I’m in denial.
September is not here in my mind. Summer is not leaving me.
At the very least I believe we will have an Indian Summer. Like, pretty much through December, if you don’t mind. My latitude clearly does not complement my attitude, because I should be living in a warmer climate.
Fortunately, I did get a beach day in this weekend, so all hope is not lost.
I wonder how nasty it would be to cover my bathroom floor with sand. Hmmm. Probably nasty. But, I do wonder…. Nah, nix that, I think a certain feline might mistake that for a litter box. Definitely nasty. Must find ways to hang on to summer….
In light of this denial, I am still refusing to bake anything that I categorize as “fall-ish”. Fall-ish would include things made with pears or apples or cranberries. Those things are for crisp days, not for beach days. So, this past week I made an ice cream dish. Truth be told it was unimpressive, however a portion of it was worthy of blog recognition – vanilla basil ice cream. You don’t even make the ice cream, so those of you without an ice cream maker, fear not! This is super simple and barely merits being called cooking/baking, but it is yummy and unique and I think your dinner guests will be impressed. (Next time I’m going to try this with mint…same concept!)
Basil Ice Cream
1/4 c sugar
1/4 c water
1/4 c packed basil leaves
2 pints vanilla ice cream, softened
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In a small saucepan, combine sugar and water. Bring mixture to a boil and add basil leaves. Blanch just until wilted, about 30 seconds.
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Let cool and transfer to a blender. Puree until smooth. Let puree continue to cool.
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In a medium bowl, stir cooled basil puree into the vanilla ice cream, leaving visible streaks.
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Refreeze until firm.
