Or maybe just a home cleaning service. Or full time dishwasher. Or errand runner. Or someone to fold all my laundry.
Or… just more hours in the day.
But really, I have always said if I could splurge on anything like that it would be paying someone to come clean my house. I hate cleaning my house. I love a clean house and work daily to keep it clean, but those are precious hours every week that I could be doing something else. Like working or playing (like I’m a kid on summer vacation or something).
But a personal assistant would be nice too. No matter how hard I work. How much I get organized and get things done; I feel like I am always behind…. pouring over a never ending to-do list.
Take this whole ice cream week. I started dreaming up ice cream recipes right after last year’s ice cream week concluded. I quickly started testing recipes. Then worked to photograph the finalized recipes- several months ago. Yay! I was actually ahead of the game!!
But then things piled up. And when I sat down to start typing up blog posts, well, there were emails to respond to, phone calls to make, errands to be run, blogs to read, Pinterest to scroll through…
oh wait. Maybe it is time management skills that I need to work on.
So here it is. The second recipe as part of ice cream week (a day late). But this ice cream is totally worth the wait! It is rich and creamy, yet chunky and loaded with strawberry shortcake goodness! I love strawberry shortcake and this ice cream version is simply divine!
One Year Ago: Spiced Orange Zucchini Muffins
Two Years Ago: Website Review: All Recipes
Three Years Ago: Crunchy Chickpeas
Four Years Ago: Black Cow Ice Cream Soda
Five Years Ago: Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Strawberry Shortcake Ice Cream
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 25 minutes Cook Time: 10 minutes Chill Time: Overnight plus 4 hours Churn Time: 20 minutes Makes about 1 quart
1 ½ cups whole milk
1 ½ cups heavy whipping cream
2/3 cup sugar
2 teaspoons vanilla
2 eggs, beaten
1 1/2 cups diced strawberries
3 tablespoons sugar
½ teaspoon lemon juice
1 ½ cups cubed pound cake
In a medium-sized saucepan, bring the milk, cream, sugar and vanilla to a simmer over medium-low heat. Slowly beat 2 tablespoons of the hot milk mixture into the whisked eggs. Pour the entire egg mixture into the pan with the milk and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly, about 5 minutes; being careful not to let the mixture boil as the egg will scramble. Remove from the heat and allow the custard to cool completely.
Meanwhile, in a medium saucepan, over medium-low heat, combine ½ cup diced strawberries, sugar, and lemon juice. Let strawberries cook for 10-15 minutes, breaking up and mashing the strawberries with a wooden spoon as they cook. Allow strawberries to cool completely after cooking. Place ice cream custard and strawberries in separate containers. Cover and refrigerate overnight.
After refrigeration, stir chilled custard. Churn custard in ice cream maker according to manufacturer’s instructions, about 20-25 minutes, until the ice cream is soft serve consistency. Fold in the remaining diced strawberries, chilled strawberry puree and pound cake. Transfer to a freezer-safe container and freeze for at least 4 hours.