I followed a recipe using "Mexican" vanilla thinking that it was a better choice then the Schilling brand. It was so over powering fresh out of the maker. The next day it had mellowed enough to be eatable, but I will never use Mexican vanilla for ice cream again, and never use more then half of the recommended amount. A little vanilla goes a long way.
Last weekend I made a giant batch of fresh cherries and chocolate (I ripped off the Cherry Garcia recipe)and Alison made an angel food cake. Believe it or not- I had a appointment at the VA today and I have lost weight. Only two pounds, but it was still down from the last appointment.
I'm making a batch of mint tomorrow, and I will set aside a pint for you and your hubby. I recommend you let it set in the freezer overnight. It tastes better for some reason.
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