S'mores Ice Cream (No Ice Cream Maker Required)
Just like a good newsletter subscriber base, there's no churn. (i'm so sorry)
A film crew came to my apartment yesterday to interview me about easygayoven and watch me go about my content creation business. It was a full lights and audio setup, I felt like Barbara Walters, RIP. I was chasing the camera person around the kitchen with bowls of whipped cream, making this no-churn s’mores ice cream while also filming a short-form social video for it.
They really didn’t ask me to but the whole time I was living my Barefoot Contessa fantasy and explaining every step, throwing my head back and saying HOW EASY WAS THAT and STORE BOUGHT IS FINE. What can I say? I need to get the practice in whenever I can. I will share that video once they publish it so you too can peek behind the curtain at just how the sausage gets made (too many metaphors.)
Between tax season and finding a new roommate for my apartment, this has been a very taxing time. But I’m really glad I took the leap and threw another ball into this juggling routine — this newsletter — when I did. (This is the third installment and I we’re almost at 200 subscribers!!) I feel way less pressure and resentment here than I do on Instagram and TikTok. And in addition to getting access to my recipes before anyone else, I hope you’re also getting other value from what I’m putting on here. I’m still coming up with fun programming for each week but let me know if there’s anything you’re interested in hearing from me!
And this is an exciting week because I’m sending out the first exclusive recipe for paid subscribers!! There will be a paywall at the end of this post, but if you want to sign up for a paid subscription, you can do that here ⬇️
Okay let’s get into it!
🍝 Restaurant: L’Industrie Pizza
Another cousin was in town this week and I lured her across the East River to try some of the best pizza in Williamsburg, if not in all of NYC. I’m so lucky to have L’Industrie in my neighborhood. I’ve gone a few times since I moved to this area in early last year, and I’m constantly kicking myself that I don’t go more often. And it makes total sense why at 3:00 p.m. on a Friday on the first hot day of the year there would be a line out the door. The blueberry sorbet-pistachio gelato swirl situation was really the reason I was there (this place drizzles olive oil and flakey salt on top which is just a little too much for my poor heart to handle.) And, of course my burrata slice (bottom) was so crisp, thin, the burrata cream running in rivers, cutting through that acidic sauce. I mean.
👩🔬 Skincare: Mount Lai Stainless Steel Gua Sha Facial Lifting Tool (affiliate)
I get skeptical when I see *so* many Instagram ads and stealth TikTok UGC about a beauty brand, but I understood the gist behind gua sha. I eventually gave in and bought the stainless steel version of one of Mount Lai’s tools. (Their ads are still following me around the internet I promise!) I received it and, after a few weeks of using it (not even religiously! just after I shower usually! I can actually see results, especially after about an hour post-sha. I douse my face in a skin oil (Bio-Oil right now) and I follow the directions to push around your skin like buttercream in a pastry bag. The one gripe I have is it’s annoying to have to wash it after one or two uses. But worth it for a more defined face, plus looking less tired and puffy.
🎧 Playlist: April 2023
I asked a long time ago if people would be interested if I shared what I’m listening to every month. And at least one person said yes! Just something fun and quirky about me: I obsessively organize my playlists by month going all the way back to 2017. This month’s playlist has been populated mostly by country artists like Maren Morris, Lauren Alaina, Kelsea Ballerini, but there’s also a surprise appearance by MUNA’s new single.
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The olive oil zucchini bread recipe is now up on the blog so you can find it and print it there!
This Week’s Recipe
I have so many kitchen gadgets, appliances and trinkets the majority of which have just one use and collect dust on my shelves. BUT one thing I have remained steadfastly un-tempted by is the ice cream maker. One day, when I have the space and the budget, I will pull trig on a nice one. But until then, I’ll leave it to the professionals at ice cream shops everywhere and also no-churn ice cream recipes like this one.
This recipe is moderately impressive but exceedingly easy, if you can wait overnight for the ice cream to set in the freezer. The base is simply heavy cream, whipped to stiff peaks, folded together with vanilla and sweetened condensed milk. Mini marshmallows get a bath in semi-sweet chocolate, set up in the freezer in like 10 minutes. Then graham crackers are blitzed with melted butter and layered with the base and the chocolate covered marshmallows and that’s it I’m serious.
S’mores Ice Cream
No-churn ice cream with graham cracker swirl and chocolate-covered marshmallows.