Page 185 - Family cookbook v30_Neat

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5. Crack the eggs and whisk the eggs and sugar in a mixing bowl until pale yellow

and well combined, about 2 minutes.

6. Using a ladle add about 1/2 cup of the hot milk mixture to the eggs and whisk to
combine.

7. Add the egg mixture to the hot milk in the saucepan and stir well with a wooden

spoon.

8. Return the pan to medium heat and cook stirring constantly, until the mixture is
slightly thickened and coats the back of a spoon, about 5 minutes.

9. Remove the custard from the heat and strain through a fine mesh strainer into a
clean mixing bowl, pressing down on the strainer with a rubber spatula to get as

much liquid as possible into the bowl. Add the vanilla extract to the bowl.

10. Stir the custard for 5 minutes with a whisk until cooled slightly.

11. Cover the bowl with plastic wrap, pressing the wrap gently against the surface

of the custard.
12. Refrigerate until thoroughly chilled, about 2 hours, stirring occasionally.

13. Pour the custard into the bowl of an ice‐cream maker and process according to
manufacturer’s directions.

14. Serve immediately or transfer to an airtight plastic container and store in the

freezer for up to a week.

Apple Brown Butter Sauce

1/2 cup apple cider

1/2 cup sugar

1/3 cup brunoise green apple, peeled and chopped

1/4 pound unsalted butter

1. Combine the apple cider and sugar in a small saucepan and bring to a simmer.

2. Cook at a low summer for 10 minutes, then stir in the apple and continue to
cook until apples are tender and translucent, 4 to 5 minutes longer.