Nicole: I hope everyone had a great 4th of July holiday! I had a few days off work, which was amazing, but I still managed to keep myself busy as usual. Lots of bbq's, fun and hanging with friends and family.
So as you may know I have a deep deep love for ice cream, I could eat it all day every day. I've had homemade ice cream on my birthday numerous times and even planned a day to go to special ice cream shops. My birthday dream is to participate in an ice cream challenge at Lindy's and Gerties of Bridgeview. And Win!
Well, last year my sister got me the ice cream maker attachment for my kitchenaid mixer. Correction: She got me a picture of the ice cream attachment for my kitchenaid mixer. After harassing her for almost a year, she finally ordered it and it arrived this past week! Just in time for July, which is Ice Cream Month.
Since we had the 4th of July weekend coming up I decided to give it a go and try it out. Now, I knew that I had to let the bowl freeze for about 18 hours, but I wasn't prepared for how long it would actually take to make ice cream. The book says it would only need to churn for 20 minutes and then would be ready to eat! I picked out my recipe, hurriedly made my grocery list, and headed to the store. I came back all excited to make some great vanilla ice cream and have it all ready to eat in the next hour. I get all my ingredients set out and start reading the recipe I picked out. Wait....I have to let the batter cool for 8 hours!?! Uhhhh. Yikes. So I decided to go the eggless route and that cut the time down immensely. I whipped it all up, let it get really cold for about an hour and then finally I could let it churn! 20 minutes later - ice cream!
Since it is National Ice Cream Month, my goal is to try to make at least one new flavor of ice cream each week. I know, that's a lot of ice cream. Looks like I may need to have an ice cream party!
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