Now that I have your attention…  Finally, the Sci-Regency series is being re-release. I’m so excited about  this self publishing venture.  I love having more control over the process. I’m pleased to announce that I have spoken to the editor of the second addition and I will be using not only the content editor but the line editor. I think they both did a fantastic job on the series thus far.  I’ve yet to speak to the cover artist, but that is next on my list!  I will be trying to get the next two books up for preorder by the middle of this month.

Now for ice cream!  I bought an ice cream maker and I’ve got a great recipe for you. My youngest went on a trip with his photography group his senior year a couple of years ago and they stopped at an ice cream shop. My son is pretty picky when it comes to food and only eats vanilla ice cream.  Well he ended up trying “Mexican Vanilla,”  and I got to hear about how wonderful it was every time ice cream came up.  So when I bought the ice cream machine he immediately started in on “Mexican Vanilla.” I told him it was probably just Mexican vanilla beans in the ice cream and really it’s not that different from regular vanilla.  He insisted that no, it was different.  So I started looking for recipes and found that I was correct and it was just vanilla beans from Mexico.  My son insisted that no this was not it.  So I kept researching.  I found a vague reference to Mexican vanilla containing cinnamon, but could not find a recipe, soooo…  I started experimenting and adding cinnamon to the vanilla recipe I had. The first attempt was good and according to my son, it was close, but not quite. He declared my second attempt perfect, so I’d like to share the recipe with you.  And as a side note, I have to say, I now see why he raved about “Mexican Vanilla.” The cinnamon really enhances the vanilla flavor. 

Mexican Vanilla Ice Cream

    • 1 cup whole milk
    • ¾ cup granulated sugar
    • Pinch kosher salt
    • 2 cups heavy cream
    • 2 teaspoons pure vanilla extract
    • 2 teaspoons ground cinnamon

In a medium bowl, whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, preferably overnight. ( I skip this step and it turns out just fine) Whisk mixture together again before continuing.

Fit the freezer bowl into machine. Be sure that it is securely locked into place. Insert the assembled ice cream paddle, cover and lower head. While the unit is running, pour the mixture into the frozen freezer bowl.

Allow to churn until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.