Well, my life is covered in ice right now.
I”m changing it the old saying.
It snowed. Then it snowed some more. Then it snowed again. It melted some, providing a layer of melted snow and ice. I haven’t seen a chicken in weeks.
Then we got some rain, freezing rain, and it just turned back into snow. It’s a little slippery outside right now. Although I am certainly capable and gifted in complaining – I am not going to.
I’m going to make ice-cream!
When I make ice-cream I need 5 6 things:
- Cream
- Milk
- Sugar
- Vanilla
- Eggs
- AND………….. Ice
Thanks to our sweet, wonderful, adorable milk-cow, the milk & cream are covered. Thanks to the chickens, I have the eggs (usually). I’ve always got cane-juice crystals, and vanilla.
For some reason, whenever I make ice-cream I forget that I will need ICE. And lots of it.
I rarely make a single batch of ice-cream. If I’m gonna make custard, chill it, churn it, and freeze it. I’m going to get my money’s worth, so to say. I have 2 ice-cream makers. It doesn’t take any more time or effort for me to make 2 batches. So, that’s what I do.
I need a bunch of ice when I make ice-cream. This, for some reason, never occurs to me until I have the ice-cream custard in the canisters ready to be churned. Then it hits me and I say something like, “Shoot! I need ice.”
I then empty the ice-maker in my refrigerator and find I need more ice. Like, 200 pounds more ice.
Here are my options:
- Bag the ice from my freezer for 3 days and then churn the ice-cream. This would mean I have to wait 3 days to eat ice-cream. That’s a no.
- Go up to the Dollar General and spend $10 on bagged ice. This would mean that my pretty much free ice-cream would now be costing me over $10 to make. That’s a no.
- Go outside and chip some hunks of ice off the world. That works.
Free ice. It’s everywhere!
I used an ice pick to chop the hunks of ice into pieces small enough to fit in the ice-cream maker.
I churned it, then I ate it.
Here’s the recipe: Homemade Ice-Cream.
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