So, let's talk about summer. I've been talking to anyone who will listen about all the things I want to do this summer:
have lots of friends over
eat vegetables from big sister's garden
swim every day
run another half marathon (or maybe do a triathlon?) by the end of the summer
cook good food
take a road trip to Oregon
enroll little sister in swim lessons
go to the beach
invite family visiting from out of town (and cousins who live in So Cal) over
get back on a bicycle for the first time in almost 2 years
read books that have nothing to do with grammar or my classes
read more books aloud to my kids
walk to the park
go to farmer's market
How about you? What's on your summer list?
Maybe you should put "get an ice cream maker" on your list. Those cuisinart ones get cuter and cheaper every year and they don't take up that much room! Come on, give it to the man in your life for Father's Day and then you can make your own ice cream . . . without all the yucky ingredients that you can't pronounce that are in a lot of store bought ice cream.
A few weekends ago, we had friends over for dinner. This was before my "no sugar until Hawaii" idea and I made great homemade ice cream. I hope it's the beginning of many batches . . . up next will be homemade Cherry Garcia ice cream! I liked having a recipe that uses cocoa powder (easier and faster) but the texture wasn't the best I've ever made. I added about 3/4 cup of heath bar chunks (my favorite ice cream add-in) but you could do nothing, nuts, chocolate chips, peanut butter cups or chips, white chocolate . . . lots of ideas!
Cocoa Ice Cream (about 1.5 quarts)
1/4 c. powdered unsweetened cocoa
1/2 c. sugar
1/4 c. water
1/4 tsp salt
4 c. half and half (or 2 c. whole milk & 2 c. cream)
2 egg yolks, lightly beaten
1 tsp. vanilla
3/4 c. chopped heath bar (optional)
Whisk the cocoa, sugar, water and salt together in a saucepan. Heat over medium heat until boiling and then simmer for 2 minutes. Whisk in the half and half and heat just until bubbles appear around the edges. Temper the egg yolks with some of the cream mixture and then add back to the pan. Cook, stirring constantly, until the mixture thickens and will coat the back of a spoon. Chill until cold (overnight is fine) and then put it in your ice cream maker according to manufacturer's instructions.
Okay . . . off to grade more essays.