Solution for Extra Eggs

If you have chickens, know this: At times, your chickens will outpace your abilities to eat, give away, or sale their eggs. It is just a fact. It is at time like these that you make frittatas for the freezer and ice cream. I can’t help you with the frittata, we put in whatever we have on hand and it is different every time, but I do have the only ice cream recipe you will ever need.

I know this is a bold statement, but you’ll see. This recipe (adapted from Alton Brown) can be adapted to different flavors, and support mixed in ingredients. And, it is so very simple. If you can separate and egg, you can make amazing ice cream and never pay $6 for a carton of Ben and Jerry’s again!

First make sure the bowl for your ice cream machine is frozen. I keep mine in the freezer all the time, but I’ve a huge deep freeze (more room for bacon).

To make the ice cream base, which doubles delicious custard you could pour over berries or other fresh summer fruit, you need:

6 large egg yolks (about 3.5 oz if like me you sell all the large and only eat peewees)
2 cups whole milk
2 cups heavy cream
1 cup sugar
2 tsp vanilla

Pour milk and cream into a medium saucepan over medium heat and bring to just under simmer stirring occasionally. Just before it reaches a full simmer, remove from heat (or it will boil over and make a huge mess).

While the dairy is heating, beat the egg yolks and sugar together until light and fluffy (about 2 minutes on high or until you arm feels like it may fall off if you don’t have a electric mixer).

Once the dairy is off the heat, temper the hot cream mix into the egg mix by gradually adding small amounts until about half of the cream mix has been added. Then pour the egg and cream mix back into the sauce pan and return medium heat. If you have a candy thermometer, add that to the pot too. Cook, stirring frequently, until the base thickens a bit and coats the back of a spoon (about 175F). This won’t take very long, so keep close watch.

Remove from heat and strain through a fine mesh sieve into a bowl. Chill in the fridge for 6-8 hours. It is important that the base be very cold, but not frozen before churning. Mix in the vanilla and add the whole shebang to the ice cream machine.

In about 20 minutes, you have two quarts of divine vanilla ice cream soft serve or a base for anything you want to mix in. Make it your own, mix in what every floats your boat.

Mr. Awesome is partial to fudge sauce, which I swirl into the soft ice cream by hand after taking it out of the ice cream machine. Then I put the ice cream in the freezer to harden up a bit more before serving.

fudge-sauce

Super Easy Fudge Sauce:
1 cup unsweetened dutch process coco
1 cup sugar
1 cup heavy cream
1 stick butter chopped into ½ tablespoon pieces

Mix coco with sugar in medium saucepan. Once fully mixed, add heavy cream and stir over medium heat until smooth. The contents of the saucepan will get shiny as everything becomes incorporated. Once smooth and warm add butter. Stir until butter is fully melted and the sauce is completely smooth. Remove from heat and stir in 3 teaspoons vanilla.

Easy peasy. You can use the fudge sauce immediately, or pour into a jar and refrigerate. It will harden to a margarine type consistency, just scoop out what you want and microwave. It keeps forever.

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