So a couple of days ago, I was in the middle of a sticky mess of cookie dough. In that moment I realized that not once have I ever blogged about food. (Ok, I may have mentioned peanut butter once or twice….)
That seemed odd to me. You see, food is a big deal in my family. You could say that we’re a bit crazy over it. For some people, it’s about eating the food. Of course, I like eating food, but I gain a true sense of joy when I feed other people. You could say that it’s my universal love language.
I guess I learned that from my family. My Nana makes a special meal whenever there is a family gathering. My mom bends over backwards to serve even the most allergic-to-life guests food that they will truly enjoy. Almost all of my family members are sure that you can’t have a fun day without treating you to some sort of food, be it homemade or served at a good restaurant. Not only is it required to sustain life – for us, it sustains relationships.
Naturally, that includes growing new relationships. My mess of cookie dough was an experiment that I tried on behalf of my sister. (We shall call her Kit-Kat, my personal nick-name for her. 🙂 ). Since we have a cow who gives fresh milk in plenty, she wanted to make ice-cream with her friends. Her absolute favorite kind of ice-cream is cookie dough. Problem: you don’t bake cookie dough that goes in ice-cream. No eggs = no structure. My mission: Find a good recipe for cookie dough that contains no eggs, but still has that delicious cookie dough texture.
Now, I’m always willing to try something new, and this was a big deal for Kit-Kat. For the first time, she was able to invite her friends over for something that was just for them. Unfortunately, I didn’t know the first thing about egg replacements. Funny how the Lord works things out. 🙂 I went to work with a wonderful group of people all morning who had a ministry for college students. (It’s called Campus Ventures – I dare you to look it up.) One lady happened to know of several options I could try in place of eggs.
As soon as I got home, I got my ingredients out and gave them a try. One was just your traditional egg replacement – it worked well, but the dough was a little on the soft and gooey side. The other was much more pleasant to me, and some of my siblings. Bananas. Instead of eggs I smashed up half a banana and used the same recipe I would normally.
Dang, it tasted soooo good! A good chunk of the dough never made it into the ice-cream….some bandit snatched it when I wasn’t looking…..might’ve been a split personality thing. You never know.
Anyway, bananas make an excellent egg replacement. You have to like bananas though; the taste was subtle at first, but the next morning the dough had been overpowered by banana flavor. Even freezing the dough didn’t reduce that flavor. Personally I enjoyed it even more than the plain dough. Kit-Kat, on the other hand, requested the normal egg replacement for her friends.
With my mission accomplished, I froze the dough in little balls (more like blobs, but hey, they tasted better than they looked.) and they were ready to go the next morning. Before the girls came, I made a test batch of plain vanilla with the help of Kit-Kat, and my boyfriend.
Ice-cream has been my experimental project for the past two years now. My goal is to make the perfect batch of ice-cream that beats even the best store-bought brands. (Maybe that’s crazy – I delight in perfection.) A few weeks ago, it was recommended that I add salt. I tried it, only to find…..
The best. Batch. Ever! Mom said it was too sweet, but I had never had my own recipes ever turn out so well. As if that wasn’t good enough, the batch I made with the girls was even better! Since we were adding cookie dough and chocolate chips, I halved the sugar. I was also short on cream, so I replaced some of it with sweetened condensed milk. For the first time, the ice-cream didn’t freeze into a solid rock. Once I’ve typed it up, I may add the final recipe to this blog post.
For now, I am most thankful that my ice-cream experiment wasn’t the only success. The entire house rang with laughter as three beautiful girls made a sticky, gooey, sugary mess all over the kitchen. (Naturally I took no part in the mess making. Kit-Kat dubbed me “Head Cook of The Disastrous Messy Kitchen” by mistake.)
Our family has a tradition of sharing food with people. We use food to bring comfort, nourishment, support, and even laughter to everyone we meet. I am so thankful that my little sister got to share time with her friends, make a mess, and eat the best ice-cream ever made in the Eliyahu household.
You all requested it, so here…at last…I give you ICE-CREAM!
Vanilla Ice Cream
1 tsp salt
4-6 tsp vanilla extract
1 ¼ cups sugar
9 egg yolks
3 ½ cups milk
3 ½ cups heavy cream
½ can of sweetened condensed milk
Whisk the sugar, egg yolks and vanilla until they are a light, foamy yellow.
Pour the milk, cream and sweetened condensed milk into a saucepan and bring to a boil. Pour the egg mixture into the boiling milk, whisking the mixture vigorously. Once all the ingredients are blended thicken the blend over low heat, constantly stirring with a wooden spoon until the mixture is thick enough to coat the spoon. Be careful at this point not to overheat it or the egg will start to solidify.
Put the mixture in ice cream maker and freeze according to manufacturing instructions. *
*IF YOU ARE USING A HAND-CRANK MACHINE: Make sure you crank at an even, consistent pace throughout the churning process to ensure the best texture.
Y’all should let me know how it turns out, especially if you try any new ingredients! My next goal is to try honey as a replacement for sugar.