Vanilla Custard Ice Cream

 

The truth behind this recipe is that I’m not a huge fan of ice cream. But this made me change my mind!

 

 

If asked whether ice cream is a year-round treat or a summer treat, I am totally a summer treat kind of gal. It just feels like it should be warm enough outside to justify it. The creamy cold treat is so satisfying in the summer.

 

 

I realized the best way to enjoy ice cream more is to start making it myself. Now I can control the ingredients and balances and ratios and hit the mark with every bite!

 

 

Of course, vanilla is just the base. There are so many things you can add to this to customize it. That’s also a big selling point for me. I like bits and bites in my ice cream, but hubby is more of a purist and would rather have the simple and pure vanilla.

 

This recipe is tailored for a Kitchenaid ice cream maker attachment. It makes the right amount for the size of the bowl. Just be aware if there’s any changes you want to make. I have used it in the Cuisenart ice cream maker too and it worked wonderfully.

 

Vanilla Custard Ice Cream

 

5 large egg yolks

1 c granulated sugar, divided

2 whole vanilla beans (or you can use 2 tsp vanilla bean paste)

1 ¾ c whole milk (or use an equal blend of half and half with 2% milk)

2 ¼ c heavy cream

1/8 tsp salt

 

In a bowl, combine the egg yolks with ¼ c sugar. Whisk together for about 3 minutes, it should lighten up in color and feel liquid-like. Meanwhile, in a sauce pan warm up the milk to 165. I use a candy thermometer to help as I don’t want it to boil. Split the vanilla beans and scrap them. Add that to the milk, along with the vanilla bean pods.

 

Once the milk has reached 165, pull it off the burner. Slowly pour ½ cup at a time into the egg mixture, being sure to whisk the whole time while incorporating. Continue doing this until you have about 1 ½ cups of milk added to the eggs. Then pour the egg-milk mixture back into the saucepan. Add the rest of the sugar, salt, and the heavy cream and heat it back up to 165, stirring occasionally.

 

Have a bowl or large measuring cup ready to pour the hot mixture into and once it’s reached 165, take it off the heat. Pour it through a sieve into your bowl or large measuring cup to catch the vanilla beans and any curdles from the egg. Discard the vanilla beans and let it cool for a few minutes before covering it with plastic and placing it into the refrigerator. It needs to cool completely before it can be made into ice cream, so at least 12 hours, but best to let it chill over night. Also, if you haven’t already, make sure your ice cream maker bowl is in the freezer. It will need at least 24 hours in there for it to be ready for use.

 

I use a Kitchenaid mixer for my ice cream maker so the following directions are based off of that. The timing should be similar on most ice cream makers, but be familiar with your equipment when reaching this step.

 

Set the frozen ice cream bowl on the mixing stand. Set up the paddle and connection pieces and turn on the machine to the low setting (no more than a 2). Slowly pour the custard into the ice cream maker while it’s on. Make sure to get all the vanilla bean spreckles into the mixer. Let it do its work for about 20-30 minutes. You’ll see the ice cream start to fluff up and become more full. 

 

 

Your ice cream is ready when it starts to work its way up the mixing bowl and look creamy and fluffy. The Kitchenaid connection piece also starts to click which is a sign its done. The ice cream will resemble a soft serve at this point. Remove the ice cream from the mixing bowl into a freezer safe container using a plastic spatula or a wooden spoon (don’t use metal as it can damage the bowl). Put the ice cream in the freezer once more. The ice cream will become firmer in the freezer. It only needs a couple of hours and it is ready to enjoy.

Asian Style Chicken and Snap Peas

 

As I grow as a cook, I am learning that if I want more authentic flavors, I need to use more authentic ingredients. When it comes to Asian dishes, that is even more true! I was on the hunt for a yummy Asian chicken dish that felt like it came from a restaurant. So, I started researching and learning about the different ingredients that make that work.

 

 

Chinese cooking wine, or Shaoxing wine, will add a rich Asian flavor different from just chicken broth. It enhances the food in a unique, and delicious way. I have also learned that Oyster Sauce is not something to fear. It actually has a savory tone that pulls into the chicken and, along with the wine, creates a uniquely Asian flavor.

 

 

These two ingredients will really ramp up your flavors. Sesame Oil is another very common product used, but I put a warning with this ingredient. It is very potent and can quickly overtake a dish. The smallest amount can add a wonderful sesame, almost nutty flavor to your dish. But too much can overpower the dish and the flavors become more bitter. Use it with caution. You can always add more, but you can’t take it away.

 

 

While I use snap peas, you can also enjoy snow peas, broccoli, carrots, whatever your heart desires. You can serve it alone, or with white or brown rice. It’s a fast and comforting weeknight meal when life is on the go.

 

 

Asian Style Chicken and Snap Peas

Prep: 15 minutes  Cook: 10 minutes

 

 

Chicken:

1 ½ - 2 lbs chicken, thinly sliced

1 ½ tsp baking soda

1 clove garlic, minced

2 c snap peas (or snow peas)

1 green onion

1 Tbs Peanut Oil

 

Sauce:

½ c chicken broth

2 Tbs cornstarch

2 Tbs Chinese cooking wine

2 Tbs Lite soy sauce

2 tsp oyster sauce

½ tsp sesame oil

½ tsp peanut oil

¼ tsp white pepper

½ tsp sugar

 

Prep the chicken and place it in a glass bowl. Sprinkle the baking soda over it. Mix it in and set it aside to rest for 15 minutes. Meanwhile, prep the garlic, snap peas, and the onion.

 

Begin heating a large skillet or wok at high heat. While that heats up, mix the ingredients for the sauce together. After 15 minutes, rinse the chicken with a sieve to remove excess baking soda. Pat the chicken dry and add the peanut oil to the hot pan. If the pan is ready, the oil should roll and start to slightly smoke.

 

Add the chicken to the pan and don’t touch it. Let a sear form on the meat for a few minutes. You’ll know there’s a good sear when the chicken will move without sticking. After a few minutes, and a check that the meat is ready, stir the chicken to allow other sides of the pieces to get a cook as well. Add the garlic and stir it for a minute. Then add the snap peas and onion and stir them all together. Finally, add the sauce to the pan. It should thicken and coat all the food. If it seems too thick, you can add a little water to the pan to thin it out. Only add a bit at a time so it doesn’t thin it too much.

 

Serve over rice and garnish with some more fresh green onion. Serves 6.

Carne Guisada

 

Sometimes you want a stew with a Mexican flavored twist. Sometimes it feels like you have to wait until the weather starts to cool down so it feels like it’s okay to eat a stew. The great thing about this recipe is that it feels totally acceptable to eat this year round! It’s just good, classic comfort food.

 

 

It hits all the marks. Soft and flavorful beef that’s rich and toothsome, the peppers add a unique zing and blend perfectly with the rich and creamy tomatoes. Finally, add some pepper and potato pieces to round out the meal, and you have an amazing blend of flavors and textures.

 

 

You can serve this with a basic spring mix salad, or some amazing Spanish rice for a complete meal. It also goes amazing with your favorite corn bread or corn muffins.

 

Carne Guisada

Prep: 20 minutes  Cook Time: 40 minutes

 

Sauce:

4 dried guajillo chili peppers

2 dried chili ancho or dried California chili peppers

2 garlic cloves

1 8oz can tomato sauce (I like la Mexicana)

2 c water, divided

 

Beef:

1-1  ½ lb beef (diced, ground, or sew meat)

1 ½ Tbs AP Flour

1 tsp salt

½ tsp Mexican oregano, ground cumin, garlic salt, black pepper

1 bell pepper (any color), diced

½ yellow onion, diced

1 jalepeno, diced

2 roma tomatoes, diced

1 c beef broth

3 potatoes, peeled and diced

 

Clean, de-stem and de-seed your chili peppers. Place them in a medium pot and cover them with water. Bring the pot to a boil and then turn it off and let them soak. Meanwhile, place the garlic and tomato sauce into the blender. Add the soaking peppers and 1 cup of the heated water and blend until smooth. Reserve a second cup of the heated water. Pour the sauce through a sieve to remove any seeds or skins. Use the reserved water if necessary to help with this. Once the sauce is ready, set aside.

 

In a small bowl, combine the flour with the other seasonings listed for the beef. Sprinkle the seasonings over the meat and mix them together well with your hands. In a large saute pan, heat oil over medium-high heat. Brown the meat in batches so as not to overcrowd the pan. Set each batch aside in a bowl while you cook the next batch.

 

Once the meat is finished, add a bit more oil and saute the onions and peppers, just until the onions are translucent. Then add the meat back to the pan along with the tomatoes and mix everything together. Finally pour the sauce into the pan and the beef broth. Mix everything together, put a lid on the pan and let it simmer for about 15-20 minutes. Finally, add the potatoes, mix them in and put the lid back on for another 20 minutes, or until the potatoes are soft and cooked through.

 

 

Serve with rice, beans, and tortillas.