I love you. You know this.

Wanna know how I know you that you know that I love you, and that you know that I know that you know?

‘Cause I made us some ice cream. And it kicks butt. Um, excuse me, rear end. Pardon. a$$. And it’s the love of the life of our new GF Ice Cream Cones. {Can you hear the Firehouse lyrics? Yeah. Me too. Totally. Get a room, ice cream and cones!}

Oh, I’ve been meaning to tell you something. So, ‘member just last Friday when I posted about the Cinnamon Doughnut Muffin recipe I wrote for Living Without Magazine? The one where I scrupulously avoided reprinting the recipe itself, and instead drove traffic to the Living Without website? Yeah. Well, my husband sometimes visits different gluten-free-type pages on Facebook and posts things like, “Hey, check out this recipe for GF something-or-others.” And then he puts a link to this here blog. Big whoop, right? Well, he did something like that last Friday on a shall-remain-nameless-mostly-because-I-forgot-which-one-it-was Facebook page, with a  link to my post about the doughnut muffins. Free stuff, right? Free recipe, some press for Living Without, some street cred for me — everybody wins, right?

Wrong.

Some meanie started lecturing him about how-dare-you-inappropriately-link-to-your-wife’s-blog-when-the-recipe-is-on-LivingWithout. She essentially accused us of violating net-iquette (why do I hate that word so very much?) by artificially building traffic at my blog by making people go through here to get to Living Without. So she’s a Traffic Cop. Super. We stayed mum, and some other members of the Facebook group kinda piled on her. That part was neato.

My husband was surprised that I reacted the way I did. He was surprised that I cared at all about what that meanie was saying. Truth? I was, too, kinda surprised by myself. I’m generally the one with the cooler head, and I generally prevail. My husband is driving, and someone cuts him off? He takes it personally, gets all hot under the collar. Me? Meh. Whatevs.

So what’s with the Meanie-Under-My-Skin routine?

I still don’t have that one nailed down proper. Just a bunch of “maybes” piling up in my head. Maybe she was a know-it-all, and no one likes a know-it-all. Maybe I was just cranky. It’s no secret around here that I do indeed get cranky. Maybe, and this one’s definitely a contender, blogging can mess with your head sometimes. I have found that to be the case indeed. Do other bloggers pretend like it doesn’t mess with their heads? {I say: yes} Does it maybe never mess with their heads? {I say: no way! but maybe? I don’t know! what do you think?}

Okay. I’m good now. *sigh*

I love you. You listen to me. You read me. You love me, and I love you, and we’re so close that it’s scary. People whisper about us. You want me to move next door to you, since you don’t really know what a loon I am. And how my favorite movie of all time is “When Harry Met Sally.” Still. And how, when my kids annoy me, I tell them straight up, “you’re annoying me.” You don’t know that I cut my kids’ hair, all 3 of them, and will not stop congratulating myself on what a good job I do – for free! And how I whistle. A lot. All the time, even. And I don’t even realize it, but there I am: whistling. Until my daughter tells me, Mom, zip it. And then I do, because I figure, Wow, that’s got to be annoying. But I probably start up again. ‘Cause I don’t know I’m doing it. You don’t know these things. So you love me, and I love you. You + Me + Gluten-Free = L-O-V-E.

By the way, do you see the flecks of vanilla in the ice cream? They really do make all the difference. But I should mention that ice-cream-making at home is really not much of a moneysaving venture. The cream is not cheap, and you really do need some sort of ice cream maker. I have This Cuisinart Ice-Cream Maker, and I think I paid about $40 for it at Kohl’s. But nothing, and I mean nothing compares to the taste of fresh, homemade ice cream. This ice cream flavor is sort of my go-to, basic recipe. The cream is infused with vanilla, and there’s no mistaking the taste and aroma. The reduced maple syrup gives it real depth of flavor, and makes any other sweetener seem gauche. And tacky, too. Maple syrup makes sugar seem tacky. Got it? Jot that one down so you don’t forget.

Of course, you could always just make the cones, and scoop in whatever brand of GF ice cream was on sale at the market, and nobody would call you a slacker. But when you want to do something really special, go for the cones and the ice cream. It’s Summer. Live a little {ignore the obvious, that I hate Summer. I’m on a roll}.

Maple Vanilla Ice Cream
Recipe Type: Dessert
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 5 cups
Maple vanilla ice cream
Ingredients
  • 1/2 cup pure maple syrup
  • 3 cups heavy whipping cream, divided
  • 1 whole vanilla bean
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups milk (low-fat is fine, nonfat is not)
  • 1 tablespoon pure vanilla extract
Instructions
  1. In a small saucepan, simmer maple syrup over medium heat, stirring occasionally, until nearly reduced by half, about 7 to 10 minutes. The syrup should remain a liquid; do not reduce it so far that it is solid. Allow to cool.
  2. In a separate, medium-sized saucepan, place 1 1/2 cups of the cream, and the salt. Stir to combine. Split the vanilla bean down the middle lengthwise with the point of a sharp knife, but only halfway through the pod, exposing the seeds within. Run the flat of the knife along the pod, removing the seeds. Scrape the seeds into the cream in the saucepan, and stir to combine. Simmer the cream over low heat, stirring occasionally, until fragrant and slightly reduced, about 5 minutes. Allow the cream to cool to room temperature (about 15 minutes).
  3. Once the cream has cooled, in a large bowl (preferably one with a pouring lip), combine the cream and vanilla mixture, the cooled and reduced maple syrup, the remaining 1 1/2 cups cream, the milk, and the vanilla extract, and stir to combine. Cool the mixture in the refrigerator until chilled, about 10 minutes.
  4. Once the mixture is chilled, transfer it to the frozen bowl of an ice cream maker, and churn according to the manufacturer’s directions.
  5. Once the ice cream is churned, transfer it to a container that has at least a 6 cup capacity, and freeze until solid, about 2 hours or up to overnight.
  6. Allow to sit out at room temperature for about a half hour before serving.

 

Love you. To know you is to … love you. Mean it.
xoxo Nicole