French Custard Ice Cream RecipeIngredients 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.
Credits: Written by Lindsey Rose Johnson. Photos too! Don’t miss Lindsey’s full birthday cake tutorial with lots of photos.
Credits: Written by Adriana Velez
Lots of celebrations at our house today:
Betty is 8 months old today.
This requires no formal festivities, but lots of hugs and kisses, and exclamations of how fast time flies.
Oscar is 2 years old today.
This requires cupcakes and balloons and about 50 rounds of Happy-Birthday-to-Oscar sung throughout the day. We’ll also celebrate with friends at Singing Time this morning.
Design Mom Blog is 6 months old today.
This requires nothing formal but is a great excuse to take inventory. A few stats as of this minute:
-According to Technorati, there are 145 links from 77 blogs to Design Mom.
-According to Tracksy, the highest number of unique hits Design Mom has received in one day is: 675
-According to BlogTopSites, Design Mom Blog is ranked number 33 out of 336 registered Parenting Blogs.
-According to Blogger, I have published 386 entries.
-According to Me, this continues to be a really happy thing in my life.
Thank you to everyone who reads Design Mom, to everyone who has linked to me, to everyone who has asked a Design Mom Question, to everyone who has left a comment. I look forward to the next 6 months — I hope you’ll stick with me!
2017 Update: It’s been 10 years since I wrote this post, but our holiday journal is still going strong. With so many writers in the house, the reports get longer and longer each year. (Which is wonderful!) A delightful part of our holidays has become looking back at earlier reports and remembering together. I highly recommend this tradition. It’s easy, stress-free, low-cost (or free if you have a spare journal), doesn’t take much time, and provides huge satisfaction. Start this year! P.S. — Beautiful leather journal.
I used mulling spices from The Mills Company. The tin can was nice, but I didn’t love the label, so I used the berry imagery I loved from the invitations to repackage.
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