It’s hot.

I don’t know if you’ve noticed or anything, but a heat wave has swept over America, roasting every square inch from east to west.

It it is as hot as a furnace in the sun. I love it. Kinda.
Though it’s cooling off to some extent, I thought that everyone would appreciate a list of heat wave emergency solutions…

Eat a Popsicle.

Eat gazpacho.

Eat entire watermelons out of your refrigerator.

Lie in your cool basement in front of a fan.

Lie in your underwear in front of said fan.

Sleep nekked.


Banish pants from your vocabulary and your closet. See also: turtlenecks, sweaters, sweatshirts, etc. 

Bake bread on the grill.

Drink sweet tea.

Pant.

Seek out air conditioning (air-con, for Koreans), because the people who run your household have not bothered providing it in any rooms except for theirs, at movie theaters, supermarkets, hospitals, and your friends’ houses.

Do not, and I repeat, do not turn on your oven at any point in time.  Not that you’re stupid enough to do so.

Swim.

Whine.

Make this ice cream.

It’s refreshing, cold, and easy to make. It tastes good, and it is super creamy. Perfect for this heat. 
Anyways, excuse me while I dissolve into a puddle of sweat and ice cream… Mmmm.

 Matcha Chocolate Chunk Ice Cream

Adapted from userealbutter
Ingredients:
6 egg yolks
3 cups whole milk (I used a mixture of half-and-half and 1%)
3/4 cup sugar
4 teaspoons matcha powder
Pinch of sea salt
1/4 cup cornstarch
1/3 to 1/2 cup heavy cream
8 ounces bittersweet chocolate, cut up into chunks
Directions:
Whisk the yolks, sugar, milk, salt, and matcha together in a medium saucepan. Cook on medium heat until mixture thickens. Soft cornstarch over the top and blend with an immersion blender. Cook until mixture is custardy and thick: you should be able to draw a line on the back of a custard-covered spatula with your finger and have the track remain intact.  Remove from heat and cool.  Once cooled, mixture will be a bit congealed.  Whisk in the heavy cream to loosen it up a bit.  Freeze according to your ice cream maker’s instructions, and when it is almost done, add in (or fold in) your chocolate chunks.  Ice cream will harden if you store it in your freezer for a long time, but if you take it out and let it thaw for 5 minutes, scooping should be a breeze.