homemade jeni's lavender mead apricot ice cream

This is a picture of the ice cream that I made a few days ago. I opted for the apricot jam. It works. The lavender ended up coming out just right. It smelled way too strong when I added it, but it balanced out in the end. I really like this recipe & will probably repeat it. 

The ice cream served as my “lunch” to hold me over another hour or so until James’ birthday party started. We had a hot dog bar. It was wonderful. The dogs were in a crock pot, & our island was covered with:

  • ketchup
  • yellow mustard
  • spicy brown mustard
  • stadium mustard
  • frank’s red hot
  • steak sauce
  • salsa
  • mayo
  • cream cheese
  • shredded cheese
  • fresh jalapeño slices (one of my favorite condiments lately)
  • granny smith apple slices
  • sliced green onion
  • avocado slices
  • hummus
  • baked beans
  • cole slaw
  • cincinnati style chili
  • canned peppers that my mother-in-law makes

I’m possibly forgetting something. I realized later that I forgot to dice onion. I ate something absurd like 6 (though not in one go), with different toppings on each one. It was wonderful. A lot of the stuff was already around the house, so we really didn’t have to get much. We could have gotten more toppings (shredded lettuce, sliced black olives, sour cream, Fritos, sauerkraut, cheese sauce all come to mind), but we had plenty, and there’s leftovers. We also weren’t really sure what the headcount would be, with some people having conflicting events, and some friends having teenage kids that may not want to hang out with toddlers. This next week will be a clash of me needing to eat my way through the fridge to make room for soup, while also trying to combat dad-bod.


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