Vanilla Ice Cream

Oh my goodness! It's been a very long time since I last updated.  School and work have taken over my life, and unfortunately that means I haven't been roller skating or (ever worse) cooking and baking as much as I would like.  However, between my last post and now I have a few things to blog about.  Today's is an ice cream recipe.  I've had my ice cream maker for a while now and haven't used it as much as I would have liked.  So I fixed that!  I made two or three batches of plain vanilla ice cream.  Yes, I know vanilla can be boring, but it's so much better homemade than buying it at your local supermarket.  The recipe comes from my How to Cook Everything by Mark Bittman. He had a lot of use this or use this in the recipe, so I'll have what I did use in bold. 

This recipe makes about 1 quart.  Here's what you'll need:

• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 cups half-and-half, milk, or a combination
• 1/2 cup sugar
• 6 egg yolks or 2 tablespoons cornstarch
• 1 cup cream or more milk or half and half

If you are using a vanilla bean, split it in half and scrape out the seeds;  combine them with the half-and-half and 1/4 cup of the sugar in a small saucepan.  Heat, stirring occasionally, until steam rises from the half-and-half, 3 to 5 minutes;  remove from heat.

Meanwhile, beat the yolks and the remaining sugar together until thick and slightly lightened in color (you can do this with a whisk or an electric mixer).  If you're using cornstarch, mix it with 2 tablespoons or so cold water or milk to make a slurry.

If you're using eggs, stir about 1/2 cup of the heated half-and-half into the yolk mixture and beat; then stir the warmed egg mixture back into the heated half-and-half and return it to the pan.  For the cornstarch version, whisk slurry into the heated half-and-half along with the remaining sugar.  For both the egg and cornstarch mixtures, heat, stirring constantly, until thick.  The mixture is ready when it thickly coats the back of the spoon and a line can be drawn through the mixture and stays intact.  This should take 3 to 5 minutes.  If you're using cornstarch, strain the mixture before proceeding if you think there might be any lumps.

Cool completely, then stir in the cream and freeze in an ice cream maker according to the manufacturer's directions.

Once finished, the ice cream will not all be hardened.  Some of it will be soft and melt-y, and you will need to freeze it in the freezer for a couple of hours before serving.  However, if you like your ice cream very soft and liquidity, then eat right away.

Top with your favorite toppings and enjoy!  I made my own whipped cream with the remaining cream I had left over from the ice cream. 

Lemon Pound Cake from Penzeys

I know it looks awful because it fell apart on the way out of the bundt pan, but it tasted delicious.  The recipe is from another Penzeys Catalog, and I've had this recipe on my fridge all summer, but only got to it a couple of weekends ago.  I baked it for my friends' housewarming party, and everybody ignored how it looked and thought it was quite tasty.

Here's what you'll need for the cake:

• 2 cups flour
• 1 teaspoon baking powder
• 2 sticks butter, softened
• 1/2 teaspoon salt (omit if you are using salted butter)
• 2 cups granulated sugar
• 1/4 cup finely grated lemon peel, or 2 teaspoons of Penzeys' Minced Lemon Peel covered in 2 tablespoons warm water for 5 minutes (I used Penzeys)
• 6 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice

Here's what you'll need for the glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice

First, move your oven racks around so you have one in the middle.  Next, preheat the oven to 325 degrees.  Grease and flour a 2 quart plain or fluted tube pan and set aside.  

Sift together the flour, baking powder, and salt (if using) in a medium bowl and set aside.  In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes.

 Add the eggs, one at a time, beating well after each addition.  Add the vanilla and beat well.  

In 3 batches, beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined.  Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes.  Cool the cake in the pan on a rack for 15 minutes and then remove from pan (ever so carefully!) onto a rack to cool completely.

To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick.  When the cake is completely cool, set the rack over a baking sheet or waxed paper.  Drizzle the glaze over the cake, letting it drip down the sides.

Enjoy!