There is only one kind of ice cream I usually make at home, and this would be vanilla ice cream using the recipe from the ice cream maker instruction book. Beat one cup of milk with 3/4 cups of sugar, then add two cups of heavy cream and a teaspoon of vanilla. Refrigerate for an hour and pour into the machine to process. From the machine, it comes out naturally soft-serve, which allows you to taste the vanilla directly without the mediation of ice crystals. This is a perfect way to have ice cream with pie or other pastries, or you can freeze and eat it later for a more traditional approach. Most fancier ice cream recipes use a custard preparation that involves a lot of egg yolks, and I am not yet convinced it’s worth the trouble. Today we had ice cream with “Red Guitar” wine, some cheap red blend of tempranillo and garnacha.
(Photo: Post Alley, Seattle.)
365 Days of Food 