Creamy Vanilla Ice Cream

Hey everybody! Now i know it’s not exactly the right season for ice cream, but who really needs to define which season ice cream is best enjoyed, right?!

This recipe is really easy to whip together, and the taste is so creamy & divine! 🙂

Makes 1 quart

Ingredients:

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped

Directions:

Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.

Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)

Store in an air tight container and freeze for an additional 2 hours.

Bon Appetit!

Recipe Source & Credit

Photo’s via google image

White Chocolate Raspberry Scones

Serve these scones warm with a good cup of coffee (or tea!) for a delightful morning or early afternoon treat!  Bon Appètit! 

Ingredients:

Makes about 8 triangular pieces

• 2 cups all-purpose Flour
• 2 tablespoons white granulated Sugar, plus extra for sprinkling
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 6 tablespoons Butter, cut into small pieces
• 3/4 cup Raspberries (fresh or frozen – I used frozen)
• 1/2 cup White Chocolate chips
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1/3 cup Heavy Cream

Directions:  Preheat oven to 350 degrees.
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.

– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.

– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.

Enjoy!

Recipe from The Pastry Affair  –  Photo credit