As American as Pie

Ice cream pie, that is. We finished the last of it last night. If we have any sort of Independence Day tradition, it is my home-made peach ice cream pie (layered with caramel sauce, toasted pecans, and a buttery Lorna Doone crust). I make the caramel myself, an extremely simple recipe, but one that makes the house smell rich and warm. Ice Cream Pie day always makes the husband happy which, in turn, makes me content. The Dohs are such simple creatures.

On another note, I'd like to wish my mother a very happy birthday. It seems like I've spent a lot of my adult life squashing the parts in me that are similar to her. Not that it works. I think I am more like her than I wish to be. However, that may not be so bad. My mother is open, vulnerable, gracious, and caring. Not just to me, but to everyone. She's almost too gentle and fragile for this world. I love her more than I say and often more than I will admit.

She called me earlier this week and seemed pensive. She was feeling her mortality and is dividing up her perennials between the gardeners in the family. I didn't follow her reasoning (as usual), so I thanked her and told her that I loved her. I hope it was enough. There are some things we confront on our own. I think that getting older is one of them.

That's the problem with parents and adult children. Parents have already gone through your current phase of life, but not quite. Social changes, politics, technology, family structures - they're all different now. And we, as the younger generation, always feel like we know more than the people who have lived before us. I don't think it is necessary to bridge that gap (at least for me, I think distance is healthier for my family in many respects) but I find myself at a loss when I hear my mother's lonely comment from across the way.

Mom, what can I say? Thanks for all you've done for me. I love you.



Caramel Sauce
1 cup water
2 cups sugar
2 cups heavy cream
pinch salt
3 tbsp butter, each tbsp cut in half.

Pour water in heavy bottomed saucepan and turn heat on high. Add sugar in a heap in the center of pan, making sure that you don't touch sides. Place candy thermometer in the middle of the pan and cook, on high, until the mixture reaches 300 degrees F (10 to 15 minutes).

Lower heat when mixture reaches 300 degrees and cook until it reaches 350 degrees. The mixture should be a deep amber color, but you need to watch it carefully to make sure it doesn't burn.

Meanwhile, place cream and salt in smaller saucepan. As soon as the sugar water reaches 300 degrees, turn the heat under the cream on high just until it simmers. Turn off heat (and take off burner or the milk will foam and overflow).

When sugar water reaches 350, remove from heat and add 1/3 of milk mixture in. Wait until most of the bubbling has subsided and stir gently with a heat-resistant spatula. Add remaining cream in two parts, mixing between each part. Add butter and stir until glossy and smooth. Once cooled, this can be stored in tupperware for up to two weeks. Just reheat in the microwave or on stovetop.

posted by Zippy Buggleshorts @ Thursday, July 07, 2005