Weird food with prunes, dates and other stuff Americans hate

Prunes

By Édouard Manet (1832–1883) Wikimedia Commons

Quite a few years ago, I experienced a revelation while visiting Paris: Americans don't know everything about what foods go together...but they think they do.


For instance, I never would have combined prunes with ice cream. And yet, the first time I had a dish of vanilla ice cream, chopped pitted prunes, chocolate sauce and creme Chantilly, I was transported.

It is so simple. Put two scoops of vanilla ice cream in a dish, preferably a fancy dish as befits so elegant a combination. Add a small handful of chopped, moist dried and pitted prunes around the base. Spoon over it a couple of tablespoons of high-quality chocolate sauce (depending on your chocoholism), and top with lightly sweetened whipped cream. Voila!

I have served this many times at dinner parties. At one, a guest asked, "Who puts prunes in ice cream? You're kidding, right?"  I assured him I was not kidding, but that he didn't have to eat it. He did eat it. He still thought it was weird, but he ate it.

I think the weirdest dessert I ever served was a total flop of a lemon souffle pie. I have no clue where I found the recipe, but if I see it again, I shall burn it. I strewed chocolate syrup over the top of that mess to attempt a save. I didn't think it was saved, but the flavors of lemon and chocolate together will pretty much appeal to any mildly sophisticated dessert lover.

Years after my lemon souffle pie failure and even years after discovering the French ice cream delight, I discovered an ice cream as wonderful as the French dish: Afghan ice cream.

I really should try to recreate the treat they serve at The Helmand Restaurant in Baltimore. It contains dates, dried figs and mango in a vanilla base. There is some spice as well, perhaps cardamom and a bit of cinnamon.  Watch this space for my attempt.

Meanwhile, if you're near Baltimore, here's the contact info. and website for The Helmand:

806 North Charles Street
Baltimore, MD 21201
410 752-0311

Visit the website at www.helmand.com. You can see the whole menu there, including kado borwani,  "Pan-fried and baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce."  Yum. 

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Find everything you need for the French ice cream treat below...except the fresh cream for whipping. 

The Cuisinart ice cream maker is the same one I use (although the one shown is a newer model), and it's both inexpensive and efficient. Also, easy to clean. Couldn't live without it. Of course, you can buy your ice cream ready made, but go for the creamiest you can find. 

If you can manage it, though, my home recipe for vanilla ice cream is so simple even I can't possibly forget it:

Ingredients

• 1 cup milk (Guernsey or Jersey if you can get it; often available at Fresh Market stores in the Southeast)
• 2 cups heavy/whipping cream, preferably not ultrapasteurized
• 2/3 c. superfine sugar or a little less if you prefer ice cream that's less sweet
• 2 tsp. vanilla

Method

1. Put sugar into large bowl. Add milk and stir until sugar is dissolved.
2. Add vanilla; stir well.
3. Add cream and stir to just blend.
4. Turn on ice cream maker according to manufacturer's directions, and add cream mixture as directed. 
5. Allow mixer to continue until ice cream is frozen; follow manufacturer's directions, but it usually takes under half an hour.
6. Invite anyone at home with you to lick the paddle and spoon the frozen bits off the side of the freezer bowl, carefully.*

* This is an essential part of honoring the household gods. If you are alone when you make the ice cream, lick the paddle and spoon yourself...or if the dog is around, invite the dog to lick! Ice cream is good...but ice cream just now made is great, and should be shared whenever possible