Vanilla Ice Cream

Vanilla Ice Cream

Everyone should have a recipe for Vanilla Ice Cream in their book of recipes. This one will serve you well! It’s fresh and not very complicated. You can serve Vanilla Ice Cream with almost anything. I strongly reccomend that you try it with brownies, apple pies, warm berry crisps, caramel sauce or chocolate sauce! Anything that you think that it’ll be nice
Soon it will be summer, so I don’t have to tell you… Make this recipe for your friends when you invite them over ! It will be a very nice detail!

Well, without further chit-chat, I give you the Vanilla Ice Cream!

 

Ingredients

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

Preparation

1- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2- To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3-  In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instruction or into your freezer.

A nice tip: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making!

Another tip: If you put it in your freezer, you must take it out from the freezer every hour for 5 minutes, to make the crystals smaller.

 

Experiment with this recipe! And always share with everyone you can that’s the secret to happiness!

 

See you all soon!

 

 

Rice with Milk (Arroz con leche)

Arroz con leche

I’ve been inactive lately.. Because I’ve had a ton of work at the university !! So, please pardon me.

Today, I will post a typical Spanish recipe. Arroz con leche, some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. It may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight from the oven. If you wish, you may decorate the finished pudding with raisins and an extra sprinkling of cinnamon. I don’t usually put any

Now that summer is behind the corne I would like everyoine to try it cold. On a  hot day. It is such an unusual mix for a desert… but strangly delecious and refreshing!

Ingredients:

  • 2 cups (16 fl. oz) milk
  • 1 cinnamon stick
  • 3 strips lemon rind
  • Pinch of salt
  • 1/2 cup (4 oz) short-grain white rice
  • 3 medium egg yolks beaten
  • 1/3 cup (3 oz) sugar
  • 1/2 stick (2 oz) butter
  • 1 teaspoon ground nutmeg

Preparation:

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

And that’s it!

Please comment on what recipe’s you would want !

See you soon!