79 woman this month | May 2012 | Homemade Vanilla Bean Ice cream l Place the cream and milk in a saucepan. Split the vanilla beans and add to the saucepan. Bring to the boil, then turn off the heat and set aside for ten minutes to infuse the vanilla. l Place the egg yolks, sugar and vanilla extract into a bowl and whisk by hand until pale. l Strain in the milk mixture through a strainer to remove the vanilla pods, directly into the egg mixture. Scrape the vanilla pods of remaining beans before discarding the pods. l Mix everything together with a hand whisk and then return to a clean saucepan. l Cook over a low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a spoon. l Allow the mixture to cool in a large bowl, then refrigerate for 30 minutes. l Place the vanilla ice cream base into a plastic bowl and place in the freezer until frozen at the edges. Remove from freezer. Beat with a hand held electric mixer. Re-freeze. Repeat this process two more times. And then allow the mix to freeze for two hours before scooping to serve. Chocolate Chip Cookies l Preheat the oven to 175 degrees Celsius. l In the bowl of an electric mixer fitted with a paddle attachment, cream the softened butter and sugar together until light and pale in colour. Add the eggs one at a time and combine well. Add the salt and vanilla. l Sift the cocoa powder and baking powder with the flour and add to the butter mixture. Combine to form a dough. Add the chocolate chips and mix until the chips are well combined. l Remove the dough from the mixer and break off walnut sized pieces of dough and squash them onto a parchment paper lined baking tray. l Leave space between each dough piece for spreading during cooking. l Bake the dough for 12-14 minutes in the preheated oven or until lightly golden brown. Cool cookies on the tray before serving. 335g unsalted butter 450g light brown sugar 2 eggs, large 6g vanilla essence 3g salt 10g baking powder 575g plain (all-purpose) flour 10g cocoa powder 325g dark chocolate chips 275ml cream 275 ml milk, (full fat) 2 vanilla beans 6 egg yolks 175g caster sugar 1 teaspoon vanilla extract Homemade Doughnuts l Preheat the deep fryer to 190 degrees Celsius. l In the bowl of an electric mixer fitted with a paddle attachment, combine the softened butter, sugar, salt and vanilla, creaming the ingredients together, but not over whipping them. In a separate bowl sift together the flour, baking powder and milk powder. l Add the dry ingredients to the butter mixture and at the same time add the eggs and water. Combine everything to form a smooth dough. Mix for approximately three minutes, scraping down to ensure everything is combined. Remove the mixture and sit it on a floored bench for ten minutes. l Roll the dough out on the floured bench to 10mm in thickness and cut out with 60mm cutter. Cut the centres out with a 25mm cutter. Allow the doughnuts to sit for a further ten minutes and then deep fry them. Deep fry on one side until golden brown and then flip over until both sides are nicely covered. l Remove and toss immediately in sifted icing sugar or cinnamon flavoured caster sugar and serve. 55g unsalted butter, softened 250g caster sugar 1 teaspoon salt 4g vanilla 705g plain (all-purpose) flour 35g baking powder 40g milk powder 110g eggs 300g water
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