There aren’t many things that get me verklempt. I execute well under pressure, tend to be rational unless its my time, and for the most part, I refrain from using modern day Yiddish unless there is a situation.
And a situation there is. I am overcome.
See. I cook. I eat. Most of the time, I enjoy it. There are only a handful of times in my life where I have made something that made me “choked with emotion”. (God bless urban dictionary.)
Let me tell you the few times.
Exhibit A) Blackberry Glazed Ribs. It was all wrong and all right at the same time. I’ll never look at blackberries the same. I considered chewing on the bones. It wasn’t my finest moment.
Exhibit 2) Tomato Braised Lamb Shanks with Curried Risotto. If I ever open a restaurant, it’s going to be my best seller. I swear it.
Exhibit c) Dairy Free Pear Fritters. I can’t believe there’s not butter. No really, I can’t.
These are the 3 examples in which I have closed my eyes, thrown my head back, and audibly offended my neighbor.
Until. Until the verklemption (webster approved) took over me. Like a wave of rage and joy all at the same time. Utter confusion and general pissedness.
Why had I not done this yet? I put bourbon in like, all the things. Why. Had 25 years of my life passed without this?
Please get your bourbon. Do not pass go, do not collect 200. Get your heavy cream, and make bourbon ice cream. Right now.
The best ice cream you will ever put near your mouth.
- Heavy Cream - 1 3/4 cup
- Half and Half - 1 1/2 cup
- vanilla bean - 1
- Sugar - 3/4 cup
- vanilla extract - 1 tablespoon
- Good Bourbon - 1/4 cup
- egg yolks - 7
Best served with pancetta peanut brittle. just sayin.