Wednesday this blogger turned 42.
Crazy Cocker Spaniel has made an almost full recovery from her Old Dog Vestibular Disease, she only really has a small head tilt. If you want to show support for her, my favorite charity is having a ½ mile walk for senior dogs…here is our Team Crazy Cocker Spaniel.
I’ve been cooking/baking a lot. Just haven’t been putting it up on the blog. Absolutely love my new kitchen…it’s 100% better than the last kitchen I was in…so much better flow. They only thing I miss about the old one was the giant pantry. Though even that, having a large pantry just meant that we threw more food away because we forgot it was back there. Now we only buy what we need when we need it.
We had a mini heat wave around these parts. Which means I break out the ice cream maker. Perhaps it’s still leftover Vegas in me, but I decided I should make a boozy ice cream. I’m a boring girl who’s favorite flavor of ice cream is vanilla. So boozy vanilla it would be. I bought two slices of pecan pie at the store (feel free to make your own I just wasn’t in the mood of turning the oven on) and chopped them up and put them into Vanilla-Bourbon ice cream. Clearly it was a win. I used Rodelle vanilla, my favorite, and I recommend that you do to!
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- ¾ cups granulated sugar
- 5 large egg yolks
- 4 TBSP bourbon
- 1 TBSP vanilla extract (I used Rodelle)
- 2 slices pecan pie
- In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt.
- Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- Prepare an ice bath by filling a large bowl with several inches of ice water.
- Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water.
- Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later).
- Set a fine strainer on top.
- Whisk the egg yolks in a medium bowl.
- Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes.
- In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes.
- An instant-read thermometer should read 175° to 180°F at this point.
- Don’t let the sauce overheat or boil, or it will curdle.
- Immediately strain the custard into the cold cream in the ice bath.
- Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.
- Refrigerate the custard until completely chilled, at least 4 hours.
- Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer to a large bowl and fold in chopped up pecan pie pieces.
- Put into a freezer safe container and freeze for at least 4 hours to fully set up.