all the ice creams

We just got an ice cream maker attachment for our Kitchenaid mixer and after our first less than perfect attempt we've found a really great base. We made strawberry ice cream with it and I can't wait to try it out with peaches once they're in season.

Ingredients:

1 1/2 cups half-and-half
3/4 cup of brown sugar
1 1/4 cup white sugar
1/2 teaspoon vanilla extract
5 large egg yolks
1 1/2 cups heavy cream
1 pound strawberries, hulled
1 tablespoon sugar

Directions:

Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Add the vanilla extract. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Pour half a cup of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. Repeat with another half cup of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Here is where you can add whatever flavoring you like. Below are the directions for strawberries.

Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir.

Now pour half the mixture into the ice cream maker and freeze it according to its directions. Remove the first batch and freeze, and then pour the second half into the ice cream maker. Freeze ice cream for at least 4 hours, or until frozen firm.

Adapted from The Pioneer Woman

stuffed pizzacchini

Twice in the last few weeks I've seen recipes for stuffed zucchini, and it seemed like a good time to try out our own version. Throwing what we had on hand into the pot we came up with pizza-zucchini, and everyone devoured every bite.

Ingredients:

4 small to medium zucchini
1 pound ground pork
1/2 can tomato paste
garlic powder
onion powder
salt
pepper
olive oil
oregano
basil
2 tbsp parmesan cheese
2 tbsp romano cheese
mozzarella cheese

Directions:

Preheat the oven to 400 degrees F.

To make the zucchini boats, cut the ends off the zucchini and then cut down  the center lengthwise. Use a small spoon to scoop out the flesh in the center - do not cut through the skin. Continue until each zucchini half resembles a canoe. Chop the zucchini flesh into small chunks to use in the stuffing and reserve.

Place the hollowed zucchini boats onto a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast until they begin to soften, 20 minutes.

Brown the ground pork in a large pan, seasoning to taste with the garlic and onion powder, salt and pepper and oregano and basil. Once the ground pork is mostly browned, add the reserved zucchini chunks and the half can of tomato paste. Mix to combine. Add the parmesan and romano cheeses and mix. Cook mixture for 5 to 8 minutes.

Once zucchini boats are roasted, add stuffing mixture to the boats and top with mozzarella cheese. Broil for about 5 minutes or until GBD. Eat everything.