Frozen Custard

Apparatus:

2 Medium mixing bowls
Whisk
Small saucepan
Strainer
Ice cream freezer
Glass or plastic freezable containers
Plastic wrap

Components:

8 egg yolks
1/2 cup of cane sugar (half white, half crystallized cane juice)
2 cups organic whipping cream
1 vanilla bean (scraped, discard husk)
Ice (to half fill mixing bowl)
1/2 tsp. bourbon vanilla
1/2 tsp. Mexican vanilla

Procedure:

1. Place ice and water in a mixing bowl.
2. Combine egg yolks with sugar in a second mixing bowl.
3. Whisk thoroughly.
4. Heat whipping cream in a small saucepan until it begins to boil (175 F).
5. Remove cream from heat.
5. Add vanilla bean seeds.
6. Whisk a small amount of the hot cream to the eggs (trying to not scramble the eggs). This will temper the eggs and help pasteurize the eggs.
7. Whisk eggs into saucepan
8. Place saucepan in the ice water bowl, whisking until cold (40 F).
9. Strain to remove any cooked egg, large bits of vanilla, or undissolved sugar.
10. Mix in the bourbon vanilla and the Mexican vanilla
11. Put custard in ice cream freezer (follow directions for your brand).
12. Quickly remove custard to containers (smaller ones freeze faster).
13. Cover with plastic wrap (pressing the plastic to the surface of the custard to eliminate air contact with the surface of the custard).
14. Store in freezer.

Adapted from:
http://www.alcoholian.com/?p=757

Home-Made Mayonnaise

Results: 1 1/2 cups

Apparatus:

Food processor

Components:

1 farm fresh egg
1 farm fresh egg yolk
2 1/2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup corn oil

Procedure:

1. Place the egg, egg yolk, lemon juice and mustard in a food processor and process for 15 seconds.
2. With motor running, SLOWLY drizzle both oils through the feed tube until the mayonnaise has thickened.
3. Cover, and refrigerate for up to a week.

Things you can add to mayonnaise:

Horseradish for beef
Dill for fish
Garlic to make aioli for French fries or burgers
Sweet pickles, shallots, capers, parsley and tarragon for Tartar sauce
Chili sauce, green pepper, pimento, chives, and hard-boiled egg for 1,000 island dressing

Original recipe from:
http://www.grandrapidsmn.com/life/article_757a9688-a3f7-11e0-b2ee-001cc4c002e0.html