The certification has about 8 hours of online class time that we can do whenever we have free time. After the class work, it is time to put everything you learned to practice, and we do a full weekend of pull diving where you learn the basics of diving. After perfecting your pool skills, we take a weekend trip to Florida to get our actual dives in to complete the certification. You need 4 open water dives to get certified, which can be completed in a weekend. We are super excited to start the process so we can do some diving while in Bora Bora and Tahiti!
After we finalized everything, we headed to lunch before I went to the gym to get a good workout in before another evening of fun. Saturday was Joe's best friend's birthday so everyone came down to our place to hang out before heading to the Virginia Highlands for the evening. We had a great time seeing everyone, but did not stay out too late because really I think we are just getting old.
Sunday morning I wanted to make some ice cream with my new ice cream attachment that I had gotten for Christmas for my kitchen aid. This time, I wanted to make a Peanut Butter Ice Cream with fudge and reese's chunks in it. It turned out absolutely amazing and I am literally obsessed with the ice cream maching. I cannot wait until I get to make more flavors! It is such a quick and easy process and the ice cream is made in 30 minutes! It is almost quicker than running to the store :) Below is the recipe I used from the Ben and Jerry's cookbook that Joe got me for Christmas.
Ben & Jerry’s Sweet Cream Base #1:
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
(makes about one quart)
1/4 cup chocolate (melted)
1/2 cup chopped Reese Cups
The basic process:
- Use an electric mixer and beat the eggs in a separate bowl, until they turn lighter in color.
- Sloooooowly, add the sugar while whisking the eggs. I usually use an electric mixer in one hand and then use the other hand to pour the sugar in a little bit at a time. Slower is better. When it’s all in there, mix it a minute or so more.
- Slowly add small amounts of the cream/milk mix until about a third of the cream and milk have been added. Then pour in the rest of the cream and milk and mix it all together, well
- Strain the mix into a container and let it cool for a bit before adding extracts that might evaporate. You can speed up this cooling step by putting the mix into a metal bowl that’s inside another metal bowl containing ice water. Add a teaspoon of good vanilla extract or ground cinnamon at this point to make those easy flavors.
- Assemble your kitchen aid bowl that has been frozen for at least 14 hours previously. Then turn on the motor so the dasher starts spinning, and pour in the mix. Turn on kitchen aid to stir setting.
- It’ll take about 30 minutes, more or less, to churn until desired thickness. About 2 minutes before it is done, fold in fudge then pour in Reese Cups and mix.
- Speed counts now. Get all the ice cream out of the machine, into containers, and into the freezer, as quickly as possible. After a few hours in the freezer, the ice cream will harden and be like what you buy in the store.