And when it simply refuses to budge, it seems as if it’s Nature’s way of laughing out loud, right in our faces, at our silly, pathetic little calendar. You may say it’s October all you want, but there’s nothing like a good blast of furnace heat to really let you know who’s boss.
And if you’re fortunate enough to travel the world, you’ll soon find out that every place has their own distinct name for it. Some nicer than others.
In the Middle East, for example, where heat is king, the hot, arid breezes that blast off the Arabian Peninsula are called “hamseen” (or maybe it’s “obscene??”), while in Morocco, they’re known as…unprintable.
In the more moderate climate, here, of Southern California, we call them, simply, Santa Anas, from whence they came. And you know they’ve really arrived when your lips begin to crack, your eyes feel like sandpaper and your nose…well, you get the idea.
So, when chilly, humid breezes are only a fond memory, there’s only one thing to do.
Fill yourself up with cool, creamy breezes.
And how do you do that?
Pull out the ice cream maker and mix refreshing with exotic. And if you’re as lucky as me, you’ll soon be savoring something like my tropicool creation –
MANGO COCONUT TEQUILA LIME ICE CREAM
2 large mangos (flesh removed)
1 tablespoon fresh lime juice
1 can (15 ounce) Cream of Coconut
1 cup heavy cream
1 tablespoon tequila
¼ cup pecans (toasted, finely chopped)
Open the can of Cream of Coconut and stir well to amalgamate the mixture. Set aside.
Puree the mango flesh in a food processor or blender.
Once pureed, add the fresh lime juice, Cream of Coconut and heavy cream.
Continue blending until the mixture is smooth and creamy.
Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
Add the tequila and toasted pecans during the last few minutes of processing in order not to impede the freezing process.