David Lebovitz, I adore you. You have made this house a happier place.
I know – minus 20 temperatures shouldn’t inspire ice cream making. But think about it: during a deep freeze, your ice cream machine insert won’t take up precious freezer space if you just stick it outside. And if you’re making the real, custard-base stuff, you won’t need to fiddle with a bowl of ice to cool it down – you can just stick it outside in the snow and it will chill in no time. My motivation to eat ice cream is rarely to cool off, anyway.
Besides, I had to get rid of the cream before going on a bit of a veggie bender in an attempt to wean myself off of all things buttery/sugary/creamy, at least for a little while. I signed up for a gym membership. I dug my gym bag out of the basement and dusted it off. I found my earphones and running shoes and went and bought a good supply of cheap Tshirts to sweat in. This has all taken far longer than it should have. I think it’s called procrastinating.
I’ll tell you all about that soon. Sue is arriving first thing in the morning for a 3 day Beanapalooza, in which we will attempt to make and photograph the recipes in the second half of the book, and I will do my best to not want to change everything. If you live within a 5km radius, you will likely receive leftovers on your doorstep. They will surely contain beans, even if they look like they couldn’t possibly. (Think chocolate cupcakes and gingersnaps.)
Meanwhile, have some ice cream. I read it in the book that currently occupies the space beside my bed – the Sweet Life in Paris. (If I can’t go, I can at least live vicariously through David.) D calls it caramel espresso ice cream, and though I cringe to second guess his infinite dessert wisdom, I do think burnt sugar better describes both method and taste – more bite, more character than straight-up caramel. Espresso makes a perfect pairing, without making it taste like coffee ice cream. (And I say that as one who loves coffee ice cream.) This is ice cream for grown-ups.