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.