Gallon Jug of Milk that still had about 1/2 Gallon of Milk
16 teaspoons [and] a funnel

That reminds me of the time I made my grandkids a "Super Sundae". I
took a 4 liter (close to 1 gallon) pail of vanilla ice cream,
removed about a cup's worth, filled the hole with coconut and
slivered almonds, toss a sliced up banana on top and drizzled the
whole thing with chocolate syrup. I gave each kid one spoon each and
told them to dig in and have as much as they wanted, which they
thought was pretty cool and upset their mothers. But in the end they
actually had just a normal sized helping each, before putting the
leftovers back in the freezer. No dishes to clean; just some spoons!

A great idea unless you had rabid children.

+

Weller's tagline implies the existence of nonsweet
sweet potatoes.

Never trust taglines!

Neh, taglines should be held to a certain standard,
same as the message bodies.

They are in fact somewhat sweet. How sweet? Well according to some
health guru out there on the interweb: "One cup of raw sweet potato
contains about 114 calories, 27 grams of carbohydrates, 6 grams of
sugar, 2 grams of protein and 0 grams of fat. One cup of white
potato has 116 calories, 26 grams of carbohydrates, 1 gram of
sugar, 3 grams of protein and 0 grams of fat."

Note too that there are various sweetnesses; it's
not for nothing that there's been selective breeding.
I've had some that have been almost candy-sweet by
the operation of their own genes.

a scoop of a good vanilla ice cream on apple pie isn't too
sweet, just adds a nice note of a different flavor to the pie.
By the same token, a wedge of extra sharp cheddar cheese with
the same piece of pie adds a different flavor note, but just as
good.

I'd pass on both of those combos.

Ice cream is good on apple pie. Cheddar is good on apple pie. Both
together; not so much.

Somehow I don't get so turned on.

Here's an apple pie with another flavour twist, anise, and four kinds
of fat in the crust.
Title: Apple Pie with Cheddar Crust

How cheesy is that.

Cheddar Ice Cream for Apple Pie
categories: odd, dessert, ingredient
yield: 1 pt

3 lg egg yolks
3 oz sugar
3/4 c heavy cream
3/4 c whole milk
3 oz sharp cheddar cheese, grated
Kosher salt

In a heavy-bottomed saucepan, whisk egg yolks
with sugar until well combined. Whisk in cream
and milk until yolk mixture is fully incorporated.
2.
Place pot over medium-low heat and cook, whisking
frequently, until a custard forms on a spoon and
a finger swiped across the back leaves a clean
line, about 170F.

Remove from heat and add cheddar. Let sit 1 min,
then whisk to combine. Use an immersion blender,
or carefully transfer custard to a stand-alone
blender, and blend until completely smooth, about
30 sec. Add salt to taste, starting with a small
pinch - seasoning will depend on saltiness of cheese.

Pour custard through a fine mesh strainer into an
airtight container and chill in an ice bath or
refrigerator until temperature drops to 40F, about
2 hr for ice bath, up to overnight for refrigerator.
As base chills, it might separate slightly or form
a skin. If so, wait until it's completely chilled,
then blend until smooth.

Churn ice cream according to manufacturer's
instructions. Transfer to an airtight container
and harden in freezer for at least 4 hr before
serving atop apple pie in small scoops.

Max Falkowitz, Serious Eats
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