A big welcome back to Green Butterfly! Our hosting trio has an amazing discussion ready for you… We’re talking STAR WARS! Specifically, the Disneyworld experience. We promise we won’t ruin it for you, only help guide you toward a rewarding visit!
In This Episode…
- Welcome back, Green Butterfly!
- Homemade ice cream
- Likeability and relevance
- Birthday in Disneyworld
- The low-down on Star Wars in Disneyworld
- Twitch
In this week's episode, Green Butterfly dials it up a notch by giving us a full rundown of her experiences at Disneyworld's Hollywood Studios. Turns out, it is TOTALLY possible to have a good time and have a full experience without forking over $100. If this trip interests you, you're going to want to take notes.
Also, because they're talking about homemade ice cream... I figured I should leave my personal favorite ice cream recipe here. Because... it's July. The best part about this recipe is that after it comes out of the ice cream machine (and sits in the freezer for an hour or two) you can literally throw in your favorite ingredient(s) to give it ANY flavor. I love throwing oreos in... but you could do raspberries, strawberries, chocolate chips. Just use an immersion blender to get it all nice and mixed in. FYI - there's a lot of whisking involved.
Ingredients
- 1 tablespoon cornstarch
- 1 3/4 cups whole milk
- 3/4 cup + 1 tablespoon sugar
- 3 tablespoons honey
- pinch salt
- 6 egg yolks
- 1 3/4 cups heavy whipping cream
- 3 teaspoons vanilla extract
Instructions
- Whisk cornstarch and 1/2 cup of the milk until smooth (set aside)
- In a medium saucepan, combine remaining 1 1/4 cups milk, sugar, honey, and salt and WHISK!
- Add in the milk and cornstarch mixture. WHISK!
- Heat on medium high heat until it begins to bubble. Don't boil!
- Whisk egg yolks in separate bowl (use a large bowl)
- Pour about 1/2 of the hot milk mix into the egg very slowly and whisking rapidly as you do. We don't want to cook the eggs.
- Make sure saucepan is on medium heat
- Pour the egg yolks plus milk mixture back into the pot and stir constantly (if you don't, it'll curdle)
- When mixture reaches 170 F, pull off stove
- Add heavy whipping cream and vanilla
- Pour into separate bowl (something that won't melt from the hot liquid, haha) and cover loosely with plastic wrap - press the wrap against the custard
- Refrigerate for at least 4 hours (the longer the better)
- Churn in ice cream maker
- Return to freezer for an hour or two
- Eat or add more yummies with immersion blender!!
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