Saying Grace in a Restaurant
Sometimes we forget the really important things in life. Last week, I took my grand-children to a restaurant. My six-year-old grand-son asked if he could say grace.
As we bowed our heads he said, "God is good, God is great. Thank you for the food, and I would even thank you more if Nana gets us ice cream for dessert. And liberty and justice for all! Amen!"
Along with the laughter from the other customers nearby, I heard a woman remark, "That's what's wrong with this country. Kids today don't even know how to pray. Asking God for ice cream! Why, I never!"
Hearing this, my grand-son burst into tears and asked me, "Did I do it wrong? Is God mad at me?"
As I held him and assured him that he had done a terrific job, and God was certainly not mad at him, an elderly gentleman approached the table.
He winked at my grand-son and said, "I happen to know that God thought that was a great prayer." “Really?”, my grand-son asked.
"Cross my heart," the man replied.
Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), "Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes."
Naturally, I bought my grand-children ice cream at the end of the meal. My grand-son stared at his for a moment, and then did something I will remember the rest of my life.
He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile he told her, "Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already."
After reading this cute story, I thought it needed a special ice cream treat! Don't you think?
Dark Chocolate – Almond Ice Cream
2 teaspoon unsalted butter
½ cup sliced almonds
2 cups whole milk
4 large egg yolks
1 cup sugar
1 ½ tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 ½ cup heavy cream, chilled
In a small skillet, over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towels. Set aside.
In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.
In the top of a double boiler or a medium stainless steel bowl, whisk the yolks with the sugar, cocoa, and salt for 3 to 4 minutes, or until thick and creamy. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the chocolate until well blended. Stir in the vanilla and almond extract.
Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions.
Meanwhile, in a medium bowl, using and electric mixer set a thigh, beat the cream until stiff peaks form; chill until ready to use. When the ice cream is half frozen, fold in the whipped cream and almonds. Complete the freezing process.
Makes about 1 quart
From book The Best of Ice Cream
By Cox and Kinard