If you thought I was excited about the roasted strawberry ice cream from Jeni’s Splendid Ice Creams At Home, just wait till you hear about this one. I am seriously in love with this goat cheese ice cream with roasted cherries. I wasn’t entirely sure what to expect from the goat cheese, but I was pleasantly surprised by the depth of flavor that it added to the ice cream. To be honest, I don’t think I would have ever guessed it was goat cheese if I did I blind taste test, perhaps in part because it’s not an ingredient that I expect in my ice cream.
I’ve been anxious to try this recipe for a while, but was not so patiently waiting for cherry prices to drop first. When they were suddenly $2.98 a pound, I grabbed a big bag of cherries, did a little dance, and pulled out my OXO cherry pitter. For the cheese I used a Vermont goat cheese that we picked up on a day trip to Southern Vermont that we took to restock on maple syrup, cheese, more cheese, and supplies at the King Arthur Flour store (oh how I love Vermont!!). When you’re using fresh local ingredients, it’s hard to go wrong!
I’m so excited, I don’t even know where to begin. After a couple of months – and in particular the last couple of weeks – of craziness at work, I’m finally done with the project I’ve been working on for the last few months. Furthermore, it’s Memorial Day weekend and I’m taking a couple of days off to visit family in DC. Goodbye migraines, hello summer sunshine, family, and friends!
On top of all of that, I also have a wonderful new ice cream recipe to share with you AND just in case you need an ice cream maker so that you can make said recipe, we have a giveaway for a brand new Cuisinart ICE-21 ice cream machine courtesy of BigKitchen! BigKitchen is a kitchenware retailer located in Tampa, FL with tons of great stuff for the kitchen and they’re currently constructing a state-of-the-art test kitchen where they’ll film demonstration videos. Pretty cool, huh?
Ok, on to the recipe, because seriously, you need to try this. I had the hardest time deciding on a recipe because frankly, armed with David Lebovitz’ Perfect Scoop and Jeni’s Splendid Ice Creams at Home, it is so hard to choose! I would have to make ice cream at least once a week just to get to my top picks before the end of the summer. But because strawberries are looking so perfect at the store these days that I just had to try strawberry ice cream.
Since my sister and brother-in-law were driving all the way from Philadelphia to Boston just for Apple Day, I figured I may as well get the celebration started early and I decided the best way to do that was with a recipe from Jeni’s Splendid Ice Creams at Home. Jessica and Adam were the ones that first introduced me to her ice cream back in June, after all, and are huge fans. I was intrigued by Jeni’s Baked Apple Sorbet both because I don’t think I’ve ever seen an apple sorbet before and also because I was looking for something pretty easy.
I knew I wouldn’t have time to make something the night they arrived, and the night before they arrived I was out at the America’s Test Kitchen launch party for their new Cook’s Illustrated Cookbook. I could not possibly have been more excited to get that invite, so there was no way that I was going to peace out early just so I could go cook alone in my own kitchen. No, I had to live it up in the most impressive kitchen I have ever seen and chat with Julia Collin Davison (excuse the gushing, I’m a big dork and a huge fan). This sorbet was easy enough that I was able to go home after the party, throw the apples in the oven and whirl the mixture together in the blender and throw it in the fridge overnight to chill.
Another peanut butter and chocolate recipe? Yup, that’s because the next birthday was Joseph’s. Now, one of the very first things I learned about Joseph was his love of chocolate and raspberries together, so the obvious choice would have been the most amazing chocolate raspberry cake ever, but that is one mondo cake and I didn’t want anything that delicious and that big sitting in the kitchen tempting me. Also, his birthday was on a Tuesday and since we’d been busy the weekend before hanging out with my sister and brother-in-law, I hadn’t had any time to get anything ready ahead of time. I needed something that I could come home from work and whip up quickly so we could go out to dinner and enjoy ourselves.
And I know that the traditional thing to do is to bake a cake, but for some reason, ice cream just felt right. Very close behind chocolate and raspberry, Joseph’s next favorite dessert flavor combo is chocolate and peanut butter and when I found this recipe from Recipe Girl (yes, two chocolate peanut butter recipes in a row and they are both from Recipe Girl – totally coincidental!), I knew I had found the perfect recipe.
Unlike most of the ice creams that I usually make, this ice cream is not custard-based (the French style), meaning it doesn’t have eggs. Which means you don’t have to stand over a stove stirring eggs and waiting for the perfect consistency and then cooling the mixture and getting on with making your ice cream. No. All you have to do for this recipe is mix up some milk, cream, sugar, peanut butter, and vanilla, throw it in the ice cream maker, toss in some chopped peanut butter cups, let it harden a little in the freezer, and you’re good to go. It is so EASY.
So I came home from work, whipped up the base, churned the ice cream cream while I cleaned up and wrapped Joseph’s present, finished it off with the peanut butter cups, and I was done and we were off for a lovely dinner out (sushi!). When we got home, the ice cream was waiting in the freezer, so all I had to do was scoop some out and stick a candle in his bowl.