Anyway, back to the point here. I found my diary from the 10th grade which I began in 2001. It brought back so many memories, memories that when you think back and don’t live in the moment are tinged with realities and facts. At the moment that you’re 16 years old and the state you grew up in was attacked without warning affecting those around you intimately, you’re not really thinking about anything other than how much you’re scared.
It’s hard to believe how much time has passed between then and now but the day is still a hard one for me. Of course, it’s a hard day I imagine, for everyone. But speaking from experience, in New York it hangs in the air in a way that it never really did when I lived in Boston. People are more wary, they watch each other more closely. On days like today, it’s hard to offer anything other than something comforting to you all…and to me, there is nothing more comforting than ice cream.
Cookies and Cream Ice Cream (adapted from Erica’s Sweet Tooth)
Serves: 8 (1 quart)
1 1/2 cups 2% milk
1 cup sugar
2 cups heavy cream
1 tablespoon vanilla extract
18 Oreos, crushed
In a large bowl, whisk milk, sugar, heavy cream, and vanilla extract until the sugar has dissolved. Pour the mixture into the ice cream machine and let it run for 10-12 minutes (or your manufacturer’s recommended time prior to adding mix-ins). About 3 minutes before the ice cream is fully churned (should still be slightly softened and not yet fully churned), add crushed Oreos. Let the ice cream firm up (3-5 minutes more). Transfer to an airtight container and freeze until fully firm. To serve, remove from the freezer 3-5 minutes prior to scooping.
Until the next time my oven is on…
