Tuesday, July 24, 2012
Summer in New York City is hot. Really hot. Way hotter than Boston; it’s like the city just absorbs the heat and radiates it back to you (actually John is telling me I’m not wrong about that). Anyway, it’s uncomfortable and, more than ever I really miss my little apartment in Boston.
On the flip side, the best part about New York City is that John is now here with me. Its like a party every night. Don’t get me wrong – we still have our arguments and disagreements. But in reality, living together has been 1,000 times better than the 2+ years we spent living apart. To me anyway; I’m not going to ask him for his input because I like where this is going!
It reminds me that despite my affection and love for Boston and the belief that one day I will live there again, location is secondary to the person you are with. And two is always better than one. That’s where this ice cream comes in. John’s favorite sweet cream ice cream plus my favorite strawberry ice cream peppered with some frozen pound cake combines to make the ultimate dessert dish.
Strawberry Shortcake Ice Cream
Serves: 2 (1/2 cup of ice cream)
1 slice of pound cake, diced
1/2 cup sweet cream ice cream
1/3 cup strawberry ice cream
Cut the pound cake into 1-inch cubes. Place on a cookie sheet and freeze 15 minutes, until hardened. Scoop sweet cream ice cream and strawberry ice cream into a large bowl. Let soften, about 3-5 minutes. Add frozen pound cake cubes and swirl ice cream together, until colors are nicely swirled. Transfer to an airtight container and freeze 1 hour, or overnight. Let sit about 3-5 minutes, until softened, prior to scooping and serving. Serve with fresh cut strawberries, if desired.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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