Cherry Cheesecake Ice Cream. I used the recipe in the Perfect Scoop for Cheesecake ice cream as the base for this tasty treat. After I finished the ice cream I pureed my cherry mixture and layered it in a tupperware with graham crumbs (I used the teddy grahams, because they were super easy to crush and on sale).
The cherry mixture was:
1-2 pounds of cherries, pitted and cut into 8ths
1/4 cup brandy
1/4 sugar (ish)
The cherries I didn't bother weighing and I didn't use all of them that I had. I just chopped and pitted for about 30 minutes or until I got bored. I let them macerate overnight in the fridge. In the morning when I made my ice cream, I pureed approximately a half cup to a cup of the mixture so I wouldn't have any really big cold chunks.
It worked really well, with the only flaw being a bit of iciness in the cherry swirl. Still tasty, and better yet for the summer, cold and did not require either the stovetop or the oven. Yum!
One of my friends earlier this week posted an article from the NYT about cooking and the lack thereof in the U.S. Here is my favorite quote from "Out of the Kitchen, Onto the Couch."
It seems that raw food takes much more time and energy to chew and digest, which is why other primates of our size carry around substantially larger digestive tracts and spend many more of their waking hours chewing: up to six hours a day. (That’s nearly as much time as Guy Fieri devotes to the activity.)
I don't really do that much cooking in the average week, so this article really hit home. In the last week, I've made black beans and rice (with a pan fried tofu), homemade spicy french fries, and ice cream. If I did any other real cooking this week, I have forgotten it all. This weekend I want to make the plum kuchen from Smitten Kitchen. I even got plums from the farmer's market for it. We'll see how it goes. I usually have bigger plans than I can get done in my 27 minutes of kitchen time a day.
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