Here's one more element related to this past Friday's movie night: that morning, I managed to make a batch of key lime custard ice cream, based on a recipe from Willa Whitley that friend and colleague Donna Whitley-Smith shared with me a decade ago. It chilled in the fridge all through the afternoon and, when the burgers on the grill were finishing up, I added in the flavorings and the rennet tablets and got it all set up in the deep churn 6-quart ice cream freezer. I snapped the motor into place and switched it on and...nothing. The little light came on, but no action followed. It seems after all these years I must've finally burned that poor motor up. With guests outside, burgers about to overcook on the grill, and last-minute prep to do for the movie night, I just had to put the canister back in the fridge and mask my frustration and disappointment that we could not have this particular added favorite feature of a summer movie night.
I churned about a quart of it the next morning in the countertop Cuisinart just so it wouldn't all go to waste, with hopes it would be a nice cool dessert to have on hand for the next couple of nights. Unfortunately, the flavorings were off and, in the end, I was glad it didn't get served to a crowd, because I also fear I did not make it custard-y enough when I was cooking the base, leaving it more icy than creamy in the final result. Oh well!
"Lemon Custard Ice Cream," from Willa Whitley and shared by Donna Whitley-Smith.
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