I hate when it blizzards outside. I use to like it when I was younger because Dairy Queen would give away free blizzards, but now all it means is I have to shovel, have cold feet and clean off my dog. Adulting is the worst. Especially since our backyard is just dirt at this point after digging 8 feet deep and 15 long in our backyard to fix the sewer line. Meaning our backyard is mud now. Lovely lovely mud.
But ice cream makes everything better, right? Right. I made this ice cream right after I made my lemon curd a couple weeks ago and it’s still sitting in my freezer, getting nibbled at once in a while. I always get the question of what I do with all the desserts I make and the answer is a two part series:
- eat them.
- put them in the freezer so I can eat them later.
As of right now, I have this ice cream, Eggnog Glazed Gingerbread Cake, and Raspberry Caramel Chocolate Cups all in my freezer waiting for me to have another sewer line collapse fiasco. I think having those desserts in the freezer is like a safety net: I know they are there for me but I don’t need them that often, until sh*t gets out of control. And when I say that, that means once a month as well. For me, keeping stuff in the freezer keeps me from cravings and snacking on it as much. I think it’s the “out of sight, out of mind” thing.
That blizzard yesterday was such a mess here in Colorado. I am SO lucky that I got home Tuesday night from Vegas instead of anytime on Wednesday because I would have been totally stuck in the airport. And me stuck around hundreds of people I don’t want to be around is never a good thing. I have major b*tch face going on in those situations. Anywho, we got over a foot of snow at our house and since the gym closed down, along with every other business in town, I decided to shovel the driveway to get my workout on. Well it definitely kicked my ass. The snow was so wet and heavy and our shovel is metal so every time I scooped up the heavy as f*ck snow and went to throw it, it would stick to the shovel and almost throw my shoulder out with it. It was terrible. 2+ hours of shoveling while smacking my shovel on the ground and yelling f******ck you was exhausting. And today my whole back is sore. How are you suppose to lift with your legs when you’re carrying the snow with your upper body? Riddle me that.
- 1 batch lemon curd
- 2 (14 ounce) cans full fat coconut milk
- ½ cup maple sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- zest of 1 lemon
- pinch of salt
- Make lemon curd and set in the fridge to cool.
- In a medium saucepan over low heat, add coconut milk and maple sugar. Whisk continuously until sugar melts and everything is combine.
- Then in a bowl, whisk together egg yolks for about 1 minute. Pour egg yolks into saucepan and continuously whisk for 3-4 minutes. When you have 1 minute left, add the vanilla extract, lemon zest and salt and whisk again.
- Lastly, pour the mixture through a fine mesh strainer into a bowl. Once strained, cover and place in refrigerator to cool for 1-2 hours.
- Once ice cream mixture is cool, follow directions on ice cream maker to make ice cream. When ice cream has become thick (which is about 15-20 minutes with my ice cream maker) pour in the lemon curd to let churn with ice cream for about 1 minute until incorporated. Serve immediately for more of a soft serve ice cream or place in closed container in the freezer to set.
More Ice Cream Please!