Los Angeles Freelance Writer…in the Kitchen

Working from home gives me plenty of opportunity to experiment in the kitchen. And when I say “experiment,” I mean doing anything beyond pushing buttons on the microwave.

My latest culinary adventure was a quest to make a perfect batch of vanilla ice cream. I received a lovely ice cream maker as a wedding present last year, and I figured that it was finally time to  give it a try. I even combed the internet for a vanilla ice cream recipe–no eggs.   (I wanted quick and easy, not complicated.)

This was the result…

Looks a bit like chalky cottage cheese, doesn’t it?

So, how did I manage to screw up a recipe that only calls for blending together whole milk, heavy cream, sugar, salt and vanilla?

Well, I didn’t follow the recipe!

  1. I grabbed half and half at the grocery store instead of heavy whipping cream by mistake, but I decided to go ahead and put it in the mixture.
  2. I used low-fat milk instead of whole milk (I was trying to cut down on fat and calories.)

The mixture became icy and lumpy because I didn’t use enough FAT!

I should have known better. When I’m writing I never cut corners. I wouldn’t dream of short-changing an article by not interviewing an adequate number of people to support the story. And if an article is supposed to come in at 1,000 words, well, there’s no way I would submit it at 400.

 

Now, let’s see what happened when I made the ice cream the correct way a few days later…

Creamy, luscious, smooth, and delicious!

It just goes to show that sticking to the game plan beats taking shorts cuts any day.

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