May 15, 2007

Checking in...

I will be posting later in the week on the once a week/2weeks/month cooking but I have some preparation for our end of year Cub Scout dinner for tonight to finish up. I made ice cream this afternoon and still have some chicken to cook and a big salad to finish up. I promise to check in tomorrow and post a bit.

...off to sew a few patches on at the last minute... I should SO get on top of things!!! LOL

I know it is uncooked but I LOVE this recipe for homemade ice cream. My Meemaw used to make this and I have made it many times with no adverse reaction or food poisoning. I make sure to use pasteurized eggs and keep it very cold once it is made. The sugar does react with the proteins in the egg and changes it somehow, too. If it freaks you out to eat the raw egg part then you can essentially cook it on the stovetop first (before adding half and half part) and then make the ice cream.

Homemade Vanilla Ice Cream

5 eggs
6 cups milk (I use whole milk for this)
2 Tbsp vanilla
2 1/2 cups sugar
4 cups Half & Half
1/2 tsp salt

Beat the eggs until light. Add sugar gradually, beating until mixture thickens. At this point you can just add the milk and cook it on the stovetop if you want to cook it... Add the remaining ingredients. Mix thoroughly then freeze in an ice cream freezer following the directions of the machine. This makes 1 full gallon of ice cream.

Favorite Variation:
* Cookies and Cream - make the vanilla as directed and then transfer to a container. Mix in crushed Oreo cookies and then freeze several hours or overnight. This is THE BEST COOKIES AND CREAM EVER!!!

* You can add just about anything you want between the finished freezing part and the transfer to the big freezer for hardening. Chunks of cheesecake, swirls of caramel or chocolate sauce, banana pudding chunks, fruit such as peach or strawberry, mint extract or any other extract you like can be used in place of the vanilla extract and peppermint chunks can be added with the mint extract... The sky is the limit! :)

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