It had been percolating for weeks. I want to make my own ice cream. But, not owning an ice cream maker, I was stumped.
Then, dimly at first and finally quite persistently, I began to remember I'd once seen something on television -- which would mean it was when I had television, which would have been at least five years ago, before I had kids -- something about ice cream that didn't require an ice cream maker.
Except that I didn't quite read the directions all the way through, and lo, it did call for an ice cream maker.
But there I was, up to my elbows in heavy cream, so what's a girl to do but push onward? And I'm happy to report that, judging by the completely cleaned-out container, it was a roaring success.
Starting with this recipe, I first had to convert all the metric measurements, which, for me at least, is always a slightly hair-raising prospect. Then I pretty much followed the recipe, except that 1) I didn't have time to whip up a batch of vanilla sugar and so substituted a dash or two of vanilla extract and 2) there was that issue with not having an ice cream maker, so I poured it all into a square Pyrex dish, put it in the freezer, then took it out every hour or two to whisk it around.
I started this after lunch, and by dinnertime it was like soft serve, not to mention the eggiest, creamiest ice cream we've ever had.
Next time I'll let it freeze longer and add ... oh, I don't know ... chocolate sauce?
With this and homemade cashew butter (three words: oh my goodness) under my belt, I'm turning my attention elsewhere for the weekend ahead. Packing up the car and driving north for a whirlwind three-day tour visiting family and friends for what I'm sure will be an all-too-short respite in the midst of what has turned out to be a very busy summer indeed.