Tourist season is upon us in Williamsburg.
Really, I have no problems with tourists. I must look like a pretty friendly local, as I am frequently asked to decipher Colonial Williamsburg maps. I also worked in an historical building during college, so my exposure to the seasonal shift was quite expansive. Though, I am partial to the term “touron,” a wonderful word that all the college students knew and used, which is a combination of tourist and moron.
The only real issue I have? It’s a doozy.
Williamsburg is not a well-planned city. The streets are downright weird. Combine this with millions of people unfamiliar with the area and it spells disaster for the locals.
The interstates aren’t immune either. It look me 30 minutes to go 2 miles yesterday. Just good, ‘ol congestion.
Can someone hit fast forward until October? Pretty please?
At least I have ice cream to cool me down!
I had chai ice cream in Asheville, and it was a dream. I couldn’t wait to give it a try on my own! This ice cream is super simple, no machine required, and the spice blend is REALLY nice. You can add a small amount of ground cloves if you desire, but I was concerned it would be too powerful in this dish.
- 2 cups heavy whipping cream, chilled
- 14 ounces sweetened condensed milk
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In a large bowl, mix together the sweetened condensed milk, ginger, cinnamon, cardamom, allspice, and nutmeg. Fold in the whipped cream until no white streaks remain.
- Place in a covered container and freeze overnight (or at least 6 hours).