Secret Squirrel Sunshine

I made this the right way only once. Every other time in my kitchen I’ve happily eaten the mistakes. I have tried on the fly to make it at Starbucks and have twice with using their free stuff. Although I did get yelled at once by a visiting manager for using their half and half and not paying for anything.. The trick was I was on a writing kick to find out how to live and go out for free. Kinda make sense being out of work and all. One of the points to my life investigation was, What could you do and how long could you do it for? I’ll post on my exploits later. Believe me, somethings I even remember as jaw dropping.

But the recipe I made is called a “lemon creme”. I’ll change the name later. The sheer make or break factor is in maintaining a range of temperatures without curdling the creme. Once its curdled it is ruined. Basically if finished off it is lemon cheese. So basically this is a secret recipe I’d never thought I ‘d tell. Yeah. I could never work for the NSC or CIA. The proof would always be in the chocolate pudding. I can’t seem to get the cheddar either, they alway tell me it not yo’ cheese. ~The Underground Librarian

First the infusion:

4-6 cups of double filtered boiled water

5 large lemons (prepare by rolling with slight pressure to release oils and slice into rounds)

1 1/2 – 2 cups of granulate sugar

Pour the boiling water into the large container over top of the sugar. Pref ceramic or glass container. Stir till sugar is well dissolved. Add the lemons and cover with a plate and a towel. Allow to infuse while you gather the other ingredients.

You need a large glass container with a lid. What I used was a washed jelly jar or an olive jar. Basically a recycled jar that is tall with a lid. You’ll need room to work.

One cup of heavy whipping cream

3 Tablespoons of Vanilla (none of this imitation crap. Madagascar is top of the line, so get real if you are going to do this right.)

one vanilla yougurt (single serving). Yoplait has the best favor for me. Use your own tongue’s mind.

2-3 scoops of vanilla ice cream. My suggetion is Breyers and with the vanilla bean in it.

If you must (I just fainted) If you must cut it with milk, please use organic whole milk.

Ok.. here is the trick. take the infusion and place some in the container. Let’s saw one cup. Add the cold whipping cream and shake by hand to distribute. Careful. THe heat from the infusion mght curdle the mix with the whipping cream. If you can take the detail. heavy the whipping cream and let the other ingredients slowly bring the temperature down one by one. Add. Vanilla. gentle shake. Add Yougurt. shake. Add Ice cream and shake by hand.

Pour into a glass and savour

Conundrum #2 You’ve got to get the infusion so potent that the vanilla does not overpower the blend.

Conundrum #3 The infusion works best without adding the sugar first. Add the sugar later to taste.

Conundrum #4 Use the ingredient given, or use less for a quick version. But the core of my recipe depends on an infusion.

Conundrum: Using honey instead of sugar and get a full bodies flavor.