Posts Tagged ‘Milk’

Lemon Curd Ice Cream via Relishing It

My kids wait for ice cream season all winter long.  During those cold months here in Minnesota hot cocoa tides them over, but once the weather warms up, they clamor for ice cream nearly every day.  It’s fun to go out and about when the weather is warm.  And a nice little jaunt to some of our favorite ice cream shops always seems like a perfect ending to a day.

Lemon Curd Ice Cream via Relishing It

At home, I’ve been experimenting a lot with my ice cream machine lately.   And I’ve come up with some pretty amazing batches– roasted balsamic strawberry was a favorite of mine.  The kids loved the malted chocolate with chunks of malted milk balls.  I’m sure I’ll get to sharing those recipes at some point.  But for now, all four of us agree that this lemon curd ice cream is one of the best ice creams we’ve ever eaten.  Full stop.  And honestly, if you knew my family, you would know that that really means something.

Lemon Curd Ice Cream via Relishing It

Lemon Curd Ice Cream via Relishing It

Making the lemon curd requires an extra step, but it really doesn’t take that long.  Just make sure to allow enough time for the curd to cool completely in the refrigerator.  You will have a bit of curd leftover, which is a bonus.  Freeze it, if you like, or spread it on good bread, pound cake, or pile it on meringues (speaking of which– I have a recipe I’ll share soon for these.  Freeze your egg whites from making the ice cream).

Lemon Curd ice Cream via Relishing It

My favorite way to serve the ice cream is with a drizzle of good olive oil, a sprinkle of fresh herbs, and a touch of fleur de sel (or any good sea salt).  The olive oil goes brilliantly with the lemon.  Rosemary, lavender, or thyme are all wonderful on top — just a bit, not too much.  And the fleur de sel brings all of the flavors together.  Together, you get a perfect balance between the sweet and tart flavors.  Trust me, you will enjoy this combination.  It would also be fabulous made into a cocktail and topped with champagne.  Or stick it on a cone.  Anyway you serve it will be amazing.  Enjoy!

Lemon Curd Ice Cream via Relishing It

The Recipe: Lemon Curd Ice Cream

2 cups heavy cream, divided

1 cup milk

2/3 cup granulated sugar

1 teaspoon vanilla

dash of kosher salt

1 tablespoon (packed) lemon zest

5 egg yolks

1 cup lemon curd (see note)

Note:  Substitute lemon for the orange in this recipe.  Make sure to allow enough time for the curd to cool completely in the refrigerator.  I recommend making it a day ahead of time.

In a large sauce pan, heat 1 cup of cream, milk, sugar, vanilla, salt, and lemon zest together.  Bring to a simmer just until tiny bubbles appear.  Remove from heat and let infuse for 1 hour.  After the hour bring mixture back to a small simmer.  Have the egg yolks in a large bowl and slowly ladle half of the milk/cream mixture into the eggs, whisking the entire time.  Pour the egg mixture into the the remaining milk/cream mixture in the sauce pan.  Cook until the temperature reaches 175°F.  Do not let it boil.  Remove from heat.  Meanwhile, have a large bowl filled with ice/water and a smaller bowl that will hold all of the ice cream mixture in it.  Have the remaining cup of cream in the bowl so it is very chilled (this will help the warm milk/cream mixture cool faster).  Place a strainer over the bowl, and pour the milk/cream mixture into the strainer so that it will combine with the remaining cup of cream.  Stir the mixture until the temperature reduces to 70°F.  Whisk in the lemon curd at this point.  Chill for at least 4 hours in the refrigerator or overnight.  Place into an ice cream maker at this point and follow instructions.

Source:  Adapted from this recipe.

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Today’s post is kind of like a public service announcement: Make your own yogurt!  It’s so easy, you’ll be amazed!  Honestly, I can’t believe it took me this long to start making yogurt at home.  For some reason I was under the impression that it was more complicated.  I don’t know if I thought it required fancy equipment, took up too much refrigerator space, or what.  Turns out it’s only two little ingredients and a very simple process.  And given the amount of yogurt we eat, this discovery ended up being a game changer.

Here’s a little insight into our yogurt-centric family.  My kids and husband eat yogurt every single day.  I certainly like it, but the other three are nuts.  So until this homemade-yogurt discovery, week after week I ended up buying loads of the stuff.  I always sought out the organic versions, but even they were often packed with unnecessary, processed sugar.  That always troubled me a bit.  And the cost of keeping Radd, Aanen, and Aria’s yogurt supply stocked was embarrassing.  The good stuff is not cheap.

So far, I’ve been making plain yogurt.  It’s more versatile, and I like to use it in preparing other meals, too.  We make Indian food frequently, so it works perfectly swirled into various dishes.  I’ve also been putting it into different egg-salad recipes, making salad dressings from it, baking with it, and once summer hits I can’t wait to make frozen yogurt-pops for the kids.  It’s been so convenient to have such a large supply on hand every week.

This homemade yogurt is creamy and not overly tart.  I imagine that part of the flavor will depend upon the milk that you use.  I’ve made several batches using milk with different fat contents, and I’ve mixed both regular and Greek yogurt into the heated milk.  They’ve all worked well.  If you prefer a thicker yogurt, you’ll want to strain it in a few layers of cheesecloth when it’s finished.  I might do that in the future, but right now I want to enjoy every last spoonful.  Radd and I have been enjoying it plain with homemade granola (recipe to come later this week).  The kids like it sweetened with a touch of honey.  I’ve also pureed fruit and stirred it in, and can’t wait until berry season arrives.   The process could not be simpler.  Once I put the yogurt in the oven, I don’t give it another thought until the morning.  Look here if you’d like to experiment with other methods.

A few other things to consider:  When you make your own yogurt, you know exactly what’s going into it.  We buy milk from grass-fed cows from a local dairy.  Aside from having more control over our food supply chain by buying local, the grass-fed milk contains more omega 3’s (among other health benefits).  I also love that I can keep my family’s yogurt habit satisfied at a fraction of the cost of buying those individual packages.  And without those individual plastic packages, there’s less waste.  Alright, enough preaching for now.  Go make a batch!

The Recipe:  Homemade Yogurt

1/2 gallon milk, preferably organic (you choose the fat content)

1/2 cup plain yogurt with active live cultures, preferably organic

To make the yogurt:  In a large saucepan heat the milk to 170°F, stirring every so often.  This will kill anything that isn’t supposed to be there.  Let the milk cool to 110°F.  This process will take about an hour, stir occasionally to release steam.  In the meantime, heat your oven to the lowest setting.  Once the milk reaches 110°F, stir a bit of the warm milk into the 1/2 cup of plain yogurt to temper it, then add the entire yogurt mixture to the saucepan and mix everything together.

Pour the mixture into a large glass bowl and lightly press cheesecloth onto the liquid.  This will prevent a “skin” from forming on the yogurt.  Put the bowl on a baking sheet and place in the oven.  Turn the oven off and turn on the oven light.  This will generate enough heat in the oven for the yogurt to stay active.  You want to try to maintain an oven temperature of about 110°F.  After about 12 hours in the oven, the yogurt is done. Experiment with the duration of time — you may prefer it with a shorter time in the oven.  Remove the cheesecloth and give it a stir.  Pour it into individual glass bowls or just leave it in the bowl, cover it, and refrigerate.  The yogurt will keep well for about 10 days, but it will more than likely be gone before then!

Source:  Adapted from Zoe Bakes

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