Grandma’s Ice Cream

Every year when I was growing up, my grandma made homemade ice cream for the 4th of July. We all took turns cranking the ice cream freezer. It was such a special and memorable time in our lives to gather as a family, swim and have a BBQ. For the last 31 years we have been carrying on her tradition by having a large family gathering at our house, complete with swimming, chatting, BBQ and homemade ice cream and desserts. My daughter and I have certainly risen to the challenge with desserts and ice cream. My sister when she still lived nearby made this recipe in a similar freezer. I took it on later with my electric Cuisinart machine. This makes the best vanilla ice cream and can be a base for other flavors. It makes about 3 quarts.

6 eggs beaten

2-1/2 cups sugar

1 can of Evaporated Milk

1/2 t salt

3 t Vanilla Extract

1 t Lemon Extract

2 qts of Heavy Whipping Cream (for the Cuisinart), and if you have the traditional ice cream freezer, use Half n’Half

Mix it well to make sure the sugar is completely mixed in before pouring it into the ice cream maker. I do mine in stages and have two containers that I keep in the freezer so I can make a big batch right after one another and I don’t have to wait for the tubs to re-freeze.

I like to make variations like fresh peach (you can use jam too), lemon basil, just made lemon mint, but I think it needs peppermint extract to really make it zing. I store my ice cream in all kinds of containers, but my fav is Tovolo ice cream tubs (in picture) which are bpa free a white container and a pink lid. I use washi tape on the outside for labeling the flavor. For small amounts, I use reuse Talenti jars. I want to make cherry chocolate chip in the next round.

 Enjoy! 

A Trip Down Coffee Lane in New York City!

Our first stop was 'Mud' and it is a charming place with seating inside and out in their patio. I love the sign.  I felt like I was stepping back into another time in my life.  The food was excellent, and they make a mean iced coffee too.

For lunch I had a bowl of their homemade granola, yogurt and fresh fruit and it was divine.  I would imagine their brunch menu would be divine!

We shared this quesidilla made with black beans and mango and it was excellent

I heard about The Big Gay Ice Cream Shop on the food channel, so being lovers of ice cream, we had to go and try it out!

We shared a 'Salty Pimp' and I would highly recommend it - vanilla, caramel, sea salt and dipped in chocolate.  It was well worth the subway ride.

Harney and Sons Tea Lounge in Soho, after a tiring day of walking, shopping and having fun.  Sit down for a brewed pot of tea and a cookie.  Divine.  An unbelievable variety of teas - we had Jasmine Pearl Tea.

The great wall of tea!

We took the subway over to Brooklyn for an arts festival.  Had a nice sandwich and a pretty darn wonderful latte at The Brooklyn Roasting Company. They had tables and living room settings inside an industrial building.  The coffee was smooth, rich and delicious.

A view of the Brooklyn Bridge

Between subways, we ran into this place with huge fabric donut pillows on the wall.  They make gourmet donuts.  Donut Plant - jelly donuts are square. We picked up a few and were on the run!

Stopped in for breakfast at The Popover Cafe

I had a bowl of oatmeal and this amazing light, fluffy and enormous popover with strawberry butter!  And a good cup of coffee!

Can you tell that breakfast is my favorite meal?  The Grey Dog Cafe.  A greeter shows you a bandana, and you have to remember the color, because that bandana is marking where your table is inside the restaurant.  You stand in line to order your breakfast.  We shared a spinach and feta cheese omelet, and some very delicious french toast with a side of fruit.

The latte, also amazing, on a very unique table top of an old map of NY

Birch Coffee.  I've actually had their coffee before, and they make a cold brew too, that you can make yourself and store in your frig for more coffee delights.

We both ordered their regular size latte.  It was the most delicious of all of the latte's that I had this week.  Hands down.  Should have ordered the larger size. I could have easily ordered a second, but I restrained myself.

And last, but certainly not least, breakfast at Irving Farm.  It's a long narrow place, like most NY establishments.  The best bakery section, with unusual morsels of goodness.  I had a rhubarb scone, and a cup of stick to your ribs oatmeal, and a vanilla latte.  I had heard that they make their own vanilla syrup, so I had to give it a try. Creamy deliciousness in a cup. I want to go back and have one of their muffins, and another vanilla latte.

Lemon Basil Ice Cream

I rarely eat dessert, but I do love ice cream.  So, I decided to search for the best recipe for what I thought would be a winning combination of flavors.  Lemon Basil.  I found a basic custard recipe on-line from all recipes.com.  Ingredients are 1 cup of heavy cream, 3 cups of half n'half, 8 egg yolks, 1 cup white sugar and 1/8 teaspoon salt. I am using a Cuisinart Ice Cream Maker, where you have to freeze the cylinder for a couple of days ahead of time.  I began with separating the eggs into a large bowl.

8 eggs, and you could save the whites to make an omelet for breakfast

Add one cup of sugar and salt

Mix with spoon, and it will be thick.  Set aside.  I admit, that I started with a smaller bowl, and soon realized that it wasn't big enough, because I would have to add the warm cream mixture to it.  So, start with a large bowl.

In a saucepan add the one cup heavy whipping cream and the three cups of half n'half.

Flame on Medium Low, you do not want this to boil, but to simmer, using a whisk to stir.   When simmered, slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking as you go.  When you have added all of the cream to the egg mixture, return all of the contents to the saucepan to cook on the stove, with the same Medium Low heat.  You want a nice slow simmer, whisking constantly.  When you can coat the back of a spoon with the contents.  This is the custard base of the ice cream.  At this point you can add other ingredients to make what you desire.

I used about 1/4 cup of chopped fresh basil, and about a teaspoon of lemon zest.  I also added a teaspoon each of vanilla extract and lemon extract.

So, I mixed in the remaining ingredients, careful to not let it boil, did the spoon test, and turned off the heat.  I poured the ice cream base into a 8 cup glass measuring bowl and let it cool for 20 minutes.  When cool, place in the refrigerator overnight (I put it in for 6 hours).  When ready, pour it into an ice cram maker, and turn it on.  The Cuisinart ice cream maker takes about 20 minutes.  Remove from ice cream maker, pack into covered container, and freeze for 2 hours before serving.

   But, if was my best attempt at making really good ice cream!  It was frozen, creamy and delicious.  I served it with simple butter waffle cookies.  It makes about 8 cups.  Now I want to come up with some new combinations!

My 8-course tasting menu birthday dinner at The Lodge At Castle Hills

My family surprised me with dinner reservations at one of my favorite San Antonio restaurants:  The Lodge At Castle Hills.  The restaurant is in an old mansion that originally belonged to the Shlimp family, built in 1929.  The Shlimps were one of the old South Texas ranch families.  The house and grounds are fantastic!
I wanted to try the 8-course tasting menu.  Eight courses is a lot, but the servings are very small, just enough to get the essence of the dish.

Seared Diver Sea Scallop with Yukon Gold Mousseline, Toasted Brioche, Preserved Lemon and Red Hawaiian Sea Salt

(L-R)Summer Fennel and Turnip Bisque with Caramelized Onion Mascarpone and Charred Lemon Juice
Mixed Green Salad with Tart Apples, Candied Pecans, Cherve Goat Cheese and Champagne-Thyme Vinaigrette

(the grilled cheese sandwich on the right was made with chevre)

House Rolled Parsnip Agnolotti with House Made Guanciale, Dijon “Cream”, Brown Butter and Toasted Pumpernickel

an Roasted Atlantic Salmon with Artichoke Barigoule, White Asparagus, Local Organic Radish and Extra Virgin Olive Oil

Grilled Texas Bobwhite Quail with Creamy Blue Cheese Farrotto, Butter Roasted Apple and Grilled Red Silk Pear Salsa

Cast Iron Seared Beef Tenderloin with Yukon Gold Potato, Turnips, “Salsa Verde” and Bone Marrow “Pudding”

Buttered Popcorn Sorbet with Candied Peanuts,
Valrhona Chocolate Ganache and Gold Leaf

Ice Cream Performance Art: Liquid Nitrogen Ice Cream

My husband makes wonderful ice cream. Instant gratification ice cream. How does he do it? A large bottle of liquid nitrogen!
Ingredients:
4 cups unsweetened cream
1.5 cups half & half
1.75 cups sugar (or sugar-substitute)
1/2 tsp vanilla
dash salt

liquid nitrogen, which can be obtained from, well, I don't know where he gets the stuff. You have to have an appropriate container to house it. Good luck with this part. I don't know about these things. Good thing I'm married to a nerd.

Tim measures ingredients.

He split the ice cream into 2 batches: one with sugar and one with sugar-substitute

stirring all the ingredients together.

You must use a metal or plastic bowl, and preferably a wooden spoon.

The liquid nitrogen will shatter some tools.

Pouring the liquid nitrogen into the cream-mixture.

Begin stirring as soon as liquid nitrogen is added.

The mixture freezes almost instantly

Delicious ice cream!