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Description
Raspberry cobbler topped with sliced almonds and homemade vanilla ice cream.
Ice cream first:
I have this problem where I buy really cool ingredients and then lock them up in my cupboards, never again to see the light of day. Sure, I have every intention of using them at some point, but I'm waiting for that perfect dish.
Long story short, I couldn't bring myself to spare one of my vanilla beans for this ice cream. Don't ask me why. I can't explain. Anyway, it's still delicious; my best attempt so far, really. It stays quite soft in the freezer so it's very easy to scoop. The downside is that it melts REALLY quickly. Taking this photo was kind of hectic! lol
Vanilla Ice Cream
1 C milk
1 C heavy whipping cream
4 egg yolks
2 tsp vanilla
1/2 C sugar
Put the milk and cream into a saucepan over medium heat.
Meanwhile, in a separate bowl, whisk together the yolks, sugar and vanilla until light. After the milk/cream in the saucepan is steaming and quite hot, temper the yolks by pouring a small amount of the milk into them and whisking simultaneously.
Repeat until all the milk is incorporated.
Pour back into the saucepan and, whisking constantly, continue cooking. To test if it's done, dip a spoon into the mix, hold it up, and trace your finger straight through the middle. When it leaves a trail and the remaining liquid does not fill in the space, remove from the heat and place it in the fridge for a few hours, until it's very cold. Then freeze according to your ice cream maker's directions.
*I also made raspberry ice cream on the day I made this. Follow this recipe, just add some strained raspberry puree that's been macerated with sugar, lemon zest and lemon juice into the cooked mixture.
The cobbler was made by following this recipe very loosely. I only made these two, and I didn't feel that a recipe was entirely necessary, you know? Into the ramekins it all went, then into the oven at 375 for 25ish minutes.
They're delicious
Oh, by the way, buy a Ripstik. They're amazing! I rode mine outside the entire time these were baking
Ice cream first:
I have this problem where I buy really cool ingredients and then lock them up in my cupboards, never again to see the light of day. Sure, I have every intention of using them at some point, but I'm waiting for that perfect dish.
Long story short, I couldn't bring myself to spare one of my vanilla beans for this ice cream. Don't ask me why. I can't explain. Anyway, it's still delicious; my best attempt so far, really. It stays quite soft in the freezer so it's very easy to scoop. The downside is that it melts REALLY quickly. Taking this photo was kind of hectic! lol
Vanilla Ice Cream
1 C milk
1 C heavy whipping cream
4 egg yolks
2 tsp vanilla
1/2 C sugar
Put the milk and cream into a saucepan over medium heat.
Meanwhile, in a separate bowl, whisk together the yolks, sugar and vanilla until light. After the milk/cream in the saucepan is steaming and quite hot, temper the yolks by pouring a small amount of the milk into them and whisking simultaneously.
Repeat until all the milk is incorporated.
Pour back into the saucepan and, whisking constantly, continue cooking. To test if it's done, dip a spoon into the mix, hold it up, and trace your finger straight through the middle. When it leaves a trail and the remaining liquid does not fill in the space, remove from the heat and place it in the fridge for a few hours, until it's very cold. Then freeze according to your ice cream maker's directions.
*I also made raspberry ice cream on the day I made this. Follow this recipe, just add some strained raspberry puree that's been macerated with sugar, lemon zest and lemon juice into the cooked mixture.
The cobbler was made by following this recipe very loosely. I only made these two, and I didn't feel that a recipe was entirely necessary, you know? Into the ramekins it all went, then into the oven at 375 for 25ish minutes.
They're delicious
Oh, by the way, buy a Ripstik. They're amazing! I rode mine outside the entire time these were baking
Image size
2592x3888px 401.54 KB
Make
Canon
Model
Canon EOS DIGITAL REBEL XTi
Shutter Speed
1/80 second
Aperture
F/8.0
Focal Length
50 mm
ISO Speed
200
Date Taken
Jul 21, 2009, 10:21:58 AM
© 2009 - 2024 bittykate
Comments15
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So yummmy
