Put the ice cream base in a
1-gallon container. Add the vanilla, lemon concentrate, and buttermilk
and stir to combine. Freeze until the mixture forms a peak, about 10
After freezing, fold in the cheesecake and graham cracker pieces.
Then swirl in the blueberry sauce. Let harden thoroughly in the freezer
before serving, approximately 12 hours in a home freezer.
*Cook's Note: This recipe assumes you are using a pre-made ice
cream base. You may use softened vanilla ice cream, but then omit the
buttermilk, and fold all the remaining ingredients into the softened
ice cream at once and then freeze until hardened.
You can swirl the 2 ice cream flavors together (Blueberry
Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1
flavor semi-soft while the other is being prepared.
Oh yes, fashionistas, yet another day of the good old FT State of the Fashion Union. Todays topic? What your Editor Lesley and Blogette Rachel want from the upcoming New York Fashion Week. What we are looking forward to. Oh, and what we want to dissapear.
SOme of the highlights for ya:
We are hoping for a little less commerciality.
We want to find a new American saviour (a la Marc Jacobs)
We are sick of designers showing to young. Designers in Europe apprentice, which enhances their talent.
No more over/under styling. The clothes should speak for themselves, but we should avoid terrible shoes.
No more freshman mistakes-impeccable tailoring please.
We can't wait ot see what people like Tuleh and Marc Jacobs do. Fall always switches things up a bit, since with coats and tights there is so much to play with.