Some people are chocolate connoisseurs. Me, I love chocolate, but prefer vanilla, or its cousin, caramel. So, when the nearly-5-year-old convinced me to make ice cream at home this weekend, I clearly recalled a day in California — before he was even born — where I ventured to make what ended up being the best ice cream I’ve ever tasted.
So I pulled up the recipe and made it again — using gorgeous local eggs from pastured chickens. You can make it, too. The author of the recipe, David Lebovitz (who wrote The Perfect Scoop) has generously provided it on his site. This time, the custard didn’t seem to thicken up quite as well as I expected, but I think my ice cream maker has trouble withstanding the Texas heat — even in the air conditioned indoors. Oh, well; I’m sure it will still be delicious (and well worth the now-blistering burns I sustained in its creation)!
(Ha! I’ve apparently blogged about this before!)