One of the downsides of being sick last week was that it threw off my routine. Instead of baking and stitching, I spent my free time sniffling and sleeping. Sounds fun right? Not so much.
By the time I was healthy enough to get back in the kitchen, I had one of my college roommates visiting from Charleston for the weekend. Ice cream is a nice low effort endeavor (as long as you have the right tools) so I made a new chocolate variety with what I had on hand, freeing up my weekend to explore DC with Morgan (read: eat, drink and eat more).
The almond butter added a nice creaminess to the ice cream, which was contrasted by the crunchy chocolate chips (a last minute impulse add).
I’m looking forward to getting back into my regular schedule this week and finding time to stitch. I’m so close to the end of my giant chicken I’m finding it hard to put it down and walk away. For context I still have about 6 hours left but when I look at where I started, I feel like the end is just around the corner. Now I just need an extra day to stay home, stitch and recover from all the eating I did this weekend.
- 2 Cups heavy cream
- 1 Cup milk
- 4 Egg yolks, large
- ¾ Cup granulated sugar
- ½ Cup creamy almond butter
- 4 Ounces semi sweet chocolate, melted
- ½ Cup chocolate chips
- Heat cream and milk in a saucepan over medium heat until just simmering
- In a large bowl, vigorously whisk together granulated sugar and egg yolks
- Once cream is simmering, temper into egg mixture
- Mix in almond butter and melted chocolate
- Refrigerate until completely cool (about 8 hours, or overnight)
- Churn according to manufacturer’s instructions, adding in the chocolate chips in the last 5 minutes