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It's that time of year....it's still hot as Hades, but I still am optimistically believing that I can "feel" fall in the air. It seems this year that Labor Day was literally the switch for fall, it's been in the low 70s all week since, while just two days before Labor Day, it was 95!
As the final hurrah to summer, I made ice cream. Sort of. As much as ice cream can be made without an ice cream maker. And as much as ice cream can be made in a plastic freezer bag. I've seen this several times before, most often in family oriented magazines under "Things to Keep the Kids Busy". No kids here, just a science nerd and foodie who is still fascinated by the butter we made in a jar in the 2nd grade. I followed this recipe from 2 little hooligans.
It turned out to be a runny soft-servish consistency. At this point, ice cream maker ice cream would also be soft and you'd put it in the freezer to finish up. I put this in the freezer and it got too hard and lost any creaminess it started out with. Not bad in a pinch, but the stuff from the store works for me.
The same day, to usher in fall, I made white chocolate pumpkin scones. I'm usually not a scone girl. For me, I classify them as snacks/dessert, and my baked snacks/dessert should be sweet. All of the scones I've had have been of the Starbucks/Panera variety, which means dry triangular biscuits with something either in them or on them. These however, were AWESOME. Rich, buttery, flaky. I also was finally able to understand what the descriptor "tender" means in relation to baked goods.
I doubled the recipe from Small Batch Baking for Chocolate Lovers, and skipped the glaze. I only skipped the glaze because I only had a handful of white chips, and they went inside the scones.
Changing gears, today is the 10th anniversary of the September 11 attacks. Do you remember where you were? How has your life changed?
