Vanilla Ice Cream with Strawberries and Balsamic Syrup

A few weeks ago I told you of my love for learning about writing and this week I’ve learned a few things about photography. When I got to my parents’ house, I pulled up my blog on their computer and was mortified to see so many pictures with a horrible yellow overcast. When I edited them on my computer at home the white balance looked fine. I quickly called my brother into the room and asked him if there is such a thing as color-correcting a monitor. He said yes and told me of a software program that corrects monitor color problems. Wow, I had no idea. He told me the color balance of a computer monitor can change over time, requiring periodic correction.

Later, I saw a 3′ x 5′ wood floor sample sitting in a room and thought it would be fun to take pictures with my food on top (a bit of a Tartelette look). I grabbed my Dad’s huge camera, got everything ready, but the camera wouldn’t shoot (probably because I didn’t know how to use it). Soon the few fleeting minutes of opportunity quickly passed, the ice cream melted, and I ran inside to grab my camera. What I thought would be a fun and easy photo shoot turned into shots of half-melted ice cream with a camera I don’t know how to use. Why I ever thought taking pictures outside in 100 degree heat was a good idea is beyond me.

[amd-zlrecipe-recipe:286]

Makes 1 quart

Vanilla Ice Cream

From Nourishing Traditions .

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Ingredients

• 3 large pastured egg yolks
• 1/2 cup maple syrup
• 2 tablespoons vanilla extract
• 1 tablespoon arrowroot
• 3 cups heavy cream, preferably raw, not ultra-pasteurized
• pinch Celtic sea salt

Instructions

1. Whisk all ingredients together until combined. Freeze in ice cream maker according to the manufacturer's directions.

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