Going to try this ice cream base next

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.
Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.

 

from here

Sou, Sou-Vide-eo!

Bad pun/reference, I know. My life is full of them and Phil Collins would probably shoot me for that one. But what he wouldn’t shoot me for is the luscious offerings from out D.I.Y. sous-vide cooker. This project, which has been in the works for well over a year has finally come to fruition. As I write four lovely, bacon-wrapped filet mignons, gently massaged with olive oil, fresh cracked pepper and sea salt are luxuriating in a bain maire of 54 degrees Celsius. Not 55 or 53… exactly 54. And in that gently circulating bath of precisely controlled water, good things happen. Very good things, indeed. It’s the magic of sous-vide. Continue reading “Sou, Sou-Vide-eo!”

That which is Pizza, Part 3: The proof is in the pie.

Well, not everything works out. The travertine tiles all but disintegrated in the first attempt to get the oven above 500. Fortunately the stone that came with the oven fared much better, so for now it is our main cooking surface. We have located a local source for medium duty fire brick which according to the Forno Bravo website, is the correct brick for a pizza oven. Here in part, is their justification: Continue reading “That which is Pizza, Part 3: The proof is in the pie.”

That which is Pizza, Part 2: Yes sir, yes sir. Three (and a skosh more) bags full.

The ceramic wool arrived and now its time to stuff the walls. The stuff that I wound up buying was the loose wool and it cost me $64.00 for four bags. That’s not a bad cost given the upgrade that it gives the oven. Continue reading “That which is Pizza, Part 2: Yes sir, yes sir. Three (and a skosh more) bags full.”