“To eliminate any potential disaster on your first ice cream try, start out with a recipe that doesn’t call for an egg yolk or custard base. That way, you won’t have to worry about your egg yolks curdling or scrambling, or the lengthy cooling time that follows.This light, airy ice cream incorporates the rich flavors of maple syrup and walnuts with cream and a touch of milk. Beginners, if you’re interested, keep reading for the basic recipe,” Yum Sugar, August 31st 2012 Author Melissa Clark
Monthly Archives: August 2012
I have a secret berry patch near my work. Over the past few weeks during my lunch hour, I would head down the street, around the corner, and then along a country lane. At the end, I would find a tangly mess of thorny bushes loaded with sun-warmed berries.
I am never prepared for berry picking. Protective long-sleeved top and long pants? No. Sturdy shoes for stepping on and over thorny branches? No. Heavy duty gardening gloves, mega garden shears, and a stack of plastic buckets? No, no, no. Office clothes, open-toe shoes, and two pint-sized Ziploc bags tucked in my back pocket? Why, yes! That’s me. But so far, I’ve emerged from the bushes unscathed (except for the odd little scratch here and there), and my clothes are still free of berry stains.
As with Week #19’s Raspberry Cheesecake Ice Cream, this recipe requires the berries to be…
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I LOVE ice cream, and no, this time I’m not exaggerating, I would never exaggerate when it comes to ice cream. I consider it a very, very serious matter. In fact, there may have been a time (and by “may have” read, THERE ABSOLUTELY WAS) when the Greek boy and I lived in the north east, that we frequented Bruster’s Ice Cream, EVERY NIGHT for about a month.
I really, really wish I was kidding. I’m not. Not even a little bit. Every night, we’d pile in the old Volvo (shout out to Steve the Volvo), corgis in tow, and head 2 miles to the local Bruster’s (frequent buyer card in hand…)…
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