Sunday, June 16, 2013

It's Getting Warm Out~ (Even in Canada)

Lately I've been "paying rent" at my Aunt and Uncle's house while we wait out Jake's visa application by cooking dinner. For the first week my Uncle was away (he's a pretty traditional guy), so I could make whatever I wanted (since my Aunt has an adventurous pallet), but now that he's back, I'm challenging myself to make some more traditional things. I grew up in a household that ate A LOT of meat and potatoes, so after I moved out and started making my own food, you can bet I stayed far away from that style of cooking. All of this is new to me. Okay, whatever, tomorrow I'm making lamb. It should be tasty.

Tonight is steak (which my Aunt is grilling), but I'm gonna make some hasselback potatoes. They look cool. Here have a picture:

I obviously didn't make that. I have absolutely no photography equipment, and so as you might have noticed, I have to take all my pictures outside.I'm all excited to make these potatoes. They look great!!

Yesterday, I made lasagne. AND because I have time like that, I Wikipedia'd lasagne. I learned that lasagnE is plural, and lasagnA is a single piece of noodle!! I feel smart. Herp derp. I also made lavender frozen custard. It was delissshhhhh.


  • 1 can coconut milk - for 2-3 people, but this recipe doubles very easily
  • 4 egg yolks
  • 1/2-3/4 cup sugar - depending on how sweet you like it. 
  • 1 bunch of lavender sprigs tied together with butchers twine
  • A cap full of vanilla
  • That's it, seriously.
First, you put the can of coconut milk in a pot on the stove with the sugar, vanilla and lavender (med-low heat). While that's all happening, beat your egg yolks till they reach the ribbon stage. Which looks like this:

When your lavender has infused to your taste into the coconut milk, strain it through a fine mesh strainer, then add about 1 cup of it to your eggs SLOWLY. Eggs hate being pressured into doing things they don't want to do. you have to ease them into it, like a cult leader eases his new members. Yeah, you have to love bomb your eggs. Then, when they're tempered, you can put all that back in the pot on low-medium heat and thicken that up. You want your custard to be thick, but still runny.

When your custard is done, strain that to get rid of any cooked egg parts. Those are the enemy. Put your mixture in a cake pan and throw it in the freezer. Stir it around every half hour or so till it's frozen. After you can put it in a container and enjoy the shit out of it.

Your welcome,

UPDATE! Jake brought to my attention that the lavender flavour really came out as the ice cream froze (and also as my tea cooled, but you don't know about that, so there). I just wanted y'all to know to be careful about your ice cream being too perfumey because you can't smell it so well when it's hot~

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