We celebrated Scout Sunday at St. Joseph’s today. At the 11:00AM Mass (Missa Cantata) we had 10 scouts and 4 adult leaders in the procession. Most of the boys were torchbearers (we’ve got only 8 torches). The candles throughout the congregation were an impressive sight during the Gospel and during the consecration. It was lovely.
Lent is a few days away and I haven’t made ice cream in a while. Naomi picked up some extra cream yesterday.
1 1/2 cups milk
3/4 cup sugar (Rapadura or Sucanat)
1/8 teaspoon salt
3 egg yolks
2 Tbsp vanilla
2 cups heavy (whipping) cream
Put the cream in the freezer now and you’ll get a better chill. Make sure you don’t freeze it too much or it won’t come out of the bottle.
Scald the milk. If you’ve got a candy thermometer or even a grill thermometer, take the milk up slowly to about 140 degrees F. You may see small bubbles around the edge of the pot.
Add the sugar and salt and stir until dissovled.
Beat the egg yolks and pour the milk over them. Do it slowly so as not to cook the egg yolks.
Beat all this together pretty well then put it into a double boiler and cook until it thickens. Stir frequently and watch the sides unless you like lumpy ice cream.
Stir in the vanilla.
For better results, chill this mixture in the fridge (or carefully in the freezer).
Get the ice cream churn ready to go.
Fold in the cream with a spatula.
Churn the ice cream. This takes about 25 minutes in mine. When things start to firm up, you can add chocolate chips, fruit, whatever you please. I find it helps to freeze these ingredients first also.