But the beauty of Sunday is that it's a Wine Sunday. What's that you ask? Well my friend, let me tell you my motto.
"If there's work on Monday, there's wine on Sunday."
Catchy isn't it. Made that up all by myself.
So here's how it works. Sunday night, the resident taste tester and I make some dinner, break open a bottle of wine, and just relax for the night. It usually also involves Desperate Housewives. I know, it's a guilty little pleasure.
So tonight's menu is vegetarian since I believe Allie's coming over for dinner. I'm making double mushroom pizza and a spring salad with dried cranberries and pine nuts. But I'm really excited about the desert that is currently churning away as I type.
New York Cheesecake Ice Cream! Kudos go out to my mom for the kitchen aid mixer and to the resident taste tester for the ice cream maker attachment and ice cream recipe book. Without the little people, there would be no ice cream tonight.
The batter for this is incredibly delicious. I'm not going to lie, I licked the heck out of everything, from the bowl to the spoons to the churning paddle. Thankfully no one was here to watch me drip it down my shirt.
New York Cheesecake Ice Cream
from 500 Ice Creams, Sorbets, & Gelatos
1 8-oz package cream cheese
finely grated zest and juice of 1 lemon (I used only half the juice)
1/3 cup superfine sugar
2 egg yolks
1 cup heavy whipping cream, whipped
4 tbsp (1/2 stick) butter, melted
1/2 cup graham cracker crumbs
Beat together all ingredients, except butter and graham cracker crumbs, until smooth. Taste and add more sugar if preferred.
Pour into ice cream maker and follow manufacturer's freezing directions. Churn the ice cream for about 30 minutes, or until nearly firm.
Mix the melted butter and crumbs together. Cool.
When ice cream is nearly firm, tip into freezer container, add the crumbs, and stir just once or twice. Freeze until firm or ready to service.
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