I scream, you scream. We all scream for ice cream! I just had to.
- 2.5 cups half & half
- 1 tsp vanilla
- 3 large eggs
- 3 tsp Stevia (in the raw) (or use your favorite sweetener)
- 1/4 teaspoon coarse salt
Combine half & half and vanilla in a medium sized pot. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
Whisk together eggs, stevia, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; . Let cool, stirring occasionally. Cover and refrigerate until cold; Pour into ice cream maker and follow manufacturer instructions. I used a Cuisinart machine and churned mixture for 25 minutes.
*For the butter pecan, I added in roasted pecans (roasted in butter and brown sugar) in the last 5 min of churning. For the green tea ice cream I added organic matcha green tea powder to the custard mixture while cooking.
I hosted four friends for lunch – on a weekday! In part, I was celebrating the fact that I had a few days off between gigs. I am excited to have a new position that also allows me to work from home. I have several friends who work from home too, so I invited them over for a mid-day champagne break. And on the side, we had salmon burgers.
Here’s what you need and what to do.
2 lbs salmon filet
2 tbsp finely chopped fresh ginger
chopped green onions
2 tbsp soy sauce
salt to taste
2 egg whites
kaiser rolls (your choice: gluten free or gluten full)
Cut salmon into small bite-sized pieces and place in bowl. Add ginger, soy sauce, and green onions. Add in egg whites and mix well. Form into patties and place in refrigerator for 15-20 minutes.
For sauce: add sriracha into mayonnaise to taste. Mix well
Place patties into hot, oiled frying pan and cook about 6-7 minutes on each side. Serve salmon on roll and top with sriracha mayo sauce.
Pour yourself some champagne and enjoy!
For more recipes, see the Projects page here!
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