Ever since I received my Cuisinart ice cream maker this past Christmas from my brother, I have been obsessed! It’s such a fun addition to my kitchen and creates very impressive desserts for friends, family and yourself. Yes, it’s easy to go to the store and buy ice cream, but when you make it at home you have the privilege of not only the freshest ice cream you’ve ever had, but ice cream that contains simple ingredients and no preservatives!
The past 6 months have been trial and error finding and adapting recipes to create the most delicious ice cream possible. This vanilla ice cream is fantastic on it’s own, but I also use it as a base for many other ice creams (future recipes to come). Enjoy
***Makes about 1 quart of ice cream
– 2 cups of heavy whipping cream
– 1 cup of whole milk
– 6 large egg yolks (room temperature)
– ¾ cup of sugar
– ¼ tsp salt
– 1 tsp vanilla extract
- Let eggs get to room temperature (30 minutes to an hour)
- Separate egg yolks out
- Whisk together egg yolks and sugar together. This will be thick, but make sure to whisk together entirely, as this helps ensure the eggs don’t curdle.
- In a saucepan combine the egg yolk and sugar mixture with the cream, milk and salt. Whisk together the ingredients well.
- Heat over a low to medium heat. You want your mixture to heat up slowly and evenly – a heavy saucepan works best. Stir your mixture every minute or so. If you have a candy thermometer, heat the mixture up until it reaches 160° (this ensure the eggs are safe to eat), if you do not have a candy thermometer heat until the mixture is thick enough to coat a spatula. This mixture should NOT reach a boil, but if some bubbles come up on the edges that is fine.
- When mixture is cooked enough remove from heat and add vanilla
- Pour mixture through a fine mesh strainer to remove any egg chunks (yuck)
- Place mixture in an ice bath for 30 minutes stirring occasionally.
- Remove mixture from ice bath, cover and put in the fridge. Keep in the fridge between 4-24 hours, the longer the mixture has to chill the better it will freeze in your ice cream maker.
- Set up your ice cream maker and add the mixture in slow and steady. Churn the ice cream according to the manufacture’s instructions.
- When ice cream is done churning move to desired bowl, cover and freeze ice cream for at least 4 hours before serving.
And there you have it, delicious vanilla ice cream!
Chicken n’ Beer Tacos
I love using my crockpot year round. It’s hassle free, makes your home smell amazing and dinner’s ready to go when you get home after a long day of work. I am obsessed with street tacos and decided I wanted to create my own, so I got creative.
***This recipe does take a bit of forethought because it needs to marinate in the fridge overnight. *serves 2-4*
Ingredients for the chicken:
– 2 Boneless skinless chicken breasts
– 1 Beer (I used Sam Adams Front Porch because I wanted the lemon essence, but really you can use any beer you have in the house)
– 1 tbsp Chili Powder
– 1 ½ tsps Cumin
– ½ tsp Garlic Powder
– ½ tsp Cayenne Pepper
– ½ tsp Salt
– 1 tsp Pepper
– Tortilla’s (I use freshly made soft corn)
*To eliminate unnecessary dishes I combined everything in my crockpot bowl during prep. If you do not have enough room in your fridge to store your crockpot bowl then combine all ingredients in a dish that will fit in your fridge and allow the chicken to be submerged in the beer and seasonings.
- In your crockpot bowl combine beer and seasonings.
- Place your thawed chicken breasts into the crockpot bowl, they will most likely not be completely covered by the marinate, so turn them over so both sides of the chicken have been exposed to the marinate.
Marinating the Chicken
- Put the lid on your bowl and place in the fridge overnight.
- In the morning take the chicken out of the fridge, flip the chicken over and put your crockpot bowl into the stainless steel housing. Cook on low for 6 hours.
- Keep on warm until you are ready to eat. When you are ready, take two forks and shred the chicken in the crockpot bowl. The chicken should shred easily, make sure to get all the chicken chunks out!
*Feel free to use your favorite taco toppings; I used the toppings below to ensure that street taco flavor.
– Pickled Red Onions
– Creamy Avocado Salsa Verde (I used ‘A Spicy Perspective’s’ recipe)
– Black Beans
I love pickled red onions on my tacos and in salads. They add great flavor and color to your dishes, plus they are easy to make. This recipe is a quick pickle, so it won’t last as long as a true canned recipe would, but hey we’re all busy and canning takes time! The pickled red onion should last about 2-3 weeks if kept sealed in your fridge.
– 1 large red onion
– 1 cup apple cider vinegar
– 1 cup water
– 1 tbs sugar
– 1 ½ tsp course salt (I used Kosher)
– 1 tsp whole peppercorns
- Thinly slice your red onion. I used my slicer attachment on my food processor to ensure I have uniform, thin slices – plus it’s easier, quicker and eliminates those onion tears!
- In a small saucepan slowly heat up the apple cider vinegar, water, sugar and salt until they sugar and salt are dissolved.
- Combine all ingredients in a mason jar (if you don’t have one around use another container that will seal tightly) allow to sit out without the lid on until cool.
- Once cool tightly put on lid and put in the fridge. Allow 24 hours before serving to ensure the best flavor and color.