Albums & Ice Cream, 3rd edition – June 12

I’m finding inspiration for new music and books in traditional places; weekend reviews on television and radio, and recommendations from friends. CBS Saturday morning has two regular features that often inspire new music to explore (“Saturday Sessions”) and dining ideas from the segment, “The Dish.”

Anthony Mason is a great music reviewer/ interviewer. I’m so glad he’s on the air for these features that offer a slice of humanity to balance the political news. But this post isn’t a review of where I find ideas – it’s the 3rd installment of this summer’s blog series, “Albums & Ice Cream.”

On June 3, Dan Auerbach of the Black Keys was on the segment to perform a couple of tracks of his new solo album, “Waiting on a Song.” If you head over to the CBS This Morning – Saturday website and scroll down, you’ll find three songs performed, and an interview with Dan Auerbach about making his second solo album. If you’re a fan of the Black Keys, this interview offers a good perspective on why his solo albums sound different from the style of the Black Keys. As a producer, he’s showing a particular feel that’s more of his origin story. I tend to favor artists who produce their albums. They have more vision for the overall listening experience. Here is another interview from NPR in which he digs further into his ideas.

“Waiting on a Song” (the title track) has a good retro country/folk feel. Hard to listen to without having your foot join in. But the track that really got me interested in the album was “Shine on Me.” The opening line, “You only got a couple miles to go – if you’re trying to drive me insane.”

Listening to the album – which Steve already had downloaded on iTunes because he’s way more on top of the music scene than I am – the ice cream flavor that came to mind is salted caramel. Caramel is a warm flavor to me; and a little bit of salt (of the earth) rounds out the flavor so much that I don’t feel I can ever eat too much of this stuff.

I found this recipe on Epicurious. I swapped Kosher salt for the “flaky sea salt” in the recipe – it’s going to melt anyway. I also accidentally added all of the cream to the cooked sugar. But it didn’t harm the process.

I’m starting to learn a better time management for making and setting ice cream. It’s similar to letting bread dough proof. In order for the ice cream to set up well, it has to sit in the freezer for about four hours before I can serve it. After having the family taste the custard before I put it in the ice cream maker, we we’re patient enough for that long.

What was left the day after stayed soft in the freezer. I’m starting to build a sense for what kind of recipes might be more successful than others. I’m liking where this adventure is going.

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