Tuesday, January 10, 2012

Poppy is a damn good name for a toaster

This Christmas, I got quite a few awesome presents; many of them, kitchen related. What can I say, my family knows me very well. From my mom and dad, I got a food processor. Yes, I finally own my very own Cuisinart. For those of you who have made fun of me over the years for relying on my trusty Magic Bullet, you were right: a Cuisinart is much better. From Alex's mom and dad, I got two awesome cook books Mozza and The Whole Hog Cookbook. Both will be getting lots of use. Finally from Alex, I got the KitchenAid Stand Mixer Ice Cream Maker Attachment.

I think I'm in love. Though it takes like 8 hours to make each batch, homemade ice cream is truly awesome. It's rich, creamy, delicious, and you can make any flavor you want. My favorite, White House Cherry Vanilla.

Cherry Vanilla Ice Cream
Serves 4-6
  • 2/3 cup sugar
  • 2 egg yolks
  • 2 tablespoons flour
  • 1/4 tsp salt
  • 1 1/3 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla
  • 1/2 cup maraschino cherries, stems removed, juice and all

In a mixing bowl, beat the sugar into the eggs until pale yellow. Beat in the flour and salt and set aside. Bring the milk to a simmer in a heavy saucepan. Slowly beat hot milk into the eggs and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Do not let the mixture boil. Remove from heat. Strain the custard into a clean bowl. Cool slightly then refrigerate until cold or overnight.

Stir the custard. Turn on your ice cream machine and freeze according to your machine's instructions. Add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit in to the ice cream. The ice cream will be soft and ready to eat. If you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.

What was your favorite gift this Christmas?