Summer Archives - Page 17 of 44 - Garden Seeds and Honey Bees

Vanilla Ice-Cream

Makes 1 quart.

Ingredients: Vanilla Ice-Cream Custard

*1 1/2 cups Whole Milk
*1 1/2 cups Heavy Cream
*3/4 cup Granulated Sugar
*5 inch piece Vanilla Bean, slit bean and remove seeds, save the pod too ( If you don’t have a vanilla bean substitute 2 teaspoons of vanilla and add just before Churning.
*4 egg yolks

**You will need Ice-Cream Machine/Canister Churner

Instructions:

*Prepare an Ice Bath: A large bowl with ice and place a medium size bowl inside large bowl with ice and position a strainer in the medium bowl.

*Heat the milk, cream, 1/2 cup of the sugar and vanilla seeds and empty vanilla pod in a medium saucepan over medium heat, stirring occasionally, heat just until steam appears and the milk is warm (about 175*) around 5 minutes.

*in a separate bowl whisk the egg yolks and remaining 1/4 cup sugar until mixture becomes a pale yellow color. Now, whisk this mixture into the above milk saucepan mixture on medium heat stirring constantly with wooden spoon until the mixture becomes less foamy and becomes slightly thicker (instant read thermometer 180-185* F.). Do not boil the eggs or they will curdle. Immediately remove the custard from the heat into the strainer in medium bowl ice bath and cool until room temperature. Cover the bowl of custard and refrigerate to 40* or lower on instant read thermometer about 3 hours or up to 24 hours.

*Remove the vanilla ice-cream custard from the fridge and discard the vanilla pod. (Add the 2 teaspoons of vanilla if you have chosen that option and stir well.)

*Pour the above refrigerated custard into your Ice-Cream Canister/Machine/Churner and follow your manufactures instructions.

*You can keep Ice Cream up to two days in the freeze in an air tight container for best tasting Vanilla Ice-Cream.

Recipe adapted from Cooks Illustrated

Enjoy!

Jessica

We had a baby blessing last Sunday and this was a great dessert for a crowd of people.

Fudge Brownies

Melt together:

*1 cup Semi-Sweet Chocolate Chips, melted
*1 cup Milk Chocolate Chips, melted

After melting the chocolate add the following and mix with the creamed mixture below.

Cream together:

*1/2 cup Butter, at room temperature
*3/4 cup Brown Sugar
*3/4 cup Granulated Sugar
*2 teaspoons Vanilla

After you have combined all of the above add one egg at a time until well mixed.

* 4 eggs, at room temperature
*1 cup of Flour
*1/2 teaspoon Sea Salt

Combine all ingredients and mix just until smooth texture.
Prepare an aluminum foil or parchment lined 9″ x 13″ baking pan and the foil sprayed with Cooking Spray.

Bake the Brownies at 325*F. For 35-40 minutes. Do not over bake.

Note: For our trifle glass jar we had to double the fudge brownie recipe we used a pan and half of the brownie square/bites.

Layering Strawberry Brownie Trifle

When brownies have cooled cut into squares and layer in 2 quart glass trifle bowl first with whipped cream, brownies and strawberries , repeat the layers until glass bowl is full and top with brownies and strawberries.

Fudge Brownie recipe adapted from Cookies and Cups

Strawberries and Whipped Cream

*2 pounds strawberries washed, dried and quartered

Whipped Cream

*2 cups Heavy Cream, no substitutes
*1/2cup Confectioners’ Sugar
*2 teaspoons Vanilla

Whip the heavy cream until it starts to thicken, add vanilla and gradually add the confectioners’ sugar and whip until it is double in bulk and sticks to the beaters. Be careful not to over whip or it will become clumpy looking.

Put whipped cream in a pastry bag with no tip or a large hole tip and pipe onto the bottom of the glass trifle bowl and In-between layers of brownies and strawberries.

Whipped Cream recipe adapted from Recipe Girl