If this ever happens to you:
Make homemade ice cream!
(also, it's spelled inconvenience, not inconvinance)
Okay, so I know it is only March, and I am sort of jumping the gun on Spring being here, but homemade ice cream is good pretty much any time of the year. I am like a little kid on the fourth of July - there is no such thing as too much homemade ice cream.
This recipe is from KitchenAid, and I used the KitchenAid mixer and ice cream attachment to make mine. If you don't have this attachment or would rather use your own ice cream maker, I'm almost positive it would still work. This recipe looks similar to most vanilla ice cream recipes I've come across that are not meant specifically for the KitchenAid ice cream attachment.
2 1/2 c half-and-half
8 egg yolks
1 c sugar
2 1/2 c whipping cream
4 t vanilla
1/8 t salt
In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling. Stir constantly. Remove from heat, set aside.
Place egg yolks and sugar in mixer bowl. Mix on speed 2 for 1 minute, or until well blended and slightly thickened. Continuing the mixer on speed 2, very gradually add half-and-half mixture until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles for around edge and mixture is steaming, stirring constantly. Do NOT boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least eight hours.
Assemble KitchenAid mixer and ice cream maker attachment. BEFORE pouring in the ice cream mixture, turn the speed to STIR. Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15-30 minutes or until desired consistency. Immediately transfer ice cream into serving dishes or freeze in an airtight container.
Yield: 16 (1/2 c) servings