i never start blog posts out like this, but today i feel like i must: you guys, this ice cream is to die for.
this is my first attempt at making homemade ice cream and i can confidently say it is a huge success. why ice cream? today marks my one year ACL surgery anniversary, and i wanted to celebrate. that means i’ve officially been injury free for a year! while that may, to some people, not be too big of an accomplishment, it is a very big accomplishment for me, considering i went hip dislocation, compression fracture in back, horrible eye infection, and ACL tear from skiing all within two and a half years.
am i back to 100% knee health after a year? no. i am not. but i’m sitting indian style on a stool as i write this. i work out and do yoga at least three times a week. i can walk, bike, and run (although you won’t see me running too often). i can wear heels!
the question is, will i ski next winter? i hope so. i think at this point it is more of a mental block than a physical one, but there is certainly a block. i may have a short cry when getting the ski boots on. but i’m sure i’ll get my confidence back. even if it takes a couple of years.
so here’s to being injury free and eating delicious ice cream. cheers, you guys.
- 1 cup lightly packed brown sugar
- ½ cup water
- dash of salt
- 2 eggs
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½-1 cup toasted pecans, chopped
- In a medium saucepan, combine sugar and water. Bring to a boil, stirring constantly. Boil for 2 minutes, making sure all sugar has dissolved.
- In a medium bowl, beat together eggs. Slowly pour in sugar mixture and beat until well combined.
- Fill the bottom pot of a double boiler with 1½ inches of water. Pour sugar and egg mixture in the top pot (alternatively, if you do not have a double boiler, you can usually rig one up with two pots of similar size). Once water in bottom pot is boiling, stir until sugar mixture coats the back of a spoon, about 10-12 minutes.
- Add butter and stir constantly until melted. Do not let the sugar mixture boil. Transfer to bowl and let cool completely in fridge.
- Once cooled, add in milk and vanilla extract and mix well.
- Using a mixer, beat the heavy cream until stiff peaks form. Fold cream into sugar mixture. Pour mixture into an ice cream machine and follow the manufacturer's instructions.
- Transfer ice cream into a shallow container and mix in pecans. Freeze for 4-6 hours prior to serving.
recipe adapted from joy of cooking.
Cheers, you guys!
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