Okay are we ready? I’m about to take the bowl out of the freezer!
Wait no, not yet!! I still have to snip the tip of the piping bag.
20 seconds later…
Okay, I am ready! You can take the ice-cream and bowl out now.
While piping ice-cream…
Can’t. Feel. My. Hands. This is why there are machines to do this.
It’s MELTING!! … and also it looks poopy. I think it’ll be better if we pipe in the freezer
I went to check our photoshoot set-up space as Leung finished up with the piping…
No!!! The sun came back out and it’s glaring at our set-up. Stick the ice-cream back in the freezer after piping.
Okay, I think we should move to the backyard then.
After moving all props to from the front to the backyard…
Okay… going to bring out the ice-cream now. It better not melt.
Snap. Snap. “Pick up the honey comb”. Snap. Snap. “Let it drip”. Snap. Snap. Snap. Snap. Snap. “Do you have to wash your hands?” “Wait, is the dog still outside?” “Yes, she’s still eating grass”. Snap. Snap. “Okay, keep an eye on her”. Snap.
Okay. We are done.
Wow, fastest photoshoot ever.
Moral of the story: Ice-cream is a pain to photoshoot. (And piping ice-cream by hand is as silly as it sounds).
Don’t be discouraged if you don’t have an ice-cream churning machine. You can hand stir your ice-cream every 30-45 minutes while it’s in the freezer until it has a soft serve ice-cream consistency! So. Flippin’. Malty. Soft. Creamy. Cold. Everything ice-cream is. And. Simply. Divine.
- ½ c. almond milk
- 1½ c. heavy cream
- ⅓ c. honey
- ¼ c. Ovaltine powder (or any malt powder)
- ½ tsp. salt
- Honeycomb, to garnish
- In medium-low heat, whisk all the ingredients together (except honey comb) in a medium saucepan just until everything is combined. The mixture should be warm, not simmering.
- Remove from heat and chill whisked mixture on countertop until it comes to room temperature.
- Follow your ice-cream machine's instructions from the manufacturer.
- If you don't have an ice-cream machine, transfer mixture into a freezer-proof container and freeze for 5-6 hours, stirring every 30-45 minutes.
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