Welcome!I have officially gone from blog voyeur to blogger today. It feels weird to be doing this and feel like I am not talking to anyone but I'm sure I will get used to it. I figured it would be a great way to learn a little more about how internet crap works. Now I just have to make it something I would want to read. I had a whole list of names that wouldn't work which is funny given that I made stuff up just to find an available name and it still took so many tries.
I wonder how I add pictures? I think at this point, for my first entry, I will share the lemon custard ice cream recipe I found in the paper the other day.
Lemon Custard Ice Cream
Makes about 11/2 quarts
The yellow outer skin of a lemon, called the zest, contains aromatic oils, which best convey its distinct sweet-tart flavor. This tartness is a perfect foil to the rich custard ice cream.
6 medium lemons (about 11/2 pounds)
11/3 cups granulated sugar (divided)
2 cups whipping cream
2 cups milk
2 egg yolks
11/2 teaspoons vanilla
Using a vegetable brush and warm water, wash the lemons well; pat dry. Using a swivel-bladed vegetable peeler, remove only the yellow zest of the lemon skins, not the bitter white pith. Set the lemons aside to juice.
In a food processor or blender, combine the strips of lemon zest with 1/3 cup of the sugar. Process until the zest is finely minced, about 30 seconds.
In a heavy, medium, nonreactive saucepan, combine the minced lemon zest and sugar with the remaining 1 cup sugar, the cream and milk. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes.
Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the hot lemon cream. Return the mixture to the saucepan, reduce the heat to medium-low and cook, stirring, until the custard thickens enough to coat a metal or wooden spoon (at least 160 degrees on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle.
Pour into a bowl and cover loosely. Let cool 1 hour at room temperature.
Squeeze 3/4 cup juice from the lemons, discarding any seeds. Add the lemon juice and vanilla to the custard, stirring to blend. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.
Stir the lemon custard and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Transfer to a covered container and freeze at least 3 hours or as long as 3 days.
-- From "The Best Ice Cream Maker Cookbook Ever" by Peggy Fallon
I think I want to try it with limes or oranges and plop it on this amazing chocloate gateau recipe I have. I will dig it out and share it another day. Yummy! At any rate, I am jonesing a little summer weather so we can sit outside in the beautiful backyard and have parties where we eat things like lemon custard ice cream on chocolate cake. And pie. And tons of tomatoes and basil.
Tomorrow it is supposed to not rain, though it has rained so much lately, day after day after day, huge heavy jumbo drops of rain. I suppose I should be thankful they aren't cold raindrops. I am going to plant my tomatoes rain or shine and David is going to try to plant his pumpkins. He is the brain behind our huge pumpkin grow off. He got everyone roped into it last year, handing out Atlantic Dill giant pumpkin seeds. Atlantic Dills are the world record holder for the biggest pumpkin which was like, 1300 lbs or some such craziness. Imagine the disapointment when after such careful nurturing (I am serious about that- he rigged up special tents with plastic sheeting and pvc pipes, kept the pumpkin journal, watered dilligently, hand pollinated etc. etc. etc.) and so much smack talking, Dave's prize pumpkin came in at 8 pounds. About half of the weight of my mom's cat. Granted its a hugely fat cat but that had to sting a little. Plus all the pumpkins ended up looking like boobs. Just the way the stems grew. He should have atleast been happy about that. This year he has selected a new spot for his pumpkins and is ready to jump in and redeem himself a little. As for me, I am putting in one early girl tomato in homage to my beautiful Grandma, a sungold- little orange tomatoes and a green zebra. I cant figure out why I feel the need to plant this one again since the last two years have been disapointing yeilds. It does look and taste amazing though with purple basil all chopped in with it. What you eat should be pretty.
As far as non food planting goes, I bought the most beautiful geranium called "midnight reiter". It has spiky dark dark purple leaves. I'm a foliage girl. Not that I dont like flowers, I love flowers, but there is some good foliage out there.
Off I go to try to figure out the rest of this blog thing! Enjoy the weekend!