|Buttermilk Ice Cream
- 1 whole vanilla bean pod
- 1 cup whipping cream
- One half-cup egg yolks (6 large eggs)
- Three quarters cup sugar
- 3 cups buttermilk
|Ice Cream Steps
- Split open vanilla bean and scrape out seeds with a paring knife.
- Place about half the sugar in a double boiler; add the vanilla bean seeds, the pod and the whipping cream.
- In a bowl, combine the remaining sugar and egg yolks mix until smooth.
- Over boiling water, bring sugar, vanilla beans and cream to a high simmer, making sure all of the sugar is dissolved.
- When this mixture is very hot, add a little bit of it at a time to the yolk mixture, stirring quickly. (Add about half of the cream mix. This tempers the yolks so they will not curdle when added back into the cream mixture.)
- Next add all of the yolks to the cream in the double boiler, whisking quickly. Continue stirring mixture until it begins to thicken and coats a spoon like heavy cream, about 10 minutes.
- Remove from double boiler. Whisk in the cold buttermilk.
- Chill mixture in refrigerator until ready to freeze in ice cream machine according to manufacturer’s directions.
|Sweet Potato Pound Cake
- 1 cup butter, softened
- 2 cups sugar
- 2 and one half cups cooked and mashed garnet yams (red skinned sweet potatoes)
(About 2 and half large or 4 small potatoes)
- 4 eggs
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
one-half teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl cream butter and sugar, beating until light and fluffy.
Add the sweet potatoes and again beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, salt and baking powder, baking soda, nutmeg and cinnamon and stir well.
- Add to the creamed mixture in three parts, beating after each addition until well combined.
- Add the vanilla and beat well.
- Spoon the batter into a large greased and floured bundt or tube pan, smooth top and bake in the preheated oven for 1 hour and 15 minutes or until the top is just golden brown and a knife inserted into the cake comes out clean.
- Remove from the oven and cool on a wire rack for 5 minutes, then remove from the pan and cool completely on the rack.
|Blackberry Bourbon Compote
- 2 cups fresh or frozen blackberries
- 3/4 cup granulated sugar
- 1/3 cup bourbon
- Pinch of cinnamon
- Pinch of cloves
- 1/4 cup orange juice
- 1 tablespoon. cornstarch
- Combine first five ingredients in saucepan and heat to a slow simmer.
- Combine orange juice and cornstarch and add to blackberry mixture.
Continue to cook over low heat until slightly thickened.
Remove from heat.
- If you wish to make non-alcoholic compote, replace the one third cup bourbon with the same amount of orange juice, and add 1 teaspoon bourbon flavoring.