I change favorite colors more than most people change cell phone providers. While white and black tend to take over most of my wardrobe and closet, a few bright colors can always be counted on to make themselves known. Kelly green is a favorite, yellow is something I adore but usually can’t pull off, and then there is coral, my dear beloved favorite bright color of the moment. Oh y’all, if I could only comprehend my love affair with this color and explain it to you in 1000 words or less. Even things I normally despise can be made better when they are sporting this color. Take these roses for instance. I am not a fan. I will never be the girl who gets excited over receiving a dozen roses. Never. You’re better off gifting me with a tomato plant or even a citronella plant like my dear sweet neighbors gave me over a month ago that has grown to ginormous size. Those are the sort of plants I get Happy, Happy, Joy, Joy excited over. Yet somehow when I spotted these coral colored roses at my local market I quite simply couldn’t resist. That color just gets me; I’m lured in every time. I want my phone case, most cherished favorite sweater, Brenna’s cat collar, B.O.B. Bob’s polo shirt, and anything I can basically think of to be this color. In a perfect world, this would all happen immediately; too bad it’s not a perfect world. Until it is, I’ll just sit here eating this bowl of ice cream in its lovely aqua bowl. Aqua, now there’s another color I just can’t get enough of. So many colors, so little time.
- 2 Cups Heavy Whipping Cream
- 1 Cup Buttermilk
- 3/4 Cup Granulated Sugar
- 2 Tablespoons Vanilla Extract
- 1 Tablespoon Vanilla Bean Paste
- 1/4 Teaspoon Kosher Salt
- Toss everything into a blender and blend for 1 minute.
- Pour mixture into an ice cream machine and churn for 20 to 30 minutes.
- Freeze for at least 4 hours in a freezer-safe container before serving.
- This is not the recipe for cheating and adding lemon juice to milk to make buttermilk. You want the real thing for this recipe. No skimping allowed.
- Don’t have vanilla bean paste hanging out in your kitchen? First of all, you really should. Don’t waste any time ordering Pure Madagascar Vanilla Bean Paste today; I guarantee you won’t have any difficulty finding ways to use it in your baking.
- This Tovolo Glide-a-Scoop Ice Cream Container is still my favorite ice cream container. I’m kind of in lust with it.
- So what’s vanilla without chocolate? Fold chocolate chunks into the ice cream before freezing or totally drench with chocolate syrup before serving. Chocolate makes everything better.
- After blending the ice cream mixture refrigerate it for 8 hours before churning. The sugar crystals will not be as large if you use this method, resulting in a smoother ice cream.
- Serve this alongside a big ol’ bowl of Summer Blueberry Pie Crisp. I’m telling ya’ folks, it’s pretty much heaven on Earth.
Some affiliate links can be found in this post.
I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.