Three Lessons, Six Creations (Part 5) - Vanilla bean ice cream, Easy Danish pastries

Vanilla bean ice cream

No ice cream maker? No problem! Just pour the chilled custard into a loaf pan, cover with foil, and freeze until a 1-inch ring freezes around the edges. Transfer to a chilled bowl and beat using an electric mixer to break up the ice particles. Return custard to pan and freeze until firm.

Makes 3 cups  Prep time 5 minutes, plus chilling and churning time  Cooking time 20 minutes

·         3 cups milk

·         ¹/₃ cup caster sugar, divided

·         1 vanilla bean, split lengthwise

·         8 egg yolks

1.    In a medium saucepan, combine milk, 1 tablespoon sugar, and vanilla bean. Stir over medium heat until boiling point is reached (do not boil). In a medium heatproof bowl, whisk egg yolks and remaining sugar.

2.    Pour hot milk into egg mixture in a thin, steady stream, whisking constantly. Place the bowl over a saucepan of simmering water. Cook, stirring constantly, for 15 to 20 minutes or until mixture thickens and coats the back of a wooden spoon. Cover surface with plastic wrap and chill.

3.    Pour custard into an ice cream maker. Churn following manufacturer’s instructions. Pour into a loaf pan. Cover with foil and freeze. Serve in scoops.

Tip

For a richer, creamier ice cream, replace half the milk with cream.

Easy Danish pastries

Make a windmill shape! It’s easy. Simply cut 2-inch slits through each corner of each pastry square then join alternate points in the center, pressing to seal.

Makes 16  Prep time 15 minutes  Cooking time 25 minutes

·         1¹/₂ cups milk

·         2 tablespoons caster sugar, divided

·         1 teaspoon vanilla extract

·         4 egg yolks

·         1 tablespoon cornstarch

·         1 egg, beaten

·         ¹/₂ cup apricot jam, warmed

For the Danish

·         4 sheets frozen puff pastry, quartered into squares

·         1 (415-gram) can apricot or peach halves, drained

·         1 (415-gram) can pitted cherries, drained

1.    In a medium saucepan, combine milk, half of the sugar, and vanilla. Stir over medium heat until boiling point is reached (do not boil). In a medium heatproof bowl, whisk egg yolks, remaining sugar, and cornstarch together.

2.    Pour hot milk into egg mixture in a thin, steady stream, whisking constantly. Return mixture to a clean saucepan. Cook over medium heat, stirring constantly, for 5 to 6 minutes or until mixture boils and becomes thick (dropping consistency). Remove from heat. Cover surface with plastic wrap and cool.

3.    Make the Danish: Preheat oven to 420⁰F. Lightly grease and line 2 baking sheets with parchment paper. Spread 1 tablespoon custard diagonally across each pastry square. Place 2 apricot halves or cherries on custard. Join opposite corners, overlapping in the center.

4.    Arrange on prepared baking sheets and brush with egg. Bake for 12 to 15 minutes or until crisp and golden. Brush with jam while hot.

Tip

Cornstarch stabilizes the custard so it won’t spit over high heat.