Well, it's been a bumpy little ride, but we turned a big corner this weekend and Little Miss is well on the way to mending. I came home from running an errand on Saturday afternoon to find that she had requested, and consumed, a snack of hard pretzels!... That was a big step away from the previous any-type-of-food-hurts-my-throat direction we'd been going for the previous eight days. Saturday was also the last time she had any pain medication.
Tonight, when I arrived back home after my aromatherapy class, I found a sweet girl, quietly sleeping in her own bed!! That is something I have noticed already--her sleep is so peaceful. She is not tossing and turning all over the bed and she seems to finally be getting some good sleep. Ah.
We have all been enjoying some strawberry ice cream that I made. Being that it's nearly summer (though, you wouldn't guess it by the weather we've been having) and time to get the ice cream makers out, I wanted to share the recipe with you. I have no idea where I found it. I wrote it down on the back of an envelope sometime last year, so your guess is as good as mine...
Strawberry Ice Cream
Scald 3 and 1/4 c. milk until bubbles form. Remove from heat. Add 3 and 1/2 c. sugar and 1 and 1/8 tsp. salt (I've just started using Himalayan pink salt--it's fun!). Stir until dissolved. Stir in 3 and 1/8 c. half and half, 1 and 3/4 tsp. strawberry extract (this could be vanilla, or whatever, instead), and 7 and 1/2 c. whipping cream.
Cover and refrigerate for 30 minutes.
Freeze in mixer.
Yum it up!
This sounds great and perfect for the hot weather we have been getting. I got some Himalayan salt recently too! It was a gift for Mother's Day and came from Sustainable Sourcing https://secure.sustainablesourcing.com. I have only been trying it out in savory dishes but I think I'll move on to sweet with this recipe. Thanks for sharing!
ReplyDeleteI got to eat some of that ice cream (and pretzels)and it was really delicious!
ReplyDeleteA's Grammy