No, Ice Capades doesn´t have a new lineup (although my mom and grandma would likely be 1st in line!) Heaven on ice, in this reference, means Straight. Up. Ice Cream.
My friend Lindsay once shared with me that she imagined heaven to be a glorious place where one could lounge upon and nibble at giant strawberries all day long. Along these lines, I surely wouldn´t mind a scoop or two of these ultra-licious helados from time to time.
This week has been lacking posts, as I have had “issues” with potential bloggie post foods that haven’t reached my standards.
Problem with bread: Unless my memory is failing, this does not look like the breads I ate in France. Tastes great, texture odd.
Problem with the cookies: Not at all to my chocoholic-standards. The chips alone are great snacks!
Act 2: Ina’s “Ultimate Ginger Cookies”
Problem with the cookies: My lack of molasses completely morphed the texture (to that of a cake-like cookie) and the unrefined brown sugar left freckles.
Now let’s talk success and Husband-pleasing. Nothing puts my husband in a better mood than ice cream *and well, maybe pizza and a soccer game. The two of these helados were very different, but both wonderful in their own ways. The vanilla, is a simple, no-cook recipe that yields results far superior to the Dos Pinos ice creams sold here that I detest. This vanilla flavor is great, even when using only vanilla extract, and the texture isn’t icy, as I’d predicted. It’s going to be the base for the next cookies ‘n cream ice cream we make. Yummy!
Vanilla Ice Cream
Makes 1 qt.
2 c. heavy cream
1 c. milk
2/3 c. sugar
1 t. vanilla extract
Heat milk and 1 c. cream on the stove-top with sugar and salt over medium-low heat, stirring often, until sugar dissolves. Stir in remaining ingredients and refrigerate overnight. Chill according to ice cream maker’s instructions.
The coffee ice cream, my preferred flavor indulgence, is the smoothest, most lusciously thick and creamy ice cream we’ve made here at the house. It is so indulgent that I can hardly get past a few spoonfuls before stashing it back in the freezer….a very rare occurrence. Nevertheless, if you like your ice creams silky smooth and C.R.E.A.M.Y. to the max, this is the way to go. *Note: Instead of steeping whole beans, I used 2T. coffee granules with superb success.