Chill Out!- The Dairy Godmother

The August heat had me longing for The Dairy Godmother's frozen custard. This Wisconsin treat is authentically brought to Del Ray by Liz Davis, owner, CIA graduate, former pastry chef and frozen concoction maker extraordinaire. With a Wisconsin pedigree, Liz creates wonderful flavors in addition to the omnipresent vanilla and chocolate flavors. Updates can even be sent to your email to draw you into her convivial, main street America establishment. Yes, authentic frozen custard not in a fly over state.

After our meal at Los Tios Grill, we wandered up Mount Vernon Ave. a few blocks for dessert. Large embossed windows make the inside awash with light. Muralled walls and picnic tables lend to an informal, leave your cares at home atmosphere. The Dairy Godmother is where people gather after they've shed their suit and professional countenence. It's light, social and welcoming. T-shirts, sodas and dog treats are also sold. I picked up a bag of squirrel biscuits for my 3 pups.

The chalkboard menu presents the frozen custard flavor of the day as well as several sorbet options. Frank opted for a chocolate vanilla swirl cup and I got the lime mint sorbet. The mint flecked lime sorbet was a great way to top off a Mexican meal. It sure made the walk back a lot cooler!

The Dairy Godmother is closed on Tuesdays. Hours of operation vary seasonally.

Check out the Custard Cam and Liz's great explanation about what frozen custard is as opposed to ice cream and frozen yogurt (and yes, it's the 10% milkfat that makes it so darn good)

The Dairy Godmother

2310 Mount Vernon Ave

Alexandria, Va 2230

(703) 683-7767

Berry Blueberry Chocolate Chip Gelato

Here's a cool refreshing way to beat the August heat and get your chocolate fix! This berry blueberry chocolate chip gelato was inspired by those heavenly but oh-so-expensive chocolate covered delights found at places like Godiva. Chocolate marries with berries so well. The unctuous undertones of the cacao and the tartness of berries is found with this gelato as well. Enjoy!

Ingredients
2 cups fresh or frozen blueberries

1/4 cup blackberry jam

1/4 cup water

1/4 teaspoon salt

2/3 cup sugar

3 large egg yolks

2 cups 2% reduced-fat milk

3/4 cup semi-sweet chocolate chips, pulsed in food blender

2 tablespoons fresh lemon juice

Directions

Combine the first 4 ingredients in a heavy bottom saucepan, and bring to a boil.

Reduce heat to medium and cook for 10 minutes. Transfer mixture to a blender and mix until smooth.
Beat the sugar and the egg yolks in a large bowl with a whisk until thick and light yellow. Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add about one-third hot milk mixture to sugar mixture to temper the eggs and stir continuously with a whisk. Gradually add to remaining hot milk mixture, stirring continuously with a whisk.

Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in chocolate chips and lemon juice.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.