This is not a new cell phone I'm touting; it's a dessert I made and named after my friend, whom we refer to as "LG". We work together and have been sharing a wall for the past 6 months, so she has learned more about me than she probably cares to admit. Case in point: I talk about my love of jam often, and she mentioned that one night (perhaps after a drinking binge..) she mixed jam with ice cream. Um. GENIUS. Why did I not think of this before?! So I decided to create a dessert and name it The LG Bomb in her honor.
I decided that I wanted a vanilla ice cream with maybe just a little bit of chocolate. For those of you who know me and read this regularly, you probably know that I would eat chocolate off of a shoe, but for some reason I felt vanilla was a better fit for this. So I got the best version I could find: Haagen Dazs Vanilla Swiss Almond. Nums. This is vanilla ice cream with chocolate covered almonds mixed in. Give me a spoon and I could have been happy with just that. But I made a commitment. So I used that with Bonne Maman Strawberry Preserves. If you haven't tried their preserves, you need to. All natural, fruity and sweet. I put it on many, many things I probably shouldn't. So it was a perfect pairing for my recipe..even though it's not technically "jam". Close enough.
Here goes nothing, I thought.
1 and 1/3 cups Haagen Dazs Vanilla Swiss Almond ice cream, divided (makes 4 balls, 1/3 cup each)
4 tsps Bonne Maman Strawberry Preserves (also divided, 1 tsp each ball)
3 sheets graham crackers, crushed into crumbs
You will also need:
Take 1/3 cup of the ice cream and put it on the center of a sheet of plastic wrap. Make a dip in the middle with the back of your teaspoon, and spoon in 1 tsp of the preserves.
Take a spoon and "seal" the jam in – push it down a little and use the plastic wrap to help form a ball around the jam center – you shouldn't be able to see any jam spilling out. Drop onto the sheet with the wax paper and crushed graham cracker crumbs.
Roll around in the graham cracker crumbs (work quickly as the heat from your hands will start to melt the ice cream) then plop onto a separate baking sheet or plate and pop in the freezer while you repeat this process 3 times.
Voila! Ice cream balls stuffed with jam (preserves, whatever) aka The LG Bomb.
Results: Yum. The ice cream itself is delicious, but the almonds add a nice crunchy texture, and the sweet preserves give it a little "surprise" factor. I thought it was both tasty and impressive-looking, but if you're not entertaining, you could just scoop a teaspoon of the preserves on top of a bowl of ice cream, drizzle with graham cracker crumbs and get the same effect. It's just cool to look at and definitely more fun to eat, so for guests I think it's a good idea, but if you're alone or with a significant other who loves you no matter how gluttonous you are, grab that spoon and go to town. No judgment.
Skinny Pig Note: I also tried this recipe with 1/2 tsp of preserves and 1/2 tsp of peanut butter. I thought of that halfway through as if I had just discovered a cure for cancer. "Um, what am I doing?? PB&J? Duh". Believe it or not though, kind of a fail. Not taste-wise, but structurally; it didn't cut very cleanly because the peanut butter would stick to the knife, and the peanut butter tends to overpower the jam because jam blends, the pb does not. It just stays there as one concentric lump. Sigh. A for effort..?