Yesterday, we wrapped up the better part of the summer with the Giro della Montagna here on the Hill in St. Louis. I love a good tradition, and the Giro has given me ample opportunity over the last four years to take part in one in my own neighborhood.
This year, I (yet again) made meatballs, but, this time, I paired them with some amaretti morbidi cookies (that disappeared in a flash) and homemade ice cream for dessert. I typically try to subscribe to the Italian theme of the Giro, but I couldn't resist making loaded oatmeal cookie maple ice cream again (recipe coming soon).
Of course, I also normally have a twelve-year-old sister placing her dessert order; however, this year, she was out of town with a friend for the whole weekend. In fact, she even got to skip a day of school on Friday...
She explained to me that she was allowed to do this because she is "the youngest and the most spoiled."
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tablespoons vanilla extract
about 1 cup Heath milk chocolate toffee bits (the kind labeled milk chocolate! not just the kind that's labeled English toffee!)
- In a large bowl, beat eggs with a whisk for about 2 minutes until light and fluffy.
- Slowly whisk in the sugar. Whisk for another minute or so until light and fluffy.
- Pour in heavy cream, whole milk, and vanilla extract. Whisk until you have a smooth mixture.
- Freeze ice cream in your ice cream maker according to the manufacturer's instructions. During the last minute of churning (when the ice cream is soft-serve consistency and almost ready to be put in the freezer), pour in the bits of milk chocolate toffee.
- Freeze in an airtight container until ice cream is firm.
Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.