Enough time has passed since I last made some homemade ice cream (late April, it appears), so that's what I got up to starting on Monday night and continuing over into Tuesday. Initially, I charted a path toward creamy super vanilla ice cream, thinking it would be good with something substantial like a chocolate cake, or something goofy and easy like hot fudge sauce or brownie batter dip. It was the last of those that won out, with a trial run of a newly-discovered recipe for edible brownie batter (no eggs, heat-treated flour) that was a scrumptious accompaniment to the remarkable vanilla bean ice cream. It was all too much for the Tuesday night dessert, and all too good.
"Vanilla Ice Cream" (p. 35-36), from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012).
"Edible Brownie Batter," from Chelsea Lords of ChelseasMessyApron.com. [Published 09 April 2020]
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