This past Easter I was in a baking mood (when am I not in a baking mood?) so decided to make– what else?– carrot cake.
I love a good carrot cake, though everyone seems to have a different idea of what to add to the basic flavor profile. Some people use raisins, some nuts, or crushed pineapple. Some people use carrot puree, others go traditional with grated carrots, and some cakes use shockingly low amounts of carrot to begin with. Last year I even made one that incorporated graham cracker crumbs in the batter. I decided this time to try a recipe from Alton Brown, who rarely lets me down when it comes to good basic recipes.
It’s summer, which means that it’s time to make ice cream! I haven’t made ice cream in ages, but I had my annual Ice Cream Social coming up, which meant I needed to get going again!
The first recipe that really caught my eye this season was Alton Brown’s Serious Vanilla Ice Cream. What intrigued me was the addition of peach preserves to the mix, which supposedly don’t affect the vanilla flavor but instead add a unique texture to the ice cream. I was eager to give it a try myself, but was mindful of the fact that plain vanilla wouldn’t necessarily tempt my guests when compared with the more exotic flavors that were sure to be on hand. So I gave the matter some thought and settled on the addition of bourbon-soaked cherries. And then chocolate, because why not?