Category Archives: Daring Bakers

Cheesecake Centerpiece: Daring Bakers April 2009

This month’s Daring Baker’s Challenge is another first for me: cheesecake! Baked in a water bath and everything!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

I left the flavor choosing up to Z and my dad, since they both love cheesecake. They agreed that chocolate was what they wanted, with Z being interested in the idea of chocolate shavings on top. As you can see, I got a little more creative than that.

Guess what's getting good? Strawberries!

Guess what's getting good? Strawberries!

The strawberries are getting goooood (so is the corn…I was feeling like a true Mainer happily taking in the combined scent of fresh sweet corn and ripe strawberries at the grocery store) and since I had used the blackberries I originally bought for the cheesecake for some incredible ice cream, I decided to go with a chocolate-covered strawberry theme. I wandered downstairs yesterday morning, pulled out some chocolate, my Silpat and some strawberries and went to work.

I arranged the strawberries around the edge of the cheesecake and melted the chocolate, tempering it all ghetto-style by melting half in the microwave and mixing in the rest of it in until it was smooth. I had to re-melt it a couple times so certain pieces weren’t as nice as the first ones, but I had fun swirling shapes. I made one piece look (sort of) like a strawberry and stuck it to the giant swirl that I stood in the middle of the cheesecake.

The edges looked a little sad and ragged so I made some round chocolate disks and used some more melted chocolate to affix each one to the exposed end of a strawberry.

I probably should have gotten a picture of the plain cheesecake before putting stuff all over it. It was PRISTINE.

I probably should have gotten a picture of the plain cheesecake before putting stuff all over it. It was PRISTINE.

Oh yeah – I also made my own graham crackers for the challenge. I followed Alton Brown’s recipe, which turns out a tasty, full-flavored batch of graham crackers. I also don’t own a food processor and used a pastry cutter to blend the dough, so my graham crackers come out a bit “healthy” tasting with the whole grains in them. But they’re totally delicious that way and easy enough to make yourself.

I also made the crust a bit chocolate-y by adding 1 Tbsp cocoa powder. The crust doesn’t have an overt chocolate flavor, but between the cocoa and molasses it does have a lot of deep, rich flavor that contrasts well with the creamy cheesecake.

I used blackberry brandy for the liqueur in the recipe, just because it’s the easiest berry-flavored liqueur to get my hands on. I also had about 4 oz. of leftover mascarpone from some fabulous pasta, so I substituted that for 4 0z. of the cream cheese. I don’t think it made much of a difference, though it probably balanced out the small amount of milk I had to substitute for a few missing Tbsp of cream.

Abbey’s Infamous Cheesecake

There's that strawberry!

There's that strawberry!

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Z absolutely loves this cheesecake. I would definitely make it again – it was a little time-consuming but it was all very easy. The water bath was probably the most nerve-wracking part, and even that wasn’t so bad.

I used a very shallow pie plate and ended up with quite a lot of leftover filling, so I baked them without crusts in some shallow, oblong ramekins I happen to have (transferring them in their very shallow, sloshy water bath was even more nerve-wracking than the big one). They’ll be seen over the next few days, as the things I bought to top them are perishable and I can’t eat all that cheesecake at once!

Lasagne of Emilia-Romagna: Daring Bakers March 2009

I was wondering what kind of challenge we’d be thrown this month for Daring Bakers. Last month was easy as they come, and I was cringing in anticipation of some ridiculously complicated, week-long project. Luckily it didn’t take me a week, just an afternoon/evening. It wasn’t particularly easy and it was a crazy day overall, but I was able to make it. And it was soooo delicious.

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.

Oh lasagna, how I've missed you.

Oh lasagna, how I've missed you.

I’d been reading from the first few people to complete the challenge that this made quite a bit of food. I have memories of my mom making lasagnas (typical American style with noodles, marinara and mozzarella…maybe a little spinach if I remembered to ask in advance) and the gigantic pan of leftovers being kept in the garage during the winter so they’d keep. So what do you do when you know you’ll be making entirely too much food?

You can clearly see the layers...yeah, my noodles are a little thick.

You can clearly see the layers...yeah, my noodles are a little thick.

You throw a lasagna party!

All right, it wasn’t a huge party…just two other people…but it was still a lasagna-filled good time. Even if I was in the kitchen for 6-8 hours. Not counting the late-night cleaning bender I went on before bed.

Seriously, I could go on about lasagna FOREVER. I love this stuff.

Seriously, I could go on about lasagna FOREVER. I love this stuff.

I thought about tweaking the recipe more than I did. Ultimately, though, the only thing I ended up changing was the meat ragu called for. Not only do I not eat meat, but that recipe also required the use of several different kinds of meat…I can fry great bacon and sear the perfect steak no problem, but I’m not prepared to mess with things like veal. Not to mention the price of that much meat. I just don’t know meat.

I decided to substitute a mushroom ragu instead, and found a recipe by Mario Batali that worked perfectly. I don’t know much about Chef Batali, but I figured he has to know what he’s doing, at least when it comes to Italian-ish stuff. And, obviously, the sauce was awesome. Fresh thyme = sooooo good.

There's those layers again. Did I mention this lasagna undid a month's worth of working out? IN ONE NIGHT.

There's those layers again. Did I mention this lasagna undid a month's worth of working out? IN ONE NIGHT.

I also had some trouble with the noodles. No problem rolling – I have an old (like, vintage, my grandmother owned it) pastry rolling pin and I love rolling things out, as long as it can be done somewhat haphazardly. But I couldn’t initially get the dough to come together. At. All. I ended up adding three extra eggs. I know. But I was freaking out…our friends were coming soon, I was trying to throw together sauces, get a loaf of bread in the oven, and the dough wasn’t a dough!

Luckily, I have an awesome boyfriend who has a neat little hobby – sculpting. With Sculpey. Which involves a lot of kneading to get to the right consistency. So I got my nice little green ball of dough!

And yeah, I did basically end up with spinach-y egg noodles since I added the extra eggs. But egg noodles are good, and chewy, and hey, they help replace the protein missing from the meat exclusion. Right?

At least lasagna freezes perfectly and I can enjoy a gooey little piece of lasagna goodness anytime...until it's gone. :(

Lasagna freezes perfectly and now I can enjoy a gooey little piece of lasagna goodness anytime...until it's gone. :(

A few tips:

Go easy on the bechamel when you’re putting the lasagna together. I noticed some other Bakers claimed to be short on the bechamel. Just remember that you’re also putting some cheese in all the layers, and dot it on as opposed to pouring or spreading it. I ended up with the perfect amount of everything. I also used a little tub of pre-grated parmesan. While I do have a wedge in the fridge for grating, I decided it would be worth the time and money saved on a tub of decent quality cheese.

Don’t panic if your noodles won’t roll out thin enough at first. Let them rest a few minutes and roll again. I was able to double the amount of noodles I had by doing this and they were still plenty thick.

Find someone who knows how to knead Sculpey or has made pasta before to bring your dough together. Seriously. I will totally make pasta again (recently found out my mom used to make it a lot but I was too young to remember; a request has been submitted for her to “teach me [her] noodly ways”) so I’ll learn it eventually but I was seriously freaking out. I guess I would have been more relaxed if I hadn’t invited people over.

Oh yeah, definitely invite people over. It’s great for sharing. Bake some bread for everyone to munch on while you finish up the lasagna. Cue up one of the greatest movies ever to watch while everyone eats. And make sure to save room for dessert.

The recipe below is what I did. It’s good – the noodles are chewier with the extra eggs but it went well with the overall flavor of the dish. The original recipe called for only two eggs in the noodles. If you can manage to squeeze the moisture needed to bring the noodles together from the spinach, don’t add all the eggs. Or add some water. Or do what I did anyway.

…This also assumes that you’ll be making this all at once. At the end I’ll provide notes for preparing things in advance.

Vegetarian Lasagna with Homemade Spinach Egg Noodles

Extra sauce is just for show. I didn't even eat this piece...well, not that day, anyway.

Extra sauce is just for show. I didn't even eat this piece...well, not that day, anyway.

First, Make the Dough:

2-5 eggs

10 oz. finely chopped fresh spinach

3 1/2 cups AP flour

Mount the flour in the center of a clean work surface. Make a well in the middle and add the (first two) eggs and spinach. Using a wooden spoon, beat the eggs and spinach together, then gradually incorporate the flour a little at a time, taking care to not let the “walls” of the flour mound collapse until you don’t have any liquid left that could potentially escape. If it’s too dry, add more eggs or some water. Knead it all together like clay until it forms a cohesive but shaggy dough. Knead until it’s elastic and sticky. If the dough is too sticky, add more flour. Remove any dry bits of dough from your work surface and continue to knead until the dough is satiny smooth and elastic (about 10 minutes). Form it into a ball, wrap in plastic and allow to rest anywhere between 30 minutes to 3 hours.

Now, Make the Sauces:

Mushroom Ragu

1/4 cup extra virgin olive oil

Medium onion, cut in 1/4″ pieces

4 cloves garlic, thinly sliced

3 Tbsp chopped fresh thyme

1/2 finely grated medium carrot

28 oz. canned tomatoes

Pinch of coarse salt

In a 3 qt. saucepan or large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until soft and golden brown, about 8-10 minutes, then add the thyme and carrot. Continue to cook, stirring occasionally, until the carrot is soft, about 5 minutes. Add tomatoes with their juice and crush them with your spoon. Bring the mixture to a boil, then lower the heat and simmer until thickened (about 1o minutes). Season with salt. If you don’t like chunks in your sauce, allow to cool slightly, then run the whole thing through the blender for a bit until desired consistency is achieved. Set aside.

1/4 cup extra virgin olive oil

1 medium onion, chopped

12 oz. mushrooms, cleaned and finely chopped (I used half button, half baby bella)

1/2 cup dry red wine

1 cup tomato sauce, or more if desired

1 Tbsp butter

Salt & pepper, to taste

In a saucepan or large pot, heat the oil over high heat until it starts to smoke. Add the onion and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the mushrooms and cook until the juices are released and evaporate, about 10 minutes. Add the wine, tomato sauce and butter, and season with salt and pepper. Reduce the heat to medium and cook another 5 minutes or so, or until somewhat thickened. Set aside.

Now Make the Bechamel:

4 Tbsp butter

4 Tbsp flour

2 2/3 cups milk

Salt, pepper & nutmeg to taste

In a medium saucepan, melt the butter over medium-low heat. Sift in the flour and whisk until smooth. Continue stirring 3-4 minutes, then gradually whisk in milk. Bring to a slow simmer, stirring for 3-5 minutes until thick. Season to taste and set aside.

To Cook the Noodles:

Divide the dough into fourths and remove one piece, keeping the rest of the dough wrapped until ready to roll out. Lightly flour your work surface and shape the quarter of dough into a ball, then flatten it into a circle. Roll it out evenly, turning by fourths as you go. Once it’s thin, allow it to rest for a few minutes, then stretch the dough by rolling one edge onto your rolling pin and pulling gently. Alternate rolling and pulling the dough until translucent, then cut into approximately 4×8″ rectangles. If you’re going to be finishing the recipe at a later time, you can hang the noodles to dry them and store them in a sealed airtight container or bag. If you’re going to be continuing with the recipe immediately, continue to the next step.

Prepare a large pot of boiling salted water, an ice water bath, and a place to set the noodles after cooking (a large plate with paper towels on it to soak up excess water is fine). Boil 4 noodles at a time for 2 minutes. Immediately place into ice water bath to stop cooking and set aside. Repeat with the rest of the noodles until all are cooked.

Assembling the Lasagna:

Spinach Noodles

Mushroom Ragu

Bechamel

4.5 oz. shredded parmesan

Preheat the oven to 350 degrees. Oil or butter a 3 qt. baking dish. Reheat your sauces if they’ve gotten cold or have been made a while in advance – you want them warm, but not hot. Drizzle a thin layer of bechamel and spread it around a bit. Arrange a layer of noodles in the pan, then spread with thin layers of each sauce, plus a few extra dollops of bechamel and a sprinkling of parmesan. Add another layer of noodles and repeat until all the ingredients are used, finishing with a thick layer of parmesan on top. Cover with foil and bake for 40 minutes, then remove the foil and bake another 10 minutes. The cheese on top should be just golden but not browned. Turn off the oven, leaving the door ajar, and let the lasagna rest 10 minutes before serving.

If you’re going to be making the noodles a day or so ahead, hang them to dry after rolling them out. Store them in an airtight container or bag until ready to use. Boil for 4 minutes instead of 2. You can also assemble the lasagna beforehand and freeze it before baking. You’d need to bake it for a bit longer or just defrost it beforehand.

The original recipe also said that the lasagna would likely slide apart when cut, but I barely had any problems. It won’t taste any different but it will look nicer to have a neat, even square on the plate.

I was not expecting a savory challenge this month, but I really enjoyed it. I’ve been wanting to try making my own pasta for a while but just didn’t have a reason. This recipe was definitely worth the effort, though I don’t know if I’d do this exact recipe again unless I had a specific request. Lasagna just isn’t something I can eat more than once in a very long while. I’m excited to find out what next month will bring…and who I’ll be sharing it with!

For the Love of Chocolate: Daring Bakers February 2009

***Don’t forget to vote for my Alexandra Cupcakes! They’re really amazingly yummy and sooo cute, too!***

Remember back when I joined Iron Cupcake and said I wanted a challenge? Well, that wasn’t enough for me. I had to go all out – I am now a Daring Baker. It took me a while to get my confidence up, and I’m glad I waited until AFTER those terrifying French Yule Logs in December, but I finally went for it. And I think I got very lucky that my first challenge was such a relatively easy one.

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.

Easy as the recipe was, I actually had to make the cakes twice. The first time, I stepped away from the mixer for a minute as the whites were whipping and they ended up too dry. With all the frostings, meringues and other stuff I make regularly, the whites always have something in with them, so I forgot how quickly just plain egg whites would whip up. I KNEW they were overwhipped, but I still tried to fold them in and bake the cakes anyway. That obviously didn’t work and I had to drive half an hour each way to get more chocolate and eggs in the middle of the night. Because I’m nuts. Luckily, the second batch turned out perfectly and I was finally able to go to bed.

The original recipe for this cake (which really tastes more like candy to me, like fudge or a really rich candy bar) calls for it to be baked in a heart-shaped pan. I didn’t have one of those, but I did have a couple of 4″ springform pans and some cute shallow oblong ramekins, so I used those. I ended up with two round cakes and three smaller oblong ones. The bigger ones sunk perfectly, just like they were meant to.

Ooh, what's THAT on top?

Ooh, what's THAT on top?

The smaller ones obviously were much too shallow to sink, but turned out just as rich and delicious.

The cream was delicious, but it doesn't look very elegant here. Better, more ridiculous picture coming up...

The cream was DIVINE, but it doesn't look very elegant here. Better, more ridiculous picture coming up...

When I found out what we were going to be making, I immediately knew I’d have to make two different things to go along with it. Somehow I decided that the perfect thing to go with this dessert (which I had never tasted before, let alone made) would be a lavender whipped cream. Sweet, light and floral, just the thing to cut the chocolatey richness. However, that kind of thing wouldn’t really appeal to Z. So I had to do something else.

Did You Know: whipping cream + sugar + flavor = Chantilly Cream...doesn't that sound nicer?

Did You Know: whipping cream + sugar + flavor = Chantilly Cream...doesn't that sound nicer?

I originally wasn’t going to make the ice cream, because I (wrongly) assumed it would be hard to do without any sort of ice cream maker, and also because IT’S FEBRUARY. Not peak ice cream season where I live. Eventually, though, I made it anyway, because I had egg yolks and heavy cream sitting in the fridge from the creme brulee that never got made (you wouldn’t think it would be this hard to find butane for a torch). I could have made Wendy’s ice cream, which was much simpler than Dharm’s classic custard-based one, but besides the super-rich ingredients I already had sitting around, I also had vanilla beans. I did not have vanilla extract, as called for in Wendy’s recipe. This is a problem only Daring Bakers (or people who are just as weird as I am) have, I’m sure.

Making the ice cream was, as with many homemade goodies, much easier than you’d think. The custard alone was delicious! The only problem I ran into was using entirely the wrong sort of container to freeze my ice cream in. I didn’t have a big enough plastic one free, so I used Pyrex glass. Which conducts cold a lot better to the ice cream, necessitating a 10 minute thaw on the counter before the ice cream is even remotely scoopable. Lesson learned; ice cream still tasty anyway.

You may be wondering what that orange stuff is.

You may be wondering what that orange stuff is.

Plain cake and ice cream is all right, but I thought it needed something more. Luckily, I had it all figured out: You may remember my slightly overcooked but still delicious marmalade. When I mentioned that to the creator of the recipe, she suggested it might be good on ice cream due to its slight caramel flavor. That sounded perfect – just the thing to brighten up what was otherwise a very heavy, rich dessert.

The only thing here that’s really original is the Lavender Chantilly Cream. Heh…Chantilly. What a cute word! Lavender Chantilly sounds like a great name for a frilly-but-saucy lady who wears great hats, maybe in the early 1900s. Or an adorable flapper girl.

This plating is merely for decorative purposes. I'm not quite nutty enough to eat whole dried lavender like that.

This plating is merely for decorative purposes. I'm not quite nutty enough to eat whole dried lavender like that.

I would have liked to have used a nicer tip to do the piping on that whipped cream, but I took that picture a couple days ago and only got my (giant!) set of new Ateco tips today (and they are fascinating). So, I did the best I could.

Lavender Chantilly Cream

...Also the cake is kind of frozen. What? The sun was going down and I needed pictures!

...Also the cake is kind of frozen. What? The sun was going down, the cream was separating and I needed pictures!

1 cup whipping cream

2 Tbsp extra fine (not powdered) sugar, or granulated sugar pulsed in food processor or ground roughly with mortar & pestle (guess which I had to do)

2 Tbsp Monin lavender syrup

Place cream in the bowl of a stand mixer fitted with the whip attachment, or use a handheld mixer. Whip the cream on high until soft peaks form, add the sugar and lavender syrup, then whip until stiff peaks form. Dollop onto cake with spoons or use a pastry bag to pipe.

And here is the recipe for the cake and ice cream. If you really like chocolate, and I mean REALLY like chocolate, I definitely recommend making it. It’s pretty easy and very tasty, just make sure you use good chocolate (I used Ghirardelli which in the scope of all things chocolate is pretty bottom-of-the-line…I mean it’s GOOD…for grocery-store chocolate…just use a chocolate you really really like).

Mmm, pile of tiny ice cream scoops.

Mmm, pile of tiny ice cream scoops.

Chocolate Valentino
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.

Dharm’s Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream’s fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted – cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed.  Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways.  Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil.  Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up.  Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.  3. Gradually pour in the hot milk, whisking constantly.  Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl.  Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon.  Fold it into the custard and pour into a plastic tub or similar freeze-proof container.  Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

I think I’m going to try to get an ice cream maker for my birthday this year. It’s deceptively easy to make and I’d love to experiment with more flavors. Just not until the weather is warmer!