If you live in the Vancouver area, you can’t help but notice the gorgeous summer weather we have been experiencing this week. The rainy spring weather had had the past month has lifted, and the sun is shining. I actually got a sunburn on mother’s day, as we were enjoying our brunch on the backyard patio. I blame my mother, as she is a red head with light freckled skin, which I unfortunately inherited. You wouldn’t guess I was also European, as my skin doesn’t quite soak up the sun in the same way my Nonna and brother can turn a deep olive brown in the summer.
Speaking of Europe, I am very excited to have booked my trip. I have been planning this trip for as long as I can remember. I even had a conversation saved in my Facebook messages planning this trip with a friend in 2008. I think four years later, I should probably make it happen. I complained for a while that I was the only one in our family who had not been to Europe, or more precisely, Italy. The reason being is that my father’s family is from Italy, and it was where he was born. As you know from previous posts, my father is no longer with us, but I still desperately wanted to make the trip to Europe and visit out heritage, along with stops to the gorgeous hospital, that looks like a cathedral, that my father was born in, the town he was raised in, the tiny, I mean TINY, town my Nonna grew up in, with likely <100 people living there I’m sure, and of course the other historical monuments in Italy. My brother was lucky enough to go twice, although he was 18 months old the first time. He went again when he was 15, for 6 weeks, my Nonna took him with her. I’m doing a tour for 16 days around Europe, and then my Nonna is actually going to fly and meet me in Rome and then show me the ‘true’ Italy, the small tiny towns and areas off the beaten path from the tourist attractions. My Nonna has lived in Canada now for longer than she has lived in Italy, and lives only minutes from our house, but still visits Italy every year. She actually told me she wasn’t going back this year, but after I informed her of my travel plans, she decided she would fly and meet me so she can show me where our family is from. It’s been a trip I’ve wanted to take for a long time, and this year after Graduation I planned to go, as a Grad present from my mom, and now I am just counting down the days. My Nonna keeps informing me how crazy I am to want to go in July, as it is so hot. She usually likes to go in August/September.
Speaking of heat, when the temperature rises the best way to cool down is usually with a cool treat. I saw this unique ice cream recipe online, from a new-to-me food blog, Girl Cooks World, which I’ve been perusing daily.
It is my new favourite, instead of vanilla. It is so subtly sweet, and the taste is just heavenly. I added a half cup of cream instead of the 1/2 cup of milk, cause I had one cup of milk left, and I think it made it even better. It is so good, it is like whipped ice cream. A definite favourite for cooling down in the hot weather. It keeps well in the freezer, and still comes out like soft serve once frozen. It’s really delicious and light tasting. Adam ate most of it, as I try and stay away from dairy with my allergy, but I didn’t want to try and substitute Almond milk this time, so I went with the original version.
It tastes even better with frozen raspberries.
Honey Ice Cream, From Girl Cooks World, Adapted from The Soul of a New Cuisine
* 1/4 cup sugar
* 1 & 1/2 cups heavy cream
* 1 cup milk
* 4 large egg yolks, slightly beaten
* 1/3 cup honey
Combine the sugar, heavy cream and milk in a medium, heavy-bottomed saucepan over medium heat, stirring to dissolve the sugar.
When the mixture is smooth and the sugar is dissolved, temper the eggs yolks by whisking in about 1/2 cup of the hot cream mixture into the eggs. Pour the tempered yolks into the saucepan and cook, stirring constantly, until the mixture coats the back of a wooden spoon.
Remove from heat and place the entire saucepan into a shallow ice bath, and mix in the honey. Stir frequently until the custard has cooled. Pour the custard mixture into a container, cover, and refrigerate for at least an hour.
Freeze in an ice cream machine according to the manufacturer’s instructions.
Are you planning on going anywhere this summer?
What do you do to cool down in the heat?