Eight egg yolks.
Buttered toasted pecans.
I finally know, after all these years and countless gallons of ice cream that have been put into my mouth, what they meant when they called it Ice CREAM. OMG.
I actually split this small serving with Patient Husband and we critiqued it. Creamy? "Very." Can you taste the browned butter? " Not much." Vanilla? "Lots." Enough pecans? "Yes." Wow, it's so rich, we really can't eat too much of it. "Why?"
I again improvised. I'm not a very good recipe follower. I do what they say but improvise if I have to. For instance, Sarabeth calls for a real plumped vanilla bean scraped and seeds with pod put into the cream. Well, I didn't have a vanilla bean and where I live no chance to find one. But I DO have LOTS of vanilla bean infused sugar. When I DID have a couple of vanilla beans and my daughter did, too, we/she infused sugar with the seeds and pod. Well, the recipe calls for sugar and vanilla seeds and vanilla beans. So, I substituted my vanilla sugar.
The first batch I made was vanilla ice cream. It's in the freezer. I thought I should start with the basic. Let me tell you folks, there is nothing basic about it!!
It was so easy I immediately made the custard for the Buttered Pecan.
My lavender is in full bloom right now so.......
I am just about finished quilting Ceci's Christmas quilt. I have one border section left to quilt. Then I'll start quilting on Adelaide's.