- ^^Bathtime. Scrub a dub dub. This bubble bath is my absolute fav.
- Regular dental visits. No cavities for either of us! (Mazen looks like a teenager in that chair.)
- Wine. These two bottles from Winc are so pretty! (I loved what was inside too!)
This one is another favorite from the wine club:
- Ice cream making. After getting a Cuisinart maker for a wedding gift, we made the pumpkin ginger snap recipe that came in the box – OMG!
It was AMAZING that night, but not as good after we froze the leftovers and tried them again. It got all icy! Any recommendations on how to keep it from frosting over?
- Sports! We took Mazen to a UVA men’s soccer game earlier this season (when they played Davidson!) and he had a blast. I’m doing Fantasy Football again and have been doing well! I had Aaron Rogers on my team, so I was bummed when he got injured. I’ve been disappointed in Julio Jones (my #1 pick who has yet to do anything outstanding!) and pleasantly surprised by the Kansas City Defense who pulled me through a win when I had a 3% chance a few weeks ago! (My soccer team had about a 3% chance of winning when we played in pouring down, freezing cold rain a few weeks ago and we pulled it off with a 1-0 win in the end!)
- Getting our hair done. Ahhhhh!
- Non-traditional salads. What’s the craziest thing you’ve put on one? This one had roasted potato wedges, rotisserie chicken, spiced nuts, red peppers, and Manchego cheese!
- Turtle spotting. Way to go, Gussie!
Christina @ montessoriishmom.com says
I think we’ve used our ice cream maker once since getting if for our wedding five years ago….whoops! So no tips here, but I need to get mine out again!
Mary says
What did you store the ice cream in? Williams-Sonoma sells insulated ice cream tubs and I’ve found using them prevents it from getting icy.
KathEats says
A tupperware glass bottom with lots of plastic wrap and the lid. Sounds like I need a proper container!
M says
I learned recently that home ice cream makers can’t freeze ice cream as cold as professional models, which makes the finished product more susceptible to iciness.
The book “Hello, My Name Is Ice Cream” by Dana Cree gets deep into ice cream science and includes a number of strategies to combat the problem (and my understanding is that he solution will depend on the other ingredients in your recipe). I borrowed it from the library and now have it on my to-buy list because it seems to answer all my ice cream questions!
KathEats says
Thanks! That makes sense. I remember learning ice cream science from my food labs in RD school, but I can’t remember the specifics!
Charmaine Ng | Architecture & Lifestyle Blog says
Salads are just my excuse for adding whatever I want without feeling guilty, haha. 😉 basically nothing in mine are “diet-friendly”!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Carrie this fit chick says
HAH, cute post idea! I definitely take wine seriously as well as football Sundays, the warriors and my nails!
Nicole @ Bento Momentos says
Beauty salon hair washes are the BEST. There’s something about someone else gently pouring warm water and delicious smelling soaps on your head. I can’t mimic the experience. 🙂 That pumpkin ginger snap ice cream looks bomb!
Katie says
I’m all about non-traditional salads! I love putting over easy eggs on top of spinach and veggie salads! Yum!
Kristin says
Add vodka to your ice cream before mixing! Here’s the science:
https://www.davidlebovitz.com/tips-for-making-1/
KathEats says
Then it would be adults only, but it sounds good!
Amy says
I’ve been trying my hand at making homemade ice cream, including the recipe you all made, and learned a few tips that might help. If you put the mixture into the fridge for a couple of hours before pouring it into the maker it seems to make a creamier ice cream. It also seemed to hold up longer in the freezer if I waited to add the cookies as a topping, rather than a mix in. And last it helps keep the ice out if you press the plastic wrap right on top of the ice cream then put the lid on. Hope this helps! Enjoy!
KathEats says
Sounds like air bubbles might be contributing to the problem
Kate says
So my personal experience is the more sugar and the more fat in an ice cream the less icy it is. Also I read somewhere if you swap out at least part of the regular sugar with corn syrup that helps (and has seemed to in the ice cream we make). Other syrup-consistency sweeteners might work (agave, honey, maple syrup…) but I don’t know for sure. I was going to do a little experimenting with that this winter while making ice cream for pie ala mode. Honestly, I used mine CONSTANTLY in the summer… but not for ice cream. I would dump whatever I wanted to drink in there until I got nice and slushy (often La Croix with a splash of lemonade and occasionally gin). You could make anything into a convenience store slushy (just don’t try to save any leftovers unless you just freeze them into ice cubes and use them as such).
KathEats says
That’s a fun idea!!
Cait says
I’m going to second the invert sugar idea! There are lots of reasons why our homemade ice cream freezes icier than store bought(and all the above ideas are good-esp. the vodka.doesnt have to be much!)-but sub some corn syrup,honey(molasses would be great in that pumpkin recipe) for some of the sugar(not all).I have made ice cream both at home and in restaurants and that’s what worked best for us.Thats why commercial ice creams add guar gums and such !
Enjoy your ice cream maker.Makes me want to make some.Eggnog would be great(and booze will keep it soft…)
Linda @ the Fitty says
I used to want an ice cream maker really bad, but now I’m all with the instapot! I think about buying one for Black Friday.
polly says
This post is so cute. love ya friend!!! 🙂 XOXO
KathEats says
xoxo
Celeste says
A good container and more fat-heavy dairy (like cream) will help with ice crystals. Also, because we are using less preservatives (presumably!) at home, it will “go bad”, ie freezer burn, faster. I think a glass container may get too cold as well – a good plastic container is best if you are making enough to store for a few days.
Katie Toomey says
I think the ice cream trick is to keep as much moisture out of and away from all ingredients, measuring cups, spoons, etc. You don’t want any unwanted water or droplets in the ice cream. And then use parchment or wax paper directly on top of the ice cream before you put your storage lid on it to press out any excess air before freezing.
And I love crazy salads so much! I haven’t been there in years, but California Pizza Kitchen used to have a pizza that came with a big mound of caesar salad on top, and i loved it.
Katja says
I just made ice cream with the same machine last week. I stored it in a glass pyrex mixing bowl with plastic wrap pressed very tightly against the surface and then the plastic lid. Worked perfectly…no iciness! Also, I have heard that adding a little vodka (~1Tbsp) will keep it from freezing too solidly. Hope that helps!
KathEats says
Im going to try the alcohol trick – but with bourbon!
Joni says
My husband makes ice cream every summer and he said to tell you heavy cream and a table spoon or two of vodka! We do serve this to our grandchildren!
KathEats says
Haha! I guess a little gets lost in the mix!
Anna says
Whatever you store it in, put that in a big plastic ziploc bag in the freezer. 🙂
Robin Jeffrey says
Glad you are enjoying your ice cream maker!
KathEats says
Yes! Thank you! We can’t wait to try the next flavor!