We just polished off the cooking and recipes unit in Japanese Level 4, which ended with a cooking video project.
And since it's already done and I still have the file, I figured I'd post it here for you guys to see!
I'll warn you now, this is not my best work. There were a few problems with the technology I had to work with, so some parts of it are a little cut off, or fuzzy sounding. Nonetheless, I had fun making this video and worked really hard on it, so I hope you guys enjoy it!
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MINT CHIP COOKIE DOUGH ICE CREAM IS A THING NOW BECAUSE OF ME. YOU'RE WELCOME.
I had been wanting to try out this recipe for homemade ice cream for a while now.
I found it on Gemma's Bigger Bolder Baking and it seemed so easy to make completely customized ice cream flavors. It was!
Essentially, your ice cream base is just heavy cream and sweetened condensed milk, whipped, well mixed, and served piping cold. After that, you can mix in whatever ingredients you want--fruit, chocolate, caramel, syrup, candy, nuts, bacon, literally anything--for personalized, custom ice cream creations. It doesn't even take that long to freeze, and it stays pretty soft in the freezer, even in a container without a lid (which I can appreciate, because nobody in my house ever actually keeps the plastic bag I put around our ice cream containers on, so it's all hard when I go to get some ice cream and my spoon gets bent and aaaAKEGLAJWL)
ANYWAY, it was ridiculously simple and yielded enough for me to experiment and try out 5 homemade flavors.
Flavors (left to right): Cinnamon Swirl, Strawberry Delight, Peanut Butter Pretzel, Hot Cocoa, Mint Chip Cookie Dough (YAAAAAAS)
Hot Cocoa ice cream: made with chocolate powder and adorable marshmallows! Also, I'm surprised at how much I like this picture. Normally my photos don't look this good!
I can tell you right now that if you Google mint chocolate chip cookie dough ice cream, it doesn't didn't exist. As those are my two very favorite flavors, it seemed only fitting that I join them in matrimony. Also, I made the cookie dough myself with this safe to eat, egg free recipe.
+1 for a match made in Food Heaven
I can honestly say I've never ever seen ice cream with cinnamon before, surprisingly. Maybe it's just not available in the places I've lived--I'm an East Coast dweller. But I've gotta say, someone needs to patent this because you'll make a fortune within a week. It's like Pumpkin Spice, but not limited to seasons and way less #basic.
Since we're talking about dessert anyway, check out these cookies I made for my sister's nurses in the Cardiac ICU!
Hearts for Cardiology!
I used my own little version of the water marble technique: you wanna melt your icing and spread it on with a spoon, then drip on some food coloring and use a toothpick to swirl and flick designs. My personal favorite turned out to be the more Chevron-y patterns (they all got eaten before I took this picture).
Speaking of Rachael, she's doing awesome, beeteedubs.
She's been moved to the regular Cardiology unit, where she can recuperate without the need for a nurse on her constantly. Not only that, but the room is able to accommodate family members to stay overnight. I'd be staying with her, but I've got school to worry about, so I'll be up there on the weekends to give my mom and Grandad a chance to come home.
Hope this delightful little anecdote lifted your spirits from the seriousness of my last post! Let me know what you thought of the video and whether I should make more!
AND THAT MEANS ACTUALLY COMMENT OR SOMETHING GUYS YOU MAKE ME FEEL SO LONELY
ECHO out.
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