THE BEST Vanilla Ice Cream

Are y’all ready for this?…

June’s issue of Southern Living magazine had a remarkable page dedicated to guilt-free but seriously delish ice cream.  I couldn’t wait to try it.  I have made the batter three times, and finished the ice cream twice.  Mechanical malfunctions (and my resulting hissy-fit) caused the first batch to go unmade.  But when I did finally borrow an ice-cream maker from Jill in order to make some birthday celebrations at work just a little bit sweeter, I was so incredibly glad that I had this recipe.  It. Is. Tha. Bomb. 

(Confession: I don’t typically go around calling things “tha bomb.”  It’s really not my style.  But the context totally fits here.  I just have to say that typing that phrase makes me think I will somehow end up on the FBI’s watchlist or something.  So, if that ever comes to fruition: Hi, Fellas.  Please enjoy some ice cream. 😉 )

Southern Living calls this “Lightened Vanilla Bean Ice Cream.”  I call it frozen heaven.

1/2 c.  granular sweetener for ice cream*
2 T cornstarch
1/8 t salt
2 c reduced-fat 2% milk
1 c half-and-half
1 egg yolk**
1 1/2 t vanilla bean paste or extract***

Whisk together first 3 ingredients in a large heavy saucepan.  Gradually whisk in milk and half-and-half.  Cook over medium heat, stirring constantly about 8-10 minutes or until slightly thickened.  Remove from heat.

Whisk egg yolk separately until slightly thickened.  Gradually whisk about 1 cup of the hot cream mixture into the yolk.  This will keep the egg from cooking too fast and creating large lumps.  Add the yolk mixture to remaining cream mixture, whisking constantly.  Whisk in vanilla.

Pour mixture through a fine mesh sieve into a bowl, discarding any solids.  Cool one hour, stirring occasionally.  Place plastic wrap directly on cream mixture and chill 8-24 hours.

Pour mixture into freezer container of 1 1/2 quart electric ice cream maker and freeze according to manufacturer’s instructions.  Let stand at room temperature 5-10 minutes before serving.****

Calories per 1/2 cup: 92; Fat 5g (Sat 3g); Protein 3g; Carb 18g; Fiber 0g; Cholesterol 42mg; Iron 0mg; Sodium 76mg; Calcium 106mg

*I totaly use my table sugar in this recipe, which happens to be Florida Crystals Organic Cane Sugar.  It works beautifully.

**Two ice-cream batches later I finally realized this said 1 egg yolk.  I had used the whole egg both times.  Sure, “oops!” but it turned out fine.

***Vanilla Bean Paste.  I had no clue what this was, but I found it in the gourmet section of Amazon.com.  I think this adds better flavor than extract would, but I could be wrong.  It does add that nice vanilla bean speckled look.

****I dunno.  I don’t think I would let it sit out for 10 minutes.  Just sayin’.

 

Fancy Grilled Cheese Sandwiches and Their Endless Variations

I first got the notion of fancy grilled cheese sandwiches from Joy the Baker when she introduced her readers to sandwiches made of goat cheese, spinach, ham and mustard.  I substituted blue cheese because it’s what I had on hand, slathered on some organic dijon and I was instantly hooked!  Have one of those with some HonestTea Peach Oo-La-Long, and you’ve got a mighty fine lunch!

Then last month Southern Living ran an article on upgrading the standard grilled cheese sandwich. I tweaked it a little because, come on…it’s a sandwich.  You can do that.   I actually had to just nut up and make this sandwich, put it on a plate and shove it in front of Dom before he would concede to eat it.  But halfway through dinner he looked up at me, grinned that sly little grin while chewing, and gave the thumbs up sign.  Yesssssssss!!

Grilled Strawberry and Goat Cheese Sandwich

Crumbled goat cheese
Red pepper jelly
Spinach leaves
Fresh basil leaves
sliced fresh strawberries

Butter one side of two pieces of bread. Spread red pepper jelly on alternate side of one slice of bread; layer that slice with goat cheese, then sliced strawberries, followed by basil and spinach leaves over the strawberries. Then sprinkle on some more cheese for good measure if ya want. (I did!)  Carefully close the sandwich and either pan fry or place in a Panini maker.

Balsamic Feta Portobello Burgers

Makes 2 burgers:

2 large Portobello mushroom caps, stemmed
3 T balsamic vinegar
1 T olive oil
1 t minced fresh garlic
½ t pepper
¼ t salt
¼ c crumbled feta, gorgonzola or blue cheese
2 T light mayo
1 t balsamic vinegar
Baby spinach leaves
Sliced tomato
2 burger buns
Plenty of napkins!

Scrape gills from mushroom caps.  Combine 3T vinegar, oil, garlic, salt and pepper in a zip-top freezer bag.  Add mushrooms, turning to coat. Chill 30 minutes to 1 hour, turning occasionally.  Remove mushrooms from marinade and discard marinade.  

Grill mushrooms over med-high heat until tender (3-4 minutes each side)

Remove from grill and immediately sprinkle feta cheese to underside of each cap. 

Stir together the 2T mayo and 1t vinegar; spread on burger buns.  Build burger with the spinach leaves, tomato and mushroom and serve immediately.