Notebook of Revelation

So, there it is. The reason I've avoided outfit posts. In case you've never had your own, until a bump is truly a bump, it just looks like one's had the cookie jar perpetually full and the lid permanently propped open.

Our three will become four sometime around February fifth, which we couldn't be more pleased about.

Much love from my expanding family (and waistline) to you, on this quiet Sunday. To celebrate, I give you a peek into what's (quickly dwindling) in my freezer.

After all, what's a pregnancy announcement without ice cream?

Stupid, that's what.

xxx,
j

adapted from Martha Stewart

• 1 cup brown sugar
• 2/3 cup creme fraiche
• 1 1/2 cups heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1 pound black cherries, pitted and halved
• 1/2 tsp coarsely ground black peppercorns
• 2 tsp ground cinnamon
• 2 tablespoons fresh lemon juice

1. Prepare an ice-water bath; set aside. Stir together 2/3 cup brown sugar and 2/3 cup water in a small saucepan. Bring to a boil, stirring occasionally. Transfer syrup immediately to a medium bowl. Place bowl in ice-water bath, being careful not to let water reach rim of bowl. Let syrup cool completely, stirring frequently.
2. Whisk together creme fraiche, heavy cream, milk, salt, and the syrup in a large bowl. Transfer to freezer; let set, whisking mixture vigorously for 2 minutes every 30 minutes, until it's the consistency of thick whipped cream and whisk leaves a trail, 3 to 4 hours.
3. Meanwhile, put cherries, remaining 1/3 cup brown sugar, cinnamon, and the lemon juice in a large skillet. Cook over medium-high heat, stirring occasionally, until cherries begin to break down and juice has thickened, about 10 minutes. Transfer to a medium bowl. Let mixture stand at room temperature until it has cooled completely.
4. Gently fold cherry mixture into ice cream until just combined (don't overmix; juices should leave streaks). Cover surface of ice cream with parchment paper and freeze in bowl until set, 4 to 8 hours.