raspberry white chocolate chip ice cream

Oh I have been a VERY bad blogger. How neglectful I've been! I feel that I owe all of you a big big BIG explanation!

Last Friday I closed on a house. Saturday I moved in and Sunday I started renovations. I bought a fixer upper. I think once you see pictures of my kitchen (as of midnight last night) you'll understand.

Surprisingly my big thing isn't that the kitchen is ugly. I mean, it is. oh it is. but, some paint and chipping off tile, taking down a drop ceiling, removing the florescent lights etc. can fix that. The biggest problem is the appliances got "built in." The counters don't have enough space in between them to remove the twenty year old fridge and stove. I have to remove some counters.  Plus, those counters could use painted, inside and out. So..........there is nothing in my fridge, no food in my cabinets, and no cooking happening. Ideal for a food blogger right?

I'm sure you can see why the posts have been scarce. That ice cream up top was made weeks ago and I completely forgot about it. Otherwise, you'd probably not have a post now! I'm too busy taking down ceilings, tile, buying floor tile, and scheduling the plumbers, electricians and contractors. As it is, the house right now has no power. The electricians is currently updating power boxes from the 50s. Yes. The power boxes are older than my parents. That's......special. It's not so bad actually. Most of the house was already updated.....just not the addition to the house. Yep. Many of my electric plugs only have two holes, not three. They are from the 1920s. Oh, so special.

The house is livable. I live in it. It's not pretty or perfect or amazing just yet. It will be. Give me two more weeks of focusing on the renovations and I'll have a beautiful house....and no more blog followers. Hahaha. Please hang in with me. It's just a temporary hiatus.

To hold you over, here is a recipe I completely forgot about:

raspberry white chocolate chip ice cream

5 egg yolks
2/3 cup powdered sugar
2 cups half and half

1 quart raspberries 

1/2 cup finely chopped white chocolate
2 tsp. vanilla extract

Scald half and half over medium heat in a medium sauce pan. Remove from heat.

In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.

Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in vanilla. Chill the custard thoroughly. About two hours.

Transfer the mixture to an ice cream maker. Add raspberries. Allow the ice cream to churn until near finished then add the white chocolate chunks. Freeze according to the manufacturer’s instructions.