- 2 vanilla beans, split lengthwise and scraped
- 2 cups milk, chilled
- 6 large egg yolks
- 3/4 cup sugar, plus 2 T
- 2 cups heavy cream
- 1 t pure vanilla extract
- Equipment: knives, measuring spoons, cups, bowl, saucepan, electric mixer
- Step 1 In a medium saucepan over medium heat, combine vanilla beans and scrapings with the milk. Bring to a gentle boil. Remover from heat and let steep, covered, for 30 minutes
- Step 2 Prepare an ice bath; set aside. In a bowl of an electric mixer, fitted with the whisk attachment, beat egg yolks and sugar on medium high speed until thick and pale, about 4 minutes.
- Step 3 Place milk mixture over medium-high heat; bring to just a simmer. Slowly pour about 1/4 cup hot milk mixture into egg yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
- Step 4 Return mixture to saucepan; stir with wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3-5 minutes. Custard should retain a line drawn across the back of the spoon with fingertip.
- Step 5 Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled.
- Step 6 Stir in extract.
- Step 7 Freeze in an ice cream maker according to manufacturer’s instructions.
- 3 cups quinoa (use white, red, black or tri-color)
- 4.5 cups water
- 1/2 cup pumpkin seeds
- 1/4 cup hot sauce
- 3 tbsp olive oil
- Sea salt to taste
- Cracked black pepper to taste
- 1 Avocado
- 1/2 cup Shredded carrots
- 1 cup Broccoli
- 1 cup Mushroom
- 1 cup Cauliflower
Equipment: Measuring cups/spoons, a large saucepan, large cooking spatula or spoon
Boil the quinoa and wait till your quinoa has simmered for 15 minutes
Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa
Stir in ½ cup of pumpkin seeds, sea salt and pepper
Add optional items such as avocado, shredded carrots, broccoli, mushroom and cauliflower. Other ideas include dried fruit, more seeds (sunflower, sesame, poppy seeds) and nuts (macadamia, almonds, cashews, brazil nuts).
Serve and enjoy!
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