Summer in New York City is hot. Really hot. Way
hotter than Boston; it’s like the city just absorbs the heat and
radiates it back to you (actually John is telling me I’m not wrong about
that). Anyway, it’s uncomfortable and, more than
ever I really miss my little apartment in Boston.On the flip side, the best part about New York City
is that John is now here with me. Its like a party every night. Don’t
get me wrong – we still have our arguments and disagreements. But in
reality, living together has been 1,000 times
better than the 2+ years we spent living apart. To me anyway; I’m not
going to ask him for his input because I like where this is going!

It reminds me that despite my affection and love
for Boston and the belief that one day I will live there again, location
is secondary to the person you are with. And two is always better than
one. That’s where this ice cream comes in.
John’s favorite sweet cream ice cream plus my favorite strawberry ice
cream peppered with some frozen pound cake combines to make the ultimate
dessert dish.

Strawberry Shortcake Ice Cream

Serves: 2 (1/2 cup of ice cream)

1 slice ofpound cake, diced

1/2 cupsweet cream ice cream

1/3 cupstrawberry ice cream

Cut the pound cake into 1-inch cubes. Place on a cookie sheet and freeze 15 minutes, until hardened. Scoop sweet cream ice cream and strawberry ice cream into a large bowl. Let soften, about 3-5 minutes. Add frozen pound cake cubes and swirl ice cream together, until colors are nicely swirled. Transfer to an airtight container and freeze 1 hour, or overnight. Let sit about 3-5 minutes, until softened, prior to scooping and serving. Serve with fresh cut strawberries, if desired.