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.
no churn sold me on this ice cream. i tried making it at home, except i was a weenie and replaced the olive oil with butter, and it still turned out tasting so good! can’t wait to try this again and begin experimenting with new toppings/ add ins. thanks for the recipe. super solid.
This is borderline dangerous since I’ve always wanted to make my own ice cream but never thought it was possible since I don’t own an ice cream maker. i’m so excited. also, I’ve tried foraging for mushrooms and you sound almost as helpless as me, except i never made it long enough to even have a bug land on me!
I am the biggest hypochondriac! I need a Google block when I’m feeling under the weather, I have convinced myself I’m dying at least 8 times already this year. I always thought foraging would be fun too, but you have convinced me otherwise! This looks like a great way to take your mind off impending doom though – ice cream solves everything.
I’m so lazy and always just use my maker. Definitely going to have to make some soon! This looks DREAMY!
Someone gave me an ice cream maker that doesn’t work very well so I’m all about trying your no churn ice cream. Glad you found that tick. Husband teases me about being a hypochondriac. Just looking at a tick throws me into a tizzy. Totally feel you. Happy you are OK!
Yaaay for no churn ice cream! Can’t believe it took me so long to appreciate it. Love the idea of using olive oil too, and how you used mascarpone in the ice cream – will give that a try rather than the straight cream + sweetened condensed milk combination. Sorry to hear about your failed attempt at foraging through! x
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