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Back to the cherry-ice-cream and the August recipe. My valiant attempt at ice-cream froze into a congealed lump. I decided to bravely soldier on – and let it defrost for a little bit. I melted the chocolates and toasted the almonds.

The ice-cream was an utter disaster. It was way too watered down ( my fault) – and not really smooth enough ( again my fault). Worse I didn’t add the cherries before I froze the half-done slush last night, so perhaps the most promising part of the recipe wasn’t done. I even messed up the white chocolate (yes – embarassing I know).

On top of all this my wife was a little upset with me for buying an ice-cream maker that is now deemed less than useful. Can you feel sorry for an appliance ?  I don’t think it’s entirely to blame – much of the fault lies with me. I plan to give homemade ice-cream another try, and you’ll read about it here.

I think there’s a important conclusion here. I should have applied the “KISS” principle and kept the simple things simple. There was no need to make a recipe more complicated than it has to be. Bon Appetit thought store-bought ice-cream was good enough for their cover – it should have been good enough for me.

Now with this comes the honest question – is Bon Appetit still a serious cooking magazine ? It seems that since I started on this quest their recipes have become easier and easier. Part of their new layout and editorial focus seems to be emphasizing easy stuff that looks good on the cover. For that matter was it ever a serious magazine ? Hard to get worked up about stuff like this, but it is some Food for thought… ( pun intended).

It’s pretty hard to mess up a desert like ice-cream with melted chocolate – but somehow I managed. I did have one admirer though… Sebastian loved it. Admittedly this is his second ice-cream *ever* and his first ice-cream cone, so he was easy to impress.