For our Thanksgiving dessert-fest I made pumpkin cheesecake, berry sauce, and two flavors of ice cream, in my new favorite way to make a cold creamy dessert: add alcohol. This way, the cream won't freeze solid, and you don't have to agitate the cream as it freezes to keep it from doing so. The alcohol does all the work for you.
This time I decided to try to stick to holiday-ish flavors. I made one ice cream with just loads of cinnamon, and that was deeee-lish. It went really well with the pumpkin cheesecake, or so pretty much everybody at my dinner thought, anyway.
The second kind I tried was cranberry. I was making homemade cranberry sauce, anyway, so I just made a tiny little second batch minus the orange juice/zest, and made it a little sweeter, and added it into the cream before freezing. Actually I added just the juice from the cranberry sauce, mixed it very well, and then added the berries at the end and just barely stirred it, so it was pretty and swirly. The cranberry ice cream was not as much of a hit as the cinnamon, because most of my guests said it wasn't sweet enough for them, but I liked it way better than the cinnamon. But that's me, I have never had much of a sweet tooth, so I almost always prefer less sweet things. The cranberry ice cream was also, I thought, really good with the berry sauce... which was just frozen mixed berries, sugar, and a bit of water, cooked down for a few minutes on the stove.
We attempted to have fresh whipped cream, but after Dan had beaten the cream to no avail for several minutes, I checked the carton, and it wasn't whipping cream at all. It was half and half. Next time I send Dan out for whipping cream, I'll be specific. Luckily my guests said that the cinnamon ice cream took the place of the whipped cream and that it was not necessary. Nice of them, but I still love me some homemade whipped cream. Next time.
Happy Leftover-eating, everybody!
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