There are a lot of nuts in my house, aside from me, I mean. I have wanted to try a David Lebowitz ice cream recipe for some time now so when I needed to de-nut my pantry, I seized the chance.
Carpe Ice Cream. That's what I say.
I love making ice cream. Like creating cookies, the flavor combinations are endless and it's always fun to experiment.
First I got the ice cream going. There are a few steps to this recipe but it's oh so worth it.
Meine speisekammer (my pantry) yielded seven different varieties of nuts: Macademias, walnuts, pecans, hazelnuts, cashews, pistachios and almonds.
After roughly chopping the nuts (a quarter cup each), I put them in a bowl, added 2 tablespoons each of melted butter and brown sugar, and mixed to coat. Then I put them on parchment paper on a baking sheet and toasted them at 300 degrees for about 10 minutes, just enough to caramelize.
When the ice cream was done, I scraped it out of the ice cream maker and mixed in the nuts.
You can get as nutty as you want with this recipe. By all means, don't stop at seven varieties.
And because sometimes we all feel like a nut, here are clever food blog posts from May that made me smile and even laugh out loud:
A short Cute one from Indian Cooking Her Chicken is a Ham.
Kitchen Wench's Ode to Pavlova
7MSN did something hilarious to tell her chickens apart. (She's not a food blogger but her blog is fab with alternately stunning and hilarious pictures of animals on her ranch.)
Thursday Night Smackdown serves up pasta with a side of Vanilla Ice Ice Baby
Piece of Cake Blog Discloses her fashion preferences while baking an Apple-Frangipane Galette