Pink Panther Ice Cream

pink panther ice cream

I looked at the calendar this week and I could not believe that it was already February! 2014 is flying by fast and there is only one more month to go until the Scoop Adventures Cookbook is released!  Don’t forget to pre-order your copy.

Now that it is February, it is time to start thinking about Valentine’s Day.  I have to be honest.  I do not celebrate Valentine’s Day very much.  I can be quite a romantic but I prefer to show my husband that I love him every day of the year instead of just one day:)  Mr. Scoop and I usually just spend a quiet evening at home enjoying each other’s company and save fancy dinners and nights out for other evenings. Beats the crowds.

For those of your staying home and cooking a fabulous dinner for your special someone this Valentine’s Day, do not forget about dessert!  Pink Panther Ice Cream is the perfect pink scoop to share with your honey-bun.  The flavor was created by Ellen’s Homemade Ice Cream in West Virginia and is inspired by the cocktail.  Raspberries, orange, and cassis are combined to make an exquisite scoop that would be the perfect end to any Valentine’s Day meal.  Enjoy!

Pink Panther Ice Cream
Adapted from recipe by Ellen’s Homemade Ice Cream, Charleston, West Virginia
Recipe found in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 quart

In addition to being an ice cream maker, Owner Ellen Beal performs as a flutist with the West Virginia Symphony.  She was inspired to create this flavor during a Pops concert in which the symphony performed music from the Pink Panther movie.  While speaking to the audience, the conductor indicated he thought pink panther sounded like it should be an ice cream flavor! The audience seemed to like the suggestion, so Ellen set to work in her shop, creating a fruity and tart ice cream using the cocktail of the same name as inspiration. 

6 ounces (170g) fresh red raspberries
1 tbsp (15ml) orange juice concentrate
1 ¾ cups (414ml) heavy cream
1 ¼ cups (295ml) whole milk
¾ cup (150g) sugar
Pinch of salt
1 tsp orange zest
2 ½ tbsp (37ml) cassis

Place raspberries in a blender and puree until smooth.  Strain puree through a fine-mesh sieve to remove seeds.  In a medium bowl, combine raspberry puree with orange juice concentrate. Cover and set aside.

Combine cream, milk, sugar, salt and orange zest in a medium saucepan.  Place over medium heat and bring milk mixture to a low boil.  Cook until the sugar dissolves, 3 minutes. Remove from heat and pour through a sieve into the raspberry-orange juice mixture.  Cool to room temperature.  Once cool, stir in cassis.  Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.  Transfer to a freezer-safe container and freeze until firm, at least 4 hours.


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