Adapted from Ben & Jerry Basic Recipe with addition of pasteurization.
Ingredients:
2 eggs
3⁄4 cup sugar
2 cups heavy whipping cream (or regular whipping cream)
1 cup milk
2 tablespoons vanilla extract
If pasteurizing:
Mix the cream and milk together and heat over medium-low heat.
While that’s heating, use an electric mixer and beat the eggs in a separate bowl, until they turn lighter in color.
Slowly add the sugar while whisking the eggs. I usually use an electric mixer in one hand and then use the other hand to pour the sugar in a little bit at a time. When it’s all in there, mix it a minute or so more.
When the cream/milk mix reaches about 140° F (60° C), remove it from the heat. While whisking the egg/sugar mix, slowly add small amounts of the cream/milk mix until about a third of the cream and milk have been added. (This is called “tempering”, and prevents the eggs from being scrambled in the high heat.) Then pour in the rest of the cream and milk and mix it all together.
Then continue heating it to kill anything that shouldn’t be in there. Heating the mix also gives the ice cream a “cooked” flavor, like the taste of warm milk. Heat the mix over medium-low heat, stirring frequently, until it reaches 175° F (79° C) and hold it there for at least 25 seconds (the FDA’s official requirement for pasteurization).
Strain the mix into a container and let it cool for a bit before adding extracts that might evaporate. Add a teaspoon of pure vanilla extract, pure peppermint extract, or ground cinnamon (I like Saigon cinnamon because of its strong flavor) at this point to make those easy flavors.
Chill the mix until it’s below 40° F (5° C). This is important, because the mix needs to be chilled before it’s run through the machine, so it freezes faster. The faster the mix freezes, the smaller the ice crystals will be, and the smoother the texture. You can chill it covered in the fridge, or if you’re in a hurry, either stir the mix in a metal bowl that’s inside another metal bowl containing ice water, or use my latest favorite method and put the mix in a zip-top plastic bag and then dunk that in a bowl of ice water.
In KitchenAid with attachment:
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn to STIR
(Speed 1). Using a container with a spout, pour mixture
into freeze bowl. Continue on STIR (Speed 1) for 15 to 20
minutes or until desired consistency. Immediately transfer ice
cream into serving dishes, or freeze in airtight container.
Ice Cream
Half-leg of Lamb
New: December 2015
Half leg recipe:
1 (2.5-pound) semi-boneless half leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick
3 garlic cloves
0.5 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/8 cup dry red wine or beef broth
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Full leg recipe:
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
adapted from: http://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020
Half leg recipe:
1 (2.5-pound) semi-boneless half leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick
3 garlic cloves
0.5 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/8 cup dry red wine or beef broth
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Full leg recipe:
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
adapted from: http://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020
(No Cheese) Pesto
(No Cheese) Pesto
New: November 2015
Makes about 6 servings
INGREDIENTS
1.5 cup2 walnuts (or pine nuts)
Coarse salt and ground pepper
8 ounces of basil, then remove thick stems
6 garlic cloves
1.25 cups extra-virgin olive oil
DIRECTIONS
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Meanwhile, bring ~6 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
In a food processor, add garlic cloves and pulse several times to chop. Add nuts and basil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.
adapted from Martha Stewart, http://www.marthastewart.com/337337/basil-pesto
original (8 cups (4 ounces) lightly packed fresh basil leaves)
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