This is what I made:
Homemade Vanilla Ice Cream
4 eggs, beaten slightly
4 cups half and half
1 can evaporated milk (13 oz)
2 1/2 cups of sugar
pinch (or 1/4 teaspoon) of salt
2 Tablespoons of Vanilla
whole milk (approx. 5 cups)
Mix the eggs, sugar and salt together. Add in the half and half, evaporated milk and vanilla. Cook over low heat, or better yet, a double boiler, stirring constantly, until the milk steams somewhat. Pour the mixture through a strainer, and cool a little. Pour into freezer container, and add whole milk to the fill line. Freeze, according to freezer instructions.
The blackberries are coming in, and I picked my first batch last week--I have to say, though, it just wasn't nearly as much fun without hearing, "Over here, Mamaw....here's some more!" (Grandboy); or "It's hot- can we go in now?" (Grandgirl).
I haven't picked enough to bake with yet- the berries seem to be a little late; but I have gotten a few. I love how easy they are to put up. Just wash them gently, and then spread them onto a cookie sheet and pop them into the freezer. As soon as they are frozen, just put them into freezer bags, label, and voila!! They are there to pull out whenever you want to make something fabulous! Couldn't be easier.
While I haven't been baking, I have spent a lot of my recovery time playing with paper- my Sweet Husband bought me a Cricut and I have been having so much fun with it! I'm still learning, and I will post some of the things I've done with it very soon.
This week promises to be busy, with Vacation Bible School starting- I've been preparing crafts for the children, and it's going to be a great week. I hope that your week will be a great one, too!