Anyone cooking this weekend? We are celebrating my dad's birthday on Sunday. He loves peach desserts so I am making the Summer Peach Cake from Cook's Illustrated and some vanilla bean ice cream to go with it. Williams-Sonoma had their ice cream makers on sale over the 4th of July weekend so I got a Cusinart with an extra bowl. Tomorrow will be its maiden voyage!
I might be motivated enough to make some zucchini bread and maybe some zucchini fritters, too, but we'll see.
Vanilla Bean Ice Cream (Cuisinart) Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the
scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.
I might be motivated enough to make some zucchini bread and maybe some zucchini fritters, too, but we'll see.
Vanilla Bean Ice Cream (Cuisinart) Makes about 6 cups (twelve ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract
In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the
scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.
Any weekend cooking?
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