{"id":1595,"date":"2015-06-28T16:56:21","date_gmt":"2015-06-28T21:56:21","guid":{"rendered":"https:\/\/thesoupblog.com\/?p=1595"},"modified":"2015-11-06T11:19:17","modified_gmt":"2015-11-06T17:19:17","slug":"nuts-to-soup-vanilla-ice-cream","status":"publish","type":"post","link":"https:\/\/thesoupblog.com\/?p=1595","title":{"rendered":"Nuts to Soup: Vanilla Ice Cream"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none\"><iframe src=\"http:\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fthesoupblog.com%2F%3Fp%3D1595&amp;layout=button_count&amp;show_faces=true&amp;action=like&amp;font=arial&amp;colorscheme=light&amp;width=450&amp;height=30\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\" style=\"border:none; overflow:hidden; width: 450px; height: 30px;\"><\/iframe><\/div><div id=\"attachment_1601\" style=\"width: 410px\" class=\"wp-caption alignright\"><a rel=\"attachment wp-att-1601\" href=\"https:\/\/thesoupblog.com\/?attachment_id=1601\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1601\" class=\"size-full wp-image-1601      \" style=\"border: 10px solid aqua;\" title=\"Ice Cream Maker\" src=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/06\/Ice-Cream-Maker.jpg\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/06\/Ice-Cream-Maker.jpg 1280w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/06\/Ice-Cream-Maker-100x75.jpg 100w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/06\/Ice-Cream-Maker-300x225.jpg 300w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/06\/Ice-Cream-Maker-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-1601\" class=\"wp-caption-text\">Hand Crank Freezer (Just like our old one)<\/p><\/div>\n<p>Starting today, the soup blog will move in a new and decidedly summery direction. Rather than ladling up bowls full of soup for the next hot few weeks (months?), I will be scooping out bowls of ice cream.<\/p>\n<p>Don\u2019t worry. I won\u2019t insult your intelligence with a demonstration of the equivalence of soup and ice cream. I won\u2019t work up some homespun tale about how my siblings and I used make \u201cChocolate Soup\u201d by stirring Hershey\u2019s syrup into bowls of softened vanilla ice cream. (Um, that one\u2019s true, actually.) I won\u2019t even go the \u201cX-treme\u201d route and claim that ice cream is the ultimate in chilled soups.<\/p>\n<p>The truth is, there\u2019s no strained logical justification for this shift. Just that after all these weeks of working my way through the dinner hour from soup to nuts, I\u2019m saying nuts to soup.<\/p>\n<p>And switching to homemade ice cream instead.<\/p>\n<p>The origins of ice cream in my little world, the primordial soup, if you will began when I was a kid. At the risk of dating my mother (not literally), the story began with a formula she found in a Good Housekeeping cookbook she received at a wedding shower some fifty years ago. The recipe was called \u201cGrandma\u2019s Vanilla Ice Cream\u201d and it has the advantage of being really easy to make and really good.<\/p>\n<p>In the coming weeks, I\u2019ll churn out a lot of other \u201cnon-vanilla\u201d flavors around this same theme.\u00a0 I\u2019ll also try out some different ice cream bases like a traditional <em>cr\u00e8me Anglaise<\/em>, the vanilla English custard with the French name.<\/p>\n<p>If you don\u2019t\/can\u2019t go in for dairy, I\u2019ll also be working up a few sorbets in the coming weeks. And the recipe for that is essentially sugar, water and flavoring.<\/p>\n<p>Frozen desserts are all pretty straightforward.<\/p>\n<p>They also gives me the chance to introduce my dad to the blog\u2019s story line. In my childhood, my dad was the ice cream expert. He didn\u2019t do any of the cooking as his kitchen expertise was pretty much limited to breakfast. But he was and still is the man in the freezing department.<\/p>\n<p>Back in those days, we used a hand-crank ice cream freezer, several pounds of ice and copious amounts of both rock salt and muscles. Nowadays my dad takes it easy on his arms with an electric freezer that churns the custard until it\u2019s too thick for the motor to turn anymore. In other words, until it\u2019s done.<\/p>\n<p>Sadly, I gave my own ice cream maker away before we moved to Illinois. Although I\u2019ve since been lucky enough to receive a new electric freezer that doesn\u2019t even need ice.\u00a0 You just freeze the container a day or two before you make the custard and then you pop them both in the machine and turn it on. It works great too\u2026<\/p>\n<p>so far.<\/p>\n<p><strong>Grandma\u2019s Vanilla Ice Cream<br \/>\n<\/strong>(6-8 servings)<\/p>\n<p>1 \u00bd cup milk<br \/>\n\u00be cup sugar<br \/>\n2 T flour<br \/>\nA few grains salt<br \/>\n2 eggs or 3 yolks (pasteurized, if possible, see note)<br \/>\n1 \u00bd cup cream<br \/>\n1 \u00bd t vanilla<\/p>\n<ol>\n<li>Heat milk to 180-190\u00baF with sugar, flour and salt, stirring until thick, cover for 10 minutes.<\/li>\n<li>Beat eggs and add \u00bd cup of mixture while beating, then add eggs to mixture.<\/li>\n<\/ol>\n<p><strong>HEALTH NOTE: <\/strong>Since you\u2019re dealing with eggs here, you need to take care when cooking the custard. Too much cooking and the custard gets lumpy, too little and you risk salmonella.\u00a0 Another alternative is to use pasteurized eggs.<\/p>\n<ol>\n<li>Heat the mixture for one minute over medium heat, then cool with plastic wrap or wax paper pressed onto the top of the mixture to keep it from developing a skin. Cool for several hours or overnight.<\/li>\n<li>Add vanilla and cream to ice cream mixture.<\/li>\n<li>Freeze<\/li>\n<\/ol>\n<p><strong><br \/>\n<\/strong><em>Photo Credit: Our Old Ice Cream Maker, image borrowed from Etsy.com where you can apparently still buy one of these<\/em><em>.<\/em><em> <\/em><\/p>\n<p><strong>Check back next week for a fresh new bowl of ice cream.\u00a0 As for the soup? Well, we\u2019ll always have Paris <span style=\"text-decoration: underline;\">and<\/span> the archives. Stay cool. And if you\u2019ve got any ice cream\/sorbet special requests, let me know.<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Starting today, the soup blog will move in a new and decidedly summery direction. Rather than ladling up bowls full of soup for the next hot few weeks (months?), I will be scooping out bowls of ice cream. Don\u2019t worry. I won\u2019t insult your intelligence with a demonstration of the equivalence of soup and ice [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134],"tags":[],"class_list":["post-1595","post","type-post","status-publish","format-standard","hentry","category-ice-cream"],"_links":{"self":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1595"}],"version-history":[{"count":11,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1595\/revisions"}],"predecessor-version":[{"id":1622,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1595\/revisions\/1622"}],"wp:attachment":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}