It’s 9:25 in the morning and my husband is standing in front of our window AC unit, letting the cold air blast him. He’s muttering under his breath at the thermostat which, in the past 20 minutes, has only moved 2 degrees. When it the room temperature clicks down to 82, the muttering gets louder. That’s my queue to get out the floor fan, open the freezer door, and feel a lot like Marilyn Monroe in The Seven Year Itch:
In fact, since moving to New York I have come to admire Marilyn’s super creative DIY life hack because resourcefulness is key in dealing with summertime heat. I’m telling you: this heat will make you crazy. (Spike Lee movies, anyone?) Growing up in Southern California, I thought I knew heat. 105 degrees of dry desert heat? No problem. But a New York 89 degrees with its 90% humidity is like a Los Angeles summer on steroids. That thick, heavy, stagnant heat that drapes your body like a wet towel.
I’ve learned that everyone in this city has been there/done that and everyone has a trick to beat the heat. Bucket of ice in front of the fan, soaking the bottom of your drapes in water, the list goes on. My Mr. Martin and I are down to try anything, and one of sure-fire, time-tested, never-fails anecdote to the heat: ice cream.
Creamy. Soft. COLD.
In searching for a classic, simple recipe I went straight to the blog Silver Screen Suppers, a site dedicated to recipes from the kitchens of classic movie stars and classic Hollywood haunts. Run by UK-based archivist (and all around lovely lady) Jenny Hammerton, you’ll find things like Kim Novak’s chile rellenos, Katharine Hepburn’s brownies, Cary Grant’s mushroom canapes and don’t worry: plenty of culinary adventures with Vincent Price. She also has a very simple recipe (just three ingredients!) for strawberry ice cream from Golden Hollywood’s “Sarong Girl”: Dorothy Lamour.
I’ve seen a few of Lamour’s recipes before. Last year, Martin bought me the book The Brown Derby Restaurant, which is chock full of fun photos of Classic Hollywood celebs out at the famous Brown Derby restaurants in Los Angeles, as well as recipes from their menu…including one contributed by Dorothy Lamour herself. If the former Miss New Orleans’ Shrimp Creole was good enough for Bob Cobb, it’s good enough for me!
Maybe we’ll try it out once the temperatures drop a bit. For now, it was all about whipping up a batch of Lamour’s simple, sweet strawberry ice cream. And the best part? No ice cream machine required!
(Scroll to the bottom for the downloadable recipe card!)
TOTAL COOK TIME:
- 12-24 hours
- 1 quart, fresh strawberries
- 2 cups, sugar
- 1 quart, heavy cream
- Mix one cupful of sugar with the strawberries and let stand for half a day. (Don’t rush this, half a day is absolutely necessary, and don’t refrigerate them: cover the bowl, but keep it out because the point is for the concoction to get…juicy.)
- Mash and strain the strawberries through a coarse towel. Since I don’t own a cheese cloth, I used a regular old paper towel here. Using a balloon whisk, I mashed the strawberries down and the towel helped strain out the juice. Don’t worry about the consistency–it’s ok to have chunks of berries in there.
- Next, add the other cup of sugar to your strawberry juice. After the sugar has dissolved, beat in a quart of heavy cream.
- Pour the mixture into a pan/bowl and freeze. Now, Dorothy Lamour says this only takes 8-15 minutes to freeze. Unless Lamour was in possession of some kind of industrial strength freezer, I feel that must be a typo–perhaps she meant 8 to 15 hours?! I personally let my ice cream freeze for 5 hours and the results were soft and creamy.
Save Miss Lamour’s recipe card below, and have fun trying out this summer!