... I am now the Mother of a teenager.
To celebrate, we enjoyed a day of pampering at a local spa, backyard weenie roasting, cake and ice cream eating, and partying with family and friends.
Every year my Mother-in-law paints a portrait of my daughter. The first six months she painted three... because, well you know how quickly babies change. Don’t they make a nice display? I love the fact that they’re all the same size. I realized when I put these up that we’re missing the three and four year paintings. But no worries, she says she’ll paint them now if I get her some photos.
I made coffee ice cream (my daughter’s request) to go with the chocolate cake. This time the texture was perfection! I’ve discovered that it’s all about proper chilling.
Wynonna stopped by for a brief and reluctant visit during the festivities. She was very afraid of the campfire. As well she should be. Have I mentioned that she has yet to lay an egg during her two years of life?
Happy 13th Birthday Isabel!
The coffee ice cream makes a good dip for these thin, crisp ginger cookies.
Here’s the ice cream recipe... so simple! So delicious!
Coffee Ice Cream
1 cup whole milk (or half and half if you want it richer)
3/4 cup sugar
2-3 Tablespoons instant coffee (I used Starbucks Via)
2 cups heavy cream
1 teaspoon vanilla
In a medium bowl, use a hand mixer to combine the half and half, sugar and coffee powder until the sugar and coffee are dissolved. About 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover and refrigerate several hours. I chilled it overnight.
Pour the mixture into an ice cream maker freezer bowl and mix about 25 minutes or so. Transfer the ice cream to an airtight container and freeze for a couple hours.