Weekends are heaven for the construction-weary and their cats. I am not going to bore you with details. Suffice it to say that it has been a difficult and frustrating week. And I couldn’t be happier to have a couple of days to recover and regain my good will.
Today is the first truly warm day in 5 months here in Warwick. The daffodils are blooming and the snow is almost all gone up on the mountain!
This morning, I went for a 6 mile trail run to the edge of Wickham Lake, one of my favorite places on earth. I was able to tie my long-sleeve top around my waist after about a mile…the sun felt like a blessing on my winter-white arms.
I can think of no more perfect occasion to whip up a new batch of ice cream! I made some Crack Bark (using some of my 5 lbs. of free Matzah) earlier this week. Now, we have sweets to celebrate the arrival of spring and a break from the weekday routine of power tools and disappointment.
Caramel Almond Ice Cream
This ice cream is wonderful plain. But it is also great with a drizzle of agave, some extra almonds, or hot fudge. And it is amazing with fruit-berries or peaches in particular.
1 pint heavy cream
1 cup slivered almonds
1 tsp. cane sugar
1 tsp. vanilla
1 tsp. almond extract
1 recipe caramel sauce
½ cup agave syrup
sea salt, to taste
Place the almonds in a microwave safe bowl and toss with the sugar and a sprinkle of salt. Microwave on high for 90 seconds, stirring once. Cool to room temp before making the ice cream. You can do the almonds up to a day ahead.