Now that I'm set up in a more proper of a kitchen in New York and I have most of my kitchen gadgets here, it's time to get cooking. First order of business, putting my ice cream maker to use.
But one cannot live solely on ice cream, so I put together a proper dinner for a few people. First course was a Cream of Sweet Corn Soup, followed by a main of Blackened Cod with a White Bean Salad with Toasted Almonds. Then came dessert, Wine Poached Pears with Crushed Diamond Shortbreads, Roasted Pistachios, and Vanilla Ice Cream, all homemade, of course.
So how do you make homemade ice cream, you ask? Well, here is my recipe. And using all organic ingredients makes it more flavorful and better for you.
Vanilla Ice Cream: (recipe can be multiplied depending on the size of your ice cream maker)
125ml Heavy cream
60g Sugar, divided
1 pinch of Salt
1 Vanilla bean
3 Egg yolks
In a small pot, add the milk, cream, half of the sugar, and salt. Using a small paring, cut the vanilla bean lengthwise and scrape out the insides, Place the bean and seeds in the pot with the liquid. Heat gently on medium heat, stirring in the sugar to dissolve until the mixture is just scalded. In the meantime, in a medium sized mixing bowl, whisk the yolks with the remaining sugar until well combined and lightened in color.
When the milk mixture is scalded, remove it from the heat and ladle a little over the yolk while whisking. Add more liquid in stages until it is all combined. Then, pour the mixture back into the pot and using a rubber spatula, heat the mixture to 85C, at which point the mixture with thicken and become a crème anglaise. Be sure to continuously mix during this time, so nothing burns to the bottom of the pot.
Once you have made your crème anglaise, remove the pot from the heat and strain it into a bowl. Chill over an ice bath to reduce the temperature before putting it into your ice cream maker. Once churned, place your ice cream into the freezer to harden. Scoop and serve as desired. Bon appétit.