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This is my personal blog, on which I talk about a variety of topics purely as they catch my fancy. Some topics are serious, others whimsical. I love comments and questions so don't be shy, just courteous, even if you don't agree with me. I have another blog, The Story Template, on which I post writing-related topics on Tuesdays and Fridays.

Let's see, a bit about me... I'm married with two children, and spend much time taking care of our family. In my life BC (before children) I was a scientist who did bench research. I am a Christian who came to faith under protest through studying the historic circumstances surrounding the death of Jesus. I've written one novel, A Lever Long Enough, that I'm honored to say has won two awards. I also have written a nonfiction book, The Story Template: Conquer Writer's Block Using the Universal Structure of Story. This book is a programmed learner-type book that helps you, the writer, develop a complete compelling story (novel or screenplay) from a vague idea.

YOU CAN CONTACT ME at amydeardon at yahoo dot com.

Monday, July 22, 2013

No-Churn Vanilla Ice Cream Recipe






I found this recipe randomly on yahoo (link HERE). Haven't tried it yet, but it looks great! (I left out the bourbon they called for, but if you want you can add 2 T). I also added a little salt because I've noticed when baking that salt brings out sweet flavors.

This recipe is for vanilla ice cream that you can make yourself without having one of those ice cream machines. Perfect for these hot days...

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It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream. The best part? You don't need one of those silly ice cream machines! Now that's magic, if you ask us.

Ingredients
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
1/2 tsp salt
2 cups cold heavy cream

Directions
 In a medium bowl, stir together condensed milk, vanilla, and salt, (and 2 T Bourbon, if desired). In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Note: Freeze, covered, up to 1 week.

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