I love my ice cream maker. The more I use it, the more I love it. Most of the ice creams I've made have been egg free, therefore no cooking necessary, but this time, I had to just go for it and try a custard based ice cream. This was Vanilla after all. It had to be rich, and well, custardy. I found several recipes and sort of merged them into one, and it worked. It really worked. It was amazing. The richness, texture, and flavor are like nothing you can get from the eggless ice creams. That's my opinion, but that doesn't mean I'm going to create a custard for every ice cream I make, either. It definitely isn't as simple as just tossing the stuff in the ice cream maker, but when the mood strikes, it is worth every extra minute it takes! Delicious!
Ingredients - 1 c whole milk, 1 c half and half, 3/4 c sugar, 8 egg yolks, 2 c whipping cream, 2 Tbsp vanilla, 1/2 tsp salt
Prepare the ice cream base in you ice cream maker based on manufacturer directions. Either serve immediately when it is done, or transfer the ice cream to a freezer safe container to ripen for 3-4 hours. Enjoy!
Texas Sheet Cake. It is not a new recipe. It's one that's been around a long, long time. It is hardly ever altered or mucked with because it is perfect as is. While we don't put pecans in ours, the recipe we use is otherwise identical to that of The Pioneer Woman, so be sure and pop over there if you're in the mood for the best, yet super simple, chocolate cake you can make!