It was a clear night. The full moon was brilliant in the ebony sky. The whispery wind gently moved the toilet paper like gossamer strings of silk laid by an enormous spider.
Yes, I said toilet paper. My friends and I had just “TPed” the house of our mutual object of (perhaps unwanted) affection. Would we be discovered? Caught in the act? Our secret desire was that the boy would know it was us, and would reciprocate with toilet paper of his own. (Wait, this is starting to sound weird).
Reciprocate he did, but in a very unexpected way. You see, we lived in Washington State. The rainy side. Toilet paperings often ended up to be messy affairs, once the treed toilet paper was doused in a rainy downfall. Besides, the continual back-and-forth of toilet papering was all becoming too cliché for someone as agile-minded as he. Imagine my surprise when I awoke one morning to find white plastic forks stuck all over in my lawn. “Brilliant!” I thought! “He has killed not only two, but three birds with one stone!” Bird number one: indication of appreciation of my efforts (and those of my friends who assisted me) in toilet papering his house. Bird number two: eradicating the soggy toilet paper conundrum. Bird number three: being able to spell cryptic or witty words with forks (something that is more difficult to do with toilet paper in trees). As an added bonus, we did not have to purchase plastic forks for three years.
Some people, who are more mean-spirited and less-inventive than our youthful selves, resort to “egging” others. They throw eggs at cars or windows. Or people. Eggs are not meant to be thrown. Eggs are meant to be eaten, in myriad forms. But the real question I pose today is, do eggs belong in ice cream? Are they necessary? Do they make ice cream better? To answer this question, I made vanilla ice cream with eggs.
These are my conclusions:
1. Making ice cream with eggs takes a lot more time and skill. One must heat milk which they then add slowly to eggs. Then the tempered eggs must be added back to the heated milk and stirred until a custard forms. Then this mixture must be chilled for several hours. From start to (soft-serve) finish, this process takes well over four hours. With my Classic Vanilla Ice Cream, that time is cut to 30 minutes.
2. I personally prefer the flavor and texture of ice cream made without eggs. I don’t really like “frozen custard.” I want ice cream, not pudding.
Happily, since I prefer to do as little work as possible, it is no tragedy to me that I don’t like eggs in my ice cream. You don’t need them, people. Ice cream can be so much more simple. Therefore, you will never find an ice cream recipe with eggs in it on my site. Except for the one below, just in case you don’t believe me and want to come to your own conclusions.
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker