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cherry vanilla soy ice cream

  • Posted on July 12, 2009 at 11:11 pm

Oh dear Goddess, is that tasty!

Two cups of fresh cherries, pitted and halved

1/3 cup sugar (I meant to use vanilla sugar for this but forgot)

pinch of salt

splash of lemon juice

Mix all above in saucepan on medium for about 10 minutes, till cherries are turning jam like and sauce is boiling. you need to watch at stir especially at the beginning before the cherries start to juice so the sugar doesn’t burn. Cool to room temp.

2 cups Silk creamer (I used 1 1/2 cups vanilla, 1/2 cup plain)

1 cup vanilla soy milk

1/3 cup sugar

Bring to near simmer. Pour into bowl and chill in ice bath to room temp. Add 1 tsp vanilla paste. Pour cherry mix into milk and chill 2 hours to overnight and churn.

This is probably the best cherry vanilla ice cream I have ever tasted, and it’s one of my favorite flavors.

Tomorrow, malted milk ball (aka whoppers).

catching up

  • Posted on July 8, 2009 at 7:45 pm

Dang it, has it really been a week again since I posted? Ugh….real life, and it’s habit of interfering in my time of leisure, rather sucks. The last week or so has been kinda sucky again. But it’s looking up, at least I’m trying to.

So the updates on the ice cream front- I’m currently freezing a batch of pumpkin pie ice cream made with coconut milk. I’m not sure how I like the flavor or texture right now, but we’ll see once it chills some more. Peach sorbet has been the hit of the season here. I think I’m on batch #4 right now. Tomorrow, apricot ice cream- I’m looking forward to that one. The bananas are taking their sweet time to ripen for their next batch. The last batch was (is) too sweet, and I’m not quite sure how to fix it. My current thought is to rechurn it with a couple of tablespoons or dark rum.

No real adventures in cooking. I made pork tenderloin again. We grilled burgers and chicken. We ordered chinese food (my comfort food when I don’t feel well).  I think I had PB & J one night for dinner too, with orange marmalade.

We’re having company on Saturday and again on Monday. Saturday, a pair of vegans. Monday, a sous/pastry chef and his wife who is also the FOH manager. It’s been a bit of a struggle for me to plan menus. I made marinated mushrooms today. That should go well for both, since the Husband won’t eat them. If the vegans are staying for dinner, I’m going to make the quinoa, peas and asparagus dish again, with chicken for the Husband and I. Otherwise we may go out for dinner. Some veggies, pita and humus, chips and salsa, maybe buy some mini egg rolls I can heat in the toaster oven. Maybe make gazpacho, another thing the Husband won’t eat, but I can’t really make just for one.

On Monday, the plan is to grill, if the weather permits. As of right now, the weather says we should be ok, but I don’t yet have a plan B.

On the health front

today’s treat

  • Posted on July 1, 2009 at 3:57 pm

It should be a real treat for the Husband, actually. Orange cream something. It’s not really sorbet, it’s not really ice cream. Orange cream dessert.

I modified the Orange Popsicle Ice Cream recipe in what has become my ice cream bible, David Lebovitz’s “The Perfect Scoop.” For the cup of sour cream, I subbed soy sour cream, and for the 1/2 cup of half and half, I subbed soy creamer. I know, it’s nowhere in the same range of milkfat, but it’s what I had. And they don’t make a soy half and half, at least as far as I know. Other than that, the recipe is from the book. Zested 3 oranges with the microplane. Added 2/3 cup of sugar to the blender and grated the zest a bit more. It was rather fine already from the microplane. Added 1 1/4 cups of fresh squeezed orange juice from the oranges I just zested. Fortunately they were easy to squeeze since I have no gadget or tool for juicing. 2 teaspoons of Grand Marnier. 1 cup soy sour cream. 1/2 cup soy creamer for half and half. Blend till the sugar is dissolved. Chill and freeze.

It’s still chilling in the fridge as I type this and I haven’t churned it yet to know how it tastes. The biggest pain in the arse is the zesting of the oranges. My hands kept feeling like they were going to cramp.

UPDATED TO ADD: It’s damn tasty. Next time I have to either chop the orange zest finer (not sure how to do that) or strain it out before freezing. Still think it was a pain in the ass to make so not sure how often I’ll make it again unless the Husband specifically requests it.

tasty Sunday

  • Posted on June 28, 2009 at 4:22 pm

We went out to our favorite brunch spot, elements, in Princeton, NJ this morning. They are kind enough to seat us in the kitchen at the chef’s table whenever we come in. It makes things easier so we don’t have to worry about moving with the Husband’s allergies to perfume, should someone come in with a “waft”. It’s also SO much more fun for us to be able to sit and hang out in the kitchen and get fed! Way cool.

They had corned beef hash back on the menu so the Husband was thrilled. They make it with poached eggs and fois gras. I had pancakes with fresh berry compote (yum!!!!!). Joe the sous chef introduced us to BLiS maple syrup. Good Goddess is that tasty stuff! Probably the best maple syrup I have ever had. So I now need to go order a bottle of that as well as some of thier vanilla fleur de sel, which will go incredibly in some ice cream, I think.

I have another batch of banana ice cream in the freezer now. I made it with more butter and brown sugar this time. I may need to start making it with 4 bananas instead of the three it calls for. I’m not quite sure yet, but I think it’s missing something. So now I have this, yesterday’s peach sorbet and the chocolate sorbet all in the freezer right now. I’m SO glad we got this big fridge last year! Our old one could never have held it all. Part of the reason I hadn’t used the ice cream maker till now was the space it took up in the old freezer was enormous.

I still don’t know what I’m doing with the sour cherries. I pitted them all (by hand, no gadget) and added 2 teaspoons of sugar and am letting them sit right now and give up some juice while I ponder this.  I really do need to do something with them by tomorrow, though.

so far, so fabulous

  • Posted on June 27, 2009 at 5:15 pm

Today has definitely been a better day than recent ones have been. My head still hurts but I can deal with it.

I got out to the Amish this morning, in time to get the Husband the bacon, egg and cheese logs he likes. It wasn’t too crowded for a pork roast Saturday except for the fruit and veggie stand of all places. No fish this week, at the Husband’s request. Chicken breasts and pork tenderloin. Beef and turkey burgers in case we decide to BBQ. (But I think I forgot rolls!) I have some pork marinading for tonight. I’m thinking panko chicken breasts and roast potatoes for tomorrow.

I got to the Montgomery Farmers Market today and was THRILLED. This is more what I’ve been looking for from a farmer’s market! There were still only 6 or 8  stands (one of which was the Griggstown Farm Market) but so much better than the one-stand one in Franklin. I got a huge bag of English peas (of which I’ve eaten about half already) and some huge blueberries, some peach cider (which will make a great cocktail mixer!) from a stand that had some great breads and a peach salsa I will get next week, local farm fresh eggs, and cherries. Not just cherries, sweet AND sour cherries. I have a pound of each. I haven’t quite figured out what I’m going to do with them yet. Next week I’m going to pick up some local honey, too. I can’t wait to see what they’ll have as we get into the summer since it’s still too early for much of the fruits and veggies.

I got some peaches at the supermarket yesterday so I could make some more sorbet. That’s cooling in the fridge now before I can puree it and freeze it. It doesn’t taste as good as the last batch did. I’m wondering if it’s because they are supermarket peaches or if how I cooked it made a difference? Last time I cooked them with the water for 10-15 minutes then added the sugar, cooled it somewhat and then reheated it to reduce slightly. Today I added the sugar gradually as they were cooking in those first 10-15 minutes. I’m also going to make the banana ice cream again probably tomorrow. I was contemplating something frozen with the cherries, maybe a frozen yogurt? Or maybe I’ll just make them into syrup again. I don’t know…haven’t decided yet.

And Yay for having a laptop to work in on the kitchen!! Many thanks to the wonderful Husband for the continued geek-love.


  • Posted on June 26, 2009 at 1:24 pm

It’s gonna be one of those busy Fridays. So far I’ve already gone to the Dr for my magnesium infusion (which thankfully didn’t hurt as much this month!) and to the supermarket. It’s the newest Stop and Shop and they have the scan-as-you-shop which I love, love, love! Not only does it appeal to the geek in me, but you don’t need to deal with anyone at the checkout and it takes much less time than the self check out. Although I have to admit that scanning 30 cans of cat food is a pain in the ass.

Came home to gents cleaning my gutters. Better them than the Husband, which is worth every dollar.

The chocolate sorbet finally froze on the third churn. I don’t give a dang at this point, it can become chocolate sauce if it doesn’t freeze well. I’m so over the chocolate sorbet.

A new farmers market opens today at 2 just up the road. Supposedly they will have much more stuff than the market on Saturday, which I can’t wait to see.

I did buy peaches at the supermarket for another batch of peach sorbet and I have bananas ripening for more banana ice cream. Ok, so I have two batches of bananas, one to use when ripe, one when overripe. I want to see what makes a difference. I really do, to a certain extent, want to keep making ice cream instead of sorbet since I could use the calcium. I find myself eating much less of this than I would a pint of store bought. Plus there’s less crap in it. And I have a malted milk one on my agenda as well.

After all this, I’ll dress and head into the city for dinner, drinks (only one for me since I’m driving), and raucous laughter with my girlfriends. We don’t get together all that often any more, and I’ve missed the last couple ’cause of my health, but I cherish them deeply and miss them lots.

Tomorrow, up for my little farm stand, potentially, then off to the Amish since I didn’t get there yet this week and need food.

My pain levels have been through the roof the last 24 hours or so. Better now but last night was really, really rough. Vicodin wasn’t much cutting it. Am hopeful that as the weather moves out of this damp and dreary dreck that it has been, my body will decide to stop rebelling and like me again. Feh.

quick update

  • Posted on June 21, 2009 at 11:45 am

It’s been about a week since I posted anything of substance, for a couple of reasons. First, I was going through an identity crisis of sorts with this blog. The name I had been using for it just wasn’t working and I was having issues settling on this name. But here it is and here I am (for whatever that’s worth….)!

The other reason it’s been a while is that I’ve been on another bender. This week I finally broke out the ice cream maker we got as a wedding present more than four years ago. And we are SO glad that I did! So far I’ve made white chocolate ice cream and roasted banana ice cream. The white chocolate was made with heavy cream and whole cow’s milk but the roasted banana is completely soy, and I think I like the mouthfeel of that one even better. I also made a banana bread, a riff on my standby recipe since I didn’t have dried apricots and then I made a morello cherry reduction with the cherries I had left over from last weekend’s cherry cake. That came out amazingly well and incredibly thick and sweet. I can’t wait to try it on the white chocolate ice cream.

Last night’s dinner was a new recipe for quinoa with chicken, asparagus, and spring peas. Definitely a recipe with potential, so we’ll be coming back to that at some point this summer. It was good, not great, but definitely worth tweaking.

And after everything else last night after dinner I decided I needed brownies, so I made up a batch of those.

Today we had banana bread with banana ice cream for a snack. I’ve been thinking of ways to improve that ice cream, too. More caramelization, maybe on the stove top instead, and maybe some dark rum which will help keep it softer. This should be a fun summer for ice cream experimentation!

Dinner tonight? I want sushi, but will probably make chicken salad or chicken pot pie, depending on what the Husband prefers. I cooked some chicken breasts last night and figure we should have those for dinner tonight. Tomorrow will be the pork tenderloin, which I really need to put up to marinade tonight.

The fibro-fog’s been fogging my brain lately, so if I don’t write it down I’m fogetting it. Thank Goddess for the iphone; keeping my lists on there keeps me from forgetting even more things! I kow there are a few things on the kitchen list to buy but I have no recollection. At least for once I know I don’t need eggs- at one point I had 3 dozen and some extras in the house!