I’m still here! Still alive, but very very busy. I’ve cried lots this year. The kids have cried more. Some days are good, but some days are just hard. I’m full time mom right now, and it’s exhausting. I haven’t watched any TV or movies since last year. If I’m quiet on social it’s because I don’t have the mental bandwidth to keep up with conversations and it’s very likely that someone is screaming in this house while you read this.
But it’s not all bad. I’m very lucky that I’ve been able to extend my leave from the day job into next year. Things are settling into a new schedule since Kid 1 started school. I no longer have to play roulette when choosing between “Write, eat, or shower?” The nights are getting less broken and the kids are so damn cute. I’ve read more than 120 books and counting thanks to library e-books. I <3 you librarians.
I didn’t think I’d get any writing done with a new baby, but I’ve chipped at my projects a handful of stolen minutes at a time to finish revisions on the monster book, and I’m halfway through the first draft of a new WIP. Those few minutes a day are a little bit of normalcy in my life, when nothing, even my post-baby body, feels like it’s quite right anymore.
I have no idea what’s going to happen over the next few months. I’m anxious about the future and about what will or won’t come to pass. I know I’m not the only one that feels like they’re living with a breath held in and that they’re waiting for the other shoe to drop (I really need to stop doom scrolling).
Maybe I really shouldn’t be querying in this trashfire of a year, but every query I send out feels like a message in a bottle. If I can’t go out, then at least I’m giving my dreamings a chance. Whether or not anything actually comes out of this; it’s the doing that matters to me. Hope is the only way I can keep going.
I hope you’re doing well. Honestly, if all you do this year is survive, that’s enough.
It’s summer and time for a sweet diversion: homemade ice cream.
This recipe requires an ice cream maker, but if you don’t have one you can check out the Freeze and Stir Method. I haven’t tried it, so if it works for you, let me know.
This recipe is so simple and you don’t need to worry about tempering eggs. You can skip the overnight chill in the fridge, but I like to let the flavours infuse into the cream so I’d recommend it.
P.S. Updated the recipe notes to include Toasted Almond and Chocolate variations!
Eggless Ice Cream Base Recipe
This Philadelphia style ice cream recipe is the only one I use. It's sooo simple and you can add whatever flavor combo or mix-ins that you can dream up.
- 2 cups heavy cream (500 ml)
- 1 cup 2% milk (250 ml)
- 3/4 cup sugar
- 1/8 tsp fine sea salt
- 1 tbsp vanilla or other extract (optional)
- 2 cups mix ins: oreos, fruit, chocolate chunks (optional)
On medium heat, warm 1 cup cream, sugar and salt.
Remove from heat, and add the remaining cream, milk, plus any extracts.
Chill in fridge at least 2 hours or overnight.
Whisk your cream mixture to dissolve any lumps and then pour into prepared ice cream mixer bowl. Churn according to manufacturers instructions. Add any mix-ins near the end of the mixing time.
Spoon into an airtight container and freeze until ready to serve. It will firm up a little more in the freezer.
Here are some flavour combinations I’ve tried:
Real Vanilla Bean: Scrape seeds out of one vanilla bean pod, and let steep in hot cream/sugar mixture on the stove. Remove the pod when the mix is chilled and ready to put in your ice cream machine.
Mint Chocolate Chip: Use 1 tbsp peppermint extract, and 2 cups of chopped chocolate or mini chocolate chips. Add an optional 5 drops of green food coloring.
Cookies and Cream: Use 1 tbsp vanilla extract, plus 2 cups of crushed oreos as mix-ins near the end of your ice cream process. Make sure not to chop the cookies too finely, because the mixing will crush the cookies further.
Matcha Green Tea: Add 3-5 tbsp of matcha green tea powder depending on how strong you want your ice cream.
Toasted Almond: Add 2 tsp almond extract or 1 tbsp Amaretto, and 1.5 cups of toasted almonds as a mix-in.
Chocolate: Requires a slightly different technique! Put a splash of cream in your pot, and then over medium heat, add 4 oz / 130 g of chopped chocolate (alternately, melt your chocolate in a double boiler). When completely melted, add the remaining cream and milk, stir until completely combined and following the usual instructions. If you want your ice cream to be extra smooth, pass the mix through a strainer before putting it in the ice cream machine.
Frozen Yogurt: Use 1 cup of cream instead of 2. Use two cups of yogurt instead of milk. The rest of the ingredients remain the same. Note: I used full fat (6%) plain yogurt. If you use Greek or Icelandic yogurt it may not have enough moisture and I’m not sure how it would turn out. It took 1/2 the regular ice cream cycle to churn.