Time to celebrate! I got a new camera lens!
That means it’s time for ice cream, with a little brandy soaked prunes on the side for those of us who aren’t pregnant.
Lets just do a quick recap of where we’ve been and where we’ve arrived. TIMT started with a Tumblr and an iPhone camera in September 2012. The goal: document what we had for dinner so we could remember to remake some of the best recipes. It then became a WordPress site in January 2013, when my sister convinced me that it would be much easier to make the website work as I wanted on this platform.
Then, in February 2013, I purchased my own domain. That was pretty sweet. Quickly after that, I decided it was time to upgrade from my iPhone and purchase my first dSLR camera. I went with a great starter camera: the Nikon D3100 with a Nikon 18-55mm f/3.5-5.6G lens. That served me very well as I learned the basics of photography and how to shoot on manual.
In April of 2014, Also redesigned the site to look like this, which meant I had to up my game. I worked on my photography skills, diversified the recipes you see here, and generally pushed out a lot of content. It was a busy couple months.
This this month, I got an all-in-one birthday + Hannukah + Christmas + New Years present: the Nikon 28mm f/1.8G lens which fits onto my existing camera body. This is a huge jump up from my previous lens, and you’ll see that reflected in my photography as I learn to use it.
So to celebrate, let’s eat some delicious seasonally appropriate ice cream. Cheers, my friends, and hope you’re having a wonderful holiday week!
- 1 cup whole milk
- ¾ cup sugar
- pinch of salt
- 10 cinnamon sticks, broken into shards in a mortar and pestle
- 2 cups heavy cream
- 5 large egg yolks
- 12 prunes, pitted and halved
- about 1 cup brandy
- Heat milk, sugar, salt, cinnamon sticks, and 1 cup heavy cream in a medium saucepan over medium-low heat until the mixture just barely starts to simmer. Cover, remove from heat, and let steep for an hour.
- Pour remaining cup of heavy cream into a medium sized bowl and transfer to fridge.
- After an hour, use a slotted spoon to remove the cinnamon stick shards. Rewarm cinnamon mixture on low heat.
- In a small bowl, whisk together the egg yolks. Pour a ½ cup or so of warm cinnamon mixture into the eggs and continue whisking until eggs have tempered.
- Pour tempered eggs back into saucepan and turn up heat to medium. Stir constantly with a heatproof spatula until a custard forms and thickly coats the back of the spatula. Remove from heat and immediately pour through a fine mesh strainer into the cold heavy cream reserved in a bowl. Stir well until custard cools, then transfer to refrigerator and chill for at least 4 hours or up to overnight.
- Churn ice cream based on your ice cream maker manufacturer's instructions. Freeze overnight.
- Place prunes in a small bowl and cover with brandy. Set aside and let soak overnight.
- Serve cinnamon ice cream topped with prunes and brandy sauce.
Cinnamon ice cream recipe adapted from Perfect Scoop.
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