twofer

sour cream ice cream with blueberry swirl
I love this ice cream. The amount of fat in it is positively evil, but boy does that fat make it taste rich and exquisitely creamy. Best of all, this is hands down the easiest yolk-based ice cream I've ever made. There is no cream in this recipe because all the fat you need comes from the sour cream. Choose a good brand because it will drastically affect the taste of your final product. I used Organic Valley for its tangy deliciousness.

The blueberry swirl is nothing more than a quick and dirty version of a jam. Feel free to use any summer fruit you have a surplus of. This recipe would be equally delicious with peaches or cherries. If you use cherries, throw in a BAY LEAF while it cooks. Trust me. You'll love it.


zucchini bundt cake
I have an obsession with zucchini bread. Whenever I see a recipe for it that I've never tried, I have to bake it. It's a compulsion. I have tried at least thirty different recipes since I started baking. When I saw this recipe for a zucchini bundt cake in the latest issue of Martha Stewart Living, I cackled with delight. A new recipe! In a bundt pan! From Martha Stewart! A baking trifecta if I do say so myself.

The finished cake looked beautiful, but in all honesty, tasted bad. It was heavy and and the zucchini flavor didn't come out at all.

There's always next time, I guess. And, given my obsession, there definitely will be a next time. Bwahahahahaha.

sour cream ice cream with blueberry swirl
2 lbs. sour cream (full fat)
14 egg yolks
380 mL whole milk
8 oz. sugar
1 tsp. kosher salt

Place the sour cream in a bowl with a strainer on top.

Bring the sugar and the milk to a boil.

Whisk the yolks together, then temper in the hot liquid a little at a time. Pour the mixture through the strainer into the bowl with the sour cream. Add the salt. Whisk all together until all the lumps are gone and the base is smooth.

Chill for at least four hours in your fridge.

Churn in your ice cream maker. Layer finished ice cream with dollops of blueberry swirl. Freeze at least four hours or overnight.

blueberry swirl
2 C. blueberries
1 C. sugar
pinch of cinnamon or cardamom

Combine all ingredients in a deep pot. Bring to a boil, stirring constantly with a rubber spatula.

Continue to boil for 6-8 minutes on medium heat, until berries are completely broken down and mixture has reduced.

Strain mixture and cool in fridge.