This is just a quick news bulletin of sort as I have been busy preparing plenty of sweet treats for Bill’s birthday. It’s not until Monday but we are celebrating all weekend. The man deserves it!
First, you might want to update your readers, feeds, urls, links, etc…as Tartelette is now a .com, as in www.mytartelette.com , complete with a new header. Woot! I have confirmation from my team of engineers that all the redirects are working fine but might as well update the link.
Now, if you are looking for great and tasty recipes to make this weekend, check out the latest issue of Desserts Magazine. Inside the online magazine for which I photographed the cover picture (shameless note to make my mom proud!), you will find a plethora of recipes for all things chilled, cold and frozen. I have already bookmarked a dozen and the ice cream maker is ready to roll.
The ice cream on the cover shot is a tasty strawberry vanilla ice cream I made a couple of months ago that is now on rotation at the house. We just can’t get enough of it but here is the recipe in case you get sidetracked flipping through the magazine! Hope you enjoy it too!
Have a wonderful weekend and I hope you will join me on Monday to wish Bill a very happy birthday and maybe help me convince him to shave the beard he decided to grow this summer!!
Strawberry Vanilla Ice Cream:
4 egg yolks
1 cup (100gr) + 2 tablespoons (25gr) sugar
2 cups half and half
1 vanilla bean, split open and seeded
1 cup strawberries, hulled and quartered
In a large bowl, whisk the egg yolks and one cup of sugar until pale and thick. In a saucepan set over medium heat, bring the half and half and vanilla bean to a simmer, without letting it come to a full boil. Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks. Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. It should register 170F on a candy thermometer. At this point you have made a custard sauce, also known as "creme anglaise". Let cool completely, strain and refrigerate until cold.
While the custard cools, prepare the strawberries. Place the quartered strawberries and the remaining measurement of sugar into a small heavy saucepan over medium heat and cook just long enough for the strawberries to soften and to release some juice. Remove from the heat and let cool. Once both the fruit and the custard are cold, process the custard first according to your ice cream maker manufacturer’s instructions and toward the end of the churning period, throw in the strawberries.