I don’t know who I am anymore.
I used to be that skinny girl who bakes. Of course, I haven’t baked in the better part of three months (holiday stress baking during the winter break hardly counts...) and to be honest, I’m not quite as skinny as I was before (the only saving grace is that I was really skinny before). I don’t blog much anymore either. This probably has to do with the fact that I haven’t baked in a while and hence, do not have much to blog about.
Now I’m that girl who works at a bakery. Don’t get me wrong: I absolutely love being that girl who works at a bakery. My bosses are supremely awesome people, the breads and pastries they make are beyond delicious, and I get to stick one foot in the kitchen and the other out front with the customers. I love working there.
I work about ten hours a week. Those are ten hours that I could use to study, hang out with friends, sleep, bake, or blog. But those ten hours at the bakery are so worth it. I’ve learned so much since I started working there and met so many interesting people. I can almost live with the idea of only having a social life during winter break, March break, Easter, and summer.
Summer, I cannot wait until summer. In three months, I will have graduated from high school, I will have finished writing my exams, I will have accepted an offer to a university, I will have gone to prom. It scares me, the thought of leaving, but it is the fear that drives me forward. In the meantime, I look forward to spring, to the warmer days when sundresses and sandals take over and ice cream is no longer relegated to the back of the freezer.
Strawberry Lemon Ice Cream
Yield: about 1.5 litres
- 1 lb strawberries, fresh or frozen
- 1 tablespoon cornstarch
- ¼ cup sugar
- 1 teaspoon vanilla extract
- juice and zest of one lemon
- 2 cups heavy cream
- 1 cup 2% milk
- 10 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
Strawberry Sauce: In a medium sauce pan, combine two-thirds of the strawberries, cornstarch, sugar, and vanilla. Cook over medium-high heat until the strawberries have broken down and the sauce comes to a boil. Heat for a minute or two to cook out the cornstarch. Remove from the heat and stir in the lemon juice and zest. Cool completely and chill overnight.
Ice Cream: In a medium bowl, whisk egg yolks lightly. In a medium saucepan, heat the cream, milk, sugar, and vanilla together until it bubbles begin to form on the edges of the milk. Slowly pour the hot cream into the egg yolks, stirring constantly. Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly, until the custard has slightly thickened, about 5 minutes.
Pour the custard into another bowl (to halt the cooking process). Strain the mixture, cover, and chill overnight.
Pour the ice cream into the ice cream bowl and churn for about 20 minutes. During the last two minutes of mixing, add about 2 cups of the reserved strawberry sauce. Serve ice cream soft-serve style with the remaining strawberry sauce, or freeze for a firmer texture.