual abuse by ICE agents continue to surface, America’s anti-immigrant agencies have shown no sign of slowing or stopping their assaults under the current regime. This month in Alexandria, VA, ICE agents raided an apartment and detained three people in front of their children and other family members. The folks at Sanctuary DMV are working to raise money for the three detainees’ legal fees and other support for their traumatized families; their children are being cared for by their remaining parents. More details are available on the fundraising page for their mutual aid fund, which is where our dollars will be going this time.
The flavor this month is strawberry sherbet with a twist of allspice. It’s smooth, creamy, fruity, and just a little bit spicy.
And it’s really pretty easy to make!
INGREDIENTS
1 pound fresh strawberries, rinsed and hulled
3/4 cup white sugar
1/2 teaspoon lemon juice
2 cups heavy cream
4 egg yolks
1 tablespoon ground allspice
1/2 teaspoon vanilla extract
1 tablespoon creme de cacao
A pinch of salt
DIRECTIONS
Chop the strawberries into small pieces and toss them with the sugar and lemon juice. Let it sit for about an hour at room temperature, then add 1 cup of cream, allspice, vanilla, and creme de cacao, and pulse in a food processor or blender until mostly smooth (some little chunks are good). Warm the remaining cream in a small saucepan; once warm, carefully temper 4 egg yolks in the mixture, stirring frequently over low heat until it can coat a spatula. Add to the strawberry mixture and leave it in the fridge until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions. Makes a little under 1 quart.
John Appiah-Duffell 