|Old School Vanilla Ice Cream|
When it comes to writing my blog, I thought I’d planned for everything by backing up files and working out the details of an editorial calendar, but I never thought out about what I’d do if it became too hot to cook. And of course, it’s always the one thing that you don’t plan for that manages to trip you up.
It was 113º on Sunday. Actually, it was teetering on the 114º mark when I decided to wave my flag and surrender. I locked myself in the bedroom, cranked up the window unit and watched as much reality television as I could stand.
Even Mr. B knew better than to expect anything fancy, or if I may, substantial for dinner. If it was too hot to cook, it followed that it was likely too hot to eat. I knew the only option was to dig out the ice cream maker and start whipping up a glorious selection of frozen confectionaries. I’ll start the week with a recipe for easy vanilla ice cream, because every one knows that good vanilla ice cream is hard to come by, but there’s another, more practical reason. Vanilla ice cream is the perfect foil for the bounty of summer fruits: juicy ripe white peaches, thinly sliced, strawberries, blackberries, nectarines—you name it and it’s better with vanilla ice cream.
Mr. B certainly appreciated my foresight—and the air conditioner, and I will say that while I never want to be anywhere where it’s that hot again, it was an enjoyable, feed-your-inner-kid experience to lie about in bed eating homemade vanilla ice cream until my stomach ached while watching the trashiest television shows possible.
1. Mix together all of the ingredients.
2. Allow to chill in the refrigerator overnight.
3. Pour into your ice cream maker and churn until soft serve.
4. Transfer to an airtight container and freeze until firm.
*You may have too much base for your ice cream maker, so don’t get too overzealous and pour in all of the base. I know it’s hot out and that you’re probably desperate for ice cream, but don’t get crazy.