Lily & Lauren turned TWO June 10th. I still can’t believe it.
|Birthday celebration – ice cream party!|
|Daddy pampered the girls – they got their toenails painted at the mall!|
We absolutely LOVE our backyard and spend a lot of time outside. The girls got a slip & slide for their birthday and they all had a great time playing on it. Landon also got us (I hog the grill at our house…Landon prefers it that way though) a new grill. We grill out A LOT – about 4-5 times a week so I am EXCITED!
|Sweet girls enjoying cookies & ice cream.|
Homemade ice cream – we love it. Tonight was chocolate chip cookie dough. I will post the recipes for the eggless cookie dough and sweet cream base below if anyone is interested. :O)
Vanilla Ice Cream, Philly Style
David Lebovitz, The Perfect Scoop
2 cups cream
1 cup whole milk
3/4 cup sugar
pinch of salt
vanilla bean (i didn’t have one)
3/4 t vanilla extract
Pour 1 cup of the cream, sugar and salt into a medium saucepan. If using the vanilla bean, scrape the seeds into the mixture and add the pod to the pot. Warm over medium heat until the sugar is dissolved.
Remove from the head and add the remaining cream, milk and vanilla extract.
Chill thoroughly in the fridge. When you are ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker.
This makes a great base for adding your favorite candy bar, brownie pieces, cookie dough, etc.
Eggless Cookie Dough
1 stick butter
1/4 cup sugar
1/2 cup light brown sugar, packed
2 T milk
1/2 t vanilla
1 1/4 c flour
1/2 c mini chocolate chips
Beat butter with the sugars until light and fluffy. Mix in the milk & vanilla. Add the flour and mix until combined. Stir in the chocolate chips. Voila! Cookie dough that is safe to eat!
I rolled mine into tiny balls and threw them in the freezer until the ice cream was done churning! I ended up using a little over half of the recipe for the ice cream. The other half is waiting in the freezer for a craving to hit. :O)