My little girl turns 2 today. Happy Birthday my sassy Waverly!
Yes, I can believe I have a 2 year old. She started a lot of the typical 2-year-old-behavior MONTHS ago. Fits, tantrums, speaking in full sentences, opinions bigger than the head of curls she has. It’s just fabulous. On the flip side, this little girl makes me laugh, like pee my pants laugh, on a daily basis. Just this morning she was yelling form her crib, “mommy, WHERE ARE YOU!!!!” Repeatedly. All while she’s stripping naked (why can’t kids just keep their clothes on?!?!). I just sat sipping my coffee watching it all take place on the baby spy cam ( video baby monitor). She’s safe in the confines of her 4 crib walls, so I take that as an opportunity to enjoy my coffee a bit longer. It’s not neglect, I’m totally paying attention to her, though a video monitor.
Anyway… I won’t get all mommy sappy on you and brag about how amazing she is and how dang cute she is. Although, if you know her, you KNOW she’s legit. And if you follow me on instagram, you know that head full of blonde ringlets are absolutely irresistible. Ok, I’m done. Moving on.
Let’s talk about this ice cream.
Far too frequently I find myself with a few cups of heavy cream that is begging to be used. We don’t really do too many heavy cream based dishes for meals, so it usually ends up in dessert. Most frequently, ice cream! Whenever I am going to make a batch of a real rich and creamy custard based ice cream I turn to David Lebovitz book, The Perfect Scoop. I’ve made quite a few flavors from there, and they turn out wonderful, every.single.time. This time was no exception.
I made a few changes, mainly to accommodate what I had in my fridge. One of the changes was to replace half of the heavy cream with low fat milk. I’ve done this before and had great results, so I wasn’t worried. Sure, if you used all heavy cream, your final product would be a decadently rich texture and flavor, which I don’t think anyone would complain about. And of course, to make this more of ‘my own’ recipe I added a raspberry swirl. In the end, this may be one of the most delicious ice cream recipes I’ve ever made, and ever eaten.
I’m at a loss for words trying to describe just how amazing the toasted coconut ice cream is. It’s a rich coconut flavor, but not overpowering. Does that even make sense? The addition of the raspberry swirl gives it a fresh and tart kick that makes your taste buds sing. Seriously, you guys, make this. It’s out of this world!!! Don’t wait for the weather to warm up, make it now, in the dead of winter. And then make it again in the summer. In fact, just keep a batch on hand all the time, more ice cream is never a bad thing.