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This is a sort of “free for all” post. And by “free for all” I mean “the weather has been absolutely awful lately and there’s no sun and it just rains and even though this ice cream is delicious I was only able to get one decent photo of it so just make it okay stop questioning me about this sort of stuff.”
So instead of any actual pictures of the ice cream (the recipe is still at the bottom though, don’t worry about that!) here are some random photos to take up space.
This is my cat Ralphie. He’s a flirt. Sometimes I call him Jean-Ralphio cause he’s a player. He breaks all the robots hearts.
This is Ingrid. She wouldn’t like you. She hardly likes me. She breaks all the robots hearts too, but in an indifferent way.
Here’s… something… I made a few weeks ago. I thought I could make a crepe cake and could out all the work and use tortillas instead. Are you laughing at me? You should be. It was an awful awful idea. I can’t even explain myself on this one.
Last July I visited Las Vegas. This was a cupcake from Jean Philippe Patisserie in the hotel Aria. It was lemon cake in a paper cup and underneath the frosting was a thick paper lining, so you couldn’t eat the frosting and the cake at the same time. And that wasn’t even the weirdest part. The strawberry frosting had a thick layer of jelly surrounding it. Yeah, it looked cool, but it was super weird. One star.
I hope you’ve enjoyed this brief excursion into the land of No Food Pictures to Accompany Food Recipes. The gift shop is located right outside the exit. Come again!
Banana & Reese’s Cups Ice Cream
adapted from Our Best Bites
2 cups heavy cream
1/2 cup granulated sugar
1/4 tsp salt
2 tsp vanilla extract
4 ripe bananas, chopped
1 cup milk + 3 tbsp
1 bag (12 oz) miniature Reese’s Cups
1. In a large bowl, whisk together heavy cream, sugar, salt, and vanilla extract, stirring until the sugar has dissolved.
2. Combine the bananas and 1 cup of milk in the blender and blend until smooth. Whisk the banana mixture into the heavy cream mixture. Freeze in an ice cream machine according to your manufacturer’s instructions.
3. While the ice cream is freezing, unwrap the Reese’s cups and blend with the remaining 3 tablespoons of milk in the blender. When the banana ice cream is finished, alternate layering the banana ice cream with the Reese’s mixture, starting and ending with the ice cream. I only use 3 tbsp of milk so my mixture was thicker and I was able to drop the Reese’s in chunks into the ice cream, but if you use more milk you should be able to spread it out in layers more evenly.
4. Freeze overnight until ice cream has hardened before serving.