Well, as always friends, I had the best intentions to blog on Monday. However, the day had other plans. You see, the hubby and I have been having the worst problems with DirecTv. We've been having multiple outages and our box resets every couple of hours. It's been happening more and more often since DirecTv merged with AT&T. Over the weekend, the hubby and I reached our breaking point and scheduled a technician to come out and switch our boxes. And our appointment just happened to be at 8 am yesterday. Prime blogging time for Jessica. I should have known there would be trouble.
Needless to say, we were both exhausted by the time the technician left and I didn't feel nothing like blogging.
So here I am today! Today we are going to discuss a recipe that I've made at least 20 times this year.
If you don't already own an ice cream maker, I highly recommend getting one. Especially if you have kids. When my niece spent the night, we made ice cream and she stood on a kitchen chair, entranced, watching the ice cream maker for the entire 20 minutes it ran. She was amazed that we started off with a liquid mixture that seemed to grow before her eyes. It was a fun experience.
Did I ever tell you guys that the hubby used to think that fresh cherries tasted like maraschino? Hehe. One of my favorite stories, the first time I got him to try a "real" cherry. He was amazed. I was amused. Ah, life.
With the hubby gone most of the weekend, you would think I would have worked on stuff for the blog. Sigh. I did not. I ran, practiced a lot of yoga, and was buried in my book. You know, the one I mentioned a couple of weeks ago? I finally finished it. It was sooooo good. I finished it last night at about 5 pm, with tears steaming down my face. A poignant, beautiful ending that really makes you think hard. I highly recommend it.
Oh yeah, it's called "What Alice Forgot" by Liane Moriarty. Go forth and read my friends! Happy Monday :-)
|Recipe courtesy of Cuisinart.|
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tbsp pure vanilla extract
1. In a bowl, beat milk, sugar, and salt until sugar is completely dissolved (about 5 minutes). Stir in the cream and the vanilla. Cover bowl, and chill in the fridge for 2 hours.
2. Turn on your ice cream maker. Pour chilled contents into the ice cream maker. Allow to churn for 15-20 minutes, or until thickened. Serve immediately for a soft texture, or freeze for another 2 hours for a more traditional texture. Store in freezer.