Here we are, back again where we started.
With sugar, cream and everything wonderful in the world.
It’s true, one can only stay away from ice cream for so long. It creeps up on your plate, ready for anything.
And anything almost always being consumption. Here on Bakelist summer normally equates to at least one ice cream week—which is really just an excuse to make lots of ice cream because duh! it’s Ice Cream Week. Ice Cream Week is a random week in the summer, often more than just one week because there is no and should never be a week-long limit on ice cream consumption.
Which is pretty much a very long way of saying I. Love. Ice. Cream. It is my favorite food after all. Thankfully, the majority of you out there agree that ice cream is supreme, whether or not it turns you into a conehead.
But alas, it’s still faux-adult let’s be responsible here on Bakelist. Lament the loss, and move on. Because I’ve found a loophole. It is very green—you know, eco-friendly and sustainable—and it is made of fruit. That’s right, the green-and-fruit loophole in any tryna-be-healthy lifestyle.
First off, you forage. What’s more sustainable than that? (Granted, it was illegal. But hey, I’m trying.)
Then, you make the most perfect sweet and tart cherry compote with minimal amounts of sugar. Compote and ice cream are a match made in heaven and who’s going to argue with St. Peter?
So there it is, an eco-friendly saint-endorsed way to eat ice cream.
Ah rationalization, I’ve missed you.
Recipe on the following page.
Cornelian Cherry Compote
Good for ice cream. Especially vanilla. Just imagine, tart dogwood berry ladled over creamy, sweet, pristine vanilla. Hi summer, it’s me, Nina.
But as a forewarning…this is very tart. Tart, tart, tart, tart. So if you’re not down with the sweet floral tastes of vanilla ice cream playing against the berry-tartness of the compote, up the sugar.
4 cups cornelian cherries
2 ½ cups water
½ cup white sugar
1. Wash and dry the cherries. Combine with 2 cups water in a large sauce pan and bring mixture to a boil, stirring occasionally. Cover and reduce to a simmer. Simmer for about 15 minutes, or until cherries are tender. Remove from heat and let cool.
2. Mash the cherry mixture in the pot and remove pits. Add remaining water and sugar and return mixture to a boil. Reduce to a simmer and cover. Simmer for an additional 5 minutes before removing from heat. Let cool completely before storing in sterilized jam jars. Reheat and pour over ice cream