Oatmeal cookies with chocolate covered pomegranate arils, what is oldest from the CSA soup, and grapenut ice cream. I raked the front yard, and played on the internet.
It has been a good weekend, especially with squeaking out a win in this week's game. Of course, Mr. Victor has taken to having dreams about mail squirrel men in his sleep, and keeps waking us up at 1:30 barking and growling in his sleep. Last night we brought him (the husband) downstairs to his other crate and bed, so we could sleep through the rest of the night.
Grapenut Ice Cream (based on Epicurious recipe)
7 egg yolks (mine were tiny yolks from CSA eggs, so you can probably get away with 4-5 yolks)
1 cup whole milk
2/3 cup sugar
1/2 vanilla bean
2 teaspoons vanilla extract
2 cups heavy cream
1 cup Grape Nuts
In a pot add the milk the milk and sugar. Scrape the seeds out of the vanilla bean and add those and the vanilla bean to the milk and sugar. Heat over medium until the milk starts to steam.
In a separate bowl separate the eggs. Whisk the egg yolks until thick and pale (well, paler). It should only take a minute or two.
When the milk is steaming, slowly ladle some of the milk into the eggs, whisking constantly. Pour the tempered eggs into the milk mixture, continuing to stir constantly with a wooden spoon. Cook until the custard thickens enough to coat the back of a wooden spoon. Add vanilla extract.
In a separate bowl, place the heavy cream. Pour the egg mixture through a fine mesh strainer. Discard the vanilla bean pod and stir to mix. I usually press the egg mixture through, but not enough to force any of the "scrambled" egg through. Chill for at least two hours or until the mixture no longer feels warm to the touch.
Process in an ice cream machine according to the manufacturer's instructions. Add the Grape Nuts in about halfway through the processing time. In my machine last night, I added the Grape Nuts at the beginning and it took about 30-40 minutes to finish processing.
