Eldest bro shifted migrated to PAsiRIS and so did 2nd bro, 1 month later. Since his house was under renovations, he and family stayed over at eldest bro’s place for about 3 weeks. Boy was I busy! Now I totally understand as to how a mother of 4 would feel and to those who dreams of forming their own soccer team aka having a dozen kids, PLEASE ABORT THAT IDEA provided if you already have a few years experience working in a zoo or an asylum. And I am serious.
Jokes apart, although the house was a RIOT at times, it was still very fun! The occasional baking, hanging out with the nieces and bullying the nephew; yup the cons of being the only boy among us 4 girls. After they left, I really missed them. I didn’t miss mom frequent screams though.
2nd bro and family loveeee food thus as a cook, I really enjoy cooking for them. My 12 years old niece enjoy baking and many a time, we would be baking away late in the nights. 🙂
Anyways, 1 fine night, she wanted to make ice cream and and we did just that. The recipe is adapted from David Lebovitz. From the creamy and decadent vanilla custard, we ended up with delicious vanilla ice cream. Top with almond nibs and butterscotch sauce. It was the BOMB!
This recipe yielded only 1Litre of ice cream and since there were 9 of us, I made some brownies to go along with the ice cream, just so that everyone would be satisfied with 1 scoop of ice cream. Who said a good cooks can’t have good brains too? *Grins* My niece got 2 scoops though. After all, she was the brainchild behind this ice cream 😀
- 1 cup whole milk
- a pinch of salt
- ½ cup sugar
- 1 teaspoon vanilla bean extract (alternatively, use seeds from half a vanilla bean)
- 2 cups heavy cream
- 5 egg yolks
- Set up an ice bath by placing ice and water into a large bowl.
- Pour the double cream into a bowl, and place this bowl into the ice bath.
- Warm the milk, salt, sugar and vanilla bean extract in a pot over medium heat.
- In a separate bowl, stir the egg yolks together. Gradually pour the milk into the egg yolk mixture, whisking constantly.
- Pour the egg yolk/cream mixture back into the pot, and cook over low heat, stirring the whole time. Cook until the mixture thickens to a custard consistency - it is ready when you can draw a clean line through it on the back of a spoon, using your finger.
- Strain the custard into the heavy cream. Stir constantly over the ice bath until cool.
- Refrigerate the custard/cream mixture until thoroughly chilled. I left it to chill for a couple of hours, stirring every 30-60 minutes.
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