And for dessert . . .
. . . baby's first ice cream! We used the recipe for French-Style Vanilla from The Perfect Scoop by David Lebovitz (formerly of Chez Panisse, and now apparently living as some kind of ice cream god in Paris). It involves steeping the vanilla seeds and pods for a good long while in the custard ingredients, both before and after cooking. Great flavor, a little on the sweet side.
The above was served with a damn tasty blueberry sauce from fellow knitter Virginia who's got herself quite a little canning business at craft fairs around NJ and NY. Follow her on twitter if you would like to know where she's headed next, or to order up some of that goodness!
Now here's that vanilla, buck nekkid:
Not bad for a first effort, right (second if you count that Concord Grape Sorbet)? Although I enjoy it from time to time, I'm not really an ice cream person (I know, and I also don't like potatoes. Chris made Guiness Lamb Stew the other night and I made him substitute parsnips and celeriac for them. Those of you with rotten tomatoes in hand, please be merciful.), but making it is pretty fun. I could become an ice-cream gifter paretty easily! If only it traveled a little better . . .
(ps two posts in one day, WHOA. Plus, I've got two FOs to show you soon, and another one on the way. DOUBLE WHOA.)Posted by jess at November 14, 2009 12:55 AM | TrackBack