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Sources: Antique ear illustration.
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Recipe: French Custard Ice Cream

French Custard Ice Cream Recipe
Ingredients 2 cups milk (whole or 2% work best) 2/3-3/4 cup white sugar (depending on how sweet you like it) 5-8 egg yolks 2 cups very cold heavy cream Vanilla to taste Pinch of salt (optional — add at the end) Directions Heat milk in a heavy-bottomed saucepan (3 quart is a good size) until steam rises off the top and bubble form along the edge of the pan, but don’t let it boil. In a large mixing bowl, whisk egg yolks and sugar until thick, homogeneous, and light yellow. The sugar will start to dissolve. You can also use a hand mixer for this. It will fall back on itself in ribbons when it’s been whisked enough. Slowly pour a little of the hot milk into the eggs and sugar. Whisk. Pour the rest of the milk very slowly into the eggs and sugar while continuously whisking. Pour back into the pan. Cook over low to medium heat until the custard registers 160 degrees F on an instant read thermometer and is thickened. Use a fine mesh sieve to strain custard into a clean bowl. Add the cold cream and stir in vanilla extract. Refrigerate until very cold. Freeze according to manufacturer’s directions. Yields: approximately 1 1/2 quarts. From there, the sky’s the limit. You can add fresh fruit purees or juice. Add different extracts, such as almond. Add chocolate. Anything your little heart desires. By the way, if you need an ice cream maker, these Cuisinart Ice Cream Makers can be found here for a great price and with customer reviews — along with other brands. But, might I suggest a Cuisinart? I adore mine. The Krups has gotten good reviews from America’s Test Kitchen. Kitchen Aid even makes a bowl attachment for their mixers. Like most ice cream makers these days, you just have to freeze the bowl. No more rock salt and ice. P.S. — No churn, berry ripple cheesecake ice cream.Credits: Photo and recipe by Lindsey Rose Johnson.
Cake Decorating How To for Beginners





Credits: Written by Lindsey Rose Johnson. Photos too! Don’t miss Lindsey’s full birthday cake tutorial with lots of photos.
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Valentine’s Day Breakfast Tradition
At our house, the main Valentine’s Day traditions and celebrations happen at breakfast. I get up early and set a table the kids will think is elegant (read: I use linen and goblets). I light some tea lights and sprinkle heart confetti.
The menu varies and can contain pretty much anything we might normally eat for breakfast, but with a romantic/heart/pink spin. The milk is blended with raspberries and sugar. The waffles are topped with fresh strawberries and whipped cream. The toast is heart shaped. The pancakes have a few drops of red food-coloring added to the batter. Oatmeal is served with brown sugar sprinkled to form a heart. And I’ve yet to try it, but the egg-in-a-heart-form idea would be perfect.
I also leave a small valentine/gift on each child’s plate — and I mean small. A tiny box with some new lip balm/gloss for their coat pocket. Or a new beaded bracelet. One year it was a box of band-aids for each child. This breakfast is no stress for me and has turned into a perfect tradition for our family.
Other ideas I am loving:
In a conversation with some fellow mothers a couple of weeks ago, we exchanged Valentine’s Day traditions from the homes we grew up in.
-One family would wake to find a Valentine surprise under their pillows.
-Another family gave a book (in lieu of candy or trinkets) to each child on Valentine’s Day.
-In a third family, the father would bring flowers to each of the daughters — Mom would get a big arrangement and the girls might get a single stem. The mother would give something traditional, say chocolate, to the sons.
The flower idea was also something my own father did and I loved it. In junior high and high school, when it seemed like it would be wonderful to have a sweetheart on Valentine’s Day, it was reassuring to know there would be flowers waiting for me at home.
What about you? What are your Valentine’s Day Traditions?
P.S. — More sweet Valentine’s Day ideas.
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Croque Monsieur Recipe (And Why You Need to Master Making a Béchamel Sauce)

Credits: Written by Adriana Velez