Ice cream for breakfast (and a recipe for sorbet)

Ice cream 2Happy Labor Day! Happy Labour Day!

Since today is the last day of summer (school starts tomorrow here) I took the kids for ice cream for breakfast* with Jen and her girls and Jen's sister and her boys**. 

Some of you are cringing, and some of you are thinking you're going to do that next year.

I've been thinking about the kinds of food rules we make for ourselves, our kids, and our households. What do you eat? What do you not let yourself eat? Are those things the same things your kids eat? Do they eat things you don't, and vice versa?

I've realized that I'm way more disordered with myself than I am with my kids. I tend toward almost all whole foods, but then have big spurts of eating just way too much processed crap. I tend to be more moderate and measured with what my kids eat, with no big deviations. They eat more processed stuff on a day-to-day basis than I do (bread and crackers, mostly), but they also don't seem to go on wild splurges like I do. (Bear in mind that I'm only feeding them 3-4 days a week and then they're at their dad's, so it's easier to be more nutritious consistently when I'm only doing half a week. By the time it becomes a grind I'm done for a few days.)

What are your food rules?

 

While you're thinking about them, I'll leave you with a recipe I made up a few years ago:

Piña Colada Sorbet

You'll need an ice cream maker, or else you can do that trick of pouring it into a baking pan, freezing until slushy, then stirring up to whip some air into it. But it works better with an ice cream machine. If you want to get a head start on the chilling, stick the cans of pineapple and coconut milk in the refrigerator until you're ready to stir it all together.

1 can crushed pineapple

1 can coconut milk (NOT coconut creme like Coco Lopez unless you like things teeth-achingly sweet)

1 cup whole milk or half and half (or your choice of non-dairy milk, but use the full fat kind. Cow's milk/h&h will give a smoother sorbet. Another cup of coconut milk would be good. Rice milk would probably make ice crystals.)

a slosh of vanilla extract

pinch salt

sugar

flaked coconut, optional (You could toast it if you really wanted to be fancy.)

dark rum, optional

 

Put the pineapple, coconut milk, other milk, vanilla extract, and salt in a blender and blend until the pineapple isn't chunky anymore. (If you like chunky pineapple, stir it all together by hand.) Add the sugar--start with 1/4 cup, then taste. When it's as sweet as you want it, add another tablespoon, because things taste less sweet when frozen.

Chill in the refrigerator for 4 hours or more. Stir in the coconut flakes if you're using them, then turn in your ice cream maker. If you're adding rum, wait until the ice cream is almost completely turned before you add it--if you add alcohol too soon the sorbet won't freeze. Scrape out of the ice cream maker into a freezer-proof container and freeze to harden, then enjoy.

Recipe (c) Magda Pecsenye

 

* I have a summer habit of ice cream for an actual meal, and wrote about ice cream for dinner a few months ago. But I haven't taken the kids for ice cream for breakfast until now.

** At one point all six kids were sitting outside eating their ice cream and the three of us were inside, and people kept walking by looking at them as if the kids had come to the ice cream store all by themselves with no adults present.