So I went foraging for some edibles this weekend, Morels, to be exact.
And the moral of my morel? Don’t do it. Really. Unless you are 100 percent guaranteed to find a pot of fungi gold. I found one lousy shroom and a tick who made a nice little home on my scalp. The little shit has brought out my inner hypochondriac and I basically had a panic attack forcing my brother in law (MD) to remove the tick and shave my head. I wanted that thing gone along with any little tracks it could have left.
Don’t worry, he wouldn’t let me shave my head.
But I am now on a self diagnosed lymes watch and Web MD has convinced me that I’ll be sweating like a pig with aches and pains in no time.
I should have been an actress. Or definitely 100 percent a patient on Greys. Except I would probably be more fit for an episode of Scrubs since I can be wildly inappropriate at the worst times ever (all times).
The only thing that could make this all better is cuddling with a big burly lumberjack whose facial hair feels like cotton candy and whose cologne smells like chicken tikka masala with a fresh thing of garlic naan.
But since that is definitely not happening in the next hour or two (or like… ever) I’ve just remembered that I have last weeks no churn olive oil pecan ice cream sitting in my freezer, which will have to do.
So if you look like Paul Bunyan and smell like a tandoor oven feel free to come knocking on my door.
But I’ll most likely (definitely) settle for a great knock-knock joke and this no churn golden dream of cream.
Recipe Notes :
No Churn. Lemmesaydatonemoretime. No Churn. Yes, this means, you don’t need any fancy shmancy equipment to achieve a soft pillowy ice cream texture that melts into whipped cream lava.
I use full fat sweetened condensed milk, I do not know what the results would be if you choose to use no fat, however I’m sure it won’t be too far off (just a flavor change).
I used my standard Olive Oil that I always have handy (no special flavoring). And really loved the the flavor of the ice cream. However if you have weird feelings about olive oil you can always replace it with some cooled melted butter. But then where’s the fun in that??
For storing, I recommend using a bread pan and then laying plastic wrap on the top to prevent freezer burn.
- 2 pint heavy whipping cream
- 28 oz full fat sweetened condensed milk
- 16 oz mascarpone
- 1 tbsp + 1 tsp pure vanilla extract
- ½ cup olive oil
- 2 cup pecans, rough chopped
- Using a mixer over medium speed add your whipping cream & vanilla extract and mix until soft peaks form.
- Add your mascarpone, sweetened condensed milk & olive oil and continue to whip for another minute or so until nicely whipped together.
- Fold in your pecans leaving a small handful to sprinkle on top.
- Place into two loaf pans that are lined with parchment paper and set in freezer for at least 12 hours, or until desired texture is reached and you need to have a bowl.
- Drizzle with a little bit of olive oil and serve.