“Life is just a bowl of cherries, don’t take it serious, its mysterious. Life is just a bowl of cherries, so live + laugh + laugh at love, love a laugh, laugh + love.” – from Fosse
I’m sitting down with a bowl of chocolate cherry ice cream. It’s nice to take a break every now and then… decompress… and focus on something as simple as a refreshing dessert. This is not always easy to do. Sometimes I forget to relax. I get stuck in my head, emotions build, heart races. I clench my teeth. Even worse, I grind them. I stress and hold it all in until I can’t take it anymore.
I get frustrated by little things. I can leave the house and hear or see something that’ll instantly make my jaw tighten and my shoulders tense.
And before you say anything, I’m well aware this isn’t healthy.
My point is this: I want to make a change in my life.
I have Brooke - darling, sweet Brooke - who spoke so eloquently this last weekend at the Big Summer Potluck, to thank for this newfound inspiration. If there was one thing I got out of her talk (and there were many) it would be the importance of living in the moment. How much time we spend (especially those of us surrounded by technology) moving and “doing,” that we forget to just be in the moment. We forget to stop, breathe, and focus on where we are, who we’re with, what we’re eating.
The amount of time I spend typing away on my phone (or just refreshing the screen for that matter) uses up a lot mental energy. Being connected 24/7 is taking it’s toll and it gets in the way of living.
I’m tired of making excuses for why I don’t go to the gym or do any number of things. Why don’t I use this membership to the art museum more often? Why don’t I go to see more movies in the theater? Why am I not enjoying things the way I once did?
These questions don’t really matter, I guess. It’s what I do with them that’s important. Maybe if I calm down and clear my mind, things will change.
I need to. We all do.
Chocolate Cherry Ice Cream with Coconut Milk
Makes about 1 quart
A Note from Sprouted Kitchen: “First off, be sure to use full fat coconut milk, the light stuff will turn out too icey.”
1 1/2 cups cherries, pitted and quartered
2 egg yolks
1/2 cup natural cane sugar
3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)
1 13.5 oz. can coconut milk
1/2 tsp. vanilla extract
2 oz. dark chocolate, finely chopped
Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.
Add the coconut custard to your ice cream maker and churn according to instructions. At about 75% finished, add in a cup of the chopped cherries and chocolate.
Transfer to a container and freeze until firm.