I am a purist.
I always have been.
I like my steak only with salt and pepper.
Steak sauce is to mask the flavor of a steak that’s been cooked beyond recognition or in my case…anything past medium rare.
I like my diamonds large and in a setting all by itself.
All those teeny-weenie diamond chips that you need a magnifying glass to see…fugetaboutit.
But my ice cream.
Well, that’s when the area begins to gray a bit.
Lynn of Cafe Lynnylu picked today’s TWD of Vanilla Ice cream.
Vanilla is just so…well…vanilla.
And vanilla is just so…not chocolate.
But if anything, TWD has shown me that not everything has to center around my beloved chocolate.
So, I figured that if I was going to make vanilla, it was going to be the best vanilla I could make.
Free range eggs.
Raw cream, and raw milk.
One of my very few, very precious plump vanilla beans.
And I followed Dorie’s directions to a ‘T’.
I cooked it, and cooked it and cooked it.
But it just wasn’t getting thick.
So I cooked it some more.
And then…my custard broke.
Beyond all repair.
I almost cried.
But I am of the opinion “waste not, want not”, so I soldiered on, and made it into ice cream anyway.
And because I just couldn’t get away from the pull of my beloved, chopped up Snickers went in too.
This ice cream is the best vanilla ice cream I have ever eaten.
Even without the Snickers.
And, Internet, I have eaten a. lot. of. ice. cream in my 39 years.
Want the recipe?
Go check out Lynn’s blog. Please go check out her blog and make this ice cream.
Your summer will not be complete without it.