It's been a while since we've been to Laguna Beach. We pointed out to Thatbaby the place we got married, and after dinner we went for a family walk on the beach. The boys watched the waves and kicked sand before Thatbaby found a playground to run amok through.
Hanging out on the beach after dinner was such a summer feeling. In general, we don't have those warm summer nights I remember from my childhood. Mostly because it never gets that hot here, and so when it cools down at night, it really cools down. But these past few weeks have been different. It's been east coast hot here - this weekend it was 100 degrees where I lived, and humid! That sticky heat where you wish you were wearing more clothes, just so you can take them off. The ice cream portion of summer.
The great thing about ice cream in the summer, is that it doesn't have to be fancy. Something sweet and simple is very appreciated on a hot evening. Or hot afternoon. Heck, who are we kidding- you know you're throwing a scoop in your ice coffee in the morning too. Some people go gaga for chocolate ice cream. But for me? An unadulterated vanilla is the way to go.
Vanilla Ice Cream
1/2 cup sugar
1/8 tsp salt
4 egg yolks, slightly beaten
2 cups hot milk
1 Tbsp vanilla extract
1 pint heavy cream
- Mix the sugar, salt, and egg yolks together in a heavy-bottomed pan.
- Slowly stir in the hot milk.
- Cook, continuing to stir until slightly thickened. Remove from heat and sitr.
- Strain, then add the cream.
- Add the vanilla extract. Chill. Process in your ice cream maker.