I’m standing in a fog. The windows are translucent. I can’t see my next step. Although I know it’s infront of me based on experience. But if I quit moving forward, I’ll soon be paralyzed. With muscles atrophied from lack of use.

Fear. Decisions. Change. Deadlines. They can do that to you. Make you stop dead in your tracks. Whisper little lies of inadequacy. They’re like speed bumps. In the fog. Reminding you that the road is rough. And it’s far from perfect.

However, I’m standing in the fog with clarity. Knowing that the sun will rise soon. The haze will burn off. And I will be moving forward. Into the speed bumps. Allowing them to teach me. But not stop me. Because I know it’s a road worth walking.

But while I wait for the sun, I’ll enjoy a scoop of rhubarb ice cream before it melts.

Rhubarb Ice Cream

Yield: 1 1/2 quarts

Rhubarb Ice Cream

Ingredients

2 c. half and half
1 1/2 c. whole milk
1 c. heavy cream
1 c. + 2 tbsp. sugar
dash of sea salt
3 egg yolks
1 tbsp. vanilla extract
Rhubarb Swirl
4 c. rhubarb, chopped
1/4 c. sugar
1/4 c. orange juice, fresh

Instructions

  1. In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.
  2. In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
  3. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
  4. Pour mixture in a large bowl over a fine mesh sieve to catch any clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
  5. Meanwhile, place rhubarb, sugar, and orange juice in a sauce pan. Cover and cook over medium heat until rhubarb is soft, about 10 minutes. Puree mixture in food processor until smooth. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Once ice cream mixture is cold, make according to your machine’s instructions. Add rhubarb in at the end, swirling through the ice cream. Place in freezer again if ice cream is too soft.
http://www.thefauxmartha.com/2012/05/30/rhubarb-ice-cream/

Inspired by Bi-Rite Creamery via Martha Stewart 

PS—Check out my post over at Mint today.

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