The L Word

A few days ago, we road tripped to Nashville. Roadtrips are super fun and made even better by:

a) a horrendous head cold (cough, cough, sniffle, sniffle, cough, cough)

b) car sickness

c) hectic work schedules in the days prior resulting in super duper fatigue and aforementioned illness

d) traffic and construction

e) more traffic and more construction

f) did I mention traffic and construction?

g) rain and rain

h) more traffic and more construction

 

However, despite all of the above, we managed to have the best time! Seriously!

We took off late on Friday morning because we were sick (literally!) and tired. Ugh. Good start.

A few (hundred) pee breaks, 50 food stops, and a million traffic jams later, we arrived at our first destination: Louisville.

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Louisville treated us well with a delicious dinner, a great hotel (with cable TV — hello HGTV!), a good hike across Four Bridge,  and a spelunking experience.

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We spent the entire 16 hours in Louisville, trying to say ‘Louisville.’ We never did succeed and I had no idea how much trouble you can get yourself into by saying ‘Llllloooo-eeeee-ville.’ That’s wrong. Really wrong. There is no ‘eeee’ sound in Louisville.

My bad. Lesson learned.

My number #1 tip when traveling to Louisville is learn to say ‘louisville’ before going.  (see video for help, although it seems like the locals can’t really decide on the pronunciation either)

More on my road trip later, but now for a little food ice cream as today is the last day of National Ice Cream Month.

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Vegan Coconut Ice Cream
Source: The Kitchn
Printable Recipe

2 (15oz) cans coconut milk (full-fat)
1/2C sugar (made need additional 1/4C depending on desired sweetness)
1/4tsp salt
2T cornstarch

Shake the coconut milk cans before opening. Pour 1/2C of coconut milk into separate container and set aside.
With the remaining coconut milk, pour into sauce pan. Add sugar and salt.
Over medium heat, slowly heat the coconut milk. Stir occasionally. This will take about 3-4 minutes.
While coconut milk is warming, whisk together 2T of cornstarch with 1/2C reserved coconut milk.
Once the sugar is dissolved into the coconut milk, taste. If you like additional sweetness, add additional sugar (up to 1/4C). Once desired sweetness achieved, stir in cornstarch mixture while whisking. Heat over medium heat while continuing to stir until mixture is thickened, about 6 minutes. You want the mixture to be able to coat the back of a spoon.
Once thickened, remove from heat.
Pour mixture into fridge friendly container. Allow to cool until it is safe to place in the fridge.
Refrigerate for at least 3 hours until it is completely cooled.
Once the mixture is cold (like refrigerator cold), pour the mixture into your ice cream maker and churn according to the directions on your ice cream maker.
Once completed, transfer to freezer for a few hours.
Serve.
Enjoy! This was great topped with fruit, toasted coconut, or chocolate chips!

 

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