4.18.17
Spring is here (For the most part)! It’s finally warm (Except when it’s not)! That should be the NYC chant right now. We have, for better or for worse, entered spring. I think the heavy sweater days are behind us. I think. We could still have a blizzard in two weeks, it’s happened before. BUT. As of right now I’m busting out the summer dresses, and rompers, and florals because it’s gorgeous outside (usually).
So good news and bad news. Good news is I found out how easy it is to make no-churn ice cream. Bad news is….I found out how easy it is to make no-churn ice cream. I LOVE ice cream. Like, favorite dessert hands down. Like, if you’re kind of new to the blog you should know instead of cake at my wedding, we served ice cream. I could eat it every day, all the time. But I don’t have an ice cream maker, so I figured making my own was out of the question. No. Not even close. In fact making no-churn ice cream, in my opinion, is so easy, why am I ever buying any from the store again? I made some blood orange curd because….that’s the kind of thing I do for fun, and then swirled it in. It created a creamsicle type ice cream that’s worth binging in front of your favorite streaming show, or the season premier of Veep. I’ve already watched it twice.
Nothing says warm weather like ice cream. And now that it’s time to get rid of the jackets, that means it’s time to bust out the spring dresses! So let me paint you a little picture. Imagine having a super cute spring dress. It’s kind of low cut, it’s meant for warm weather. However, before you wear it, you decide to go on a run outside, exposing your skin to the sunshine for the first time in months and you don’t put on any sunscreen. Good story right? Yeah, that’s where I’m at. After the shock of Vitamin D on my skin, I’m now dealing with some epic peeling and really really sexy, prominent tan lines. Oops. So how to go on? How do I face the world? Easy, wear a button down over any dress and you’ve solved your problem. You’re also ready for those northern spring nights when the temperature still drops a bit.
This floral dress from Tobi is so cute. I love the cornflower blue and the floral print. But to make it work with this beautiful yet coolish NYC spring and a terrible sunburn, I threw a white oxford on over it and I was ready to face the sun once again! I braved Times Square with ice cream in hand on a date night, ready to face the crowd.
I’m sorry, are you not as blown away as I am how easy it is to make your own ice cream? I’m already making a list of all the flavors I can create, all the mix-ins I can use. This summer is going to be good.
There’s something about taking a moment for yourself in the midst of craziness, like Times Square. I actually try and avoid the area as much as possible, there’s so many people it makes me anxious. But at the same time, being in the middle of it, remembering that I live in New York City, is pretty magical, and overwhelming. So many people come here and walk around in awe of this city, and I’m immersed in it every day. The energy is still electric, and I still love it.
Maybe it’ll snow in two weeks, but I’m hoping I can keep throwing on flowy dresses and summer sneakers until November.
Tobi Sammi Multi Way Dress c/o / Uniqlo White Button Down Oxford / Converse in white
Creamsicle No Churn Ice Cream
Ingredients
For the Curd
- 3 large eggs
- 3 egg yolks
- 1/3 cup sugar
- 1/4 cup blood-orange juice
- 2 Tbsp blood-orange zest
- 1/2 cup unsalted butter, sliced
For the Ice Cream
- 2 cups heavy cream
- 1 tsp vanilla extract
- pinch of salt
- 1 can sweetened condensed milk
Instructions
For the Curd
- Whisk together eggs, yolks, sugar, orange juice and zest in a heat proof bowl
- Place bowl over pot with simmering water and whisk consistently until thickened
- Remove from heat and whisk in butter a few slices at a time until melted
- Place plastic wrap on top of curd to prevent skin and place in fridge to cool completely
For the Ice Cream
- Chill the bowl of a stand up mixer and whisk attachment
- In a separate medium bowl, whisk together sweetened condensed milk, salt and vanilla extract, set aside
- Whisk heavy cream in chilled bowl until firm peaks form, on medium speed
- Fold half of whipped cream into sweetened condensed milk mixture until combined
- Take the condensed milk mixture and fold into remaining whipped cream in chilled bowl until no white streaks remain
- Pour half of mixture into loaf pan, spoon blood orange curd on top of cream mixture, using a toothpick of tip of knife swirl through cream
- Pour remaining cream mixture into loaf pan spreading evenly, spoon orange curd (as much or little as you’d like) on top of cream mixture and swirl
- Cover tightly with plastic wrap and freeze overnight
P.S.
*When making curd, make sure to never allow the water to come to a boil, and if you feel the curd is thickening too fast, remove bowl from pot for a few seconds, continue to whisk and then place back on pot. Low and slow is the game with good curd
Adapted from NYT Cooking
