Vanilla Ice Cream

Back in January I set a goal to use my ice cream maker more this year, but I pulled it out of the closet a bit earlier than expected. You see, my husband had his wisdom teeth taken out on Friday, so that means for the next week he'll be having lots of soup, smoothies, mashed potatoes, and ice cream. And since he needs to avoid anything with seeds (goodbye, strawberries), I decided on the ultimate ice cream classic: vanilla.


The beauty of this recipe is the method. It lends itself to any flavor you'd like (try cocoa powder, espresso or fruit puree), and because it's egg-based, it tastes extra creamy, like the ice cream you'd buy in the store. Andrew couldn't have any, but I crumbled some amaretto cookies on top of my bowl for extra crunch and it was absolutely delicious.

Vanilla Ice Cream

Recipe courtesy Everyday Food

Makes 1 1/2 quarts

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
2 teaspoons pure vanilla extract
2 cups heavy cream


In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream and vanilla. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Roasted Garlic

If forced to choose three ingredients I couldn’t live without, garlic would be one of them (followed by basil, tomatoes, sage, olive oil, chocolate, pasta, sea salt, butternut squash…). The list goes on. But garlic, that would be difficult to part with.

Garlic (roasted, sautéed, grated or sliced) is prominent in many of my childhood memories, like when I watched my grandmother roll garlic-infused meatballs between her hands. And being Italian, garlic is not optional.

Roasted Garlic

2 large bulbs garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

With a serrated knife, cut bulbs lengthwise and arrange upright on foil. Drizzle with olive oil, salt, and pepper. Before closing, pour up to one tablespoon of water into the foil package so garlic will steam.

Tightly close foil and place package on a baking sheet. Roast for 30-35 minutes until garlic cloves are golden and soft. Remove from the oven and let cool several minutes before handling.

Use to make salad dressings, marinades, the base of an easy pasta sauce (just add olive oil, salt, pepper, and fresh herbs), or spread on toasted bread instead of butter.