I’m happy :)
Not totally uncommon for me, but I’m a pretty melancholic person (Melon? Now I want watermelon. Everything somehow finds its way back to food… ). I can usually fake being super happy, but not today, nooooo siree. I didn’t need to. Not only did the food tonight turn out ok, but I felt like I learned a thing or two in school, we’re leaving for a semi-vacation soon, I’m repainting my room, my long-lost (ok not really) friend called, I’m over my cold and I’m going to take a learn to chop-choppy a knife class (ok that’s not what it’s called. But you get what I mean. I’m gonna learn how to wield a knife. Properly.). Not a lot, but it’s enough to make me happy for at least today! :)
On to food. I finally planned ahead! *takes bow* Thank you, thank you. We all knew it was bound to happen one of these days. I stuck the ice cream insert bowl..type..thing..in the freezer yesterday and I was prepared to make ice cream this afternoon. And lemme tell ya, it was yummy. I didn’t follow the ice cream recipe in The Silver Spoon because it called for 6 egg yolks and refrigerating for a bunch of hours or something. I kinda skimmed through it. Not very thoroughly, obviously. So I used this recipe:
Fresh Strawberry Ice Cream Recipe
from the Cuisinart Pure Indulgence Ice Cream Maker Recipe Booklet
Makes ~ 14 ½ cup servings
Ice Cream Ingredients
- 3 cups fresh ripe strawberries, stemmed and sliced
- 4 tablespoons fresh squeezed lemon juice
- 1½ cups sugar
- 1½ cups whole milk
- 2¾ cups heavy cream
- 1½ teaspoons pure vanilla extract
- In a small bowl, combine the strawberries with the lemon juice and ½ cup of sugar. Stir gently and allow strawberries to macerate in the juices for 2 hours. Strain the berries, reserving the juices. Mash or puree half the berries.
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 – 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
- Turn the [ice cream] machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 – 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to sn airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved.
Thanks to http://www.thedeliciouslife.com for letting me use their recipe which I could have just copied from my Cuisinart manual, but I’m too lazy.
The ice cream was absolutely lovely. Not sure if that’s what I should have eaten when it’s so cold, but who cares. It gave me, hands down, the biggest brain freeze I’ve ever had in my entire life. And I think I could have done with out that last 1/2 tsp of vanilla. And I skimped on the fresh strawberries. This was about as fresh as they were gonna get.
When The Silver Spoon say ham, I’m assuming they mean prosciutto. Do Italians eat honey-baked ham…? Not sure. So I used prosciutto anyway. The crepes were good. Kinda salty from the prosciutto, but over-all pretty good. Wow, I’ve just used the words good and prosciutto more times in one paragraph than in my entire life. Yikes.
And that’s all the food. I feasted on Diet Dr Pepper and Fruit by the Foot all day today (I bounce back from being sick quickly), so I wasn’t really in the mood for a bunch of food. But today went well. Yay :)