My childhood friend, Laurie, and I have felt like cousins to Princess Diana ever since she married Prince Charles. So we've loved "the boys" (William and Harry) since they were born, grieved her loss with them, and have thrilled to watch Will and Kate's love story and growing family. So when Prince Harry proposed, we decided we must be there for his wedding and our reservations are made!I'll wear my lucky horse-racing hat to the wedding and I don't know which royal I'm looking forward to glimpsing most. They've announced a 2 mile carriage parade through the streets of Windsor following the ceremony. We're hoping that means Harry doesn't mind people like us coming to share in his happy day.
For Book Babes, I chose "The Uncommon Reader" by Alan Bennett. We discussed it here at dinner last Sunday night. I prepared an English roast, Yorkshire pudding, peas, Victoria sponge cake, and this No-Churn Earl Grey Ice Cream, which was easy to make and delicious. If you work during the day, start 2 days ahead of when you plan to serve it.
From my magazine, june
No-Churn Earl Grey Ice Cream
2 c. heavy cream
4 Earl Grey tea bags
1 t. vanilla extract
1 can (14 oz.) sweetened condensed milk
In saucepan over medium heat, heat cream until it's steaming and bubbles appear around the edges. Turn off heat. Add Earl Grey tea bags and steep for 30 min. Remove and discard the tea bags and chill the cream until very cold, at least 4 hours or up to overnight (I chilled it overnight in the fridge.)
When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
Stir about 1/3 of the whipped cream into the condensed milk mixture to lighten it. Then very gently fold in remaining whipped cream, stirring as little as possible until mixed. Gently transfer mixture to sealable container and freeze until solid, about 6 hours (I froze it overnight).
