It's getting hot down here. . .

I think this May just might rank as the craziest month of my entire life. There is family arriving, multiple celebrations, and umpteen preparations. In fact, I have so many irons in the fire at the moment, I'm sure to blow something up. I'm just waiting. Somewhere I'm forgetting something VERY IMPORTANT.

Last night we had a crawfish boil at my Mom's in honor of my very sweet Aunt Rebecca, who is visiting from Utah. Unlike our Cajun neighbors, we are relatively new to the crawfish boil. For myself, I prefer the baguettes, corn-on-the-cob, and new potato parts of the meal -- partly because I don't like getting my hands messy with the crawfish and partly because I don't like dismembering the crawfish. I'm a delicate little flower; it's true.

Sterling and Jordan. Trying to soak up every last moment before she heads to France.

Sterling and Jordan. Trying to soak up every last moment before she heads to France.

My contribution to the party? Our family's favorite homemade ice cream -- affectionately known as the orange ice cream (cuz it's orange). I could also mention at this point that when I was very young we had three horses: Whitey, Blacky, and Browny. Our family seems to lack a certain amount of naming panache. We're working on that. But this ice cream? This ice cream is orange-y, and fizzy, with more than a hint of sweetened condensed milk. And, it takes about five minutes to throw together. Yep, it's the dessert trifecta: quick, tasty, uses sweetened condensed milk. I can barely contain myself even writing about it.

I've often wanted to share this beloved ice cream recipe on the blog, except I've been waiting for a whiz-bang Orange Ice Cream photo shoot. That, it seems, might be slow in the making. I don't want summer to get away from me . . . so I'm posting it here with just a little old iphone pic. My apologies.


The recipe: [Note: This recipe is for the old fashioned, ice-with-rock-salt, ice cream maker. So put away your new-fangled, sophisticated Kitchen Aid and go old school with me.]

2 2-liter bottles orange soda 
2 cans sweetened condensed milk
1 large can crushed pineapple, drained

Directions: Mix pineapple and sweetened condensed milk in ice cream maker. Add orange soda to the fill line. Layer ice and rock salt. Plug in the ice cream maker and let it go. I like to chill the soda first just to shorten the freezing process.

And that's it folks. Sometimes, in the fiery depths of summer heat, I've been known to mix up a batch, serve it to the kids in the pool, and call it dinner.

Desperate times call for desperate measures.