Monday, June 15, 2020: Sweet Cream Ice Cream (to go with Strawberry Pie)
Jun 21st, 2020 by Alex Koster

Welcome to  Scroll down a few posts to learn more about the website my brother and I started in 2015, or, to see what we’re cooking right now, just keep reading Today Max was focusing on making fresh strawberry pie so I decided to make Sweet Cream Ice Cream to go along with it.  Sweet Cream Ice Cream is vanilla ice cream without vanilla….tastes like frozen whipped cream, but with a better consistency.  Ingredients are very simple: egg yolks, sugar, cream and milk.


First step is to separate the yolks from the whites and whisk them.

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Then combine the yolks with sugar:


Meanwhile heat whole milk and cream until almost boiling (little bubbles should be forming around the edges):


Then you have to combine the yolk/sugar mix with the hot cream/milk mix.


You do this by adding about a cup of the hot cream to the yolk mix while whisking.  This brings the temperature of the egg yolks up without scrambling them.  Then you add the yolk mix to the hot cream, again whisking all the time.  After that you let it cool for a couple of hours.


Fast forward several hours, and we’re ready to make the ice cream.  Pour it in the mixer, put the lid on and wait about 25 minutes.

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When it starts to firm, test it, and if a good consistency…ENJOY.  I think it’s better eaten with something (like strawberry pie, oreos….to add more flavor.)





Friday May 13, 2020: More COVID Comfort Food: French Bread (& Fondue)
May 22nd, 2020 by Alex Koster

Welcome to   Today, after school finished (early since it’s remote), I decided to make French Bread.  We aren’t shopping much thanks to COVID and we often run short of bread.  Since we were planning on having fondue for dinner, it was essential we have bread.  (Max couldn’t help because he is studying for four AP tests). Ingredients for French Bread are pretty simple: flour, water, yeast, a little salt, and egg white (for an egg wash):


First step is to mix the yeast, water, salt and flour using an electric mixer.  Then you slowly add the flour (you start with 2 cups and try to work in almost 6 cups).  You have to use a spoon and your hands as the dough gets stiffer.

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Then you knead it until it’s a smooth ball (6 -8 minutes

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You place the ball of dough in a greased bowl, turn once, and let rise for an hour.

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After you punch down the dough (the most fun part of making bread), then you shape it into two long loaves by rolling out the dough in a rectangle and then rolling each up.  You let the loaves rise for 45 minutes; and then brush with egg wash (water + egg white).

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Then you make 3 diagonal slices in each loaf, about 1/4 inch deep, and bake at 375 degrees for 20 minutes.


After 20 minutes, you remove from the oven and brush them one more time with egg wash so they get really crusty and brown.  They need about 15-20 minutes more of cooking time.

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Best way to eat them? With fondue, of course!


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