Well. Now that my extraordinary gifted youngest daughter has built me a great new web site, I suppose that means I need to keep up with my blogging. I am so proud of her, and I am so glad I let her live. To which she smartly retorts, I ought to be glad she didn’t run away. We may both have a point.
So far it’s been a steamy summer…hotter than the hinges on gates of Hell, and when it rains (rarely) the humidity will curl the hair on a bald man. Which, in a twisted sort of way that only I understand, leads me to the recipe I’m giving to you. It’s perfect for the hottest day, but not hot to make. Enjoy. And when you go to my web site, which I certainly hope you do…be sure to check out the links. The gate of Hell is there for your amazement and amusement. Seriously.
The Seductive Chef Does Dessert
After All, What Else Is There, Really?
It is the Chef’s humble opinion that there may well be no chocolate in heaven, it being made up of happy souls who have left their chewing apparatus behind. At least for the foreseeable future. So, says the chef, stoke up now while the getting is good. While it may not be cool to devour sweets twice a day, one should have at least a little something once a week. Or maybe twice. If nobody is looking. The trick, then, is to not stand in front of the mirror while scarfing down an entire box of candy.
The S.C. has a good friend who is also a chef who says that if you have a really good bread and a really good dessert, the rest of the meal can be sort of nondescript, nobody will remember. And since nearly everybody loves ice cream, the following recipe will please even the pickiest person. Like your kid(s).
CINNAMON ICE CREAM
1 gallon best quality vanilla ice cream. The chef uses the best because she hates to pay for air, which is what the cheap stuff is full of. (I already know you are not supposed to end a sentence with a preposition, but I’m a writer…I get poetic license)
Put the ice cream in a large bowl and let it soften at room temperature. Keep an eye on it; you do not want it to melt, just soften. Stir it from time to time mixing what has melted around the outside into the firmer stuff in the middle. It should be like the soft frozen yogurt cones we enjoy on hot summer nights. When it is ready blend in 4 ½ tablespoons ground cinnamon. Taste, see if you’d like it better with a little more or if it suits you as is. There are no rules here, just remember, after it is frozen again, the flavor will not be quite as strong. Pour it back into the container it came in or into a big baggie and put it in the freezer towards the back. (Where it’s colder, that’s why.) Let it refreeze at least 6 hours. Overnight is better.
AND TO PUT IT ON OR TO PUT ON IT
Put a big scoop of the ice cream on top of a yummy brownie still warm from the oven, (throw the mix box away), and pour a generous dollop of hot fudge sauce over the whole thing. Or top an apple pie slice with the ice cream. Or try a peach cobbler. Of course, there’s always fresh fruit, too. Yum!
Buy the already made frozen pie or cobbler, and just before you pop it in the oven brush the top with a little milk (use your fingers if you don’t have a pastry brush, nobody will ever know)and then sprinkle it generously with sugar. If you feel like splurging, buy the “raw sugar,” it makes a really crunchy top. Stand back and enjoy the compliments. You deserve them.
