Sunday, March 29, 2009

Lasagne of Emilia-Romagna, The Daring Bakers go Italian

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
I was excited when I saw the DB'rs challenge for this month. Not only was it a savory dish, which is a fun change but it was Italian as well! Hubs was happy too. Not only is lasagna at the top of his most favorite meals but ever since we bought a pasta maker, he loves making pasta. So this challenge was a joint effort this month. We both love making fresh pasta and agree that there's no comparison between fresh pasta and store bought dry pasta.
I've made a very similar lasagna recipe many times. The only difference in this recipe was the spinach pasta. That was a first for me. I usually make a basic pasta dough. I was a little concerned with my dough at first because it seemed really dry. I think I got over zealous in squeezing the spinach dry. I added a couple of teaspoons of water and it came right together. Hubs ran it through the pasta machine and we had perfect sheets of lasagna!
I used my favorite recipe for the ragu. It's from Fine Cooking. (recipe below) It's very similar to the one used in the challenge, but is made with beef and pork only. I can't find veal shoulder at my local market so I opted to make the Fine Cooking ragu. I have to say we loved every bite of this challenge!! Be sure to check out all the other DB'rs lasagnas here!

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:


A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

For The Ragù:
3 oz. (6 Tbs.) unsalted butter
1/4 cup extra-virgin olive oil
2 medium celery stalks, finely chopped (1-1/3 cups)
2 medium carrots, peeled and finely chopped (2/3 cup)
2 small yellow onions, finely chopped (1-1/3 cups)
1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
1 lb. boneless pork shoulder, finely diced or ground (1-1/2 cups; see tip)
8 oz. pancetta, finely diced (1-1/4 cups)
2 cups dry red wine
1/2 cup canned tomato purée
1/4 cup tomato paste diluted in 1/2 cup water
2 cups homemade or low-salt canned beef or chicken broth; more as needed
1 cup whole milk
Kosher salt and freshly ground black pepper
Tip: To chop the ragù meat, cut each piece into 1/4-inch slices, Then cut the slices into thin strips lengthwise and and dice the strips crosswise. Alternatively, you can pulse the meat in food processor, but be careful not to chop it too finely or into a paste.
Make the ragù:

In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onions and cook, stirring occasionally, until softened and lightly golden, about 15 minutes. Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and stirring often, until the meats lose their redness, 5 to 8 minutes. Stir in the wine, tomato purée, and tomato paste and simmer vigorously until the liquid is almost evaporated, 15 to 20 minutes. Add the beef or chicken broth and the milk, cover with the lid ajar, reduce the heat to low, and simmer gently until you have a rich, concentrated sauce, about 2-1/2 hours. Check every 30 minutes to see if more liquid is needed, adding more broth if necessary to prevent scorching. Season to taste with salt and pepper, if needed. Let cool. Skim off the fat from the top, if desired. You should have about 6 cups.

Wednesday, March 25, 2009

Need a bite of Spring? Try these Lemon-Ricotta Fritters with Strawberry Curd

Okay as promised,I continued on my strawberry curd quest. Here's yet another strawberry curd recipe and I've got to say this one is pretty terrific! I thought the strawberry flavor was more prominent in this curd than in the first one I tried. This curd can be used just like you'd use a lemon curd, but is a nice change from the traditional lemon.
During my search for curd recipes, I came across a recipe from Martha Stewart for lemon-ricotta fritters that she paired with lemon curd. So I decided to make them to go with my strawberry curd. A.MA.ZING! It took all my will power not to snarf down the entire batch. Lemon and strawberry...yum! Really, I mean should I let Martha know how awesome her fritters are with strawberry curd?? Probably not...haha
Anyway the fritters are light and lemony and with the strawberry curd, they're like taking a bite of spring. Perfect for a lazy weekend breakfast or brunch.

1 pint fresh strawberries
finely grated zest of 1 orange
finely grated zest and juice of 1 lemon
1 cup sugar
8 TBS unsalted butter, cubed
4 eggs

Wash and dry the strawberries,then hull them. Purée the berries in a food processor
Put the strawberry purée in a double boiler, or in a bowl which will sit over a pan of simmering water. Add the orange and lemon zest and juice, the sugar and the butter. Beat the eggs and add them to the mixture.
Cook, stirring until the sugar dissolves, then continue cooking, stirring often until the mixture thickens and coats the back of a wooden spoon. Remove from heat and strain the curd through a sieve.
Cover the curd with plastic wrap pressed down on the top to keep a skin from forming. Refrigerate until cold at least one hour.

source: Martha Stewart Living

4 cups vegetable oil, for deep-frying
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon coarse salt
4 large eggs
1/4 cup granulated sugar
1 pound ricotta cheese, drained
2 tablespoons finely grated lemon zest
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.

Betcha can't eat just one!!

Saturday, March 21, 2009

Chocolate cappuccino cookies

I'm not a hoarder. You know someone who buys things they don't need and keeps things they never use. Although if you looked in my closet at the moment, you may disagree...haha. Definitely time for a good spring cleaning in there.
I do however find it hard not to buy interesting food products. Sauces, olive oils, chocolate, etc.. I find myself buy these things with no real idea of what I'm going to do with them but figuring out ways to use them is half the fun. The food sections in stores like Big Lots and TJ Maxx are some of my favorite places.
I came across these cappuccino chips while pillaging in our local Big Lots. I love the food section at Big Lots because it's a bit like a scavenger hunt, you never know what you might come across. I've found all sorts of things from chutney's to chocolate, all at really great prices. Yes you have to scrounge around a bit but you can find some really cool stuff. There's only one downside, you may never come across the same product twice. So if you fall in love with some product, it may never be there again! Oh well, time to try something new, I guess.

I wanted to make these chips into cookies and I thought they'd be really good with a chocolate cookie. I couldn't find a recipe that was exactly want I wanted so I adapted a recipe for chocolate chocolate chip cookies. I added a little cinnamon and some espresso powder to the these cookies. I think that a little coffee added to chocolate really adds depth of flavor to the chocolate and would be good with the cappuccino chips. The next time I make these, I think I'll do half cappuccino chips and half chocolate chips, just because I'd like them to be a bit more chocolaty. Well that's my plan if I can find the cappuccino chips again!

Chocolate Cappuccino Cookies


2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 1/2 tsp vanilla
1/2 tsp cinnamon
2 tsp espresso powder
1/2 cup unsweetened cocoa
2 cups cappuccino chips
1 cup chopped walnuts (optional)


Preheat oven to 375 degrees. In a bowl, stir together flour, salt, and baking soda. In another large bowl stir together butter, sugars, eggs, vanilla, cinnamon, espresso powder and cocoa. Gradually stir flour mixture into butter mixture. Mix until combined. Stir in cappuccino chips (and walnuts, if using) until they are evenly distributed. Drop dough by tablespoonfuls onto greased baking sheets. Bake about 10 minutes. Cool on a baking rack.

Thursday, March 12, 2009

Strawberry Curd...part one

Lemon curd is pretty high on my list of favorite things. So a while back when I came across a recipe for strawberry curd, I definitely wanted to give it a try. A curd is usually made of citrus combined with sugar, butter and eggs. It's thick and has sort of a pudding like texture. They can also be made from fruit combined with citrus and eggs. Since strawberry season is in full swing at my parents farm, I'm always on the lookout for new ways to use them. Of course when I went to make the strawberry curd, I couldn't find the recipe I'd seen originally. It's out there somewhere on the world wide web!! I adapted this recipe from one for I'd found for a raspberry curd. I had some leftover cake I want to use up so I decided to put it between the layers of cake. The cake I used was just a basic vanilla cake. I liked it with the curd, but I think a lemon cake would have been even better. If you'd rather not go to the trouble of making a cake, you could just serve it as is with a dollop of whipped cream on top.
Although I really like this curd, I think that I'm going to try making one that doesn't have whipped cream and is more like traditional lemon curd. So stay tuned for strawberry curd part two!

Picnik collage

1 pint of fresh strawberries
3/4 cup of sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt

1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
2 tsp. Gran Marnier

Puree strawberries in food processor, Stir strawberries together with sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain strawberry curd into medium bowl, pressing on solids in strainer. Refrigerate until very cold, at least 2 hours and up to 1 day.

Whip cream and 1/4 cup powdered sugar and Gran Marier until peaks form. Fold whipped cream into strawberry curd. Refrigerate until slightly set up about one hour.

Friday, March 6, 2009

Chicken and sausage gumbo

Although I love the flavors of Louisianan style cooking, I have very little experience cooking cajun/creole dishes. Since some of Hubs favorite dishes come from this region, I thought I'd give making gumbo a try. The most important and time consuming part of making gumbo is making the roux. When I first read the recipe I saw that it said 20-25 minutes stirring contently. I didn't really think it would take that long but yeah it really does. Oh and don't think you can stop stirring. Do that and you'll end up with burn roux and have to start all over! Don't let making a roux scare you into not making gumbo. It's not difficult, just time consuming, but so worth it in flavor.
Another important component of gumbo is the vegetable base known as the Holy Trinity. Onions, bell peppers, and celery. These three vegetables are the base of most dishes in Cajun style cooking, much like the French use mire poix (onions, celery and carrot).
Many gumbos include okra, which is not my favorite vegetable. I was drawn to this recipe because it didn't include okra.
File (pronounced fee-lay) is the traditional table garnish for gumbo's. It is add to the gumbo after it's finished cooking to thicken the gumbo. Never add file to the gumbo while it's cooking, or you'll end up with a thick stringy mess. I opted not to add the file to mine so my gumbo was thinner, more soup-like, but really delicious.

Chicken-and-Sausage Gumbo

Makes 4-6 servings


1 pound andouille sausage, cut into 1/4-inch-thick slices

4 skinned bone-in chicken breasts

Vegetable oil

3/4 cup all-purpose flour

1 medium onion, chopped ½ green bell pepper, chopped

2 celery ribs, sliced

2 quarts hot water

3 garlic cloves, minced

2 bay leaves

1 tablespoon Worcestershire sauce

2 teaspoons Creole seasoning

½ teaspoon dried thyme

½ to 1 teaspoon hot sauce

4 green onions, sliced

Filé powder (optional)

Hot cooked rice

Garnish: chopped green onions

COOK sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

COOK chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

ADD enough oil to drippings in Dutch oven to measure ½ cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Here's the progression of the roux from blond to chocolate.

Stir in onion, bell pepper, and (the Holy Trinity of Louisiana cooking); cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Andouille sausage

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Wednesday, March 4, 2009

Hello Kitty Cake Pops... Meow!

I enjoy surfing other blogs to see what other people are doing. I'm always amazed at all the original and creative ideas out there. One blog that never disappoints and is packed with inspiring and creative, as well as super cute, ideas is Bakerella. I fell in love with her adorable cupcake bites the very first time I laid eyes on them. She gives step-by-step instructions on her blog on how to make the cupcake bites and pops. I've wanted to try to making them myself for a while now, but just never quite got around to it. Well a couple of days ago she posted the most adorable Hello Kitty cake pops on her site, instructions included. They are so cute! I had some extra cupcakes and frosting in the fridge so I decided to finally try making the cake pops. I had a great time, it was a lot of fun. Mine aren't quite as perfect as Bakerella's but I was happy with my first attempt. Other than using my leftover homemade frosting, I followed her instructions. I don't know if using the canned frosting makes any difference, but the homemade frosting seemed to work just fine. Thanks Bakerella! I had a great time making these cake pops.
Visit Bakerella's blog for step-by-step instructions on making the Hello Kitty cake pops. Even if you don't make the cake pops, just browsing her blog will be inspiration to bake something or maybe just make you drool!!

Check out how the ears are made. Brilliant!

Sunday, March 1, 2009

Chocolate Valentino Cake

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This month's Daring Baker challenge was to make Chocolate Valentino cake and ice cream. The cake is flourless chocolate cake and we had the choice to make ice cream as an added challenge.
I made individual cakes on top of a caramel sauce topped with toasted coconut. I added a bit of cinnamon to the ice cream. This was a really fun and tasty challenge! Thanks Dharm and Wendy! Check out all the other daring baker's here.
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Since this was cake was called Valentino, I couldn't resist making one in a heart shape.
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla
I added 1/2 tsp of cinnamon to mine
Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.