|From Adriana Baking|
As June comes to an end, the school year finally comes to a close. Summer vacation is here, and while I should be excited and relishing the prospects of an enjoyable summer, I can’t help but feel lost. Summer put a stop to my comfortable routine, leaving me feel disoriented and out-of-place. With school no longer here to occupy me, I have a copious amount of time to myself. So much in fact, that I’m not always sure how to spend it. On this first morning of my long-awaited vacation, I’ve already finished reading a book, I’ve checked and replied to all my email, and I’ve read my daily dose of food blogs, leaving me with nothing more to do than enjoy the fact that school is out for the year, and that I’m finished with middle school. Forever.
I feel lost like this every year, no doubt about it (I’m not used to having so much free time), but it never ceases to bother me that I have worked so hard the whole year for just a couple of months of time to myself which I do not even know how to spend. I had dreamed about today when I was overwhelmed with school work, excitedly planning what I would do on my first day free of school. I had lazily made lists of things to occupy myself with when summer comes, to escape the infinite amount of homework teachers assigned. I had portrayed summer vacation as something miraculous, something that seemed impossible to arrive. Summer vacation was something I longed for every time the teachers assigned a new workload. It seemed so surreal, yet here it is, at my door step, waiting for me to use its time wisely. Quite honestly, I have no idea what to make of it. I know that when September rolls around and when I start high school, I will be wishing that summer vacation had just started. I’m going to do my best to enjoy it to the fullest, not letting one moment slip by without appreciating the free time I have waited all school year for. This means I will be in the kitchen, baking and making ice cream as much as I possibly can.
I made these ice cream sandwiches for my friend K.’s birthday. Ever since I knew her, whenever we went out to get ice cream, lemon was her first pick. I used the lemon ice cream for ice cream sandwiches just because it was practical, and I’m so glad I did. Gingersnaps and lemon ice cream go great together! The sandwiches were just the tiniest bit hard to eat because the gingersnaps were so thick. The cookies were soft, but it was hard to take a bite out of the sandwiches because they would not fit into our mouths. Next time, I will flatten them out to a 1/4 inch before baking, and I will bake them a couple minutes longer so they won’t get too soft when paired with the ice cream. I did try flattening one cookie out to see what would happen, and I noticed that it didn’t have the same beautiful cracks that the other thicker ones did. If looks are an issue, you can leave them thicker.
The lemon ice cream was truly delicious. Lemony, bright, almost fluffy. . . After being frozen for half an hour it had a texture I have never tasted in any other ice cream. I know that fluffy commercial ice cream is of a very bad quality, and that it gets it fluffiness from to much air incorporated into the ice cream during the over-run, but this ice cream was fluffy in a way that it melted in your mouth slowly, and it never completely froze solid. The only thing I altered in the recipe was the amount of cream, since I didn’t want a very rich ice cream. I think I substituted about 1/2 of the cream for non-fat milk. This probably affected the fluffiness of the ice cream (making it fluffier) and I know that it was less rich than the first time I made it.
One last thing to end my lengthy post: about a week ago, Becca from Baking Monster passed on this award to me. It means so much to me. Thank you Becca!
I’m passing it on to 10 of my favorite food blogs:
I also have to list 10 things that make me happy:
1. Baking on demand.
2.Waking up early to finish reading a good book, and staying in bed until I’m done.
3. Long summer days spent at my grandparent’s house playing with my cousins.
4. Unexpected random acts of kindness.
5. Time to do whatever I want to. (Even if I don’t know how to spend it :)).
6. Chatting with friends.
7. Spending time with my cat.
8. Inventing recipes.
9. Reading food blogs.
10. Finding the perfect recipes for go-to desserts.
The rules are:
Copy and paste the award on your blog.
List who gave the award to you and use a link to their blog.
List 10 things that make you happy.
Pass the award on to 10 other bloggers and visit their blog to let them know!
The gingersnap recipe can be found on one of my earlier post, here.
The recipe for the lemon ice cream is from Tartelette, with in changes in red.
Ultimate Lemon Ice Cream:
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
4 egg yolks
pinch of salt
1 cup milk (2 cups of milk)
2 cups heavy cream (1 cup of heavy cream)
In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon. Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Churn in your ice cream maker according to the manufacturer’s directions