Perfect for Summer! No Churn Ice Cream Recipe

Last week I posted a link to this article on my Facebook Page. At first I just thought it was interesting. Then I realized that it might be the perfect solution to my dilemma.

Worst Ice Cream Ever

The Dilemma: My wife loves peach ice cream. This is not actually a problem -- I like it too. However, I've had a VERY hard time finding it. So, when I found the Harris Teeter brand Summer Peach ice cream, I thought I was in heaven.  Unfortunately, it was the WORST ICE CREAM  I EVER HAD. It was icy. It was chalky. It was so bad, I actually stopped eating it and threw it out.

Solution: When you can't find what you want, you've gotta do it yourself. So, I followed the simple ingredient list (only 3!) and directions. Then I added chopped frozen peaches.

The Verdict: ABSOLUTE YUM!  The ice cream is very smooth and creamy. It is a little soft, and melts a little faster than "real" ice cream. But trust me, it won't be in your bowl long enough to melt.

Ingredients:
2 cups of heavy whipping cream
14 oz can of sweetened condensed milk
2 teaspoons of good vanilla extract
A container for freezing. I used a loaf pan.

Tri-Tip Coming to the East Coast

Below is an article I ran across in the Sacramento Bee which talks about a cut of beef that I grew up with -- tri-tip.

When marinated and thrown on the grill, this cut of beef is absolutely delicious. Found between the bottom sirloin and round, this triangular cut (hence the name tri-tip) of beef will be found at almost every backyard grill and every street fair during the summer in California's Central Valley.

Below is a part of the article, with the link to the full story. Apparently tri-tip is growing in popularity and is found in a few restaurants on the east coast. Yay!
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Tri-tip is 'California's Cut' -- and a gift to the nation
apierleoni@sacbee.com
Wednesday, Jul. 21, 2010

When it comes to beef, tri-tip rules as the king of the California grill. Now this humble, easy-to-cook cut is gaining a toehold in other parts of the nation and is even wowing diners in the Big Apple.

Sporadic consumer demand outside California has spurred Costco, other national chains and regional grocers, to supply what the California Beef Council has officially dubbed California's Cut. The council has fielded so many requests from people in other states longing for tri-tip that it posted a meat-cutting chart on its Web site (http://www.calbeef.org/).

"These are people who moved out of California or who tasted tri-tip during a visit here, and they can't find it where they live," explained Laura Norman, marketing director for the Sacramento-based council. "Now they can take our chart to their butchers and have a tri-tip cut especially for them."

While these grass-roots appeals caught some grocers' attention, they hadn't caused a ripple in any dining meccas. Then, earlier this year, Northern California tri-tip czar John Pickerel introduced New York City to California's Cut at his Tri Tip Grill. Ever since, New Yorkers have lined up there for a taste. . .

Click here for the rest of the article.