Friday, September 10, 2010

little taste of summer

The days of Autumn are quickly setting upon us and I am kind of sad to be bidding summer adieu. Maybe because summer was very late this year. I love fall and winter. I love the food, but I am hoping the weather man will announce that we will be having an unseasonably warm fall this year. But, in the meantime, I will finish whipping up all my favorite summertime delights.
Who doesn't love a great bowl of ice cream? Maybe the lactose intolerant I guess, but me....I cannot resist. If you haven't figured out, I am kind of a rule person. And not unlike many of my other particulars, ice cream has a few.
Rule # 1 No ice in my ice cream...It just ruins the deal for me. Ice crystals mean something went wrong in my opinion.
Rule # 2 Only "good" ingredients in my ice cream...There are so few ingredients, that if a mediocre ingredient is used you can easily tell.
Rule # 3 Creamy custardy...Creamy custardy...need I say more?
Rule # 4 If you serve vanilla, it has to have little vanilla bean seeds in it...don't bother me otherwise.
Rule # 5 No store bought sauces!

This is a basic vanilla bean ice cream. It is a cooked custard style recipe. I like a good Mexican vanilla but in this case, I used my own homemade bourbon vanilla. Although it stands alone just fine on its own, a great clean tasting sauce buts it over the top. In the picture, I made a blueberry and raspberry sauce (raspberry made exactly the same as the blueberry).

printable version

2 pints blueberries
1 cup water
1 cup sugar
Juice and zest of a lemon
Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup water and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. Remove from the heat and strain through a fine sieve. Add the juice and zest. Cool to room temperature, cover and refrigerate.

printable version

4 cups half and half
2 cups whipped cream
8 egg yolks
2 cups sugar
1 vanilla bean, scraped and pod
2 teaspoons vanilla

In a heavy saucepan, scald half and half, cream, and vanilla bean. In another bowl, beat eggs and sugar together until light and fluffy. Temper the hot mixture into the eggs and then return the mixture to the saucepan and cook stirring constantly for 3-4 minutes. Mixture should coat the back of a spoon thickly. Add the vanilla and cool completely.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the ice cream reaches a soft serve consistency, spoon the mixture into a lidded container and harden in the freezer at least 1 hour before serving.


Stephanie McGee said...

I had a five course meal and my mouth watered at that even though I'm not remotely hungry. Those sauces...

sweetlife said...

love homemade sauces and yes vanilla ice cream must have those little jewels swimming all around, vanilla seeds, yum


Reeni said...

I'll take mine with extra blueberry sauce please! I agree on all accounts about the ice cream. I like extra vanilla too!