You can't simply want something, ask the universe and expect the universe to simply hand it to you. You have to do something about it too. You can want a million dollars with all your might, but if you don't do anything about it, how is that magically going to just appear in your bank account? (even if you win the lotto, you have to buy the ticket first!)
Anyway, I'm all for wanting something so much that your mind is set on getting it, regardless of the cost. Your every action is made with the view of achieving your goal, and yes, you may just get there if you keep at it!
Well, anyway, I've been wanting an ice cream maker for a long time. We found a beautiful model, and bought it as a gift for my hubby's cousin. We bought another for my mother in law.
The jealousy was rising.
The universe heard my plea *cackle*
My husband brought one home yesterday. A darling relative had overhead me discussing the gift we bought for hubby's cousin, and had one at home she never used! So she passed it on to me, and here you have it, the result I have been longing for for months. Home made ice cream, and I am never buying it from the store again. Do I care that it's almost winter in Australia?
|And yes it's in an ash tray (never used of course) It just looked so right at the time...hehe...|
LEMON CURD ICE CREAM WITH LEMONCELLO (Adapted from Taste.com.au )
1/3 cup caster sugar
3 egg yolks
600ml thickened cream
1/2 tsp vanilla essence
400g lemon curd (see recipe below)
Lemoncello liqueur to drizzle
Over a low heat, combine the sugar with 150ml of water in a small saucepan. Once dissolved, simmer on a medium heat for 3 minutes.
In a medium sized bowl, beat the egg yolks for a minute until frothy. With the beater still running, add the sugar syrup and combine thoroughly, until cool.
In a separate bowl, place the cream and vanilla. Whip until soft peaks form. Gently fold in yolk mixture. Gently fold in curd.
Follow the manufacturers instructions on your ice cream machine to turn and freeze the ice cream. It is recommended that the ice cream mixture is left aside overnight for optimum results, before processing with your ice cream machine.
Thaw a little before serving, with a splash of lemoncello for delicious adult decadence.
NOTES: My ice cream machine instructions note that the ice cream in the manual is best eaten within a week. I assume this is recommended for most home made ice creams. This ice cream may not be suitable for pregnant women, as it contains raw egg. You can buy lemon curd from the store, however, I highly recommend making your own with freshly squeezed lemons, as this gives the best flavour. The recipe below is my favourite lemon curd recipe. It makes more than necessary for this recipe however, so be prepared to enjoy the leftovers on your toast in the morning! (i like to smear it on a warm croissant...a wonderful way to enjoy lemon curd! For other ideas on how to use your left over lemon curd and egg whites, click here)
Makes 1 litre
1 cup caster sugar
1/2 cup cornflour
1/2 cup (125ml) freshly squeezed lemon juice
1 1/4 cups water
3 egg yolks
Combine the sugar and cornflour in a medium saucepan. Gradually add the lemon juice and water while stirring continuously until mixture is smooth. Place saucepan over medium heat and cook, stirring, for 3-4 minutes or until mixture boils and thickens. Reduce heat to low and cook, stirring, for 30 seconds. Remove from heat. Add the egg yolks and butter. Continue stirring until the butter has melted and mixture is well combined. Remove from heat and set aside to cool.
NOTES: use fresh lemon juice for optimum flavour. If you use store bought lemon juice, increase the quantity, otherwise your curd may taste "eggy"