Good times – come on!!
Okay a little cheesy I know, but I had a fantabulous celebration weekend 🙂
Complete with two days spent on the river, and one fun filled afternoon with family!
Oh – and we welcomed this little one home….
This is my new Godchild, Kylee, she was born last Monday. Her momma is a diabetic which means that little one had to spend several days in the NICU. But she is home now!
So how did we send our Sunday……
We had a lovely evening at our home with family and great food. The hubster grilled up some burgers, ribs, and sausage. I whipped up some yummy treats inside, and no outdoor celebration in Louisiana is complete without a strawberry-colada daiquiri. I know it is full of sugar but it’s the 4th!
On to the important stuff….the FOOD 🙂
Roasted Corn, Avocado, & Tomato Salad
- 2c roasted corn
- 1 large tomato diced
- 1 avocado, diced
- 2T olive oil
- 2T lime juice
- zest of lime
- 1/4t each salt & pepper
- 1/3c chopped cilantro
- feta cheese
- For the roasted corn I placed 5 ears of corn with husks left on in the oven at 375 for 45 minutes. You can cook the corn any way you chose or use frozen corn
- Place the corn, avocado, and tomato into a medium sized bowl and mix together
- Mix the olive oil, lime juice & zest, salt & pepper, and cilantro in a measuring cup
- Pour the dressing over the corn mixture and stir to coat
- Top with feta cheese
This salad was a big hit. It is a picnic & summer friendly dish. Quick and easy to assemble, refreshing to eat, and dressed with oil which means no refrigeration required 🙂
Now onto the highlight of the day!
Homemade Ice Cream!
That’s right, I made homemade ice cream. Oh but that is not the best part. What is the best part you ask? I made it without an ice cream maker!
Want to know how?
Okay I will share….
- 4 egg yolks
- 3/4c sugar
- 1c milk
- dash of salt
- 1T vanilla extract
- 2c heavy cream
- Place the container you are going to serve the ice cream out of in the freezer to chill. When you are ready to make the ice cream, place the container into a bowl of ice water (very important)
- Over medium-low heat, heat the milk in a heavy saucepan. While the milk is heating, whisk together the egg yolks and sugar in a large measuring cup until pale yellow and sugar dissolved.
- Pour the warm milk into the egg yolk mixture while whisking. Place the mixture back into the saucepan. Heat until thickens while stirring constantly. It is ready when the custard base coats the back of a wooden spoon.
- Pour the mixture into the bowl that is sitting in the ice bath in order to stop the cooking process. Continue to stir it some. Leave it in the bowl until it is cooled.
- Add the vanilla and heavy cream, and stir to mix it well. Cover the bowl and place in the freezer. You will need to pull the mixture out every 1.5-2 hours to stir in order to insure even freezing.
This process takes all day, but it is so worth it. Of course if you have an ice cream maker I recommend that! But even being a lengthy process, it is very easy. I started the mixture right at 10 a.m., and we served the ice cream around 7 p.m.. It was still soft and very good. I will have to tell you at this point that the mixture is super sweet. I think that the next time I make this I will cut the sugar down to 1/2 cup, but for those of you that really like sweet ice cream, this recipe is for you 🙂