I am having half as many people over for lunch as originally planned and so have twice as much custard base as needed. Since re-frozen homemade ice cream is never as good as freshly churned, I'm hoping I can put the liquid custard in the freezer, unthaw it at a later date and then make ice cream with it. It's a standard egg yolk and cream custard. Otherwise I am going to make two freezers of ice cream and we are all going to have our year's supply of saturated fat in one day!
Looked for salad, ended up with cake: Life in a nutshell.
Shop Spring Cleaning
Strawberry, Rhubarb, and Lime Popsicles
An out of the blue use for a mason jar.
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