Monday, January 25, 2010

Vanilla Bean Ice Cream Base

Vanilla Bean Ice Cream Base

2 cups heavy cream
2 cups 2% milk
3/4 cup sugar 
2 vanilla beans
6 egg yolks

Combine cream, milk, sugar and/or sweetner in a heavy saucepan or skillet with good sides. Split vanilla beans down the middle and scrape out the goodies, add it and the pods to the milk. Bring to a gentle boil over medium heat.

Beat egg yolks in a small bowl. Whisk 1 cup of hot cream into the egg yolks to temper them. Gradually add the yolk mixture to the hot cream. It will turn your base a beautiful creamy color.
Cook over medium-high heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees. Takes approximately 5 minutes.

Remove from heat and strain through a fine mesh strainer.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming on top. Put into fridge until cool, at least 2 hours.

Put in your ice cream maker, following directions for your model. Best fresh but if you have to freeze it remove it from the freezer to soften before you try to scoop it.

Mom's Egg Noodles

Mom's Egg Noodles

Per person figure...
1 egg
1 T water
about 2/3 cup flour (varies on day and humidity)

Mix in bowl as best you can, grab some of the dough out and put on floured surface. Roll out into a rectangle until 1/8" to 1/4" or so thick. The thicker your dough, the thicker your noodles.

Lightly dust the top with flour and roll up.

Cut with sharp knife as wide as you like them. These are a little over 1/4" wide.

Gently unroll, trying not to smash them. I add a little more flour and let them set for a bit.
Add them and any flour you had out to your chicken and broth. The flour will help thicken the chicken and noodles. If you need to you can add a little cornstarch mixed with cold water to the pot, stirring as you add it. This was 4 chicken breasts and 8 cups of broth, we had plenty of leftovers.

We eat ours over mashed potatoes and my husband and the girls add a slice of cheese under the noodles.

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Blogging is new to me so bear with me. I hope you enjoy the recipes as much as I do! Questions and suggestions are welcome.