eat me:.chai ice cream.

So, I don't know about you, but practically overnight my life has changed to include boots, top buns, giant scarves and tea on a regular basis.  Guys, it's fall.  I love the cozy feeling that fall has, bundling up scarves and sweaters and walking through the leaves - without completely freezing in -40.  Fall is also the time where I start drinking tea again, sometimes even more than coffee.  I know, crazy hey?!  My most favourite tea is chai, so with the sun setting at 7:30 and me considering wearing mittens I decided it was time for one last kind-of summery/welcome fall treat.  This recipe has the same steps and structure as the chocolate ice cream we made last time just with a few different add ins! 

{Ps.  I know the number of posts lately has been lacking, I'm sorry!  Life got a little busy with new jobs and new relationships...but everything is starting to settle into place, including free time for crafts again! }

homemade chai ice cream.

2 C. heavy cream.
5 chai tea bags.
1-2 tsp. cinnamon.
1/2 tsp. ginger.
1/2 tsp. nutmeg.
1/4 tsp. cloves.
1 C. milk.
3/4 C. white sugar.
5 egg yolks.
1/2 tsp. vanilla extract.

in a sauce pan bring 1 cup of cream, tea bags and spices to a boil over medium heat, whisking constantly, simmer for a few moments and then let the tea bags steep while the cream cools a bit.  remove tea bags and pour into a heatproof bowl and add second cup of cream, mixing until smooth. place a strainer on top of bowl. in the same saucepan warm the milk and sugar. while that is warming lightly beat yolks, adding in the warmed milk mixture, stirring constantly. pour back into saucepan and heat over medium, stirring constantly until 170 degrees has been reached and mixture has thickened. make sure you are stirring constantly to prevent scrambled eggs are forming! pour through strainer and combine with other mixture. chill in an ice water bath. freeze in an ice cream maker according to manufacturer's instructions or follow these awesome steps to make it without an ice cream maker, it takes some more time but is super simple if you have a hand mixer or even a fork!

I hope you guys are enjoying your first fall days, I know I am! xo, T.

eat me: homemade dark chocolate ice cream.

So.  It's September now and I realized two things: a) I don't have to go back to school today - for the first time since I was two and b)  I haven't made ice cream yet this summer.  And yes, it is still summer, technically we have 15 more days and I am going to cling to the sunny weather and the joy of being able to be barefoot for as long as I possibly can.

Clearly now is the best time to make ice cream - before outside becomes colder than the temperature of my freezer.  If you live in the prairies you should definitely make the most of the sunshine we've had lately and make this ice cream.  If you're not in the prairies you still need to make this.  This ice cream is amazing.  You will love it, especially if you like chocolate.  Thanks to Safeway now carrying 85% godiva chocolate bars this ice cream is super dark and super rich.  And super wonderful.  It is also super easy to make, even if you don't have an ice cream maker!

Homemade dark chocolate ice cream.  recipe and instructions adapted from brown eyed baker.

2 C. heavy cream.
4 tbsp. dutch - processed cocoa powder.  (add less if you don't want the flavour as intense.)
5 oz. dark chocolate chopped into small pieces.  I used 85% and loved it.  use what percentage feels right to you.
1 C. milk.
3/4 C. white sugar.
5 egg yolks.
1/2 tsp. vanilla extract.

in a sauce pan bring 1 cup of cream and cocoa powder to a boil, whisking constantly, simmer for a few moments and then pour into a heatproof bowl and add second cup of cream and chopped chocolate, mixing until smooth.  place a strainer on top of bowl.  in the same saucepan warm the milk and sugar.  while that is warming lightly beat yolks, adding in the warmed milk mixture, stirring constantly. pour back into saucepan and heat over medium, stirring constantly until 170 degrees has been reached and mixture has thickened.  make sure you are stirring constantly to prevent scrambled eggs are forming!  pour through strainer and combine with other mixture.  chill in an ice water bath.  freeze in an ice cream maker according to manufacturer's instructions or follow these awesome steps to make it without an ice cream maker, it takes some more time but is super simple if you have a hand mixer or even a fork!

Enjoy along with our last few really warm days! xo, T.