The Guernsey Literary and Potato Peel Pie Society

There are many things I love, two of them happen to be reading anything about WWII and England.  I'm British at heart (it's what I tell myself anyway, when I day-dream about Colin Firth).  The Guernsey Literary and Potato Peel Society is a book written through letters.  It's about the German occupation of the Channel Islands, in this case Guernsey.

I'm not going to lie, the main reason I love this book is because of the title.  Honestly, how could you not love that title?  As someone who likes to cook, I kept asking myself; what on earth is a Potato Peel Pie? and why is there a society around it?  Obviously during the War access to butter, flour and sugar was almost non-existant..... thus the creation of the Potato Peel Pie.   Now, I don't like to spoil books but, I will tell you what a Potato Peel Pie is.

After reading this book I really wanted to make it, so I went to the book's website and read what it said.

"Here's the Recipe for a Potato Peel Pie, but I warn you, it tastes like paste.  The more authentic it is, the nastier.  These ingredients will make a very small pie (expand at will):

1 potato
1 beat
1Tbs mil

Peel the potato and put the peelings in a pie pan.  Don't cook the peels, because you're in the middle of an Occupation and you don't have any fuel.  Boil the potato and the beet together in salty water, but not for very long due to the fuel problem.  Just until you can stick a fork in the potato.  Take them out and mash them up with the milk.  Pout the glop in the pie pan.  Bake at 375 for as short a time as is consonant with digestion (fuel again), say fifteen minutes.

The finished product will look quite attractive and pint.  If you squint, you can almost imagine raspberries.  Don't be fooled.  It looks a lot better than it is.  However, if you forgot that you were in the middle of WWII and added a bunch of butter and milk and salt, it could be quite tasty. "

After reading this, I decided I'd make Strawberry Ice Cream instead!

Ingredients:
1 pint fresh Strawberries
1 cup Whole Milk
2 cups Heavy Cream
1 Tbs. Vanilla
3/4 cup Sugar
pinch of Salt

Tools:
Ice Cream Maker



Directions:
Put half of the strawberries into a blender and liquify.  Whisk the sugar and milk together until the sugar is dissolved.  Stir in the cream, vanilla and salt.  Then stir in the blended strawberries.  Cover and put into the refrigerator for 1-2 hours.  Cut up rest of strawberries and set aside.  Turn on the ice cream maker and pour the liquid into it.  5 minutes before the ice cream is done dump in the cut strawberries.