Gosh Darn, it’s been a little bit since I’ve posted…. but what better to post than boozy ice cream. I mean….. amiright? or amiright?
okay okay, I skipped the booze because I have a child and would like to avoid child services, but tomato potato, whatever you prefer. But this post is still boozy ice cream because in my dream world I prefer two birds, one stone.
Why not have your cake and eat it too?
I know I sure would.
ANY who, I was fortunate enough to partner up with one of my MOST CHERISHED HOUSE HOLD ITEM brands, Ankarsrum.
(Did she just make a typo)? No, I did not. Say it with me ! An…kar..srum………. (okay don’t because I am pretty sure every time I say the name I butcher it. My dyslexia gets the best of me and swaps the K & A and then I always make up my own ending. It’s not the word, it’s me). Moving on….
I was introduced to the Swedish mixer, Ankarsrum brand…. gosh… maybe 5 years ago? And after a year of using it I got rid of my other mixer (he who must not be named) because I truly swear by the Ankarsrum method. And before I continue any further, yes this is a paid post, yes I already owned the mixer, yes this recipe is my own, yes I love ice cream. So please don’t come at me. What I love most about the mixer is how multi-functional it is but ALSO IT KNEADS THE BEST DOUGH IN THE ENTIRE LAND. And it’s aesthetically very pretty (if you know me at all, I judge a book by it’s cover when it comes to kitchen supplies). But back to the ice cream attachment here, Julia focus, I love how easy to use this attachment is. Keep it simple, stupid. Made just for me. It also takes less than 30 minutes to make something freaking amazing and it’s HOMEMADE. May I repeat, home-made. No preservatives, no extra crap, what you see is what you get *but better*. The end.
But not the end because I haven’t even gotten to the best part!!!!!!
Creamy, Boozy, Nutty, Boozy, Sweet, Boozy…. did I mention boozy? Oh right, and creamy! And Ice-creamy! Nutty Ice Creamy Deliciousness! Simple & Delicious.
As I stated earlier: you can forgo the booze. That is what I did when I made it the most recent time because my baby child wanted some. And what baby child wants, baby child gets (yes, I am one of those parents).
Yes this is more of a custard (okay which makes this recipe even better)… so don’t frown at the eggs and the tempering of the eggs. It’s really easy. And save your egg whites for a rainy day omelette or something. Or sunny day one (as if there is a difference).
Also don’t be weird about straining the milk mixture. Why did I even bring that up? Because if you told me to strain something 5 years ago I probably would have flipped you off. And then I would have had chunky egg bits in my ice cream. And then I would have blamed the recipe for my egg bits instead of my laziness so just listen to me when I say, strain the mix. It isn’t hard unless you’re me and make every thing in life a lot more difficult than it needs to be.
Okay that is all.