Simple custard ice cream.

Intro: Simple custard ice cream.

 

There are a zillion recipes for ice cream. This is just a base custard that you can add all kind of flavorings to or just eat it the way it is. We found an old ice cream maker
at a local retailer for ten dollars that they were closing out. Could not pass a chance to get it. We have been making ice cream regularly ever since. You can use the non-
ice cream machine method, but we sort of like to do it the traditional way.

Step 1: What's needed.

Ingredients:

Custard:
8 to 9 - large room temperature eggs.
1 - quart - milk, half and half, condensed milk, cream, or any combination of them.
1 - cup sugar.
2 - teaspoons vanilla or to taste.
Ice cream machine:
Plenty of Ice.
Table salt (or ice cream making salt).
Scrambled eggs:
Eggs whiles from the separated eggs. (adding cheddar cheese adds flavor and they look a bit more like scrambled eggs.)
Oil for the pan

Tools:
1 - Stove.
1 - 2 quart sauce pan
1 - Metal or heat proof whisk. (again not plastic)
1 - metal (NOT PLASTIC or anything that can melt.) bowl.
1 - regular bowl.
Spoons
Ice cream mixer.
Frying pan

Step 2: Egg separation and start the milk.
Wash your hands or use clean plastic gloves.
Break all the eggs (yolks and whites) into the extra bowl and discarding the shells.
Pour the sugar into the metal bowl.
Gently scoop out the yolks with your hand letting the whiles fall behind in the extra bowl.
The eggs go into the sugar.

Step 3: The egg mixture.
Pour the quart of your milk and or cream mixture into the sauce pan.
Set the oven to high heat (WATCH CAREFULLY).
Go to the next step while the milk is beginning to heat up.
Whisk the egg yolks and sugar till you get a very light color with the metal bowl on top of the heating milk..
Pull the bowl off the milk if it seems to get too wamm
This will force you to keep an eye on the milk and it well warm the eggs and sugar to make it easier to temper the milk into the sugar.

Step 4: The custard mixture.
When the milk is about 170 degrees Fahrenheit, turn off the heat.
Add a bit at a time of the milk to the eggs and sugar while whisking.
When about one cup of the milk is added and well combined, add the egg mixture back to the milk.
whisk well and reheat again till near bowling.
Turn off the heat.
Take sauce pan, cover it, and refrigerate it. do not put it in the freezer or it will become ice.
Let cool sufficiently.
At this point, you can throw the egg whites and oil into the pan for frying.
Fry the eggs up as you like them.

Step 5: Almost final stage.
Open the ice cream container/bowl of the ice cream maker and add the cooled custard mixture into it.
Remember it will expand, so you have to be careful how much you put in sometimes.
Re-cover the top well and return it to the machine.
Add the ice and salt in layers to the outside of the container but in the mixer.
Start the machine churning till the ice cream is firm.
Remove the container and put it in the freezer for further chilling.

Step 6: Tada!
Remove the ice cream container.
Open and serve the ice cream.
Enjoy!

 

Peanut gravy./sauce

Peanuts per se are not used that much in American cooking except probably in the deep south.To really make this interesting, you could probably roast the peanuts first to have added flavor.

Put your bottle of peantust in the blender and then add some boiling chicken stock. Do not buy stock, just get some chicken and boil it to make the stock. So you get the stock and the chicken for the same price of the chicken,

Toast some bread and cook some eggs.

Put the eggs on the toast.

 Add a pice of cheese. We like swiss.

Then finally add the peanut sauce and microwave it for half a minute or so.

Breakfast!

Pasta machine usage.

1 - cup flour
1 - large egg
Salad oil preferably olive oil. Just enough.
Salt


Mix all till homogeneous

Flatten pasta thin enough to go into the machine. Run though at widest level.

Fold into thirds to make a square. keep doing this until it is square.

The feed though the dough slowly decreasing the width till you can see though the dough. Add flour as needed to keep the dough semi-dry.

Feed the flattened pasta into one of the pasta cutters so it becomes noodles.  Some people just use a knife. Add a little flour to keep the noodles separated.

Boil several minutes till done and all the noodles have floated to the top.

Drain and then add sauce of choice.  Melted butter and sage is one simple sauce.

Hand made shapes:  http://www.instructables.com/id/Home-made-pasta-shapes/

Udon noodles:

When you get the dough to desired thickness, fold dough in thirds (like a letter fold) and slice into 1/8″ thick noodles.

Rag soup.

Rag soup is a nutritional poor man's soup. The basic ingredients are chicken stock, spinach, and eggs. Cheese can be added if you want it. In this case, I added cornbread and a little corn flour. Just heat it until the soup thickens up.

Fettucine alfredo

Use prepackaged noodles ot make your own.

You can use a knife or a pasta machine to separate the noodles.

Boil the noodles

 Cream cheese and butter mixture

Tada.

Fettucine alfredo

Ingredients:
1 - stick butter
1 - cup heavy cream (or like to use condensed milk)
1 - cup mozzarella cheese
1 - pound fettucine pasta.
    1 - large egg
    olive oil
    salt
    1 - cup whole wheat flour
Pepper to taste
Garlic powder to taste.

Method:
Boil the noodles to al dente
Melt and mix cheese, cream, and butter till combined
Add pepper and garlic powder as desired.
Add to noodles.

Variation:
Substituting 3/4 cup half-and-half thickened with (1 tablespoon cornstarch) for 1 1/2 cups heavy cream, we created a lighter alfredo recipe.

Modified egg salad.

Why boiled eggs.?

Ingredients :

Eggs
Potatoes
Lettuce
Mustard
Spices

Method:
 
Boil a few potatoes.
Scramble several eggs.

Slice the potatoes,
Mix the eggs and potatoes.
Add mustard, salt pepper, and mix again
Lay on a bed of lettuce.
Chill.
Serve.