And corn on the cob and scalloped potatoes. Yum!
Then my new favorite Ice Cream.
Home Made Vanilla Ice Cream
Here is the liquid ready to be chilled. I love the vanilla bean bits mixed throughout. I think this is what made it so yummy.
Serious Vanilla Ice Cream
Recipe courtesy Alton Brown
Prep Time:
10 hr 0 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
1 quart
Ingredients
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil
I did not put any preserves in mine. Here is the finished product.
This is a must try sometime this summer.
And of course some chocolate dipped strawberry chasers.
The boys then helped me put together a card with candybars on it for Karl.
And what's Fathers Day without being on the cover of Field and Stream.....
It was a fun day. Thanks Karl for being such an amazing Husband and Father.
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