So, there are two things we need to talk about today. Firstly… lets just ignore the fact that I am showing you ice cream in mid-November. Yes, it is freezing out (and in my house since I was too lazy to make a fire today), but my love of ice cream will not be stopped by chilly temperatures.
Secondly, sometimes things don’t go as planned. I hyped this ice cream up in my mind for months before making it. After making the base and then letting it cool, I realized that my ice cream maker’s bowl wasn’t in the freezer. So then I had to let that freeze for 24 hours. All the while, I was sneaking tastes of the ice cream base… and it was amazing. Pure coffee deliciousness. I finally churned it and kept sneaking tastes while it was still nice and soft… still amazing. I let it freeze. The next day I excitedly scooped some ice cream into a mug and had a little photo shoot.
And then I tasted the ice cream.
It just wasn’t my best effort. I had some qualms about the recipe, but I forged ahead anyways. It froze up on the icy side and didn’t have that thick, creamy taste that I associate with homemade ice cream.
So why the long expectation?
Sometimes things just don’t work and I think they’re worth sharing. Blogs sometimes make it seem like everyone is the perfect chef and all their recipes are pure gold. And while I know there are plenty of failed recipes behind the scenes, sometimes I think they’re worth putting in the spotlight.
But have no fears. The recipe had good bones. A few tweaks and I think we’ll have something fantastic. Enjoy some pretty photographs today while I rework the recipe. I should have version 2.0 ready next week.