The other night when my brother's family was over for dinner, I made a huge pan of this Blueberry Crisp (I added some peaches so it, too). Oh my goodness I do love that dessert, but because my children are incredibly finicky when it comes to fruit desserts -- there is only a small handful they will eat -- I only make this dessert if other adults are coming over to share. Of course, I completely overestimated how much everyone would eat (and since I also made Rice Krispie Treats the kids were not at all tempted) and had half a pan left over.
Thus...I present the Breakfast of Champions. It's fruit, and oats, and cream -- sounds like breakfast to me. Yum.
Homemade Vanilla Ice Cream -- Basic Recipe
1 cup whole milk
3/4 cups granulated sugar
2 cups heavy cream
2 t. pure vanilla extract
In a medium mixing bowl, use a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the ice cream churner on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.