Your ice cream looks like some real blueberry deliciousness, and I bet the lemon and mint enhanced the flavor beautifully. I'm ok with the texture of my custard based ice creams, but I always feel like they taste too much like custard and not enough like the key ingredient (whatever that may be). I found a recipe for key lime ice cream that sounds amazing and doesn't require eggs. Maybe I'll stop by Steve's Authentic Key Lime Pies down in Red Hook and ask if he'll lend me some of his.
What kind of cupcakes did you end up making for the twins?? I'm in need of a good lemon cupcake recipe myself.
I had a recipe "fail" the other night. As you know, there have been a lot of changes in my life this year. I don't do well with change, so I'm trying to be positive and think of these changes as an opportunity for growth. So far I've grown in little ways. I started eating salads with my lunch, and balsamic chicken with quinoa for dinner instead of bowls and bowls of different, yummy, carb-filled pastas (my go-to lunch and dinner for years). I also just finished a top-down hardcore scrubbing of my apartment. I even went so far as to purchase new used furniture for my bedroom so that my living space will foster concentrated study instead of procrastination.
So - er- back to the recipe fail. As a part of my Megan-overhaul, I dreamed of canning copious amounts of foods that I could pull out and quickly whip into a warm comforting meal during the winter months. In my excitement, I forgot to do the simplest of things: measure. I'll spare you the details, but suffice it to say that my dream dinner of marinated baby artichokes with sausage and thyme will not be the subject of a blog post anytime soon.