Ah, spring – the return of the sun, lilac blossom, bees buzzing, birds nesting (on my outdoor blinds, unfortunately), occasional sudden spring showers, but everywhere new life and the promise of the long sunny days to come.
Or not.ABC news headlines
The Telegraph headlines
A mid-north front yard photographed yesterday (Image from ABC News website)
Spring has certainly given of her capricious best this year. I sit here typing this at home – the front and back doors are open, the air is warm, scented and about 17C. This time yesterday it was 3C here and hailing – when it wasn’t trying to snow. Is it any wonder I don’t have any idea what to wear from day to day!
Regardless of the weather, I have decided to at least embrace the spirit of spring and begin honouring a promise I made to The Husband this year. I’m not a huge fan of ice cream, but I’m the only person in this house who isn’t. They all love it and like nothing more than the real, rich, creamy, calorie-laden, home-made iced treats that I only occasionally turn out. With my own personal focus on chocolate, I admit I have neglected the dessert needs of my nearest and dearest, but have determined to mend my ways, atone for past omissions and get back into their good graces with much more fresh made ice cream offerings this summer.
I turned over the new leaf with a particularly nice version that came to me while gazing glassy-eyed into the fridge one day, desperately hoping for some dinner inspiration. What my eyes fell upon instead was an almost full bottle of maple syrup which had been sitting on the door shelf for months. This was enough to distract my attention away from the main part of the evening meal, ultimately resulting in a trip to the Chinese take-away. However,I find ice cream can excuse quite a lot and ice cream combined with the very scrummy Almond Butter Chocolate Chip Cookies that I shared with you a few weeks back can turn a distracted domestic goddess into a culinary paragon in the eyes of her family!
And anyway, I think the addition of almonds and chocolate covers the important food groups and just about makes this a complete meal on it’s own, don’t you?
I’m lazy, so made this without cooking the custard and I know the idea of eating uncooked egg yolks freaks some people out, but it hasn’t hurt us yet. This whizzes up in no time with a food processor and, sandwiched between the choc chip cookies, it made a very special dessert for a Sunday lunch.
- 500 mls pouring cream
- 250 mls milk
- 4 egg yolks
- 200 mls pure maple syrup
- 1 tsp vanilla essence
- good pinch of salt
- Place all ingredients in a processor and whizz together until thickened.
- Pour into ice cream churn and churn until frozen.
- Place into freezer container and freeze until completely frozen.
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