I’m up at 5AM making ice cream
EDIT: The recipe is now up and available at the LA Weekly’s food blog, Squid Ink.
It’s pistachio-rosewater ice cream, and I’ll post the recipe later. It’s REALLY good. Made the custard last night and let it chill til morning. Then woke up at 5AM, grabbed the ice cream maker, and paid a little homage to National Ice Cream Month, which ends Saturday.
Why am I making ice cream at 5AM? Because when my editor puts out the call, I pull out the heavy cream. That’s just how I roll.
Now, for a little gentle caffeination. But oh, what a sweet life.