Vanilla Ice cream Base

Okay, so this recipe is LONG and it takes FOREVER! but it is SO worth it.
We make our ice cream because we are learning to be self-sufficient. No! really, it is because ice cream here is so expensive but making your own is cheaper. It also comes all freezer burn and tastes gross.

Anyway, this recipe is amazing and so good. We only make half of this recipe because it makes a gallon and we don't have two ice cream making machines.
From the variations we have made the chocolate one and it is DIVINE!!
And by We I mean Me! well... David has done the ice and salt part :-)

Put the ice cream in a tupperware container, rectangle is best. fill it up and then cover with plastic wrap, then put the lid on it. It will prevent freezer burn.

Vanilla ice cream recipe, Base

Ingredients

• 10 cups heavy cream
• 5 cups whole milk
• Pinch salt
• 3 cups sugar
• 3 vanilla beans
• 24 large egg yolks

Variations:

Chocolate-Chocolate Chunk Ice Cream:

• 3/4 cup whole milk
• 16 ounces semisweet chocolate, chopped in chunks

Strawberry Cheese Cake Ice Cream:

• 1 1/2 cups strawberry preserves, no sugar added
• 1/2 frozen strawberry cheesecake, cut in large chunks
• 10 large fresh strawberries, halved

Peanut Butter Cookie Dough Ice Cream:

• 1 tube ready to bake peanut butter cookie dough, cut in large pieces

Directions

To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.

In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.

Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)

Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve." ***To harden the ice cream fully, freeze in plastic covered containers.

Flavor Variations:

*To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.

**To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.

***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

Fudge Brownies. in my humble opinion THE BEST! recipe out there.

I found this recipe on Pinterest. David and I have been looking for the best Fudgy Brownie recipe and as of today this one is the winner!

We made it all with dark chocolate when Mom came to visit and it was SO good! So now that is the only way we eat them.
 Make sure you use real butter and fresh eggs. In Oxford we were able to get Free Range eggs (although I felt bad for taking the eggs of the happiest chickens) and the recipe tasted tons better than when we make it with out A.C. square foot, eat fake food chicken eggs.

I also only cook them for about 20 minutes, if you cook them any longer they will be too hard. We are going for fudge.
Here it goes!

 

Ingredients

• 1 cup semi sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup butter (1 stick)
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 4 eggs
• 2 tsp vanilla
• 1 cup flour
• 1/2 tsp salt

How to Make

1. Preheat oven to 325°
2. Line a 9x13 baking pan with aluminum foil and spray generously with cooking spray.
3. Melt chocolate and butter in a medium sauce pan over medium-low heat
4. Remove from heat.
5. Whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until combined.
6. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
7. Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
8. Let brownies cool completely before cutting into squares.

 

Olive oil and Maple Granola

I made this Granola when Mom and Dad came to visit and I have a tiny suspicion that they liked it because it was ALL gone way before they left.
My friend Ricki from Seattle gave me the recipe and suggested to cut down on the brown sugar.
 I didn't pack it, so it was less than the recipe and I added an extra 1/2 cup of the oats.
If you aren't familiar as to what Coconut chips are here is a photo.

Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52
 
300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil
Dried cherries, optional

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container.

Note: Will keep at room temperature for up to a month.

Yield: about 7 cups

Risotto with Sausage and Asparagus

2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper

Bring broth to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large skillet over medium heat until hot.  Cook and stir rice 1 minute.  Add wine (or broth); cook and stir 1 minute or until liquid is absorbed.  Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Repeat twice, adding 1/2 cup broth at a time.  (This process will take about 15 minutes.)

Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.

Stir in tomatoes; cook until heated through.  Stir in cheese, basil, and pepper.

This was my first attempt at making risotto.  It was a little intimidating.  But it wasn't nearly as complicated as I expected.  It was delicious!  I doubled this and it made a meal.

Sorry I forgot to take a picture!

Corn Dog Muffin Bites

1 3/4 C. cornmeal
3/4 C. flour
1 T. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C. honey
1 1/2 C. buttermilk
2 eggs
1/4 C. vegetable oil
8 hot dogs, cut into about 5 pieces each

Mix the cornmeal, flour, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk together honey, buttermilk, eggs, and oil.

Mix the dry into the wet ingredients thoroughly.  Pour a heaping tablespoon of the batter into greased mini muffin cups.  Lay a hot dog slice in the center of each, then fill with another tablespoon of batter.

Bake at 425 for 10-14 minutes.

Super fun for the kids!

Yogurt Limeade Green Smoothie

I just invented this:

Fill the blender with spinach (a great trick that I recently learned: you can freeze fresh spinach and put it directly into your green smoothies!)
Pour limeade up to the 1 c. line
Add two apricots and a dollop (probably a 1/2 cup?) of vanilla yogurt
and then... love your delicious life! :)

Pasta Primavera with Walnuts

8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided

1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking. Add asparagus and peas during last 3 minutes. Add artichoke hearts during last 1 minute. Drain, reserving 1/4 cup pasta cooking water. Return pasta and vegetables to pot, along with reserved pasta water.

2. Meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. Add walnuts; reduce heat to low. Cook and stir 5 minutes or until walnuts are lightly toasted.

3. Toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. Top with remaining 1/4 cup cheese.

5 (1 3/4-cup) servings

I know there are a lot of pasta primavera recipes (all yummy in my experience), but we just made this last night and it is by far my favorite!