Summer vacation has officially ended for two thirds of the clan (I have three boys), the two youngest started school this week.
No more staying up all night playing video games, hanging out with their friends all day long, or just vegging around the house. Now it’s back to homework, soccer practice, and going to bed at a decent time.
For my husband and I it’s back to making sure they’re out the door on time in the morning, getting breakfast ready, packing lunch for the youngest, driving them to and from soccer practice, making sure they do their homework, etc. Back to the routine…
However, the truth is we still have a few weeks of summer left, the days are still long, the weather hasn’t been excruciatingly hot, sure… it has started to whine down, but there’s a bit more left. And what about the weekends? We still have those to enjoy!
To help us all celebrate what’s left of summer here are couple of recipes that I’d like to share with you.
Cherry Chip Cordial Ice Cream
adapted from The New York Times Dessert Cookbook
Prepare the cherries and ice cream custard base a day ahead.
Cherry Syrup (Use half of the recipe for the Ice Cream and half for the Cherry Ice Pops below)
2 cups granulated sugar
2 cups water
1 pound cherries, about 2 1/2 cups stemmed, pitted and quartered
1 teaspoon vanilla extract
To macerate the cherries, in a medium saucepan, combine the sugar with the water. Bring to a simmer, stirring to dissolve sugar. Add the cherries and vanilla, simmer for 5 minutes. Remove from heat, and pour the cherry syrup equally into two separate bowls.
Ice Cream Custard base
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon vanilla extract
6 egg yolks
3/4 cup granulated sugar
2 tablespoons godiva chocolate liqueur
1 cup semi-sweet chocolate chips
To prepare the ice cream custard, in a medium saucepan, combine the heavy cream, milk, vanilla, and sugar. Heat until just beginning to steam, stirring to dissolve the sugar. Remove from the heat. In a separate bowl, whisk the egg yolks until well combined. Add a ladleful of the hot milk mixture to the eggs while whisking vigorously, to warm the yolks.
Add the warmed yolks to the hot milk mixture in the saucepan, and return the pan to medium heat. Cook, stirring, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
Remove from head and add the Godiva chocolate liqueur. Immediately pour it through a fine strainer into a clean bowl.
Cover the bowl with plastic wrap placed on the surface of the custard. Cool in a bowl of ice and water. Refrigerate overnight.
To finish the ice cream, take half of the reserved cherry syrup, place a strainer over a bowl and drain the syrup from the cherries. Place the cherries in a bowl, and place them in the freeze. Discard the syrup or reserve for another use.
Roughly chop the chocolate chips and place them in a small bowl in the freezer along with the cherries.
Freeze the chilled custard in an ice cream maker according the manufacturer’s instructions. Using a rubber spatula, fold in the cherries and chocolate chips. Transfer ice cream to a container, cover, and place in the freezer for a few hours or until completely firm.
Cherry Ice Pops
Half of the Cherry Syrup recipe from above
1/2 cup heavy cream
In a bowl combine the reserved cherry syrup with the heavy cream. With an immersion blender slightly puree the mixture.
Transfer to ice cream molds and freeze for at least 4 or 5 hours.