Day by day, I find something new about living by myself. Which is fascinating, in fact. These small things are the ones I was anxious to find out.
Like finding out through Mr. Boyfriend that the bathroom towels have a difference amongst them, which is awesome and I had no idea. I was using the face towel on the ground and not knowing why the hell would somebody sell a bathroom towel kit without face towels.
I also discovered the magic of creating a dog out of nowhere. That’s what happens when I sweep the apartment floor, which is not even that big. When I’m finished, it’s like a brand new Freddie just came to life. It could even bark.
I discovered the sad routine of cleaning your glass stovetop. Since the kitchen is my priority number 1, I love to see it impeccably clean. But I’m always using the kitchen as well, so it’s difficult to keep it clean.
I’ll keep finding out these small things for as long as I live by myself. Seems frustrating to get your face towel dirty because you didn’t know it better? Depends on your perspective of life. Me and Mr. Boyfriend spent a good amount of time laughing about it as I discussed the nonsense of selling a towel kit without something to step on inside the bathroom.
It’s been quite some time since I’ve posted the last ice cream recipe here. Living in my parents, I couldn’t always find room inside the fridge to keep the ice cream maker. That’s another good thing of living by myself.
Vanilla bean ice cream
Yields: a bit less then 1 L
90g egg yolks (aprox. 5 big yolks)
1 cup (240ml) milk
2 cups (480g) heavy cream
3/4 cups (180g) sugar
1 vanilla bean
1 teaspoon vanilla extract
1 – Don’t forget to get your ice cream maker ready, as instructed by the manufacter. Most of them require that the bowl must stay inside the fridge for at least 24 hours. Open the vanilla bean and remove the seeds.
2 – In a big bowl, beat the yolks and the sugar until they are pale. Bring both milks to a boil with the vanilla bean and seeds. Remove from the heat as soon as small bubbles starts to form.
3 – Remove the bean from the milks and slowly pour into the yolks, whisking nonstop to temper. Take the mixture back to the stove inside the pan and cook until it becomes thick and it coats the back of the spatula. Remove from heat and add the vanilla extract.
4 – Transfer the mixture to a shallow bowl, cover with plastic wrap and make sure it touches the surface of the mixture. Keep it in the fridge for at least 4 hours, but it’s best overnight.
5 – To make the ice cream, follow the manufacter’s instructions. I left it beating for 18 minutes inside my KitchenAid ice cream maker and it was perfect! Then put it inside an ice cream pot and take it to the freezer until it firms up. Or, if you enjoy a soft serve ice cream, eat right away from the maker.
There’s so much vanilla in this ice cream that is indecent. The infusion of the bean in the milk, although brief, makes a difference. But if you have the time, you can go until step 2 and leave the bean inside the milk to steam, for one or two hours. Then remove the bean and reheat the milk until boiling point, and follow the rest of the recipe as usual.
Champion flavor. Vanilla with the bean and the seeds, the real thing, is simple but wonderful. If you can’t find the vanilla bean, just make the whole recipe without it and use a good quality vanilla extract or flavor. Great taste as well!
– Do not throw away your vanilla bean. Wash the bean slightly to remove the milk and pat it dry with a kitchen paper towel. Keep it inside your sugar pot, or make vanilla sugar, as it’s taught here.
– You can and should add chocolate chips or small bits of nuts to this recipe.
What did you discover when living by yourself for the first time?