Blackberry Ice Cream Cordial
1 pint good blackberry ice cream
blackberry jam
butter cookies
Soften the ice cream. Spoon it into 4 teacups or, if you have them (I did) small dessert molds. Smooth the top, then drop a heaping spoonful of blackberry jam down the middle. Smooth the top again. Freeze. When you're ready to serve them, prepare a bowl of hot water. Dip each mold or teacup into the hot water for just a few seconds, then turn it over a dessert plate to unmold the ice cream. Stick 2-3 butter cookies at jaunty angles in the top. Shazaam, fancy dessert! Serves 4.
________
In retrospect, it would have been pretty good, and also jammier, to fill half a mold up, spread a layer of jam, then top off the mold with more ice cream. I guess it depends how much jam you feel like you need in your life. I admit to eating spoonfuls of the leftover jam straight out of the fridge. (It's really good jam!)
I called this "Cordial", not because it has any cordial (ergo, blackberry-flavored wine) in it, but because I made it for a small dinner party with some friends, and so it was a "cordial" dessert. Ha ha ha. C'mon, laugh with me. Call it whatever you want, it's basically a fancy ice cream. I created this dessert so that I could make it ahead of time AND so I would NOT be left with acres of cake or cookies after the fact. That way I could dedicate my time on the day of the dinner party on the "real" (non-sugar-based) food. The secret to it all is to use really good versions of each of the ingredients. I followed both of these principles, and as a result the whole dessert cost me about $10 to buy the ingredients and tasted really good.
1 pint good blackberry ice cream
blackberry jam
butter cookies
Soften the ice cream. Spoon it into 4 teacups or, if you have them (I did) small dessert molds. Smooth the top, then drop a heaping spoonful of blackberry jam down the middle. Smooth the top again. Freeze. When you're ready to serve them, prepare a bowl of hot water. Dip each mold or teacup into the hot water for just a few seconds, then turn it over a dessert plate to unmold the ice cream. Stick 2-3 butter cookies at jaunty angles in the top. Shazaam, fancy dessert! Serves 4.
________
In retrospect, it would have been pretty good, and also jammier, to fill half a mold up, spread a layer of jam, then top off the mold with more ice cream. I guess it depends how much jam you feel like you need in your life. I admit to eating spoonfuls of the leftover jam straight out of the fridge. (It's really good jam!)
I called this "Cordial", not because it has any cordial (ergo, blackberry-flavored wine) in it, but because I made it for a small dinner party with some friends, and so it was a "cordial" dessert. Ha ha ha. C'mon, laugh with me. Call it whatever you want, it's basically a fancy ice cream. I created this dessert so that I could make it ahead of time AND so I would NOT be left with acres of cake or cookies after the fact. That way I could dedicate my time on the day of the dinner party on the "real" (non-sugar-based) food. The secret to it all is to use really good versions of each of the ingredients. I followed both of these principles, and as a result the whole dessert cost me about $10 to buy the ingredients and tasted really good.
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