2 eggs
scant 3/4 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
1 1/2 cups homogenized milk
2 1/4 teaspoons vanilla extract (I use real Mexican vanilla - fake extract won't taste the same)
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
Making a cooked custard really makes better homemade ice cream. I tried the no cook recipes and they freeze quite icy and have lots of ice crystals. You can add extras into this recipe for different flavours or just add your favourite topping when serving this treat!
Cherry Crisp
Showing posts with label milk. Show all posts
Showing posts with label milk. Show all posts
Wednesday, January 4, 2012
Wednesday, July 8, 2009
Vanilla Pudding
Today my Grandma Esau went home to Heaven to be with her Lord. This recipe was originally hers and passed down by my mom. I love this pudding to make coconut or banana cream pies. It's also good for just plain eating!
5 tbsp. flour (heaping)
1/2 cup sugar
2 cups milk
2 egg yolks or 1 egg
1 tsp. vanilla
Mix flour, and sugar in microwave safe bowl. Add 1/2 cup of the milk and the eggs, stir with whisk. Heat the rest of the milk in the microwave until hot (not boiling). Add hot milk slowly to mixture, stirring well. Place in microwave, cook on high at 2-3 minute intervals until mixture thickens. Let cool 5 minutes, stir in vanilla. Cover bowl and let cool.
Note: use 2 egg yolks if you want to put a meringue on top of pudding, otherwise I just use a whole egg.
5 tbsp. flour (heaping)
1/2 cup sugar
2 cups milk
2 egg yolks or 1 egg
1 tsp. vanilla
Mix flour, and sugar in microwave safe bowl. Add 1/2 cup of the milk and the eggs, stir with whisk. Heat the rest of the milk in the microwave until hot (not boiling). Add hot milk slowly to mixture, stirring well. Place in microwave, cook on high at 2-3 minute intervals until mixture thickens. Let cool 5 minutes, stir in vanilla. Cover bowl and let cool.
Note: use 2 egg yolks if you want to put a meringue on top of pudding, otherwise I just use a whole egg.
Tuesday, February 24, 2009
Homemade Crock Pot Yogurt
Here is the much anticipated and ridiculously easy recipe!
Ingredients:
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. I tried 6 cups milk made from skim milk powder and 2 cups 1% milk and it worked out fine but is thinner than store bought yogurt. The site I found this recipe on suggests adding a package of unflavored gelatin to the yogurt when you add the culture to the milk to thicken it but we're fine with thinner yogurt.
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter. Every few batches start again with store bought yogurt as the culture will weaken with time if you always use homemade yogurt for your starter.)
--frozen/fresh fruit for flavoring
--thick bath towel
Directions:
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours. The longer you let it sit the thicker the yogurt will get but it will also get more tangy as well.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. My batch filled 3 reused 650g yogurt containers plus two small bowls for the boys breakfast.
Add fruit as desired, I added a little sugar but this may not be needed if you bled the fruit with the yogurt instead of cutting up the fruit. Honey can also be used as a sweetener instead of sugar.
Cost of making homemade yogurt:
$1.42 - skim milk powder,
$0.51 - 1% milk
$0.52 - store bought yogurt
Total cost: $2.45 plus whatever fruit you would use to flavor. Approximately $0.82 per 650g container of plain yogurt!!!
A typical fruit yogurt that I buy in the store costs $3.49 for a 650g container.
Ingredients:
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. I tried 6 cups milk made from skim milk powder and 2 cups 1% milk and it worked out fine but is thinner than store bought yogurt. The site I found this recipe on suggests adding a package of unflavored gelatin to the yogurt when you add the culture to the milk to thicken it but we're fine with thinner yogurt.
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter. Every few batches start again with store bought yogurt as the culture will weaken with time if you always use homemade yogurt for your starter.)
--frozen/fresh fruit for flavoring
--thick bath towel
Directions:
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours. The longer you let it sit the thicker the yogurt will get but it will also get more tangy as well.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. My batch filled 3 reused 650g yogurt containers plus two small bowls for the boys breakfast.
Add fruit as desired, I added a little sugar but this may not be needed if you bled the fruit with the yogurt instead of cutting up the fruit. Honey can also be used as a sweetener instead of sugar.
Cost of making homemade yogurt:
$1.42 - skim milk powder,
$0.51 - 1% milk
$0.52 - store bought yogurt
Total cost: $2.45 plus whatever fruit you would use to flavor. Approximately $0.82 per 650g container of plain yogurt!!!
A typical fruit yogurt that I buy in the store costs $3.49 for a 650g container.
Subscribe to:
Posts (Atom)