Wow! Where has the time gone??? I can't believe it's been over TWO WEEKS since finishing the 10 Day Pledge (aka - the last time I blogged.) My girls went back to school last week and....well...you know! Since finishing the Pledge my family has had good days and we've had really, really bad days. One thing is for sure, my husband and I agree that most food we've eaten in restaurants since finishing the Pledge was not good - not good at all. This caused us to be:
1) Frustrated because sometimes you want a night off from cooking
2) Angry because we spent good money on these meals
3) But mostly we feel PROUD because we've successfully changed our taste buds and curbed our cravings for junky, processed foods! It amazed me how my favorite dish from my favorite restaurant now tastes like Chef Boyardee to me :)
One thing we splurged on over the past two weeks was a visit to Jeni's Splendid Ice Creams while in Columbus, Ohio. I'd heard about Jeni's from Food Network, but wondered if it was worth all the hype. Let me say this - IT WAS! Every. Single. Bite! Oh my! Now, I can't eat Jeni's on a regular basis (which is probably a good thing!) but I CAN make my own wholesome, clean ice cream at home anytime I want! This ice cream is a basic vanilla, but by using high quality ingredients the vanilla and honey flavors really shine through. I used Orange Blossom honey from a local farmer, but imagine the possibilities by changing up the honey flavor! I feel fairly confident that you could serve this to unknowing guests and they'd never guess it was 'clean'!
Honey Vanilla Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk, grass-fed organic if possible
1/2 cup good quality honey, local if possible
2 teaspoons vanilla extract (homemade or pure)
In a medium saucepan combine cream, milk and honey over medium heat. Bring the mixture to just boiling, while stirring frequently (this prevents the mixture from burning). As soon as the mixture boils, turn off the heat and stir in the vanilla extract. Cover the saucepan and let sit at room temperature for 1 hour. After 1 hour, place the saucepan in the refrigerator until completely cool.
**I usually make the mixture after dinner and place it in the refrigerator overnight.
Once the mixture is completely cool, give it a quick whisk to break up any large lumps that may have formed. Don't worry about getting it completely smooth - the little chunks will taste great in the finished product! Pour the mixture into your ice cream maker and follow the manufacturer's directions. Once the mixture becomes soft-serve ice cream, transfer it to a freezer-safe container and place in the freezer. I've found that these long, shallow containers seem to provide the most even freezing and allow for easier scooping.
After 1 hour in the freezer, take out the ice cream and give it a stir. Place it back in the freezer for another 4-6 hours before serving. If you add a bit of honey to your serving it hardens a little and tastes like a little bite of caramel! Yum!
Adapted from Thank Heavens
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!