- 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.
- 2 cups watermelon, diced
- 1 cup blueberries
- 1 cup feta cheese, diced
Equipment: Knife, cutting board
Here’s how: With blueberries still seasonal, and watermelon in abundance — all you need in addition is a good-quality feta cheese to create this dish. Get the kids involved, add toothpicks, and enjoy!
Step 1: Slice in half 1 fresh watermelon
Step 2: Cut into thinner slices, then remove fruit and dice
Step 3: Place watermelon in three rows on large plate or baking sheet (leave room for feta cheese)
Step 4: In between rows of watermelon, add in 2 rows of feta cheese
Step 5: In corner, place a small bowl and fill with blueberries
Did you know: Blueberries are actually one of America’s few indigenous foods, grown here for the last 13,000 years — quite fitting to serve on Independence Day!