Tonight we celebrated the birthdays of our nieces Madeline (12) and Emma (4) who, along with sister Molly (5), are visiting from Virginia. Madeline wanted to help me cook, so that's what we did all afternoon. It was so much fun to spend time with Mad, and I was so impressed at her proficiency in the kitchen. Our menu included: Ground Beef and Ground Turkey Sliders, Cornmeal-Crusted Onion Rings, Chopped Apple Salad, grilled corn on the cob, birthday cake from Olexa’s, and Vanilla Custard Ice Cream. Madeline diligently stirred the custard for the ice cream and battered all the onion rings. During the party, the scene at our house was wild! There were four little girls under the age of 6 plus Mad and our niece Cameron (11). A good time was had by all. Enjoy!
Vanilla Custard Ice Cream
This recipe is from Ad Hoc by Thomas Keller.
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
2 tsp. vanilla paste or vanilla extract
10 egg yolks
6 Tbsp. sugar
Pinch of salt
1. Heat milk and next 3 ingredients over medium-low heat, stirring constantly, until sugar dissolves and mixture is thoroughly heated (about 20 minutes).
2. Whisk egg yolks and 6 Tbsp. sugar until combined. Gradually add 1/2 cup milk mixture to egg yolk mixture, whisking constantly. Stir in remaining milk mixture. Pour mixture through a wire mesh strainer into a bowl. Return mixture to saucepan, and cook over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon. Strain mixture into a bowl. Place bowl of custard into a larger bowl filled with ice. Stir occasionally to help mixture cool down; place custard in fridge to chill completely.
3. Pour custard into bowl of ice-cream maker and freeze according to manufacturer’s instructions.
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