When Vore and I got married, he had a church and I had a church. We decided that perhaps we should find a place neither of us laid claim to and make it “ours.”
We set out on a church-visiting adventure that had a blooper or two. But finally, we found ourselves joining a place that was not too big, or not too small. Not too formal, not too casual. You see where I’m going with this… it was just right.
We joined a Sunday School class we love and got our feet wet by signing up for a supper club. Our group meets at a restaurant, then couples take turns hosting dessert afterwards. Fun! Last night was our time to host.
What to make? We landed on a house favorite–Mama Pea’s Peanut Butter Blondies, using almond for the nut butter. This was begging for a complement, so out came my Cuisinart Ice Cream Maker recipe booklet.
But why on earth would I leave well enough alone? Here’s how I tinkered with the Vanilla Bean Ice Cream to make something brand new.
2 1/3 cups whole milk
2 1/3 cups heavy cream
3 large eggs
4 large egg yolks
1/2 cup organic sugar
1/2 cup brown sugar
1/2 tablespoon vanilla
1 teaspoon cinnamon
* Bring the milk and cream, cinnamon and vanilla to a slow boil over medium heat. Simmer for about 10 minutes, stirring often.
*Combine eggs, yokes and sugar in a medium bowl and use an electric mixer to beat them together until thick and smooth.
*With the mixer on a slow speed, slowly temper about 1/2 of the milk mixture into the egg mixture, pouring in a slow, steady stream. (Too fast and you’ll have cooked eggs. Gag!)
*Add the egg mixture to the remaining milk mixture on the stovetop and continue to cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
*Chill the mixture completely, then add to your ice cream maker. Mix until the ice cream has thickened, then transfer to the freezer until your desired consistency is achieved.