If you’ve been around here long enough, you know I like my donuts baked not fried. I know, I’m an anomaly (apart from the fried donuts I recently found at the farmer’s market that nearly made me forget about these). I also like one solid recipe per baked treat. And when it’s all-natural too, my heart goes pitter patter. Read more
I’m standing in a fog. The windows are translucent. I can’t see my next step. Although I know it’s infront of me based on experience. But if I quit moving forward, I’ll soon be paralyzed. With muscles atrophied from lack of use.
Fear. Decisions. Change. Deadlines. They can do that to you. Make you stop dead in your tracks. Whisper little lies of inadequacy. They’re like speed bumps. In the fog. Reminding you that the road is rough. And it’s far from perfect. Read more
The other day, I made this. And topped it off with this. The other night, graduate school husband had the guys over, and they ate every last drop of this. However, they didn’t believe this was homemade, so he had to pull out the ice cream maker to prove that this was the real deal.
In a heavy bottomed sauce pan (I use my Le Creuset), combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt. Yes, salt.
In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
Once mixture is cold, make ice cream according to your machine’s instructions…