Ice Cream – Sad Shibow

Sharp Cheddar/My Ice Cream’s Better

Points and pints [of ice cream, or beer, whichever floats your boat, or your ice cream beer float] to whoever gets the reference in the title of today’s post! Come on readers, I believe in you! I believe less in my ability to transport ice cream to your residence successfully, but that’s a conundrum for another day.

I know I made you all wait a little bit longer than anticipated for this ice cream recipe. Your apple pie/galette is likely long gone, your anger at me boiled over and crystallized into a delicate, angry snowflake. Well, friends, all I can say is that I was truly exhausted after Turkey Day. Before Thanksgiving I had made a cooking schedule for myself, one to which I strictly adhered, and ended up completely spent. My lower back ached as if I’d been kicked mercilessly by a kickboxing banshee. If you’re curious, I made (*deep breath*) corn bread, roasted Brussels sprouts, macaroni and cheese, cranberry sauce, pumpkin pie, an apple galette, cheddar ice cream and chai ice cream. This was part of a meal for six. In a teeny apartment. And then we transported all of it to my parents’ house. Some of you are laughing at me. I get that. Like why is she all braggy over this? Normally I am not one to give myself credit for, like, anything, but I will say I am proud of my contributions this year. Food is love/love is cooking monstrous amounts of food for your peoples. #noregrets

I rewarded myself for all of the hard work by harassing my parents’ dog all Thanksgiving Day. If you don’t speak dog, I’ll just translate for you. He’s basically saying something along the lines of “seriously, it’s enough. Put me down, we are barely friends. Stop trying to make this happen. “

BUT. I would have regretted not sharing this wonderful, wonderful cheddar ice cream recipe with all of you. Yes, I know a good number of you are looking at your screens right now, throwing me shade and wondering exactly how many Pumpkin Old Fashioneds I downed before deciding cheddar in a dessert was a good idea (Answer: three. #noregrets). Well, this is a thing folks. I believe it’s as American as apple pie, in fact. A good portion of this great country apparently enjoys throwing a slice of sharp cheddar atop a warm slice of apple pie, and I believe in cheese, so I pretty much went for this with gusto. The original notes on this recipe recommend that this treat only be eaten with an apple-heavy dessert, as the cheddar is sharp enough to be somewhat overwhelming without the sweetness of the apple for balance. My family and I, however, found this to be delightful on its own. I leave it to you to decide how best to consume this wondrous creation.

Cheddar Ice Cream (makes 1 pint) adapted from Serious Eats

3 large egg yolks

1/4 cup plus 2 tablespoons of sugar

3/4 cup of heavy cream

3/4 cup of half and half

4 ounces of sharp cheddar cheese, grated

Salt, to taste

Save some to snack on while you work. I'm always looking out for you. Remember that.) — Save some to snack on while you work. I’m always looking out for you. Remember that.)

In a large saucepan, whisk together sugar and egg yolks until pale yellow in color. Stir in cream and half and half until fully incorporated. Place over medium heat, stirring mixture frequently, until it begins to thicken and a custard sticks to the back of your spoon and leaves a clean, sharp-ish line when you swipe your (clean!) finger across it.

Remove pan from heat and pour in cheddar. Allow the mixture to stand for 30 seconds to 1 minute, then whisk to combine. Use an immersion blender to fully mix, or transfer the mixture to a regular blender and blend until pureed. Add in salt, to taste (don’t forget that this is cheese ice cream, ya’ll. Really make sure you’re tasting after every salting.)

Pour custard through a fine strainer, into a heatproof covered container. Chill in refrigerator for 4 to 8 hours, then churn in your ice cream maker according to instructions (mine recommends 20 minutes).

Transfer mixture back to an airtight container and freeze until ready to use.

As you can see, this isn't some loud, bright yellow. If you're looking to prank a loved/liked/tolerated one, you could totally try to pass this off as lemon ice cream for kicks. Please try this and get back to me. — As you can see, this isn’t some loud, bright yellow. If you’re looking to prank a loved/liked/tolerated one, you could totally try to pass this off as lemon ice cream for kicks. Please try this and get back to me.

So, verdict? Everyone at the table was suspicious. Not hesitant, not wary, but full-on suspicious. My dad thought the cheddar from the mac n’ cheese accidentally made its way into my ice cream and I was just trying to save face (he knows I am a hot buttered mess when I cook). However, once they saw me and Jimmy plop scoops onto our slices of galette, (indeed I did pay Jimmy in personal pumpkin pies for this, and it was worth every hunk of butter) they were curious.

Everything's bettah with cheddah. — Everything’s bettah with cheddah.

Curiosity turned to interest and interest turned into pure delight. Both of my sisters even enjoyed scoops without any accompaniments, so I think it’s safe to say this is one strange custard you can surely enjoy by itself, and with #noregrets.

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Sad Shibow Buys An Ice Cream Maker, Just In Time For Unseasonably Cold Weather.

* Looks around *

* Is confused *

* Dips toe into slushy, creamy, sugary water-like substance that appears to be ice cream *

Sad Shibow? Is…is that you?

HI FRIENDS! For those of you just joining, pay no attention to the above disoriented blabbering. This place has always been…this place! For those of you who’ve been homies for life… it’s a site redesign! What are your thoughts on the matter? I quite like it. Longtime readers may have noticed (and praised) the disappearance of my creepily large, bloodshot eyes from the header image, a change that was made a while ago, after People I Work With–capitalized because, important and scary– began questioning what exactly was making my peepers so red (I had terrible sleeping habits for many years. I know. I wish that story were less boring too.) Ever since that small change, I’ve been slowly working on improving the look of the site over the past year, likely because, selfishly, I feel compelled to continue to talk about sad things but simultaneously hope you’ll all be too enamored with the things I bake and the general look of the site to actually pity me. CHECK OUT THAT WORD CLOUD IN THE SIDEBAR (I’m having a crummy time of it and am trying to buoy my spirits by changing it up around here). Now which part of that last sentence spoke to you?

So, with that bit of housekeeping out of the way, let’s chat. Remember when I told you that I was engaging in some serious retail therapy to beat the blues? WELL! I can’t stop. Guys I really can’t. I need my credit card number Eternal Sunshine’d from my spotty mind, for I have discovered the art of earning miles with my purchases, and I am taking far too much advantage. Do I have a particular destination in mind, you ask? Well, of course…not. But I’ll sure as hell be able to pay for it with miles I’ve racked up from buying the ice cream maker of my dreams and Star Wars-themed Halloween costumes for the family dog.

Indeed, just in time for an extremely cold, windy, possibly hurricane-y October, I have finally purchased a machine that will allow me to make any and every frozen dessert I desire. And did I start out with something simple? Pish posh! Vanilla schmanilla! Also, I couldn’t find vanilla beans! But I did find the giant basil plant in our kitchen, and that baby needed snipping. Oh yes. It happened. Classy new layout, classy ice cream flavors… what is this place?!

Basil Ice Cream (makes one quart)

2 cups of fresh basil

2 cups of whole milk

1 cup of half and half

3/4 cup of sugar

2 tablespoons of lemon zest

Juice of 1/2 a lemon

Pinch of salt

3 egg yolks (Save your egg whites! Make meringues!)

Combine all ingredients in a blender and puree until combined. Pour puree into a medium-sized saucepan and heat until simmering, whisking constantly.

Remove from heat and pour through a strainer– don’t worry if some basil comes through. In fact, I would encourage such a circumstance. Chill in the refrigerator until cold, about 2 hours, then pour into your ice cream maker and let it churn according to the manufacturer’s instructions (every maker has different rules. Somehow I know this applies to life as well). Serve with something else fancy, like lemon egg white souffles.

Top left and right: lemon egg white souffles. Yes, I know they fell, but they were still pretty damned delicious, airy and not at all bad for you health-wise. They complemented the basil ice cream (bottom center) quite nicely. Recipe will possibly one day follow if there's interest. — Top left and right: lemon egg white souffles. Yes, I know they fell, but they were still pretty damned delicious, airy and not at all bad for you health-wise. They complemented the basil ice cream (bottom center) quite nicely. Recipe will possibly one day follow if there’s interest.

So, thoughts? Well, I am writing this post about a week after this ice cream was first made, and my boyfriend has not stopped asking when we can make it again. It had a refreshingly light touch of basil, and mercifully wasn’t too sweet. Jimmy kept referring to how “fancy” it felt to have such a “decadent” ice cream in our humble household… and then he went and made it fancier! If you’re looking to gussy this ice cream up, or you’re looking to make some sophisticated milkshakes for your classy friends, combine two scoops of basil ice cream with a tablespoon of strawberry preserves. You. Are. Welcome.

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