A Dirty Girl Ice Cream Sundae (Part I)
When I like to amp up the dirty quotient, I invite more peeps over to indulge with me. As long as there’s counter space in the kitchen, I’ll let a few more over to get all hot and steamy watching my pots boil over in real time. So when we decided to launch a mini-contest of sorts to pitch us a unique ice cream flavor, I couldn’t settle for just one. I needed a threesome some kinda bad.
Eve and I decided to go with one choice for her, one for me and then one that you guys chose. And boy did you choose the shit out of this one – something about taking a cloyingly sweet Shirley Temple and then hitchin’ up its skirt and tarting up its makeup with a little vodka made you guys pick this one as the first flavor in our Dirty Girl Ice Cream Sundae. We love the way it leaves our lips rosy and our cheeks tingly from the fizzy ginger ale. But enough platitudes – here’s how to make it yourself.[box title=" " color="#999999"]
Dirty Shirley Sorbet (Cherry Vodka and Ginger Ale Sorbet)
Wash the cherries, remove the stems and halve them to remove the pits. Add the cherries, water and sugar to a pot and bring to a boil. Immediately take the cherries off the heat and let them plump up in the sugar juice until cool. Add the cherry mixture to a blender, along with the lime zest and juice, the ginger ale and the vodka. Blitz the shit out of the mix until smooth.
If you have an ice cream maker, pour the mixture into the bowl and freeze according to the manufacturer’s directions. If not, pour the mixture into a 13x9x3in baking pan and place in the freezer. Every 20 minutes, use a fork to scrape up the ice crystals, keeping on checking the goodness until all is frozen but still scoopable.
Once it is all finished, scoop the mixture into an airtight freezer container. Or just eat it all straight away, bolstering the feast with sideline shots of icy, luscious vodka.[/box]