On Jun 19, 11:39*am, Serene Vannoy > wrote:
> The menu for tomorrow's party:
>
> cold fried chicken
> veggie kabobs with some sort of veggie protein (tofu or seitan or tempeh)
> pulled pork and homemade rolls for sandwiches
> corn on the cob
> potato salad
> macaroni salad
> watermelon
> lemonade
> iced tea (sweet and un)
> peach cobbler
> homemade ice cream
>
> I'm planning to make the chicken, salads, lemonade, and ice cream today
> (to be frozen tomorrow). *Here are the ice creams I plan to make:
>
> Plain vanilla;
> Green tea (just a plain vanilla recipe with some matcha powder thrown
> in, but not as much matcha as last time; that stuff was STRONG);
> and then these two:
>
> *Fromhttp://tartelette.blogspot.com/2007/07/georgia-peach-ice-cream.html
>
> Peach Ice Cream, adapted from Cuisine at Home (thanks Lisa for my
> birthday present!)
>
> Makes 5 cups
>
> 2 cups fresh peaches, skinned, pitted and diced
> 1/4 sugar
> 1 tsp. lemon juice
> 4 egg yolks
> 3/4 cup sugar
> 1 1/2 cups whole milk
> 1 cup heavy cream
> 1 vanilla bean, split in half or 1 tsp. pure vanilla extract
>
> Macerate the peaches with the lemon juice in a saucepan with the lemon
> juice and sugar for about 10 minutes or until syrupy. Simmer over medium
> heat until the peaches are soft for about 5 minutes. Let cool completely.
> Whisk the egg yolks with the sugar until thick and pale. In the
> meantime, heat the milk, cream and vanilla bean until steam rises.
> Gradually add the hot cream to the egg yolks, whisking constantly to
> prevent them from scrambling. Pour the mixture back into the saucepan
> and cook over medium heat until the cream coats the back of a spoon, 5
> to 8 minutes.
> Strain the cream and let cool completely. Stir in the peaches. At that
> point I used an hand-held mixer to puree some of the peaches and leave
> chunks into the base. Churn the mixture in an ice cream maer according
> to manufacturer's instructions. Transfer to a container and freeze until
> firm.
>
> *Fromhttp://www.joyofbaking.com/ChocolateIceCream.html
>
> Chocolate ice cream
>
> Recipe:
>
> 2 cups (480 ml) half-and-half
>
> 1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
>
> 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
>
> 2 ounces (55 grams) semisweet chocolate, chopped
>
> 4 large egg yolks
>
> 1/2 cup (100 grams) granulated white sugar
>
> Note: *Half and Half cream is a mixture of cream and whole milk and
> contains 10 ½ - 12% butterfat.
>
> In a small saucepan gradually whisk together the half and half and the
> cocoa powder until it is a smooth paste. *Place over medium-high heat
> and bring the half-and-half cocoa mixture and the vanilla bean (if
> using) to the scalding point (the milk begins to foam up). Remove from
> heat, take out the vanilla bean and scrape the seeds from the bean with
> the back of a knife, and mix the seeds back into the half-and-half. Add
> the chopped chocolate and stir until the chocolate has completely melted
> and is smooth.
>
> Meanwhile in a stainless steel bowl beat the egg yolks and sugar until
> light and fluffy (about two minutes). You can do this with a wire whisk
> or I like to use a hand mixer. Gradually pour the scalding half-and-half
> mixture into the whipped egg yolk mixture, making sure you keep whisking
> constantly so the eggs don't curdle. If any lumps do form, strain the
> mixture first before heating.
>
> Place the bowl over a saucepan of simmering water and, stirring
> constantly with a wooden spoon, cook until the custard thickens enough
> that it coats the back of a spoon (170 degrees F) (77 degrees C). The
> term 'coat a spoon' is a technique used mainly as a way to test when an
> egg-based custard or sauce is done. A spoon, usually wooden, is placed
> in the custard and, when the spoon is raised, the film of custard on the
> back of the spoon will stay in place even when you draw a line with your
> finger through the middle of the custard.
>
> Immediately remove the custard from the heat and continue to stir the
> custard for a few minutes so it does not overcook. At this point stir in
> the vanilla extract, if using. Cover and let cool to room temperature
> and then refrigerate the custard until it is completely cold (several
> hours but preferably overnight).
>
> Transfer the cold custard to the container of your ice cream machine and
> process according to the manufacturer's instructions. Once made,
> transfer the ice cream to a chilled container and store in the freezer.
> If the ice cream becomes too hard place in the refrigerator for about 30
> minutes before serving so it can soften.

Sounds fabulous- what's the occasion- Summer Solstice??