Where were we? Ah…yes…ice cream! That glorious goodness from the freezer.
Well, let me tell you something. There was nothing oh-so-glorious about what I managed to create in my two day ice cream making adventure. As you may recall, I had made a late night run into the grocery store for eggs and half and half. Come morning, after my mixture had cooled (that’s what they called it in the book; mixture), I poured it into my ice cream maker with the hopes and dreams of eating chocolate chip mint ice cream for breakfast.
Then I read the directions, which mumbled something about two to three hours. What??? Okay, so ice cream would have to wait until lunch.
There was one thing that bothered me, however. Those eggs…beaten as they were, I could still see strands of yellow in my ice cream mixture. They’d dissolve, though, right? After 40 minutes of mixing in the machine with a motor loud enough to make you think you lived on the runway of the airport, plus that two to three hours of chilling in the freezer afterwards, I anxiously pulled my ice cream out and spooned it lovingly into containers. But wait…what was that? Its…yellow!
Not only had not all the egg broken up and cooked smoothly into the mixture, the ice cream smelled funny. Like mint custard. Not in the least bit appetizing to the children, who both wrinkled their noses and said, “I’ll pass.”
So that left me with a gallon of my very own original mint custard ice cream. Anyone want to come over for a bowl?
Just to help me get over that failure, Darling and I made a cheese dip. This time, we done good! Garlic, onion, basil, oregeno and a splash of red pepper.
Ice cream for breakfast is delightful, no doubt, but this? Lip smackin’ goodness!