I have a somewhat conflicted relationship with both cooking and baking. When I was a teenager, I went through a phase during which I was positively obsessed with cooking, to the point my parents enrolled me in a week-long cooking course. I loved it, and to make things even more enjoyable, I was able to do the course with a couple of my cousins and my sister.
We had a blast.
Despite loving cooking and baking so much when I was younger, I suppose one could say I have sort of lost the desire to delve deep in the kitchen. I cook every day for myself and my husband, but I don’t cook new and exciting things like I once did. I really can’t explain the dip in morale, aside from the fact that perhaps I need to dabble in some creativity in the kitchen, but that’s tricky when your husband is a picky eater.
Maybe we’ll get back to it one day.
Ice cream is something I’ve always figured is a bitch to make, so you can imagine my surprise when I actually gave a recipe a chance and decided to learn how to go about making some from scratch. The process is not nearly as nightmarish as I initially deemed, and this recipe comes from loveandlemons.com. Check it out.
“Homemade ice cream
“Ingredients
- ⅛ teaspoon sea salt
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup cane sugar
- 2 teaspoons vanilla extract
“Instructions
“In a medium saucepan, combine the cream, milk, sugar, vanilla, and salt. Warm over medium-low heat, whisking often, for 5 minutes, or until the sugar dissolves and the mixture is warmed through.
“Pour into a heatproof bowl, cover, and chill for 2 hours or overnight.
“Remove the chilled ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.
“Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften,” the recipe states.
Let’s make some homemade ice cream, friends.
Photo by Leighann Blackwood on Unsplash
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