It may not appear that I have a lot in common with my cousin Suanne’s fiancé John, but the truth is we seem to be more alike than different. John and I both crave peace and quiet and our idea of the perfect day is being engrossed in a good book (in peace and quiet). However, I must say I believe our most common trait is that we both love, love, love ice cream. Since I’ve been working my way through the Williams-Sonoma Mastering Frozen Desserts cookbook I thought I’d ask my kindred spirit to come over and make ice cream with me. John, who isn’t known for his prowess, in the kitchen didn’t think twice -– he said, “Cool, I’ll be over. Will we use nitrogen?” You see, John is a scientist at heart.
I asked Sue what is John’s favorite ice cream -– she said, "Edy’s Slow Churned Fudge Tracks". I said, "I think we can do that". Using the French vanilla recipe, adding in some chocolate sauce and chopped peanut butter cups would do the trick. From experience I know that making the custard and waiting for it to chill can take some time so I went ahead and made that in advance. When Sue and John arrived the ice cream machine was ready to go and we got to work. Sue made the chocolate sauce, while her John chopped the Reese’s Peanut Butter Cups, my John sipped a martini and I supervised the entire operation. When all ready, we poured the custard into the machine, impatiently waited for 30 minutes and voila… we had our own ice cream!
None of us felt like pictures that night (sorry for the absence of visuals!). I had planned to take a shot of the ice cream the next night, but when I got home from work my John was on the couch with the empty container next to him -– so much for pictures!

