...the fattest I've ever been.
I've come to a conclusion. Life is too short to worry about dieting. I eat good food that is healthy and I also eat good food that is not so healthy. Chocolate and cheese and cream and pastry...
I cook meals from scratch six nights a week, bake my own bread, delight in new recipes and covet kitchen gadgets.
When I get to Heaven I'll be perfect and that's good enough for me.
In this vein, I present to you:
Sea Salt Frozen Custard
Stolen from recipezaar.com and tweaked for your pleasure.
2 c milk
1/3 cup sugar
1 tsp vanilla
1 c heavy whipping cream
sea salt (a coworker gave me a ton of French Grey sea salt and I am just loving it!)
Slowly bring the milk to a boil over medium heat, stirring occasionally.
Meanwhile, separate the eggs into two good sized bowls.
Mix the egg yolks and sugar until light and frothy. Slowly, slowly, slowly pour the hot milk into the mixture. I'm talking a teaspoon at a time, folks, unless you want scrambled eggs.
Pour milk/yolk/sugar mixture back into pot and heat on medium until it thickens, stirring often. Do Not Let It Boil!
Beat the egg whites until stiff.
Slowly fold mixture into beaten egg whites.
Add sea salt to taste. I used about 1 1/2 tsp for that lovely salty-sweet flavor.
Put mixture in fridge to cool.
Once cool, add cream and vanilla.
Freeze, following your ice cream maker’s instructions.
If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.
Eat. It's delicious, especially when you add a little honey on top.