RumChata Ribbon Ice Cream. Oh, and I graduated from nursing school.

So.

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Damn it, RumChata, I’ll get back to you in a second. Stop looking so delicious. (Or, as the lady at the liquor store told me, stop looking like a giant bottle of lotion.)

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On Thursday, I finally, after an insane three years of paper-writing, textbook-reading, note-taking, care plan-making, and IV-flushing, graduated from nursing school. Hooray for me!

Now, when I write about things on here, the attitude is usually “hooray for me” all the time, mostly because it’s a blog, and what other kind of attitude are you supposed to have when you are mostly writing about your own accomplishments in knitting and baking? (And cats. I do write about cats a lot.) It’s also written from that perspective because I often have a very hard time accepting compliments in the real world. Or thinking that my work is good enough in general. I often ride a very fine line of knowing that I am extremely capable when I work hard at something and also thinking that the world and everything I love will suddenly plummet to a firey descent of death if I don’t get an A on this damn paper.

It makes life weird.

Anyway, attitudes like that which generally make my day-to-day life anxiety-fraught (and the word ‘anxiety’ consistently makes it onto the most-frequently-used tags cloud at the bottom of the page, so are we really surprised?) made this moment that much sweeter.

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Yep, valedictorian. I just. I. I don’t even know. I was pretty sure that it was coming (except during one particularly harrowing afternoon when it looked like some sort of weird snafu of transfer credits, prerequisites, and weird university by-laws was going to make it not happen), especially because of my general desire to set unattainable goals, but I still don’t even know what to say. All I know is that I smiled from ear-to-ear for nearly 48 hours straight. Might be a record.

Now. Back to the ice cream.

A graduation party had been in the works for some time prior to all of this, mostly because I wanted to make sure that I could properly thank the people in my life who made the experience bearable with their kindness, warmth, and humor, with an entirely ridiculous amount of food and alcohol. When I was brainstorming desserts, my friend Brittany issued me a challenge. An ice cream challenge, which is probably the best kind. She suggested making alcoholic ice cream. RumChata ice cream, specifically.

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Hey there, you beautiful bottle. Glad you’re back.

If you’ve never partaken in the glory of a shot of RumChata, let me let their website describe it to you: “Rum and horchata had a lovechild, and it’s delicious.” Good copy.

It tastes like Cinnamon Toast Crunch. But with alcohol. And it is a fantastic addition to any graduation party, all on its own. But in ice cream? I found lots of fakey-type ice cream recipes online for it (like the coconut cream or bananas methods), but to make it a real custard-based ice cream, I had to get creative.

You see, RumChata is 27.5 proof alcohol, low on the general drinkability scale, but high when it comes to attempting to freeze something. Some research was definitely required to get everything to work out properly. Enter Ice Cream Happy Hour, a fabulous book by Valerie Lum and Jenise Addison and definitely required reading if you’re attempting to freeze anything that’s loaded with alcohol. Their method employs prepared gelatin and chilled alcohol incorporated at the end of the custard base chilling process, which is totally genius stuff right there. I also pulled together inspiration from the Pioneer Woman and Food.com in creating this cinnamony delight.

Here we go.

RumChata Ribbon Ice Cream
with a great deal of adapting and combining from Jeni’s Splendid Ice Creams at Home, Ice Cream Happy Hour, the Pioneer Woman’s Cinnamon Ice Cream and Virginia’s Cinnamon Sauce

Ingredients:
Cinnamon Sauce Ribbon:
1 cup sugar
3 tbsp cornstarch
1 pinch salt
3 tsp cinnamon
3 cups water
1 tsp vanilla

RumChata Ice Cream Base:
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
3 tbsp softened cream cheese
1/8 tsp sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
2 cinnamon sticks
1 1/2 tsp ground cinnamon
1 packet plain gelatin
1/3 cup water
3/4 cup chilled Rumchata liqueur

Directions:
Cinnamon Sauce Ribbon:

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Whisk all ingredients together, except for the vanilla, in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring frequently.

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Remove from heat, stir in vanilla, and set aside to cool. (I let it sit out on the counter while I prepared the ice cream base and then refrigerated it until it was time to assemble the finished ice cream.) The sauce will thicken as it cools.

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RumChata Ice Cream Base:
This is all done using the Jeni’s method of ice cream making, which comes highly recommended by me and countless others. Please do go check out their website and support them in their awesome grand re-opening.

Mix two tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl (a giant bowl) with ice and water in order to chill your ice cream base when ready.

Combine the remaining milk, the cream, sugar, corn syrup, and cinnamon sticks in a medium saucepan. Bring it to a rolling boil over medium-high heat, being sure to stir constantly to prevent scorching or boiling over, and boil for 4 minutes. (And be precise, people! Your ice cream is counting on you!)

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Remove from heat and gradually whisk in your cornstarch slurry mixture. Return to the heat and bring it back to a boil, still stirring, allowing it to cook and thicken up for about 1 minute. Fish out those cinnamon sticks and throw them away, unless you know something I don’t about what to do with them now.

Gradually whisk the hot milk mixture into the cream cheese and beat until smooth. Add the ground cinnamon and mix until well-distributed.

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Pour the mixture into a 1-gallon Ziplock bag, seal it, and submerge it in your giant bowl of water and ice until it’s totally chilled, about 30 minutes.

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When the ice cream base is chilled, it’s time for alcohol! Put the 1/3 cup water in a small saucepan and sprinkle the gelatin evenly over it. Allow it about 2 minutes to properly absorb, and then cook the mixture over low heat for approximately 3 minutes, until it is clear and all the gelatin has completely dissolved. Remove from the heat and stir in the chilled RumChata, resisting the urge to take a big swig from the bottle as you do so.

Pour this new alcohol mixture into the Ziplock bag with the chilled ice cream base, and then give the bag a good massage to make sure that everything’s mixed up nice. Pour the whole thing (most easily accomplished by snipping off a corner of the bag and squeezing it out) into the frozen canister of your ice cream maker and process it until it’s thick and creamy, according to the manufacturer’s instructions.

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This can be very different for different machines, and with the alcohol content involved in this one, may be very different from your normal time. Usually, my KitchenAid ice cream maker attachment takes only about 30-35 minutes before the base is ready to freeze, but in this case, I let it go for 45 minutes before I realized it was just never going to be as lofty as it usually gets. Instead, I then poured it into a freezer container and stuck it in the coldest part of my freezer, taking it out to whisk it up every 30 minutes or so for the next 2 hours, at which point it had finally evolved into something I was more familiar with. Just keep an eye on it and have a little cinnamon-based faith. Even if it doesn’t get as beautiful as normal, it’ll turn out.

Pack your new ice cream into a storage container, layering the cinnamon sauce as you go.

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The recipe makes a boatload of sauce, so there’s plenty left over to warm up and put on top if you want when you’re serving it. Press a sheet of parchment paper firmly against the surface of the ice cream and seal with an airtight lid. Normally, ice cream only takes about 5-6 hours to cure in my freezer, but this one was best left in there for the course of 24 hours. Plan ahead for this ice cream deprivation.

When you’re ready, make sure you’ve got people crowded around and waiting, because even after all that effort, if you so much as look wrong at that ice cream when you take it out of the freezer, it will melt just to spite you. (But no, seriously, you don’t have to let it thaw or anything like you might normally. Just get to scooping and work fast.)

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Marvel in the fact that it actually worked! And then hurry up and scoop some more because you’ve got more people waiting.

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This is Brittany, the gauntlet-thrower for this entire experiment, and I think she was pleased.

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I think everyone was, as this was the scene five minutes after I started scooping.

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Luckily, I saved a tiny bit for myself at the end to enjoy. The ice cream itself was smooth and packed with warm cinnamon flavor, with a hint of that rum that reminds you that you are eating some ice cream only for grown-ups. The cinnamon sauce ribbon was slightly icy and grainy, but in the best way possible, giving the whole thing an interesting texture and more complex palate. It tasted like…Cinnamon Toast Crunch. With alcohol.

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Mission accomplished.

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Year-End Thankfulness and Awesomeness Round-Up (or…Thankful for Pie: Damn Fine Cherry Pie Super-Late Edition)

You guys. Like usual, I decided to use all my free time after finishing the semester forgetting that I had a blog to post things on. Whoops.

In order to make up for it, get ready for waaaay too much content.

This year has been for me, as well as for many others in my life, full of ups and downs, and to properly celebrate it (as well as make up for the fact that I completely forgot to do a Thanksgiving post this year, even though I had an exorbitant amount of pie pictures ready to go), I decided to go through all of my pictures from this year and pick out my favorite moments for which I am enormously thankful. Heavily featured? Awesome people and silly situations, plus knitting.

Don’t worry, there’s also pictures of pie. And ice cream. And a whole lot of me, which I normally shy away from, but why else have a blog if you aren’t going to at least take one entry to celebrate how awesome you are, even if you feel as though you make super weird faces in most pictures?

Here we go.

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I made my friend Bailee this giant labor of love early in the year, the sight of which prompted the following amazing text message:

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And can we talk a little bit more about Bailee?

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She moved back home to Mississippi at the beginning of summer, but she is still totally game to drive all the way back in order to sit with me in a movie theater for nine hours to watch all of The Hobbit trilogy.

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I miss her all the time. That girl’s a keeper.

Speaking of Mardi Gras…(I know that’s not right, but how else does one transition solely on photo content?)

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My friend Jonathan orchestrated a lovely surprise for his wife this year when she was riding in a Mardi Gras parade. We dutifully waited for her float in the place where we said we would, and then we ran as fast as we possibly could down the street in order to meet her float and scream at her and receive beads four more times.

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Needless to say, I think that Rebecca was delighted.

You know who else is delightful?

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These guys.

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Best (and probably most photogenic, for sure) cats ever.

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In March, I walked for MS with my spectacular nursing school friend Gaby, who is an inspiration to me in so many different ways. She is always there for me to roll my eyes with and knows that the best way to deal with the seriousness of the health care industry is to have an awesome time and not care at all about what anyone else thinks. She believes in the wisdom and comfort of good coffee, good wine, and pictures of Grumpy Cat, and I am so happy that she is my friend.

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In April, I made banana bread and talked a lot about ASMR right here on the blog, and the outpouring of love and appreciation that I got from friends and blog-buddies alike really knocked me out. I can’t even express how thankful I am for ASMR and all of the wonderful content-creators out there, like Heather Feather and Springbok ASMR and countless others. You guys are so freaking great.

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In May, I threw caution to the wind and wore a wig all day to dress up as Ramona Flowers. I am still proud of myself for not having a panic attack from so much wig and goggle anxiety.

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In June, I made this amazing frozen yogurt from Jeni’s Splendid Ice Creams at Home, and then posted about it on Tumblr. Then, Jeni’s Ice Creams itself actually reblogged it and called it the “official flavor of summer,” and my mind got blown while I watched it get reblogged over a hundred times. I know that those are pretty piddly numbers for most seasoned Tumblr folk, but my brain exploded everywhere for a few hours when that happened. It was awesome.

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Later on that same day when I made that frozen yogurt, I went to my birthday party where lots of really pretty ladies thought it would be fun to grab my boobs. It was.

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And then, at June’s end, Dan and I went to visit my brother and his now-wife in Austin to see Eddie Izzard and give him this handknit squirrel. I’m pretty sure we all know how that went, but I still wouldn’t have traded the experience for anything else. I just hope that Jeff found a good home eventually.

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In July, I made a hat. I just think it’s really pretty.

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Then in August, another hat, plus a published pattern and the highest day ever for views here at jingersnaps. Brain exploded again, you guys. You have no idea how happy that stuff makes me. Someone actually made one of their own in that very first week (want to see? Ravelry link!), and it came out so cute. I was elated. Knitters are seriously the best.

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Oh, and in August, I got free ice cream on my snoball once for absolutely no reason. It was pretty great, too.

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In September, I discovered that I could knit rainbows.

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And my brother got married! I managed to wear makeup and a lovely dress and didn’t spill anything on myself, somehow.

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Plus, Dan and I took lots of picnics and bike rides in the park and along the lake. Can’t you just see the joy radiating from that beautiful man’s face? He loves a good tire swing.

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In October, I invented an extremely boozy cake that made a bunch of people really happy. And tipsy.

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I also met one of my idols, Ms. Joy Wilson from Joy the Baker, and gave her a homemade cat toy. Like you do.

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I actually attended a school function for once, but only because it required wearing a fancy dress and drinking wine in an aquarium. When else would we ever get that opportunity?

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Also in October, my wonderful friend Amanda from Colorado visited New Orleans with her husband, and we had the most amazing time. We managed to somehow visit a record store that was showcasing Mardi Gras Indian costumes when this happened:

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The artist himself actually put that on my head. My face pretty accurately reflects my feelings, both of excitement and of confusion as to how these uber-talented artists can wear these things and dance around the way that they do. Seriously, the headdress alone was nearly 40 pounds.

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We went on a trip through the Honey Island Swamp with them, and then later that same weekend…

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See anything familiar about that headdress? We saw that exact same guy, this time wearing his beautiful handmade costume and leading a second-line down Canal Street. Their time here was pretty astounding. It was like the New Orleans that the commercials make you think always exists, but rarely does outside of Mardi Gras. We saw live music, alligators, and graveyards, plus topped it all off with Sazeracs.

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Oh, and in October, I read a bedtime story to Darth Vader and a Stormtrooper. It was a busy month.

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In November, I met William Joyce! And what a delightful man he was. He really gives a good autograph.

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I feel like December was all about pie. Apple pie for Dan’s birthday. Cherry pie for a super-fun Twin Peaks HD viewing party. (Hence the ‘damn fine pie’ reference in the title.) French silk pie for Christmas, with no pictures unfortunately. Pie is always one of the things that I am thankful for, and this year made me realize just how much people like when you’re around if you can make a good pie.

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In December, actually just a few days ago, I got the opportunity to see Degas’ Little Dancer in person. Degas has been one of my favorite artists for as long as I can remember, and it was a privilege to see such a wonderful and influential part of art history.

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Now that I look at it all together in these fantastic little moments, 2014 was a wonderful year to look back on. Not only do I have some really amazing friends, but you guys reading this are a huge part of my joy, just in case you didn’t get it by now.

I am thankful for everyone reading and everyone crafting and everyone working hard to make things that people will love, regardless of what they are. You should all be so proud of yourselves for creating beautiful things and moments in other people’s lives. Thank you for a lovely year.

Score One for the Pie People – Freestylin’ with Jeni’s Raspberry Blueberry Oven-Baked Empanadas

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Dan and I got into a small debate last weekend with some friends as to whether cake is better than pie. Dan and I fall firmly down on the “pie” side, which might be one of the defining reasons for our eight years together. I’m sure other factors play a part, but they surely can’t be as important as pie.

Cupcakes, with their beneficial frosting-to-cake ratio were mentioned during this debate, and I countered this argument with the existence of hand pies. Or empanadas. Or turnovers. Or whatever you want to call these wonderful little single-serving treats that give you an amazing crust-to-filling ratio that blows a cupcake away.

People who grew up in New Orleans (like me) also grew up on Hubig’s Pies, these amazing deep fried sugar bombs that always made an appearance at every family function in my childhood. (I have an aunt who used to work in their corporate office, and it was always her potluck contribution to bring an entire case of assorted flavors.) Unfortunately, Hubig’s suffered a devastating fire in 2012, and the factory has yet to be restored. That leaves those of us firmly entrenched on the “pie” side without some of our favorite things.

How do we fix this problem? We make our own.

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We get out our new ice cream cookbook, Jeni’s Splendid Ice Cream Desserts, turn to the page with the recipe for Sweet Empanadas, and get to mixing up some dough.

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Jeni’s has been encouraging people to take the recipes in the cookbooks and run with them, putting their own spin on things or creating new flavors, something they’ve dubbed Freestylin’. #freestylin if we want to be super-cool.

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When I was asking Dan about what flavor of hand pie he’d like, he specified raspberry. I was in more of a blueberry mood. What to do, especially since we’re in freestylin’ mode? Mix them together.

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Raspberries and blueberries cooked down into a delicious syrup makes the most beautiful deep magenta that I’ve ever been able to produce in my kitchen.

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I cut my circles out of my dough, using a Hard Rock Cafe cocktail glass that I have never used once for alcohol, mostly because of its cartoonish shape.

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And because I didn’t have any troubles with the dough, I was bound to run into problems sooner or later. The recipe recommends 2-2 1/2 tablespoons of filling per pie, but I could barely fit in one without having problems sealing the dough.

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See those ones in the back spilling their purple guts already? I think that I might need to invest in an empanada press. Then, the oozing might not have been so…oozy.

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Because we were freestylin’ (and slightly because I am still moderately terrified of boiling oil), I decided to bake the pies instead of frying them. Everything got brushed with eggwash and sprinkled with some extra sugar. Then, they went into a preheated 375 degree oven for about 35 minutes, switching places and turning halfway through.

Even though oozing did occur, however, the pies stayed fairly plump and didn’t lose the majority of their fruity filling, so things worked out in the end.

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Especially when we scooped some vanilla bean ice cream (tragically not handmade) on top, as per Jeni’s suggestion.

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Look at that melty, fruity goodness. Yum.

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The pies have only been in existence for two days, and they are already more than halfway gone. I should have doubled things up, clearly. Or maybe we just need Hubig’s back ASAP. Either way would be a win for us “pie” people.

Frozen Yogurt for Breakfast

My birthday was about two weeks ago, and I wanted to be sure that I had something interesting and delicious to eat for breakfast on that special day.

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What? You don’t eat ice cream for breakfast? You should really sort out your priorities.

While I agree that it’s probably not the best practice for everyday life, birthdays are special days where general eating rules should be able to go out the window. Plus, it’s frozen yogurt, so let’s just pretend that makes it more acceptable.

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I had never made frozen yogurt before, but I knew that Jeni would be able to guide me through it with flying colors. Plus, I knew that I was going to have to draw on a reserve of patience that I normally do not have when it comes to frozen treats. Making frozen yogurt with a fruit sauce takes 2 solid afternoons worth of work, and you need to be fairly precise about what you’re doing.

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At first, I was considering just going with the plain lemon frozen yogurt, but when I saw this suggestion, I knew that blueberries had to become involved. Both recipes are from the first book: Jeni’s Splendid Ice Creams at Home, and I have a feeling that I will not feel truly complete until I have made at least one batch of everything in it. Then, I’ll move on to the second book. Let’s hope there’s not a third because I might never find true ice-cream-related emotional fulfillment. (Just kidding. I would buy it immediately, if only for the opportunity to leaf through the pages and sigh wistfully.)

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The first step in making frozen yogurt? Draining yogurt. The first time I ever heard of this concept was in a post years ago from everybody likes sandwiches about this amazing-sounding orange yogurt. I have always kept this concept in the back of my mind, but never got the opportunity to practice it until this day. I have a feeling that my local grocery store employees would have looked at me funny if I asked them where they kept their cheesecloth (It is still a major moment of confusion for them when I pull out my own shopping bags. One step at a time.), so I decided to go with the coffee filter option, which seemed to work beautifully.

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That yogurt needs to drain for several hours, so overnight was the best option. Next? The blueberry sauce. I figured that making it during the day before was a good idea, although I wasn’t anticipating the delicious smell and the way that the idea of fresh blueberry sauce sitting in the refrigerator would taunt me the rest of the day.

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Blueberries and sugar get tossed together and heated up over the stove until the whole house smells like you’re baking blueberry muffins.

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Blueberry sauce might be the prettiest purple of all the purples.

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The draining yogurt and cooling blueberry sauce sit in the refrigerator for a day, waiting for their ultimate destiny.

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The next day, lemons take over your whole kitchen. You zest them into big long strips.

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You juice them up.

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You make lemon syrup.

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And then you boil up that zest with your milk and cream and sugar and all of the other white things in your kitchen.

Speaking of white things…

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How did that yogurt do? How much liquid can really be in there anyway?

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I think I actually gasped. This moment was on a par with the time that I finally got to squeeze out shredded zucchini. So much unexpected greenish liquid. It was weird. But again, so worth it. Getting rid of that extra stuff helps to make the frozen yogurt base incredibly silky and smooth, with as little incidence of ice crystals as possible.

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Check out my mise en place. I’m getting so much better at this.

After things are boiled up, the various whiskings begin.

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You whisk in cornstarch slurry. You whisk in cream cheese.

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You whisk in that lovely thick yogurt.

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You whisk in your homemade lemon syrup.

Your arm gets tired.

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You let things chill out. (You do some dishes now, because to wait until you’re finished has previously proven to be a bad idea.)

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You strain out those pesky lemon zests.

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You get this amazing silky concoction, that, if I were I lesser woman, I would have eaten straight from the bowl with a spoon like lemon curd without a care in the world. However, one of the few things that I am willing to sacrifice for is the prospect of having ice cream, so I kept that impulse in check.

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You spin it up, and then do some more dishes. It’s a good idea to make ice cream so that you have an excuse to do some dishes, really. Let’s keep telling ourselves that.

Then, the assembly begins. I think that I’ll just let this go by like a stop-motion movie. You guys know what’s up.

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Such pretty stuff, with all those alternating layers of the lightest yellow and deep purple.

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Seal it up, and let it go. That’s right. More waiting. At least four hours, or if you’re like me, until your birthday.

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And then again, if you’re like me, deny yourself the pleasure of digging right in on your birthday morning so that you can take pictures first because you are absolutely ridiculous.

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But this beauty needed to be documented. The lemon frozen yogurt is super smooth, tart, and bright, much lighter than its traditional lemon ice cream counterpart. The blueberry swirl is sweet and fresh, with the tiniest bit of iciness and chewiness from those whole berries. The whole things just screams summer. And when your birthday is on the first day of summer, could there be anything better?

Now get inside from that crazy heat and stand over a hot stove and make yourself some frozen yogurt. It’s totally worth it. And your dirty dishes will thank you for it.

The Summer So Far? Ice Cream and Muffins!

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Hello there. It’s been a while. I’m afraid that I have been reveling a tiny bit too much in the fact that my semester ended and doing some things that I don’t get a lot of chances to do. Like what, you ask?

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Sitting near lakes during lovely sunsets.

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Having lunch dates with my love. (At Dat Dog, of course. Overloaded hot dogs and Barq’s in the bottle should be the opener for every summer vacation.)

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Knitting a little squirrel for Eddie Izzard. Like you do. (Pattern is the hilariously titled Knit One Squirrel Two, by Rabbit Hole Knits, a lovely little bit of knitting that turns out some very strangely shaped little items. Don’t those tiny squirrel leg/haunches look like drumsticks? And the squirrel body? I can’t even get into that.)

We’re going to see Mr. Izzard in Austin at the end of June as a special birthday treat from my brother and his fiancee. I’m still wondering exactly how I am going to manage to give him a squirrel as I do not have any idea as to whether he is into the whole autograph-and-shaking-hands-with-fans situation after his shows. Anyone have any ideas short of me going on Twitter and telling him that I really want him to have this tiny squirrel, no strings attached? I’m pretty sure that I will be sent to awkward-Twitter-stalker jail for that one.

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Eating frozen yogurt out of cups that depict some sort of crazy dystopian mountains-vomiting-rainbows insanity.

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Listening to the charming words of Mr. Kai Ryssdal, (in person!) everybody’s favorite sassy business radio host.

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Reading Infinite Jest and giggling when I see references to children’s pictures books and M*A*S*H throughout, although I don’t think David Foster Wallace much cared for the antics of Hawkeye and Trapper John (I almost wrote B.J., but I’m pretty sure he was only into the early seasons).

Playing this game with Trip almost every single morning. He crouches in the corner now and waits for me to wake up so that I can get that sunbeam-iPhone-reflection going for him.

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Watching awesome bands and eating crawfish with wonderful friends. (And the Ghostwood even has a new 7″ out called Empty Cosmic Gloom that you should purchase so that you can get your fix of New Orleans pop punk goodness.)

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Causing my right thumb to go numb by X-Acto-ing tiny stencils of popular movie symbology so that I could tattoo them on small children. I do weird things for work sometimes.

Speaking of…

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Dressing up as Ramona Flowers from Scott Pilgrim vs. the World for our Summer Reading Kickoff party at work, where we all dressed as our favorite characters from novels (graphic novels included) that were later turned into films. Dan is responsible for the amazing goggles and war-hammer, and yes, you should be jealous of that fact. This was the first time where I ever got so into a costume that I would consider this ‘cosplaying,’ and it’s weird to think that my first time cosplaying happened on the clock at Barnes & Noble. I had some fairly extreme wig + goggles + tights + combat boots anxiety, but had an awesome time nonetheless. Especially after the event was over and I spent 3 hours at the information desk helping people, being the only person inexplicably in a costume in the entire store. I’m sure I confused some people. Except the people in the graphic novels aisle. I’m pretty sure that I delighted them.

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Making Jeni’s Roasted Strawberry & Buttermilk Ice Cream, from her amazing first book, Jeni’s Splendid Ice Creams at Home.

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I didn’t get to eat much of it, as it was contributed to a work potluck in the break room, but it was some delicious stuff.

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It was a reason to actually go out and buy buttermilk, something that I do not normally do, even if a recipe tells me to.

Now I am in the situation where I have an awful lot of buttermilk that is going to go bad soon if I don’t use it up (How can you tell if buttermilk has turned, by the way? This is an important question.), so some baking just had to be done. Loaves of banana bread were mixed up and baked, but I still had more left over, so I turned to another old favorite.

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Pinch My Salt‘s delicious Whole Wheat Orange Spice Muffins were a great way to get up early this morning to use up that buttermilk, plus make my whole house smell like oranges, which is always a plus.

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Just one swipe on that grater, and it’s all over for me. I love oranges. I need a more emphatic word than love, but my hands still smell like oranges, and I’m too distracted and enchanted too care.

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Just lovely.

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The oranges are zested and juiced, and then combined with whole wheat flour, flaxseed meal, and some wonderful warm spices.

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I always like this moment right before I whisk together my dry ingredients, when you can see all the different colors and textures. It’s like sand art, in the best sense of the word.

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The wet ingredients are not nearly so attractive unmixed. Or mixed, frankly.

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But chunks of walnut make an appearance as well. I like to keep the chunks fairly large just to make these muffins as rustic and homey as possible.

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I’m going to pretend that that’s also the reason why I don’t smooth out the tops of my muffins, but laziness is probably also a factor in that.

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But look at that gorgeous cracked top! It’s so worth it. The tops of these muffins are sweet and have just the right amount of crunch. The bottoms are moist and orangey and buttery and full of whole wheatiness.

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You can even pretend that they’re still healthy when you dump a bunch of butter on them and enjoy them with some tea on a Friday morning. I have made these muffins countless times, but this is probably the first time with actual honest-to-goodness buttermilk, not fakey whole milk and vinegar kitchen hacks.

There’s only one problem. Even with all of this hearty buttermilk-based baking, I still somehow have buttermilk in my refrigerator. Apparently in Louisiana people must be drinking this stuff, because I can’t think of any reason why I had to buy a whole liter of this stuff. What on Earth am I going to do?

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Oh dear. Summer has only just begun. Someone ask me to make them an ice cream cake, quick.

Toasted Coconut Brownie Ice Cream. Need I say more?

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There were a few days last week when it really felt like spring here in New Orleans. Dare I even say summer? All I know is that I saw a lot of shorts and sandals for a little while, which got me thinking of ice cream. Honestly, it doesn’t take much to get me thinking of ice cream.

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The day that I ended up making ice cream, however, ended up being the day when a cold front swept through, dumping tons of freezing rain on all of those people in their shorts and sandals. I chose to soldier on, ignoring the weather and rejoicing in my tiny amount of free time.

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I ended up taking my own advice and toasting up some coconut to go into my coconut milk base. It was definitely the right way to go.

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I had made some brownies (the always delicious Moosewood Fudge Brownies, this time without the chocolate chips and with pecans instead of walnuts because there were no walnuts to be found in my house) earlier that week, and the last two brownies were just sitting there on the counter, feeling lonely. What else could I do but chop them up and throw them in there? It was just the right thing to do. Toasted Coconut Brownie Ice Cream. I just couldn’t resist.

Toasted Coconut Brownie Ice Cream
adapted from the Hungry Mouse‘s 3-Ingredient Coconut Ice Cream

Ingredients:
2 13 oz. cans of coconut milk (for some reason, the only ones I could find this time were 13.5 oz. each, but I don’t think it caused any problems)
1 3/4 cups sugar
2 tsp. vanilla
1/2 cup shredded sweetened coconut (or unsweetened, or flaked, whatever you want)
2 1/2 leftover brownies (Whatever your favorite brownie recipe is. You already know mine. I usually cut up my 8×8 baking dish into 9 pieces, so each square of brownie is somewhere around 2.5″ square.)

Directions:
Toast your coconut by spreading it in a thin layer on a baking sheet and putting it into a preheated 350 degree oven for 5-10 minutes. Be sure to watch it closely and stir it often, because it browns up really quick. I only needed 5 1/2 minutes. Chop up 2 of your brownies into little brownie cubes, and then leave the 1/2 brownie to the side for crumbling.

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Dump your coconut milk (being sure to avoid spraying coconut milk all over yourself and the kitchen counter, like I did), sugar, and vanilla into a large food processor.

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Doesn’t that look a little bit like miso soup? It’s weird. Blend things up until they appear more presentable.

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Pour your coconut milk base into your prepared ice cream maker and process according to the manufacturer’s recommendations. You’ll only have to process it for about 30-40 minutes total.

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Add the toasted coconut and crumble up that remaining 1/2 brownie piece into the ice cream base when you only have 10-15 minutes left to go on the processing so that they are well-distributed.

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While you’re waiting for the rest of the spinning time, put some brownie cubes in your waiting ice cream container. This is how Jeni makes her delicious chunky ice creams, so we are taking a page from her. She is a genius.

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When the ice cream is done spinning up, pour a little bit over those brownie pieces, and then put some more brownies on top.

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Repeat.

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Until there’s no more brownies or ice cream. I made sure to cover the entire thing with a layer of the coconut ice cream base so that the brownies were totally submerged, just to avoid those brownie chunks drying out. Cover the top of the ice cream with a piece of parchment paper and then put on that airtight lid. Allow the ice cream to freeze for at least 8 hours, but overnight is best.

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We did end up trying some that night, after 8 hours of freezing, and there was still a bit of graininess to the texture. However, this had completely disappeared by the next day. It’s definitely worth the wait.

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The sweetest of the coconut and the richness of the brownies and pecans work really well together, I believe. Dan declared this the best ice cream I’ve made so far. That’s saying something.

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Now if only the weather would cooperate.

We All Scream for Making Ice Cream. At least, I think that’s how it goes.

For my birthday this year, I treated myself to a bit of an indulgent book purchase.

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Not that the book itself is indulgent, but the amazing things inside of it are. Jeni’s Splendid Ice Creams are true to their name, absolutely splendid. It took me a few weeks to even be able to decide on which one to start with on my ice-cream-making adventure. We all know that I’ve had some success with my ice cream maker so far this summer. However, that was with coconut milk and minimal cooking effort. I figured I was ready for the big guns. For boiling milk and cream and the slightest hint of danger.

I mean, that milk could curdle, you guys! It’s downright nerve-wracking.

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Hard decisions got made, and Lemon Cream Ice Cream it was. It’s definitely not hard to get me on board with lemons, especially if zesting and juicing is involved.

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Zest! Hooray!

Now, proper ice cream making, especially with Jeni’s fantastically detailed method, requires all kinds of planning. Something for which I am not usually known. However, I was up for the challenge here. Lots of pre-planning went down in this kitchen.

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And bowls. Lots of bowls. That’s the key to everything here. You need bowls for each separate step and ingredient, and you need to be able to coordinate your bowls with the temperature changes required. And you need a Ziploc bag.

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Plus, you need to fold over the edges of your bag so you can pour in your ice cream base. I never remember to do this. I am so proud of myself.

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Then whole milk, cream, and sugar got boiled together with lemon zest goodness.

Then there were various mixing steps (obviously not pictured) that required quickness and even more boiling and whisking. This new professional-ice-cream-making Jinger knew better than to try to take pictures and mess it all up. Or maybe I just forgot. Either way.

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I even poured my base into that bag without spilling. Amazing.

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Then things got spun up. Again, with the nerve-wracking. There’s always the possibility that bad things will happen, and then that there will suddenly be no ice cream. That would be incredibly sad after all this work. And all this mess that had already been made.

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That’s another thing. You will make a mess. Unless you are better at things than me.

All that work and pre-planning and mess-making paid off, though, because this beautiful stuff came out of the ice cream maker.

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Hooray!

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Smoothing out that tangy lemony goodness with your trusty spatula makes you feel pretty dang awesome.

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I even remembered the parchment paper step in order to keep our new baby ice cream from freezer burn.

Now. Four hours of freezing means mess-cleaning time.

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But it’s all totally okay when you get rewarded for your efforts with this.

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Tangy, creamy, lemon amazingness. Jeni is doing something right. This ice cream tastes like pool parties and angel food birthday cake. Picnics and lemonade. Late night strolls and fireworks.

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With a smidge of self-satisfaction.

Hooray for ice cream makers and summertime! The only issue here is that I may make this stuff a lot faster than we can eat it. Maybe that’s not really a problem.

Tastes Like a Christmas Tree – Coconut Mint Chip Ice Cream

At my work recently, we had a summer potluck situation to celebrate our Summer Reading Kickoff, and instead of baking something easy like cookies or banana bread, I chose to delve myself deeper into my new ice cream maker obsession.

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I started with some sprigs of mint from our backyard garden, not really having much else in mind than minty summer goodness.

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Those beautiful green leaves got all blended up in the food processor with the delicious coconut milk vegan ice cream base from the Hungry Mouse‘s fabulous recipe, yet again. I might be addicted to this stuff, guys.

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Things got to mixing, and it became clear that just mint alone wasn’t enough to kick off the summer with my coworkers.

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Chocolate and shredded coconut got involved, too.

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Much better.

I meant to get some pictures of the finished product right out of the freezer, but in the bustle of the day, I’m lucky I got to it before it all disappeared.

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Look at all of those little flecks of fresh mint and chocolate! Yum!

I brought magic shell and two types of cones to make a little ice cream bar, but most people just went for plain scoops. I feel silly saying it, but hearing how much people liked it and how surprised they were to taste fresh mint in homemade ice cream was just a fantastic feeling. One of my more eloquent coworkers, A.J., declared that my ice cream tasted just like Christmas trees.

He tried to explain it to me, but there was no explanation necessary, really. I totally get it. It’s fresh and bright and minty, with a little bit of the almost-bitter-but-not-really oiliness that makes me think of rosemary and basil in the best ways possible. The chocolate is dark, the coconut is chewy, and the whole thing coming together in such a lovely way was a wonderful surprise.

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Coconut Mint Chip Ice Cream
adapted from the Hungry Mouse‘s 3-Ingredient Coconut Ice Cream

Ingredients:
2 13 oz. cans of coconut milk
1 3/4 cups sugar
2 tsp. vanilla
2 large-ish sprigs of mint (mine were each about 6 inches long)
1/4 cup bittersweet chocolate chips, finely chopped
1/2 cup shredded sweetened coconut

Directions:
Strip mint sprigs of their leaves and wash well. Put leaves in food processor and chop until leaves are finely shredded and are releasing their oil. Add the coconut milk, sugar, and vanilla, and blend everything together until all ingredients are well-incorporated.

Pour ice cream base into prepared ice cream maker and process according to manufacturer’s recommendations. Add the chopped chocolate chips and coconut during the last 10-15 minutes of processing, after the ice cream has begun to thicken. With the oil in the fresh mint, the one took a little longer than expected to set up, with the base processing for about 40 minutes by itself before I added the mix-ins. Your mileage may vary.

Pour the finished product into a freezer-safe container and cover the surface with plastic wrap to prevent a weird freezer-burny skin from forming. Allow the ice cream to freeze for at least 8 hours, but overnight is best.

Then scoop it up and enjoy!

Coconut Chocolate Chip Ice Cream Will Make Your Life Better, Guaranteed.

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Sometimes you long for something for no good reason other than it would seriously up the awesome quotient of your life. Others don’t necessarily share your rampant desire, and they don’t have to, because you are a person on a mission. A person who needs to own an ice cream maker.

A person who seriously needs to get someone else to purchase said ice cream maker because part of the fun of the chase is getting other people to participate unwillingly in this dream. Plus, who has so many dollars that they can just throw at one more piece of kitchen equipment that only does one thing? Not this person. Nope. That needs to be something that you mention casually to every person you know every single time you see one in a store or a catalog or on an awesome food blog and say just how much better your life would be with the possibility of homemade ice cream just around the corner every second of the day.

Well, ladies and gentlemen…dreams do come true.

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Dan bought me the ice cream maker attachment to my KitchenAid mixer (another fantasy kitchen item acquired through extremely subtle…whining) for our anniversary last week, and we set sail on maiden voyage of homemade ice cream by fixing up some coconut chocolate chip ice cream. Wait…let’s capitalize that up and give it the gravity it deserves. Coconut Chocolate Chip Ice Cream. Made by yours truly.

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A little research yielded up The Hungry Mouse‘s amazing 3-Ingredient Coconut Ice Cream, which is creamy and delicious, and vegan, of all things! Coconut milk, sugar, and vanilla are all you need to get started here.

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Now, coconut milk straight out of the can is pretty disgusting. You just have to get past that part and blend, blend, blend.

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Then you pour it into your awesome new ice cream maker contraption and…just stand there staring. At least that’s what I did. For about 20 minutes straight. Because making ice cream is just slow enough to be both simultaneously extremely boring and immensely engrossing. It’s science! It’s colloids and emulsification and suspensions and chocolate chips.

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And coconut. I added a half cup of semisweet chocolate chips and a half cup of sweetened shredded coconut to the recipe near the end of the mixing process. I should have put more chocolate chips in there. You could always use more chocolate chips. Also, toasting up that coconut is another great idea that I didn’t have the patience for at the time. You should do that.

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True to form, I also made a salad while the mixing was occurring. I used my overly-educated nursing school brain and figured green salad for lunch cancels out ice cream fatty goodness for dessert, right? So much science up in this place, it’s scary, isn’t it?

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And you guys, it was everything I hoped it would be. Awesomeness quotient went up by at least 20 points, by conservative estimates. It was sweet and nutty and creamy and freaking delicious. We couldn’t even wait for it to freeze all the way through, because it was singing its siren song from the freezer, and we were antsy. (And letting it go overnight was just not an option, am I right? That’s just ridiculous.) Also, letting it finish freezing, like you’re supposed to? Makes things even better the next day. And the day after that. And every other day of your life ever.

I think that our summer is going to be full of plenty more frozen treats, and we may collectively gain a bazillion pounds. What do we try next? Italian ice? Gelato? A fancy fruit sorbet of some kind? I seriously need some guidance because my brain may explode from all the possibilities. Lend me your guidance, ice cream fans of the internet. Our summer depends on you!