Bike Scream

The chain fell of my bike a couple blocks from home. I know how to change a car tire. There is no AAA for bike owners.

There is no covered parking for bike owners not counting the overhangs at stylish pubs. Someone suggested I carry a plastic bag to cover my bike seat if there is chance of rain. Why I wouldn’t carry a towel to dry the seat, I thought.

I am missing some bike stuff...a basket, a kick stand and a full antidote vile for beaver fever.
My hands were greasy from pretending like I knew how to put the chain back on. I thought a lot about when we were kids and would turn our bikes upside down, crank the peddle and pretend we were making ice cream.

I thought about making cherry ice cream. I had fresh BC Cherries and some cream; I’d make up the difference with almond milk. It was this thought that filled me with senseless hope as I wheeled my bike home.

My BF greeted me at the door, flipped the chain on. He tried to make me watch but I was not interested, I wanted ice-cream. I called my daughter to borrow her ice-cream maker.
Sure, she chirped, that sounds good, but you have to freeze the metal insulated bowl thingy for 4-6 hours before it will freeze the ingredients.

I put the bad boy in the freezer. That was two weeks ago. The cherries were eaten by hand, the cream made its way into a curry and the almond milk on to some Shreddies. Last I noticed I had half a loaf of rice bread stuffed in the frozen hole that was suppose to bring homemade sweet delight.

My chain came off again. I fiddled and fixed it, picked up a Klondike bar that night and was glad I did not have to pay for parking.

yum

Black Cherry Cherry Ice Cream- Modified from Canadian Living Magazine
You don't need an ice-cream machine to make this rich and creamy soother. ; )
Servings: 6

2 cups (500 mL) chopped pitted sweet black cherries –they really don’t take long to pit especially if you get someone else to do it
1/2 cup (125 mL) granulated sugar
Custard:
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) Almond milk or soya milk
1/2 cup (125 mL) heavy or whipping cream
2 tsp (10 mL) vanilla extract pure of course
Preparation:
Custard: In bowl, whisk egg yolks with sugar for 2 minutes or until pale and thickened; set aside. In heavy saucepan, heat Almond milk and cream over medium-high heat just until bubbles form around edge; gradually whisk into yolk mixture.
Return to saucepan; cook over low heat, stirring constantly, for about 12 minutes or until thick enough to coat back of wooden spoon. Immediately strain through fine sieve into large bowl. Stir in vanilla. Place plastic wrap directly on surface; refrigerate for about 2 hours or until chilled or for up to 24 hours.
Meanwhile, in bowl, combine cherries with sugar; let stand for 2 hours. Stir into chilled custard.
Pour into shallow metal pan; cover and freeze for about 3 hours or until almost firm. Break up into chunks; transfer to food processor and purée until smooth. Transfer to chilled airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.)