Wednesday, May 27, 2009

Rhubarb Tart with Orange Glaze

Simple recipes may save us time but they can also compromise taste. Recipes that are simple AND delicious are keepers and they should be memorized. They come in handy on weeknights, when you have company or when you're just too tired give it your all. Believe it or not, sometimes you are just not in the mood to be in the kitchen. Trust me, I've been there. This is a great dessert recipe that takes no time at all.

Rhubarb Tart with Orange Glaze
  • 1 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup sugar
  • 3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
  • 1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
  • 1/2 teaspoon grated orange zest

Preheat oven to 400°F with rack in middle.

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.

Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.


Saturday, May 23, 2009

Crème Brûlée French Toast

When I was a kid, my Dad used to make the best french toast on the planet. And I really felt loved when he (or my Mom) would make 'breakfast for dinner'. I mean, what could possibly be better than breakfast for dinner as a kid? That's like staying up until 10 o'clock on a school night!

There are a million variations of this sweet tooth staple and Crème Brûlée French Toast should rank close to the top. Strawberries are in season so I would highly suggest that you grab a couple freshies and serve them with some homemade whipped cream on the side.

Crème Brûlée French Toast
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • an 8- to 9-inch round loaf country-style bread
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.


Grilled Vegetable Stacks

Grilling isn't always about meat. In fact, it's really hard to beat any grilled vegetable that's been brushed with olive oil, properly seasoned and put on the grill. I love the taste or 'char' and the texture that the burnt strips give to each piece. This recipe is a great way to enjoy a variety of vegetables in their peak and will pair perfectly with virtually any meat.

Grilled Vegetable Stacks

2 medium eggplants
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as

1. Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant. 2. Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

3. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.


Bacon Swiss Burgers with Tomato and Avocado

It's almost impossible to make it through Memorial Day Weekend without grilling burgers. Whether it's turkey, veggie, lamb or beef, chances are you'll be at least eating one. Nothing beats grilling with friends and family on a sunny afternoon with some cold beers. It's the type of meal where everyone can chip in on prep and groceries and clean up is usually a snap if you use disposable plates and utensils. The best part about BBQ is that you usually eat more than once. In fact, seconds and thirds are often encouraged. So, dust off your grill, chill some beers and get a group together. Here's a burger recipe that is sure to hit the spot.

Bacon Swiss Burgers with Tomato and Avocado
  • 8 slices of bacon
  • 1 pound ground beef chuck or sirloin
  • 1 teaspoon Worcestershire sauce
  • 1 or 2 dashes Tabasco sauce
  • 1/4 teaspoon dried thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for grilling
  • 4 slices Swiss cheese
  • 4 hamburger buns, toasted, for serving
  • Thinly sliced ripe tomato, for garnish
  • Thinly sliced red onion, for garnish
  • Sliced ripe avocado, for garnish
  • Boston lettuce leaves, for garnish

1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.

2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.

4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)

5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.


Monday, May 18, 2009

Grilled Corn on the Cob with Cheese and Lime

Summer is around the CORNer so that means it's time to start shucking! This popular street food snack found in Mexico can be made in your backyard with ease all summer long. The person that came up with this classic combo is after my own heart. Mayo...check. Cheese...check. Citrus...check. Viva Mexico!

Grilled Corn on the Cob with Cheese and Lime
  • 4 ears of corn in the husk
  • 1/4 cup mayonnaise, (You can sub sour cream if you want to keep it on the light side)
  • 1/8 teaspoon cayenne, or to taste
  • 3/4 cup shredded cotija or feta
  • Accompaniment: lime wedges

Prepare grill.

Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.


A Little Laugh for Bacon Lovers


Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls
  1. Four 1- to 1 1/4-pound lobsters
  2. 1/4 cup plus 2 tablespoons mayonnaise
  3. Salt and freshly ground pepper
  4. 1/4 cup finely diced celery
  5. 2 tablespoons fresh lemon juice
  6. Pinch of cayenne pepper
  7. 4 top-split hot dog buns
  8. 2 tablespoons unsalted butter, melted
  9. 1/2 cup shredded Boston lettuce
  1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
  2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
  3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
  4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.


Thursday, May 14, 2009

Taste of Howell Mountain, June 20

There are a lot of events in Napa Valley but there is only one that you really can't miss and that is Taste of Howell Mountain. I just found out that tickets are still available so I am telling all of you so you can swipe one up ASAP. This year's event is June 20 at Charles Krug, which is a great valley floor winery in St. Helena that is easily accessible of HWY 29. Festivities start at 2 and the party lasts well into the night. Tickets in advance are $95 and $125 at the door. Let me stress that this event includes some of the BIGGEST and BEST Zins, Cabs and Merlots in the valley and the world so if you are serious about your reds you MUST do yourself a favor and buy your ticket here.

See you at the event!!!

Tuesday, May 12, 2009

Fontina Risotto Cakes with Fresh Chives

We've been in Boston for a week catching up with old friends. Last night, I cooked a 3-course dinner for the four of us and the star of the show were these risotto cakes. Sunday night, my friend and I watched Iron Chef 'Battle Rice' and the challenging chef made these for one of his dishes. My friend and I agreed that these were a must do.

Risotto is really a labor of love so be prepared to stand and stir. Also, I always keep a little extra stock on hand because it usually needs a touch more. I added garlic to the onions while they sauteed which I would highly suggest. I served the cakes on the bottom of the plate, piled haricot verts on top and then leaned to pesto lamb chops crosswise on top. The cakes were every one's favorite but the lamb was in a close second...

Fontina Risotto Cakes with Fresh Chives
  • 3 cups (about) low-salt chicken broth
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 cup plus 2 tablespoons arborio rice
  • 1/4 cup dry white wine
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • 1 large egg yolk
  • 2 large eggs
  • Canola oil (for frying)
  • Additional grated Parmesan cheese
  • Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

Serve risotto cakes sprinkled with cheese and garnished with chives.


Wednesday, May 6, 2009

June 13th Supper Club

Don't miss out on the next supper club, June 13th. Fruits and veggies are taking their stride. No better way to take advantage of summer's bounty then with a seasonal 5 course tasting menu and wine pairing. Reserve now.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

This recipe is a repeat offender but it was a crowd favorite at Saturday's Supper Club so I thought I'd post it again. As far as soups go, this one is as easy as it gets. Thank you to Hubert Keller at Fleur de Lys in San Francisco for sharing this with us via Bon Appetit. Osetra caviar is not in my budget so I go for a small jar of the Whitefish caviar that you can find at the super market. It costs much less and looks just as elegant. However, don't skimp on the crab and go for the canned stuff. You'll regret it.

Please forgive the photo. It does the dish no justice.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado
  • 3 tablespoons butter
  • 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
  • 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
  • 4 cups chicken stock or canned low-salt chicken broth
  • 3 cups chopped spinach leaves (about 3 1/2 ounces
  • 6 tablespoons flaked fresh crabmeat
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 3/4 cup diced peeled pitted avocado
  • 6 teaspoons good-quality black caviar (such as osetra)

Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.

Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.

Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.



I get a serious craving for falafel about once a month. I rarely make it at home because when the craving hits I need it right there and then but I do whip some up for some casual dinner parties every once and while. If you live in San Francisco, you must visit King of Falafel to get your quick fix. This place is the real deal. Finding good falafel is like finding a good dry cleaner. Once you've found it, you stick with it.
1 lb dried chick peas, soaked overnight, drained and rinsed
3 cloves garlic crushed 1 lg onion finely chopped 1/3 c fresh parsley chopped 1 tsp ground coriander seeds 1 tsp ground cumin 1 tsp salt 1 tsp baking soda dissolved in 1/2 c. water vegetable oil for deep-frying 7 pita bread, tops cut off 1 head lettuce, coarsely chopped 2 tomatoes, coarsely chopped 7 sm sweet pickles, sliced
Sesame Sauce, recipe follows
Hot Sauce, recipe follows

In a food processor or blender, grind the soaked chick peas. Add the garlic, onion, parsley, coriander, cumin, salt, and baking soda mixture. Process until smooth. In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking. With a 1 1/2-inch ice cream scoop, form the falafel mixture into balls the size of golf balls, using a flat knife or spatula to smooth out the scoop. Carefully slide the falafel into the oil. Continue shaping falafel and adding them to the oil, but do not crowd the pot. Cook the falafel until golden brown, about 3 minutes. Turn and continue to cook until golden brown all over, about 3 minutes more. Remove the falafel from the pot with a slotted spoon and drain on paper towels or paper bags. Keep warm while continuing to fry the falafel until all the mixture is used. To serve as a sandwich: Place 4 falafel balls in the pocket of one pita. Drizzle 2 tablespoons of the sesame sauce and 1 tablespoon hot sauce (to taste) over the falafel. Add some of the lettuce and tomato, a drizzle more of the two sauces, and top with a pickle. Continue assembling the remaining falafel.

To serve as hors d'oeuvre: Make a dipping sauce of 2
parts sesame sauce and 1 part hot sauce. Place a bowl of the sauce in the center of a platter lined with lettuce leaves. Fry and drain the falafel, skewer each with a toothpick, arrange around the dipping sauce and serve. Makes 7 sandwichs or 35 individual hor d'oeuvres Sesame Sauce: 1 c. tahini paste 1 clove garlic, crushed juice of 1 lemon 1/4 c. cold water 1/4 tsp. salt dash of black pepper Combine all ingredients in a bowl and whisk until smooth. Refrigerate until ready to serve. Makes 1 1/2 cups. Hot Sauce 1 1/2 c. tomato sauce 1/2 tsp. dried red pepper flakes 1/4 tsp. salt dash of black pepper Combine all the ingredients in a non-reactive small saucepan and heat over low heat, stirring occasionally, until the mixture reduces slightly and thickly coats the back of a spoon, 30 minutes. Remove from the heat and allow the sauce to cool to room temperature. Serve. Makes 1 1/2 cups.


Tarragon Shallot Egg Salad Sandwiches

Ever eat 5 deviled eggs in one sitting? I've eaten even more than that. So why not just make them into a sandwich? I mean, that's basically what egg salad is! The key to this sandwich is the seasoning. Make sure you season and taste until you get it just right. I like to chop up capers and add them for some extra saltiness. Make sure to brush your teeth if you are going into a meeting after eating one of these bad boys. You know what I'm talking about...

Tarragon Shallot Egg Salad Sandwiches
  • 8 large eggs
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped shallot
  • 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
  • 2 teaspoons tarragon vinegar or white-wine vinegar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
For sandwiches
  • Mayonnaise for spreading on bread (optional)
  • 12 slices seedless rye bread or 6 kaiser rolls
  • 3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.


Monday, May 4, 2009

Key Lime Pie

Last night, we celebrated my Step-Dad's birthday with a low-key dinner at home. I know that his favorite thing on the planet is key lime pie so I offered to make a couple and bring them with us as a surprise. I've made countless key lime pies for him in the past and this is the recipe I use each time with little variation. The only things worth mentioning is that, if you have it in you, buy fresh key limes and squeeze them instead of using the bottled stuff. It really makes a huge difference. As for the crust, save yourself the time and money and buy store bought. No one will ever notice. Lastly, I like to add about a teaspoon of sugar and vanilla to the whipped cream for a little extra flavor.

Key Lime Pie

For crust
  • 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

For filling
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping
  • 3/4 cup chilled heavy cream

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.


Caramel Ice Cream

Last Saturday was another supper club and I decided to do a New American menu. What is more American than apple pie? Well, I didn't make an apple pie but I did do an apple, pear and cranberry crisp and served some homemade caramel ice cream on top. This ice cream was the fan favorite of the night.

I'm a beginner ice cream maker. In fact, I don't even have a machine. But I managed to borrow one for a co-worker and she gave me some helpful tips about freeze time and flavors she loves. I decided that caramel would be the best match for the crisp so I looked around for a recipe and found this one on Epicurious. I always read the comments left by other cooks that have made the recipes in the past. You can really learn from their trials and tribulations so I decided to take a majority of their advice and go with 6 yolks instead of 8. Boy, they were right. 6 yolks is rich enough. This ice cream is certainly an indulgence but isn't that what life is about?

Homemade Caramel Ice Cream
  • 1 vanilla bean
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups whipping cream
  • 1 cup whole milk
  • 8 large egg yolks

Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container and freeze until firm.