The recipe for French Vanilla Ice Cream follows a brief "Chicken" story. |
This spring Mike purchased about 20 chicks. They were all supposed to be pullets (females). They began their life with us in a box in the garage where they were kept warm and toasty with a heat lamp. After they grew from tiny puffs of fluff to feathered youngsters they were moved outside where they had access to both a pen in the barn and the fenced outdoors through a tiny chicken-sized door. It was time to learn the rules.
The pullets seemed to enjoy their new surroundings, especially their outdoor pen where they could scratch in the dirt and hunt for bugs. When evening came they settled down on the ground outside to sleep. Chicken infraction in progress! Mike sprang into action. By banging on the pen, prodding them with a pole and a little hollering, they got the idea that they needed to go inside for the night. The next night a similar event occurred. Within a week they were so well trained that anytime either of us would walk by the chicken pen, regardless of the time of day, they would simply line up and march into the barn. I don't call him the chicken policeman for nothing!
The new pullets in the foreground have now begun to lay tiny brown eggs. |
Eating fresh greens gives the yolks a vibrant yellow coloring. |
Separate the yolks from the whites. Be sure to keep the whites yolk free if you're going to use them to make Angel Food Cake. |
make one gallon
12 egg yolks2 cups sugar
1/2 teaspoon salt
3 quarts whole milk (approximate)
6 tablespoons good quality vanilla
half and half or cream, if desired
This is the point where I hand the canister over to Mike and let him do his thing. He always sets up on the patio where he sets the ice cream maker in a metal pan to contain the salty water. He adds layers of ice and rock salt in about a 6 to 1 ratio, turns on the machine and just about the time dinner is ready, so is the ice cream!
He replaces the lid and covers it with ice until we're ready to eat. Some recipes recommend allowing the ice cream to "ripen" for four hours. We could never wait that long. It is amazingly wonderful!
Wondering what to do with your left over egg whites? Make Angel Food Cake! It uses a dozen egg whites. It is the perfect companion to the ice cream. Click here for my recipe for Angel Food Cake.
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One day we too shall have an ice cream machine. Until then...
ReplyDeleteThanks for sharing both recipes! cake and ice cream!
One day we too shall have an ice cream machine. Until then...
ReplyDeleteThanks for sharing both recipes! cake and ice cream!
Wonderful blog, Bev. It's nice to know your chickens are policed. :-).
ReplyDeleteThanks for linking this awesome ice cream to Saturday Dishes. Next week we feature blueberries
Have a great weekend.
Wishes for tasty dishes,
Linda @Tumbleweed Contessa