8/29/2020 – Custard-based vanilla ice cream.

/ Jacobhouse / By

8/29/2020

(Above: Simmering the milk, cream, sugar, and vanilla pod for some custard-based vanilla ice cream.)

Summary: Today began with calisthenics, piano practice, writing, and a couple house-neatening tasks. This was ensued by a journey to the beef pasture with Padre where we: tagged the newborn Beefmaster from the prior post, checked #481 (the cow who fell on her head; she was faring well), and retrieved the calf* that we pulled in the field yesterday evening. I returned to Jacobhouse shortly after these shenanigans where I commenced to write for 2 hours. At 11:15 AM, I placed potatoes in the oven, and as they baked, I visited Padre at the studio. Lunch occurred at 12:25 PM and consisted of: baked potatoes, spring mix / spinach salad, and watermelon.

  • This is the front of clouds that Padre and I witnessed during our morning ride (to the bottom left, there is a walking Wag.)
  • Last night’s dinner: a grilled Master Blend chuck steak. It bore both exceptional flavor and texture.

(5:39 PM Update:) After the midday meal, I returned home whereupon I decided it was time to make a custard-based ice cream. Custard-based ice cream is different from normal ice cream in the respect that it requires egg yolks – six in this case – and pre-heating on the stovetop. Furthermore, I utilized a fresh vanilla bean via scraping the seeds out and allowing them and the seed pod to simmer with the milk & cream. Here is the recipe that I utilized: Custard-Style Vanilla Bean Ice Cream  The custard is cooling right now, but according to the booklet, I should be able to transform it into ice cream later this evening.

Custard-making was ensued by writing a portion of this entry, leisure, and then by farm activities. The lattermost included: moving fodder via buckets, capturing two cows (one for embryo transfer and one for foot-rot treatment), checking the beef pasture for ailing & active creatures, mixing feed via shovel, and checking herd health in the feed barn. After all this was complete, I returned to Jacobhouse where I made dough for a calzone and tended to the custard mixture (placed it in the freezer on finding that it was still slightly warm).

  • Removing the aforementioned vanilla pod via spoon.
  • Tonight’s calzone dough, pre-second kneading.

Final Note: Now that I have returned to Jacobhouse from the rainy outdoors, I intend to conclude this entry, enjoy some leisure, and prepare some hopefully delicious ice-cream. Later on, I will also be making a calzone with garlic-butter dressing and prosciutto.

*We also discovered that the calf is blind.