A Fresh Start, and A New Look

Hello to all! I hope this post finds you well. It's been a long time since I've written, and I thought it would be appropriate to clean up the site a bit and give it a more simple look. And since citrus is in season right now... citrus is the big winner.

I'd be lying if I told you I've been busy during the past couple of months. Actually, I've been quite lazy. After spending Christmastime in New York, I returned to Chicago to pack my belongings and drive home to Kansas City. There I had the opportunity to catch up with family and friends, as well as sell nearly everything I own (car included), all with the intention of returning to New York to find a job and an apartment. I also slept. A lot. And made some delicious ice creams: cinnamon espresso, Boulevard Dry Stout - milk chocolate; cookies: chocolate chip with candied bacon; and NOLA-inspired goodies: king cake, pralines.

I am back in New York now, thanks to my friend Devin, who is being kind and generous enough to share his coveted space with me until I land a job and a place of my own. I love this city so much, and am surprised at how comfortable I feel already as it relates to exploring, etc.

Finally, I want to thank every one of you for being so supportive of me during the past year or so. Your encouragement has not only been reassuring, but motivational. I'm hoping to use this site as a way to keep everyone up-to-date with regard to my whereabouts and goings-on. Hopefully there will be some good stories and pictures thrown in as well.

Stout - Milk Chocolate Ice Cream
makes about one quart

7 oz. milk chocolate, finely chopped
1c whole milk
1c heavy cream
1/2c sugar
pinch of salt
4 large egg yolks
3/4c stout beer (Boulevard, Guinness, etc.)
1t vanilla extract

Put chopped chocolate into a large bowl; set a mesh strainer over the top. Prepare an ice bath.

Warm the milk, cream, sugar, and salt in a medium saucepan over medium heat. In a medium-sized bowl, whisk together egg yolks. Slowly temper some of the warmed mixture into the yolks with a whisk, then return all of the yolk mixture back to the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, being sure to scrape the bottom of the pan, until the mixture thickens and coats the spatula.

Pour mixture through the strainer over the chopped chocolate; stir until chocolate melts. Once the mixture is smooth, whisk in the stout and the vanilla. Stir until cooled over ice bath.

Chill mixture thoroughly in the fridge, then freeze in an ice cream maker according to manufacturer's instructions.