…well the ice cream experiment turned out better than planned…it is soooooo good! I don’t think it’s going to be around too long. Wright’s Dairy Farm in North Smithfield produces their own cream from cows raised on-site, so last week I stopped by to pick some up. We already had some sugar and vanilla bean in the closet- which were fair to use…along with some eggs from the Goddard Park Farmer’s Market and a little patience, we were able to whip up an ice cream that is amongst the best we’ve ever had. I used a recipe from Thomas Keller’s Bouchon cookbook which was pretty simple and an ice cream maker we got for our wedding. After cooking the custard and letting it sit in the fridge for 24 hours, we put it in the machine and let it turn for about 30 minutes…out came a fluffy, creamy treat that was sure to impress! I bought a bunch of cream, so the extra ended up in Ingrid’s squash blossom sauce which was frozen for quick wintertime pasta meals…it’s nice to see that we can add cream to our local arsenal!
-Josh
