i remain optimistic ( or is it delusional ) that the affordable large mason jar of sea glass we purchased in machias, maine at parlin’s flowers is 100% legit and not the imposter mass produced tumbled glass that you might find in more touristy areas. according to wikipedia ( SO IT MUST BE TRUE! ) genuine sea glass takes 20-30 years to get its smooth and frosty appearance.
between the regular hockey season, clinics and off season practice we’ve been watching odin play hockey for 10 straight months. odin loves every minute of it ( he’s skating in the red socks in this picture ) but i can’t say i’m not going to enjoy taking a month or so off before the regular season starts up in october.
odin and i agree that the chocolate chip cookie dough ice cream gets even better with a little age
and because this is my 365 project, i can post pictures of ice cream everyday if i want!
jessamyn west, a long time internet friend, maintains a jessamyn’s mossarium emporium which we think is pretty neat. on a recent trip to maine, we collected some moss and when we returned to wisconsin we thought it’d be fun to make a few mossariums to have around the house to remind us of the trip and the area.
this 4 inch hanging orb is one of several we made. a simple and fun project that’s a great reminder of a time and place. thanks jessamyn for the easy to follow instructions ( and hurray for the independent web )!
earlier in the week, odin and i were enjoying a scoop of chocolate chip cookie dough ice cream and i wondered how it could be possible, after years of posting ice cream recipes, that i’ve never made a batch!
so here’s my first attempt – it uses my tried and true vanilla custard base that i posted with the peaches and cream ice cream recipe which is similar to the new york times’ “master ice cream recipe”. theirs is just slightly less eggy than “mine” ( which is actually straight out of my kitchen aid ice cream maker recipe book ) and will be a little less luscious since it uses whole milk instead of half and half. the recipe for the eggless chocolate chip cookie dough comes from the brown eyed baker’s recipe which was from the ”the cookie dough lover’s cookbook”.
if you love chocolate chip cookie dough ice cream, then you’ll love this. and if you don’t love chocolate chip cookie dough ice cream, i don’t think we can’t be friends ( just kidding. sort of. ).
it get’s two very enthusiastic thumbs-up from odin which is all the approval i need.
2 1/2 cups organic valley half-and-half
8 organic valley egg yolks ( or eggs from backyard chickens if you’re lucky to be able to get them )
1 3/4 cup sugar
2 1/2 cups organic valley heavy whipping cream
4 tsp. vanilla extract
1/8th teaspoon salt
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
½ cup miniature semisweet chocolate chips
prepare ice cream base
in a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, stirring frequently. Remove from heat and set aside.
in a mixing bowl, whisk together egg yolks and sugar until well blended and slightly thickened.
very gradually add half-and-half to egg yolks and sugar and mix until blended.
return half-and-half mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. do not boil.
transfer half-and-half mixture into large bowl. stir in whipping cream, vanilla and salt.
cover and chill thoroughly, at least 8 hours.
prepare cookie dough
combine the butter and both sugars mix on medium speed until light and fluffy, 2 to 3 minutes.
Add the cream, vanilla and salt, and mix for another minute or so, until combined.
scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated.
using a rubber spatula, stir in the chocolate chips. refrigerate for at least 30 minutes.
prior to churning the ice cream, create ½-teaspoon to 1 teaspoon-sized balls of cookie dough and put in freezer on parchment-lined baking sheet while starting to churn the ice cream.
churn ice cream
assemble ice cream maker according to directions.
start up ice cream maker and add mixture slowly.
churn for about 20 minutes until thick, soft-serve consistency is reached. add the cookie dough chunks after about 15 minutes of churning.
put in a freezer safe container and store in the freezer.
i came home from work to find two of The Girls in the driveway. at some point the wind blew open the door the fenced in chicken run when nobody was home and even though they have a giant whole fenced in yard to explore these two adventurers will find a way out, over or under the fence. who knows how long they were walking around the neighborhood. this is their “OMG WE’RE BUSTED BY THE GIANT GIVER OF FOOD!!!!!!” face.
a more timid barred rock was, true to character, sitting in the chicken run refusing to even consider the possibility of exploring.
years ago, when we first got chickens and i was unaware of how easily they could get around the fence in the yard and how far they’d roam, i came home to discover a policeman and dog catcher had stopped to round up the flock of chickens that had escaped and were blocking traffic in the street.
the police came back the next day and, more nicely than i would have if it were me, let me know it had better not happen again. i was surprised they didn’t charge me a fee