One-Pan Tofu, Chard and Chickpea Curry Simmer (Vegan!)
Time to warm up with an easy peasy vegan weeknight meal.
Not that there’s a season where ice cream is not appropriate, but in the summer, ice cream is especially warranted, don’t you think?
However, we almost never make our own ice cream in the winter. But it’s not winter anymore, or even spring, thank God – because in Portland spring is also known as the maddening season in which a sunny day taunts us from time to time, but mostly it still rains. Well, despite the last bits of rain, we busted out the ice cream maker anyway last week.
So here’s what you need:
To begin, heat the milk, salt, and sugar in a saucepan.
In a bowl, stir together the egg yolks and cream. Gradually pour some of the milk into the yolks, whisking constantly as you pour to temper it (that is, you want to raise the temperature of the eggs slowly by adding the heated milk a few tablespoons at a time).
When you’ve tempered several spoonfuls into the egg mixture and they are quite warm, slowly add back into the pan while on low heat, still stirring the whole time with a heat-proof spatula. Make sure you get the bottom and sides of the pan completely clean while stirring. Keep heating on low until the custard is thick enough to coat the back of the spatula (and not just run straight off)
Remove from the heat, stir in the vanilla and chill completely – this may take hours. Freeze in your ice cream maker according to your device’s directions. We use – and love – the KitchenAid ice cream maker attachment to our stand mixer. A non-sponsored endorsement: the KitchenAid mixer is basically the #3 appliance in our kitchen, and the two in front of it are the stove and fridge. It’s that good. Get one!