tabicakes

Have I mentioned that I haven’t been feeling myself lately?  Exhausted?  (A tired I have never known!) Not cooking?  Not really eating?

I think by now you are on to me.  You guessed it.  I’m with child!  Husband and I will have a sweet little August baby.  An August baby myself, I’m quite pleased with this birthday month.  I don’t want to offend anyone, so I won’t tell you the months I don’t think are preferable having a child in.  Have you ever ranked the months in order of birthday preference?  Maybe I’m the only crazy one.

Well I’m on the road to feeling better, so I haven’t needed my go-to stomach soother, ice cream, as much.  But here is a great recipe for vanilla ice cream, it’s so creamy.

Old Fashioned Vanilla Ice Cream
makes 1 quart
adapted from Cuisine at Home Magazine, August 2008

3 egg yolks
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 1/2 t. vanilla extract
pinch of salt

Whisk yolks in a large bowl
Heat cream, milk, and sugar in a saucepan over medium-low until steaming, stirring occasionally, about 4 minutes.  Temper 1/2 c. cream mixture into yolks, then whisk yolks into remaining cream mixture.

Cook custard over medium-low, stirring occasionally until thickened, about 3 minutes; add vanilla and salt.  Return mixture to a bowl and col in an ice bath for 8 minutes.  Remove bowl from ice bath, cover with plastic warp, and chill custard at least 4 hours or overnight.  Churn in an ice cream maker according to manufacturer’s instructions.

Tags: dessert, ice cream