Sometimes you invite people over (for food) and then realize you have nowhere near enough food to serve them.
Let me explain.
On Friday around 5pm, Andrew and I decided to make some homemade ice cream. I pulled out a recipe for Blueberry-Cheesecake Ice Cream from the July issue of Southern Living and got to work.
I suggested that he text his team from work to see if anyone was free to come over later on for some ice cream and maybe some games. While I did want to have people over, I also didn’t want to Andrew and I to sit around all weekend eating a whole thing of ice cream. That may or may not have happened before…
I figured five or six people would come since it was so last minute. We ended up having 13 people over, which was great, but once the ice cream finished churning, I quickly realized we had nowhere near enough to serve everyone.
I tasted the ice cream and it was extremely rich and thick – more like a custard. On top of that, it made hardly any ice cream. The original recipe suggested serving it between two cookies, so maybe that’s what the recipe was geared for. I told Andrew about our little problem and he didn’t think it was a big deal at all. He said people wouldn’t care if they only got a few little bites of ice cream. That’s the difference between a girl and a guy’s perspective on entertaining.
Onto my backup plan. I texted my best friend, Emily, to see if she was planning on coming by later. I knew her and her fiance were downtown and I had invited them to swing by at some point if they wanted to. Before she had time to respond, I texted her again, explained the situation, and then asked if there was any way she could go by Publix and pick up some vanilla ice cream to mix into the homemade ice cream. She picked it up for me and even hid it in her purse when she came in – no one even knew what went on behind-the-scenes. That’s a true best friend for you.
Honestly, I wouldn’t make this recipe again without mixing in the vanilla ice cream. The end product tasted delicious, but it was originally way too rich. We had just enough for everyone and got tons of compliments on it.
We had a fun night and I’m glad so many friends were able to come. Twenty somethings aren’t very hard to entertain. It’s amazing how far ice cream, an iPhone app, and conversation can get you.
Blueberry Cheesecake Ice Cream Adapted from Southern Living (my notes in italics)
1 (8-oz.) package cream cheese, softened to room temperature
1 1/2 cups half and half
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup fresh blueberries
3 tablespoons blueberry preserves
2 teaspoons lemon zest 1.5 quart of vanilla ice cream
1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days (I chilled mine for 2.5 hours)
2. Pour mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)
3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Add in additional vanilla ice cream. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.