Post by woodyz on Jul 25, 2016 18:37:36 GMT -7
Pop Rouge Ice Cream with Blackberry Dumplings Recipe
By Melissa Martin on June 28, 2016
When New Orleans chef Melissa Martin’s late uncle Sam Lirette sold this ice cream at the “Lagniappe on the Bayou” festival in Chauvin, Louisiana, his booth’s sign touted “Lá Creme á Sam.” The key ingredient, Pop Rouge soda, no longer exists, so Martin swaps in Swamp Pop’s new version, then tops the frozen treat with blackberry dumplings.
Makes about 1 gallon
2 cans (14 ounces each) sweetened condensed milk
14 ounces water (use sweetened condensed milk can to measure)
3 cans (12 ounces each) evaporated milk
3 bottles (12 ounces each) strawberry cream soda, such as Swamp Pop’s Ponchatoula Pop Rouge*
1 tablespoon vanilla extract
Pinch of salt
Blackberry Dumplings (recipe below)
In a large bowl, whisk together all ingredients. Transfer mixture to an ice-cream maker and process according to manufacturer’s instructions. Serve with Blackberry Dumplings.
By Melissa Martin on June 28, 2016
When New Orleans chef Melissa Martin’s late uncle Sam Lirette sold this ice cream at the “Lagniappe on the Bayou” festival in Chauvin, Louisiana, his booth’s sign touted “Lá Creme á Sam.” The key ingredient, Pop Rouge soda, no longer exists, so Martin swaps in Swamp Pop’s new version, then tops the frozen treat with blackberry dumplings.
Makes about 1 gallon
2 cans (14 ounces each) sweetened condensed milk
14 ounces water (use sweetened condensed milk can to measure)
3 cans (12 ounces each) evaporated milk
3 bottles (12 ounces each) strawberry cream soda, such as Swamp Pop’s Ponchatoula Pop Rouge*
1 tablespoon vanilla extract
Pinch of salt
Blackberry Dumplings (recipe below)
In a large bowl, whisk together all ingredients. Transfer mixture to an ice-cream maker and process according to manufacturer’s instructions. Serve with Blackberry Dumplings.
