Monday, September 10, 2007

Helen of Troy

I'm quite certain that if David Lebovitz's Cheesecake Ice Cream were a woman in ancient Greece, she would be the ice cream to launch a thousand cones. Everyone as a whole would have been much happier and there wouldn't have been any of that whole murderous mess going on. After all, no one can be angry whilst holding an ice cream cone.

Many would argue that ice cream wasn't brought about until the Victorian era or so (rather, that is when it really increased in popularity,) but this is my blog, and my fantasy, and you should just leave all reason out of it. Reason indeed has absolutely no place in your thoughts if you're eating cheesecake ice cream. I followed the recipe unflinchingly, and whizzed the whole mess up in the blender. It took all of 5 minutes. After the lovely concoction was done churning, I stirred in crumbled bits of graham cracker pie crust. It was rich, creamy, subtly tangy from the sour cream, with a nice hit citrus from the zest. It is the frozen essence of cheesecake. It will make you smile. A lot. You may even find yourself calling your little tub of ice cream, "my precioussssssss," defending your stash while wielding your almighty spoon. Tricksy indeed.

If you haven't purchased an ice cream maker, I have no idea what you are waiting for. You know that box of fluffy cold stuff that you pick up at the grocery store? It's about 80% air. And it is disgusting to boot. Carageenan? I like to pronounce my ingredients, thank you very much. Even the wee million-dollar pints that those two guys make (I'll admit, they do make some mean ice cream) cannot compare to the lusciousness of all that is contained in The Perfect Scoop.

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