Raspberries.
Frozen in pristine condition.
Perfect for some springtime raspberry gelato, made with my new ice cream maker.
I got all of the fixings at the store and they sat in my fridge as one day blended into the next. Mother's Day, the day I really wanted to make a nice dessert, was just too busy. Plus, I hadn't read the recipe fully before. It was supposed to sit in the fridge for at least 6 hours... We went out for ice cream.
Today, amid the chaos of my life, I decided to make the gelato. As my daughter ate her lunch, I pureed and strained the raspberries, then beat the eggs and heated the cream and sugar mixture. I just didn't heat it enough. I wasn't thinking. So a little cream mixed into the egg just fine, and that mixture went into the rest of the cream fine too. But it wasn't hot enough, and slowly, I noticed that I had broken the sacred rule of custard making. *Don't scramble the eggs.
Google, Help!Some nice lady named Sarah with Baking911 had the answer.
Immersion blender. Ohthankgoodness, I have one of those.
So after a bit of a fright, I ended up with a fine custard.
Seven or so hours later, after the raspberries were mixed in and the ice cream maker worked its magic, we had some pretty great homemade raspberry gelato.
Additionally, I have some jewelry projects in the works, which I am very excited about.
One of which is fixing a pair of my earrings that my daughter was enjoying playing with. She got them from my bedside table and sat in the hall playing with them. As she saw me walking up the stairs, she happily said "Diam-boonds." (They're really only silver.)
I do like repairing jewelry.
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