Thursday, May 10, 2012

Farmhouse French Vanilla Ice Cream

Gentleman Farmer gave me an ice cream maker
attachment to my KitchenAid Mixer
for Christmas.
This is my first experience making Ice Cream.

Here is a recipe I tweaked from the
KitchenAid Recipe Booklet.

Farmhouse French Vanilla Ice Cream

5 cups whole milk
(I use raw Jersey Milk ~ highest in milkfat
I let the cream come to the top and pour that into
a measuring cup. You can substitute half and half and
whipping cream, light and heavy cream, whole milk, or any combination 
as long as the liquid measurement stays the same.
 The more fat [cream] the
richer the flavor and creamier the texture!)
8 egg yolks
(mine are farm fresh and organic ~ straight from the nest!)
1 cup sugar
(you guessed it ~ organic!)
4 teaspoons Real Vanilla
(I would have used a Vanilla Bean if I'd had one!)
dash of salt

In a saucepan,
heat milk/cream to 170*
Do not boil
Stir often.
Remove from heat and set aside.

Mix egg yolks and sugar in a bowl
until well blended and slightly thickened.
While mixer is going, very slowly add
heated milk/cream.
Return cream, egg, sugar mixture to saucepan
and heat on medium, stirring constantly, until small bubbles
form around the edge of the pan  and
mixture is steaming.
Pour into a large bowl and stir in vanilla and salt.
Cover and chill in refridgerator overnight
(at least 8 hours)

Pour mixture into Ice Cream Freezer/Maker
and process according to
your machine's directions.
In a KitchenAid, on Stir for
20 minutes, until desired consistency.
Eat now for 'soft serve' texture,
or freeze 2-4 hours to harden
and ripen flavor.

You can add up to 2 cups fresh fruit
during last 5 minutes of processing.

What will you have on your delicious fresh ice cream?

(I had Chocolate Syrup ~
Gentleman Farmer topped his with fresh Rhubarb Sauce.)

Yum any way you serve it ~ even plain!

Joining Deborah Jean's

Tuesday, May 8, 2012

Busy Time Starts Now!

With the harvesting of the rhubarb
so begins my canning for the season.
I start off with rhubarb sauce and a few loaves
of rhubarb bread in the freezer.

Soon will be berries
for jams and jellies
and pies and smoothie packs...
but that is another post!

 Jami at An Oregon Cottage
Tuesday Garden Party

Amy at Homestead Revival
Barn Hop #61