Vanilla Frozen Custard
- 6 large yolks (no whites)
- 3 C Heavy Cream
- 2 tsp Vanilla Extract or Vanilla paste
- 2 tsp Salt
- 3/4 C Granulated Sugar
- Combine Salt, Yolks, and Sugar in a mixing bowl and whisk until mixture becomes smooth and light colored.
- In a sauce pot, heat 2 cups of heavy cream on medium low heat, and whisk in vanilla paste or extract. Stir slowly, and leave on the heat until tiny bubbles start appearing (right before a simmer starts rolling)
- While you whisk the yolk mixture, slowly stream in the hot cream mixture. then, transfer all the contents to a metal mixing bowl and double boil while stirring constantly, until the mixture thickens.
- Make sure the thickened mixture coats the back of a spoon and can hold a line if you draw your finger across the back of the spoon. You want it to be able to make a "plop" noise when dropping it back into the bowl.
- If you'd like a thicker custard(recommended), I would keep cooking until it can just barely hold its shape when scooping, but be careful not to let the mixture exceed 170℉, otherwise your egg yolks will scramble, thus breaking your hard earned custard.
- Remove from heat, pass the custard through a fine mesh strainer into a clean bowl, and lay plastic film across the custard (like a skin) and refrigerate until it is chilled. (about 2 hours)
- Pour the remaining 1 Cup of Heavy cream into a clean bowl and whisk until you achieve stiff peaks.
- Fold the 1/3 of the whipped cream at a time into the chilled custard until it is all combined and it is homogenous. then, transfer to a freezer safe container with a plastic film over it (like a skin), and freeze overnight. (at least 6 hours)
Apple-Pear Crisp w/ Hazelnuts
- 3 apples, peeled, cored, sliced
- 3 pears, peeled, cored, sliced
- 2 tbsp granulated sugar
- .75 tbsp cinnamon
- 1.5 tbsp rhubarb juice or lemon juice
- pinch of salt
- a little butter for lining a baking dish
- 3/4 C AP Flour
- 3/4 C Rolled Oats
- 1/2 C Hazelnuts, roasted, chopped
- 1/2 C Unsalted Butter, cold, cubed (1 Stick)
- 1 tbsp ground Cinnamon
- 1 C packed light brown sugar
- pinch of salt
Instructions: heat oven to 350 ℉
- Combine all the ingredients and mix evenly. Then, pour them into a buttered 8x8 baking dish.
- Combine and evenly mix sugar, oats, nuts, cinnamon, flour, and salt.
- Add cubed butter.
- Using your hands, massage butter into the mixture until it can easily clump together (fun and great activity for kiddos!) Once it's mixed, lay the topping evenly across the baking sheet, covering all the fruit, and gently tamp it down with your hand so that it is even. Bake for 40-60 mins (depending on the oven) or until the top is golden brown and the filling underneath is bubbling around the edges.
- Remove it from heat and let it cool at room temperature for 15 minutes before serving
- It's delicious on its own or served with vanilla ice cream or frozen custard!