If it were up to the kids, ice cream would be a freezer “staple”. My list of staples includes; lentils, quinoa, brown rice, black beans, cheese, nuts – all kinds, tahini, coconut milk, and the usual cast of characters to creating whole meals. Ice cream is not on my list.
As a rule, I do not buy ice cream at the grocery store. The problem being, when it is in the house it becomes the obsession. Rather than a bowl of fruit or hummus and veggies for an after school snack, the kids go right for the freezer. It bugs me.
Los Angeles has been experiencing a month long heatwave. Turning on my oven has been avoided at all costs. With an excessive amount of egg yolks residing in my fridge, ice cream has become the weekly sweet treat.
What I love most about this particular recipe, is that the custard embodies fridge staples, making it easy to adapt it to a “flavor of the day or week”. With pre made cookie dough on hand, one of my kids favorite flavors can be achieved in less than 30 minutes.
Not to mention, no need to get anywhere near the oven!
Fried chicken is a beautiful thing.
This evening I heard a news reporter on television say Minnesotans are embracing the cold temperatures. Are you kidding me?
