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RECIPE: Vanilla Bean Ice Cream for BC Living "From Scratch"

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RECIPE: Vanilla Bean Ice Cream
for BC Living "From Scratch"
July 2024


In the thick of summer, there’s nothing better than a nice cold scoop of ice cream. Well, this might be better – making it from scratch! If you have the right equipment (I’ll get to that), and quality ingredients, you can make whatever flavor your heart desires, right in your own home. 
 
For the recipe below, I used the KitchenAid Ice Cream Maker, as I own the stand mixer already, but there are plenty of other ice cream makers out on the market, and to make this recipe, it’s all very similar. 
 
Below are the instructions on how to make Vanilla Bean Ice Cream – which requires making a custard - but other ice creams require even fewer steps.  
 

INGREDIENTS: 
 
- 1 Grade A vanilla bean (Madagascar) 
- 150 grams granulated sugar (about ¾ cup) 
- 2 large eggs  
- ¼ teaspoon kosher salt  
- 2 cups heavy cream  
- 1 cup whole milk (3%) 
 
NOTE: You will also need a food thermometer! 
 
INSTRUCTIONS: 
 
Follow any instructions on your ice cream maker about prepping the machine. My bowl for the stand mixer needed to be placed in the freezer for 24 hours before making the ice cream. 
 
Set up an ice bath (in the sink is best) by nesting two metal bowls together, with ice in the bottom bowl. 
 
Take the vanilla bean and slice it lengthwise, with a sharp knife, and scrape out the seeds (reserving the pod). 

In a medium-sized bowl, combine the granulated sugar and vanilla, rubbing them together with your fingers to break up any clumps. 
Add the eggs and salt to the sugar mixture, whisking vigorously for one minute or so, and then pour in the cream and milk, whisking again until well combined. 

Transfer the mixture to a medium heavy-bottomed pot and add the reserved vanilla bean pod. 
 
Cook over medium heat, stirring constantly with a rubber spatula, making sure to scrape the edges and bottom of the pot.  
Cook until the mixture reaches 175°F or until slightly thickened - this will take about 8-10 minutes, but possibly longer, depending on your stove.  
 
Avoid boiling or your mixture will curdle! 

Remove from heat, continue to stir until it reaches 180°F. 

Strain the custard through a fine-mesh strainer into the top bowl of the ice bath and place the vanilla bean pod back into the strained custard to steep.  
Stir occasionally until the custard reaches room temperature. 
 
Place the bowl in the fridge, covered, and cool until it reaches around 40°F (generally leaving it overnight will be best). 
 
When ready, remove the bean pod, and then follow the instructions on the ice cream maker to churn the cream until it is the right consistency (sort of like soft serve). 
 
When placing it in the freezer to firm (which will take a few hours), make sure it is in an air-tight container. The container should also be easy to scoop from! 
 
Enjoy however you desire – in a dish, on a cone, or maybe even on top of a warm brownie. 

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RECIPE: Tomato Feta Pasta with Fresh Herbs

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Tomato Feta Pasta with Fresh Herbs
recipe with Windset Farms Greenhouse
May 2024

Serves 4 
 
When I’m out of ideas for dinner, I can always count on having the ingredients to make the baked feta and tomato dish that blew up on TikTok during in early 2021. 
 
While you can make it year-round, using fresh BC Tomatoes (in this case, from Windset Farms) just makes it extra nice. 
 
Instead of just going the simple route, here is a recipe to elevate it with the use of fresh BC grown herbs (these were from my backyard garden), and adding some garlic and shallots into the roasting process. Plus, choosing a funky pasta makes it look as spectacular as it tastes! 

 

INGREDIENTS 
 
- 2 pints of cherry or grape tomatoes 
- 1 block feta (approx. 1 cup) 
- 1 shallot, quartered 
- 2-3 cloves of garlic, smashed 
- 2- 3 tbsp olive oil 
- 1 tbsp fresh parsley, chopped 
- 1 tsp fresh thyme, removed from stem 
- 2 tsp fresh oregano, chopped 
- salt and pepper 
- 1 pound pasta of your choice – anything with tubes or ridges is great to catch the sauce 
- 1 tbsp fresh basil chopped 
- lemon zest (optional) 
 
INSTRUCTIONS 
 
Preheat oven to 400°F. 
 
In an oven-proof dish (wider is usually better so everything touches the surface area), place the (drained) block of feta in the center, and surround it with the tomatoes. Nestle in the quartered shallot and the smashed garlic. 
 
Sprinkle the oregano, parsley, and thyme on top, drizzle everything with olive oil (you may need more, take a look), and add a few twists of fresh ground pepper and a bit of kosher salt. 
 
Place in the oven and bake for 30 minutes, and then turn up the heat to 450°F and bake until the feta is golden brown. 
 
When the pasta has about 20 minutes left, bring a pot of water (lightly salted, as the sauce is going to be salty to start with), and cook your chosen pasta according to the package directions. 
Drain the pasta, reserving some of the pasta water. 
Drizzle a small amount of olive oil on the pasta to keep it from sticking together while you prepare the sauce. 
 
Remove the feta bake from the oven. Depending on your preference for chunky or smooth sauce, you can either mash the mixture with a fork or potato masher, or for a smoother sauce, use an immersion blender to break it down (especially the shallot and garlic). 
 
Add the pasta to the sauce in the dish (or a new bowl for a nicer presentation), and sprinkle with fresh basil, and serve. 

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