Monday, November 10, 2014

Scoops of Love

Great things are happening in the next few days. All very hush-hush and delicious. Keep watch, but in the meantime, I wanted to share one of my favorite things. Recipes.
In my past life, and no, I don’t mean anything dealing with reincarnation, I was a personal chef. I loved to cook for people and enjoyed the way they told me how much they loved what I had prepared. To be honest, I still get a kick out of watching someone’s eyes go wide with pleasure when they bite into one of my gluten free cream puffs.
 Writing is much the same. There’s nothing more that I like than entertaining someone for a few hours. Every comment on my work is taken into account. It’s wonderful when the reader loves the book, but some of my most interesting and entertaining comments makes me search myself as a writer. What can I do to make this a better story? How did it fail? So, the point is this—there are never any bad reviews. Please note—this doesn’t count for those people who troll the internet to spout hateful comments merely for the sake of hurting the author.
So, having said that, let’s get back to the recipe I wanted to share today.
Many people think they can’t make decent ice cream. It can be time consuming, but not in an onerous way. There are a few steps with time in-between. Like writing, I’ve developed this recipe over time, taking the basics of the original old fashioned recipe and adjusting it for my own. It gets my granddaughter’s seal of approval and believe me, she a vanilla ice creamanista.
Vanilla Ice Cream ala Andromeda
For two quarts:
The day before, or early the day of making the ice cream. You will need the following:
4 cups half/half
2 cups heavy cream
1 ½ cup sugar
4 egg yolks
Pinch of salt
One vanilla bean (split with the seeds scraped out)
1 teaspoon real vanilla extract (1 ½ teaspoon if you can’t find a vanilla bean)
2 tablespoons of corn starch
¼ cup water
Table salt, sea salt, or rock salt.

Add the half and half, one cup of heavy cream, sugar, and salt into a saucepan. Stir and heat until the sugar is dissolved. Add the vanilla bean seeds and pod to the mixture and let stand until lukewarm. (twenty to twenty-five minutes)
Next separate the yolks of four eggs. (I freeze the whites to use later on for angel food or chiffon cakes.) Beat the yolks into a froth and slowly add some of the warm milk mixture into the eggs to temper them. Add the eggs to the milk mixture, along with the cornstarch which has been dissolved in water, and the vanilla extract. (Yes, the vanilla bean pod is still in here.) Cook this until it is thick enough to coat the back of a spoon. Add more half and half if the mixture is too thick. It needs to be the consistency of a thin pudding.
Put one cup of cream in a large bowl. Place a fine mesh sieve (I’ve even used clean spatter screens) over the top of the bowl and strain the custard mixture into the bowl. You will be surprised how many lumps this catches. Mix well. Take out the vanilla bean pod at this time.
Now comes the fast cool down. Put ice in a bowl that’s larger than the bowl containing the mixture. Sprinkle salt on the ice and set the bowl with the mixture into the ice bath. Stir the custard until it can be put into the refrigerator overnight, or until cool. Note: I have sped up the process by replacing the ice in the ice bath, over and over, until the base mix is cooled somewhat. It takes a bit longer to freeze in the canister. It can sit on a counter until it’s cooled down, but I prefer the ice bath.
I use an electric counter top ice cream maker. They come with a canister that can be keep in the freezer until it’s ready for use. A regular ice cream maker is fine.
Fill the container according to the directions of your ice cream maker, turn it on, and forget about it for a half hour. Now you will have lovely soft serve. It’s always better to put the soft ice cream in a container and into the freezer to ‘ripen’ for several hours.
Scoops away!
Until next time. Nom the world.

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