Guys. The heat index today is out of control. Boo and I are melting into puddles. And yet, somehow, even with the buckets of sweat I pour off in a day, I haven’t lost a pound. Go figure.
It’s so hot, and we just have this one AC unit in the living room, it doesn’t even cool the bedroom. So I’ve been reading all these articles on how people back in the day kept cool without AC. Here’s what I’ve learned: their houses were built differently (10 foot ceilings were a necessity, not a luxury), ditto for brick, and double hung and transom windows, also a necessity not just for show.
Shockingly not on that list? Eating copious amounts of ice cream. I would have thought it would be way number one. Cooling yourself off from the inside out. I mean, it’s sort of working for me.
Might explain why I haven’t lost any weight.
Might also explain why I always smell like an ice cream parlor…
Anyhoodle. This recipe tastes just like the cherry topped cheesecake that you get at Junior’s here in the city. Like for realz a frozen creamy version with the cherries all uniformly mixed in. Never a cherry-less bite. Perfection.
The ice cream base is no cook (shwing!) but you do need to cook the cherries (dear god why???) but I promise it’s totally worth it.
Also, all that delightfully sticky sweet cherry syrup we’re gunna use next week and way number two to combat the heat.
- 8 oz cream cheese (1 package) softened
- ¾ cup whole milk
- ¾ cup heavy cream
- ½ cup buttermilk
- ¾ cup sugar
- 2 tsp vanilla bean paste (or 1 scraped and seeded vanilla bean, or 2 tsp vanilla extract)
- 1 pound cherries, pitted and stemmed (fresh or frozen)
- 1½ cups water
- ¾ cup sugar
- 1 tbsp lemon juice (approximately half a lemon)
- In a blender add all the ingredients for the pasted and blend until smooth and the sugar is no longer gritty, approximately 2 minutes.
- Pour into an air-tight container and press plastic wrap to the top prevent a skin forming.
- Place in refrigerator to chill, at least two hours and up to two days.
- Once base is chilled through process in your ice cream maker according to the manufacturer's instructions.
- While the base is chilling, roughly chop the cherries and place in a non-reactive heavy bottomed sauce pot.
- Add the sugar, lemon juice, and water to the pot and bring to a boil
- Reduce heat to a steady simmer and cook for 25 minutes until the syrup has thickened and the cherries are soft, stirring frequently. Begin checking and stirring the cherries more frequently after 15 minutes to prevent burning.
- Once the syrup has thickened to resemble maple syrup remove the pot from the heat and let the cherries cool.
- About 30 minutes before you're ready to churn the base, pour the cherries into a fine mesh strainer to drain and dry, reserving the syrup for another use.
- Let cherries drain for about 30 minutes to an hour, and make sure they are cooled completely.
- Once the base has churned pour half into a freezer safe container. Layer in half the cherries and swirl to combine.
- Repeat with remaining base and cherries.
- Freeze until firm, about 6 hours or overnight.