Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
It's that time of year when stone fruits are in season! I love the delicious peaches, plums, and especially cherries. I just think that stone fruits are the most delicious of all the fruits. My favorite stone fruit is the cherry. I absolute love the sweet and slightly tart flavor of cherries. I like both the Bing cherry and the Rainier cherry but I think the Bing's are my favorite. The problem is that they cost 6-7 dollars per pound most of the year. Now that they are in season they are down to 3 dollar per pound so I picked up a few pounds to make my favorite desserts and beverages.
One thing I've been working on is ice cream that doesn't require an ice cream maker. I recently saw a recipe for cherry cream cheese ice cream. It sounded amazing and I wanted to do something similar. I made a base with cherries, lemon juice, and sweetened condensed milk. Normally I'd use a lot of sugar but using the sweetened condensed milk allowed me to eliminate the extra sugar in the recipe. I mixed it up with fresh whipped cream and froze it in the freezer.
The resulting ice cream was similar to soft serve. It had a light and creamy base dotted with fresh cherry halves. It's a refreshing and delicious summer dessert that is great on its own but would also be delicious on top of pie.
- 1 c. sweetened condensed milk
- 1 T. lemon juice
- 1 c. cherries, seeded and halved
- 4 oz. cream cheese, cut into small pieces
- 1 c. cold heavy cream
- 2 T. sugar
- 1 T. vanilla
- Combine the sweetened condensed milk, lemon juice, and ½ c. of the cherries in a food processor. Process until smooth.
- Pour the mixture into a medium bowl and add the cream cheese. Mix well and refrigerate for 30 minutes.
- Pour the heavy cream and sugar into a cold bowl. Beat with a hand mixer on high speed until it has thickened and stiff peaks form. Stir in the vanilla.
- Add the cherry cream cheese mixture into the whipped cream mixture and gently fold it in. Add the remaining cherries and fold them into the ice cream mixture.
- Place the mixture in a freezer safe container and place in the freezer. Stir every 30 minutes for 2 hours. After 2 hours use a spatula to smooth the top of the ice cream and freeze over night.
Source: Adapted from Magnolia Days
Make sure you swing by for a scoop from each of today's Ice Cream Week Participants:
- Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
- Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
- Peppermint Fleck Ice Cream by Scoop Adventures
- Raspberry Lemonade Ice Cream Pie by The Redhead Baker
- Coffee Ice Cream by Cookistry
- Salted Caramel Ice Cream by Life Tastes Good
- Salted Caramel Peanut Butter Buster Bars by The Life and Loves of Grumpy's Honeybunch
- Cherry Cheesecake Ice Cream by Hezzi-d's Books and Cooks
- "Fried" Ice Cream Pie by Renee's Kitchen Adventures
- Mint Chip Ice Cream by Crumb
- S'mores Ice Cream Pie by Love and Confections
- How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
- Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
- Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
- Salted Caramel Ice Cream Pie by The Spiffy Cookie
- Caramel Coffee Milkshake by Wishes and Dishes
- Strawberry Shortcake Ice Cream Pie by The Messy Baker
- Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
- Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
- Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
- No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours
Other Blogs participating later this week:
Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We're very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.