So I've already fallen off the wagon. A couple days ago actually. Damn I really thought I might make it, or at least to the halfway mark.
sigh
Back to posts soon!
Sunday, March 25, 2012
Wednesday, March 14, 2012
Taking a break!
As much as it pains me to say this, I will be taking a 30-day break while I cleanse my body.
At the beginning of 2012 I started having chronic aches in my right shoulder whenever I used it, and an MRI revealed I have bursitis. Doc told me to let it rest for up to 3 months, and these orders have greatly impacted my ability to retain my muscle mass.
On another note during the past 4-6 weeks my significant other's work schedule has been the most hectic it has ever been, and has greatly impacted my sleep schedule. I don't know about you guys, but when I get very little sleep, especially when it's over the course of several consecutive nights a week with no chance to catch up in between, my body screams FEED ME SUGAR. And do I obey? Of course. This coupled with my body being messed up (I am still religious to my lunges, squats, leg raises, and tabata drills!), has left me feeling very sluggish. Often I find myself starting a drill, completing 1-3 sets, then quitting to eat because I feel too tired/lazy to continue. THIS. HAS. TO. STOP. Especially with warmer days approaching! Hell, it's already been 70 degrees here this week, but I expect another cold snap soon.
I'm hoping this cleanse will reset my body's sugar addiction, help me achieve higher-quality sleep (even though the quantity, for now, won't be what I'd like), help me shed a little fat and water weight, and increase my energy levels.
Damn it. I just made some sweet buns last night too.
Even though this is an ice cream blog, I'll probably post a few updates on this hellish road to recovery. It starts with dinner tonight! I wrote out all the dos and don'ts and put a timestamp on the same paper - Wednesday, March 14, at 5:50pm.
Wish me luck! Trust me, I'm gonna need all I can get.
At the beginning of 2012 I started having chronic aches in my right shoulder whenever I used it, and an MRI revealed I have bursitis. Doc told me to let it rest for up to 3 months, and these orders have greatly impacted my ability to retain my muscle mass.
On another note during the past 4-6 weeks my significant other's work schedule has been the most hectic it has ever been, and has greatly impacted my sleep schedule. I don't know about you guys, but when I get very little sleep, especially when it's over the course of several consecutive nights a week with no chance to catch up in between, my body screams FEED ME SUGAR. And do I obey? Of course. This coupled with my body being messed up (I am still religious to my lunges, squats, leg raises, and tabata drills!), has left me feeling very sluggish. Often I find myself starting a drill, completing 1-3 sets, then quitting to eat because I feel too tired/lazy to continue. THIS. HAS. TO. STOP. Especially with warmer days approaching! Hell, it's already been 70 degrees here this week, but I expect another cold snap soon.
I'm hoping this cleanse will reset my body's sugar addiction, help me achieve higher-quality sleep (even though the quantity, for now, won't be what I'd like), help me shed a little fat and water weight, and increase my energy levels.
Damn it. I just made some sweet buns last night too.
Even though this is an ice cream blog, I'll probably post a few updates on this hellish road to recovery. It starts with dinner tonight! I wrote out all the dos and don'ts and put a timestamp on the same paper - Wednesday, March 14, at 5:50pm.
Wish me luck! Trust me, I'm gonna need all I can get.
Monday, March 5, 2012
Chocolate Chip Cookie Dough Ice Cream
The only reason I made this ice cream was to finish off a bag of chocolate chips I had in the pantry. Now that isn't to say I don't love cookie dough ice cream, because I do. While in search of a dough recipe, I came across David Lebovitz's in his book The Perfect Scoop, and looked no further. Everyone who loves dessert recipes knows his name.
Ingredients:
Dough -
5 tablespoons unsalted butter, melted
1/3 cup packed dark brown sugar
1/3 cup flour (I added a couple spoonfuls)
1/2 teaspoon vanilla extract (I used 1/8 of almond instead)
1/4 teaspoon kosher salt
3/4 cup chocolate chips (I have no idea how much I used!
- Chocolate Chip Cookie Dough Ice Cream
Ingredients:
Dough -
5 tablespoons unsalted butter, melted
1/3 cup packed dark brown sugar
1/3 cup flour (I added a couple spoonfuls)
1/2 teaspoon vanilla extract (I used 1/8 of almond instead)
1/4 teaspoon kosher salt
3/4 cup chocolate chips (I have no idea how much I used!
Ice Cream -
1 cup whole milk
1/2 cup heavy cream
1/4 cup + 2 tbsp sugar
Instructions:
I went ahead and made the dough a couple days prior to making the actual ice cream since I had time on my hands. After mixing all the ingredients I froze the dough. I figure it'd be easier to work with this way. As you saw from my ingredient substitutions above, I changed quite a bit. A) I think there is too much butter in this recipe. Before I added the extra bit of flour my dough was sitting in a grease pool of butter. B) I don't have any vanilla extract. C) I just used what was left of my chocolate. I don't think I had 3/4 cup. It was probably closer to 1/2 cup. I'm glad I didn't have any more to use because there was way more chocolate than dough.
I made the ice cream with the usual method - stir sugar in milk in a small saucepan over low heat for about 5 minutes, stirring occasionally to make sure the sugar fully dissolves. Whisk in the cream. Refrigerate.
While the batter was refrigerating I pulled the dough from the freezer to hack into chunks! They had a pretty distinct butter flavor. It isn't my cup of tea, but might be someone's. I did enjoy it though.
Look at that dough vs batter ratio! That's how it should be. Not like Breyer's or Haagen Dazs where you get flecks or only a few small chunks. No way.
mmm mmmm! Look at that chunky goodness. Churned for about 20 minutes and the base came out nice and fluffy too.
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