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It’s that time of year again. It’s HOT this week and quite miserable. I was looking at the national weather last night and I noticed that areas of the US will be hitting 100 degrees in the next few days, and much of the Southeast and Southwest will be in the 90s. I was supposed to be spending this weekend at the beach with my hubby, attending a conference, while mom watched the kids. But a childhood illness has stopped that weekend getaway from happening. We’re now parked at home, nursing her fever until she is no longer contagious. I needed that vacation, I haven’t had one since 2005 and this vacation wasn’t movable since it’s connected to a conference. It was all already paid for, too. I’m so very disappointed.
It’s unseasonably warm here in the mountains of NC. Miserably so. Yesterday we were over 90 degrees. And it’s predicted we’ll be having thunderstorms on top of the heat. So in honor of the hot and muggy weather and my cancelled vacation, it’s time to break out a big bowl of ice cream and sit on the porch to eat it. I’ll be making mine with chocolate chips and crispy nuts. Every disappointed girl needs a little chocolate. Here’s my vanilla ice cream recipe, wayyy back from one of the first Menu Mailers in 2007.
If you’re looking for a quick, dairy-free ice cream that only takes three minutes, check our recipe for banana, chocolate or peanut butter ‘ice cream.’
Vanilla Ice Cream
Hands-on: 10 minutes
Hands-off: several hours
From the Menu Mailer, Volume 1 Week 20
4 cups coconut milk or raw dairy cream
½ cup sucanat or rapadura or stevia to taste
3 egg yolks, optional
1 Tbs vanilla extract
Stir all ingredients and allow to sit until the sucanat dissolves. Freeze according to the directions on your ice cream maker.
1-2 cups berries
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