For you, the new year and new resolutions may mean a newly improved grocery list!
Morning, friends! It’s time for an almost-Christmas coffee break to catch up and share a few happenings!
Guys, I’m BACK! It’s been a two-week break since I’ve published anything here on Mesa. It has been great to step away for a bit, get inspired, and come back re-focused and excited! Today I’m tell you a bit about our recent trip to Italy!
After dreading this day for LITERALLY years, I caved and got my wisdom teeth removed last Friday. I put it off for as long as I could, hoping they would never cause me problems, but ALAS (picture all the angst in throwing oneself onto one’s bed and dramatically sobbing), my other teeth began to cause me pain because of the pressure of my two darn bottom wisdom teeth.
My dentist was incredibly professional and caring and the whole thing was not even 10% as bad as I expected. The surgery went well – I was sedated and hardly remember a thing (not even the episode of Downton Abbey my husband and I watched when we got home – of course, I had to re-watch it later!) and my recovery has been relatively easy.
I know that wisdom teeth removal and other oral surgeries are super common, so I wanted to share some of my tips and ideas for eating during recovery. It can be challenging, but I have some great recipes below that you can try out for you or your loved ones you’re caring for to help give you fuel during recovery, even when you can’t hardly open your jaw or chew!
A simple, practical way to make homemade ice cream without a machine!
There are about 1,001 reasons to purchase an ice cream maker. They. Are. Awesome. But maybe you still want to enjoy the creamy perfection of homemade ice cream before taking the plunge and finding room in your pantry.
There are a lot of ways to make ice cream without a maker. One of the most fun ways is tossing the mixture around inside a bag filled with ice and rock salt. It’s perfect for a really hot summer day. But that method only works with very small batches and doesn’t produce the same consistency and texture you really want in your ice cream. The method I use here, in my opinion, is the easiest and most practical way to make ice cream without a machine.
After making your ice cream custard, just pour it into a freezer-safe container like a metal loaf pan. You will freeze it, stir it, repeat! After a few repetitions, you’ll have a thick, churned ice cream (see picture below for what it should look like at that stage). Then freeze it for a few more hours until it’s completely frozen. It takes a few hours in total, but active time is only a few minutes!
Make sure to use an ice cream recipe that has egg yolks in it. Yolk-based recipes are the richest recipes. For this method to work best, you need a rich custard. I used a simple vanilla ice cream recipe with five yolks in it and worked perfectly! My Peanut Butter Ice Cream recipe would be excellent for this method too! The end result is a creamy, rich, churned ice cream very similar to what you could make with a machine!
How to Make Ice Cream Without A Ice Cream Maker
- Make the ice cream custard (pick a rich recipe with eggs) and pour into a freezer-safe container large enough to fit one quart of ice cream. Place in the freezer for 60 minutes and stir with a wooden spoon or spatula.
- Return to the freezer for 30 minutes, then stir. Repeat the 30 minutes of freezing, followed by stirring, for 4-5 times or until the cream has significantly thickened. Then allow to freeze an additional 4-5 hours before enjoying to allow it to completely solidify. Pour some Magic Shell Chocolate Topping on that ice cream and enjoy!
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work.
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