Since the calendar flipped a page to the month of July, it's been hot. So hot in fact, our little town has been toying with the idea of beating eighty year-old temperature records. While we've come within a few degrees of making The Great Heat Wave of 2018 officially memorable, we've shied away from actually crossing that heat mirage line in history.
Temperatures like these often cause a reduction in egg laying, because let's face it, no one wants to work in this heat. Our ladies, however, have been keeping up with production! Maybe my attempts to take their minds off of the heat are working...maybe they've decided not to complain about the heat after the winter we had. Or maybe they're just incredibly ambitious. Whatever the reason, you won't find me grumbling about it!
Our egg supply is matched by an increase in goat's milk available for our use. Emmeline, our wee goat that lived in our house for the first month of her life, has begun the weaning process. Yes, you read that right--she started it. Sometimes she forgets to come into the barn for her afternoon bottle and I have to call her in from the pasture. Kind of like the moment when a child no longer needs to hold your hand for comfort. It's a tough process, but I'll get over it. Eventually. Without too much emotional damage. I hope.
With this combination of heat, eggs and milk, it feels like the universe is begging me to make Vanilla Custard Ice Cream. And oh.my.heavens. Can we just say divine? This has got to be the dessert of angels. Nothing store-bought comes close to comparing with this dishful of bliss. It is the right amount of velvety creaminess without being too rich for a hot day. It holds up well in an ice cream cone if you freeze it for a couple of hours after it's made, or if you can't wait, soft serve is delicious too!
So if you have extra eggs and milk available, give this recipe a try. Heck, even if you don't, it's worth a trip to the grocery store. Just stay away from the frozen food section!
Vanilla Custard Ice Cream
Makes about 1.5 quarts
2 2/3 cups goat's milk (cow milk will work too--just make sure it's whole milk)
2 cups heavy cream
3 large eggs (I used duck eggs, but chicken eggs would be fine)
4 large egg yolks
1 1/8 cups sugar
1 Tablespoon finally extract
Combine the milk and cream in a large saucepan. Heat over medium-low heat until it just begins to simmer. Meanwhile, combine the eggs, egg yolks, and sugar in a medium bowl and beat on medium speed until the mixture is thick and pale yellow in color, about two minutes. Reduce mixer speed to low and slowly add one cup of the heated milk and cream mixture in a steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the remaining milk and cream. Stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer to a bowl, cover with plastic wrap, and refrigerate until well chilled, preferably overnight. Pour the mixture into your ice cream maker and process according to manufacturer's instructions.