Tuesday, June 7, 2011

If I cook like it's summer, will summer come?

Sunshine seems increasingly rare these days, and the past weekend was full of wind and rain. Yet, I had a 1/4 pound of cherries that needed a purpose. Since they weren't that sweet, I stewed the cherries with some vanilla sugar, a pinch of salt, bourbon, and a splash of balsamic vinegar.

I roughly mashed them after stewing, then folded them into vanilla ice cream batter. Since I was feeling lazy, I didn't commit to making a vanilla custard. Instead, with a nod to the Ben and Jerry's ice cream recipe book, I whipped a couple of eggs and added sugar, milk, and cream to the batter. It was simple and more airy than a custard based ice cream, but the drawback is that it isn't as rich (only 2 egg yolks versus the 4-6 I'd normally use) and is hard to scoop. Still, is there such a thing as bad ice cream, especially when served with bourbon whipped cream?

I'm almost finished with another cardigan (someone please stop me!) that I can post soon. But for now, I'll leave you with a picture of my afghan. I stated the afghan on 5/24/10, and as of today I have 85 rows complete. I'd love to have this complete by the end of summer, although with the way this summer is starting out,  I should try to finish this ASAP.


  1. Oooo! Very pretty afghan! I like it a lot.

  2. I think your ice cream making worked! Loving the sun here today, at last.

    That afghan is amazing & I love the colors.

  3. Mmm, ice cream that is hard to scoop is still lovely to eat.

    Ditto what Tina said on the afghan. The colors are great. What size do you want it to be?

  4. @AM, I'm going to knit until I'm out of yarn, so I'm not quite sure yet. I have only 2 more balls of blue.



Related Posts Plugin for WordPress, Blogger...