neglect
Wednesday, October 21st, 2009
Recipe: rum raisin ice cream
NaBlo-Freaking-WriMo day 21.
Okay, it’s not actually NaBlo-Freaking-WriMo, but that’s how I’m feeling about it. [Oh! Please don’t forget to vote for my charity on the Good Bite/Quaker Oats video competition – clicky clicky on the linky linky. Look for Cherries Jubilee and help Farm to School win $10,000. Thank you!] Present Me wants to go back and smack Past Me upside the head for signing on because far too many things are falling into the neglect pile. Well, it’s time for a recipe so I’ll quit with the chit chat and git-a-goin’.
I don’t care what time of year it is, it is never too cold for ice cream. Boozy ice creams are particularly welcome during the winter holiday months. Cream and booze – so festive! I make a lot of ice cream because it is my favorite way to use up all of those egg yolks. I don’t tend to indulge much though… tummy aches. I serve the ice cream to dinner guests or I’ll assign Jeremy a couple of flavors to finish so I can clear the freezer for more ice cream. But there are a few flavors that I have a little love affair with: pralines and cream, butter pecan, and rum raisin.
that’s right, rum
four yolkie dokies
straining the custard
stirring in the cream
**Jump for more butter**
