Bailey's Ice Cream

I love ice cream!  The Perfect Scoop is the homemade ice cream bible.  My favorite recipe is Vanilla Frozen Yogurt--deliciously cold and sweet, but tangy and not super fatty.  I even use homemade yogurt for the batter.  Mmm.  But today for a slightly more extravagent frozen treat, I modified some of the basic recipes (Vanilla Ice Cream + Eggnog Ice Cream) to create a Bailey's Ice Cream recipe.

BAILEY’S ICE CREAM

Ingredients:
2 Cups of Heavy Cream
1 Cup Whole Milk
½ c Bailey's Irish Cream
3/4 Cup Granulated Sugar
Pinch salt

Whisk all of the ingredients together until the sugar has dissolved. Then freeze as you would normally freeze ice cream either in an ice cream maker.  Optional: Drizzle with Bailey's and serve.  Enjoy!

Smitten Kitchen's Flatbreads with Honey, Thyme, and Sea Salt

I have been sadly neglecting this blog, but not for any lack of experimenting in the kitchen.  I have been busy trying new recipes right and left, utilizing our delicious, fresh produce from the CSA.  Unfortunately may of the delicious recipes I've tried have been straight out of the Appetite for Reduction cookbook, so I can't share them here--but I would highly recommend the cookbook!  I'm beginning to really appreciate vegan cooking and the recipes have a lot of flavor (sometimes a bit TOO much flavor, but I'm learning to adjust the quantities of her spices).

A new adventure for this week is from the smittenkitchen.com blog: Flatbreads with Honey, Thyme, and Sea Salt.  Doesn't that sound amazing!  I'm also eager to try the smittenkitchen recipe for homemade ricotta cheese.