There is not a single sweet in my house right now.

 

Not one.  

 

This is a problem.  Seriously.  

 

Someone needs to do something about this.  Soon.

 

I made this homemade ice cream.

 

I’ve been neglecting my cooking and baking a bit lately.

 

I’ve been busy.

 

Making mini muffins.

And pizza.

Playing with my dogs.

 Planting a garden.

 

Making salads.

 

And quiche.

Alas, I’ve yet to tackle any new projects, I have been busy.  I had some time off. It was amazing.  I took these pictures.  I made these things.  And I relaxed. 

 

 

Yes please.

 

Here’s what I did with the ice cream.  I attempted to remember the recipe I used at Milkweed.  This is what I did at home, not sure if it was right but it tasted good! 

 

Heat 2 cups of cream with the seeds and pod of 1 vanilla bean.  Prepare an ice bath.  Mix 4 egg yolks with 6 tablespoons of sugar.  When milk just begins to boil mix a small amount into yolk and sugar mixture to temper.  Continue adding slowly until completely incorporated.  Return to medium heat for additional 2-3 minutes, until mixture coats the back of a spoon and begins to tighten up.  Pour through a sieve into another container in the ice bath and whisk occasionally until completely cooled.  Transfer to an ice cream machine and follow directions for machine.  When it reaches soft serve consistency transfer to another container and freeze at least 4 hours.  Eat and yum!