Vanilla Bean Ice Cream

vanilla bean ice cream
Oh hi guys. I guess I kind of dropped off the face of the planet there for a bit. Well 3 days, but it sure feels like longer. In that time I honestly did not touch anything related to blogging. No new posts, no Facebook updates, no scouring the interweb or communicating with other food bloggers. I could attribute this to the busy start of a new semester but that is not the truth. In the past I have always found time for this site, no matter what other things are going on at school or otherwise. The break had more to do with the feelings I have been having towards blogging lately. As you may or may not know, I don’t make any money from this site. It is purely a hobby, but over the past little while it has started to feel more like a chore. I set up these expectations for myself that I had to blog regularly, at least 3 times a week, to ensure I was creating new and relevant content to expand my readership. Progress did not really occur as quickly as I would have liked and putting 20 hours a week into this thing for fun was not so fun anymore. Burned out isn’t the right word to describe it, more like a combination of frustration and anger sums it up better. Maybe my expectations were too high and I should have lowered the bar. Then I got thinking about what I really want to get out of this whole shebang. Yes, I would like to increase traffic. Yes, I would eventually like to make some money from it if I am doing it anyways. But do I actually want a career food blogging? Not really. If some sort of unforeseen opportunity came up I would definitely consider it, but otherwise I have a career plan in process and it is one that I really enjoy. So why am I getting so stressed out about this blog?
It’s probably the competitiveness in me that says I can’t do anything without diving headfirst into it and not looking back. I don’t want to write a blog that no one reads. I don’t need to be the next Joy the Baker but I would be lying if I didn’t admit that I want some recognition. Despite my efforts, right now I feel as though I have not really accomplished much. And those feelings make it really difficult to commit myself to this when I know that it isn’t going to effect my livelihood in the long run.
Where do we go from here, or more specifically, where do I go from here? I have put far too much work and effort into this to throw in the towel, I know that much for sure. At the same time, I know the focus has to be on creating something that I enjoy and obsessing less about readers and followers. Which is hard because it is a blog, not a diary. I am giving serious thought to switching over to WordPress though. I have used it at work and I definitely think it is the next step in bettering this site. Who knows? I could get to it this afternoon or continue to put it off for the time being. Decisions, decisions.
That’s where I am at right now. As for a recipe, today I have more ice cream coming your way. We are well on our way to assembling all of the components into a homemade ice cream cake. Have a great weekend everyone!
vanilla bean ice cream
vanilla bean ice cream
vanilla bean ice cream

Vanilla Bean Ice Cream
Adapted from David Lebovitz

Ingredients

1 cup milk
1 vanilla bean, split in half and seeds scraped out
3/4 cup white sugar
pinch salt
5 egg yolks
2 cups whipping cream

Instructions

1. In a saucepan over medium heat, warm the milk, vanilla, sugar and salt. Allow it to steep for at least 15 minutes.
2. Meanwhile pour the whipping cream into a bowl and place this bowl in a sink filled with ice water. Put a fine mesh sieve on top of the bowl so you are all ready to strain your custard when the time comes.
3. Place the egg yolks in another bowl. Reheat the milk and gradually whisk it into the eggs to temper them. Pour everything back into the pot and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Pour to custard through the sieve, into the whipping cream. Stir to help it chill off (you want to do this as quickly as possible so that the eggs do not overcook).
5. Cover and refrigerate until thoroughly chilled, at least 2 hours.
6. Once chilled through, churn the custard in an ice cream maker for 20-25 minutes, or until it reaches the consistency of soft serve. Freeze and enjoy!

vanilla bean ice cream
vanilla bean ice cream
vanilla bean ice cream
vanilla bean ice cream

4 thoughts on “Vanilla Bean Ice Cream

  • January 10, 2014 at 7:03 pm
    Permalink

    This looks yummy! As cold as it is where I am, I have been experimenting with ice-cream flavours. Re: blogging – I know that feeling all too well. Stick with it!

    Reply
    • January 12, 2014 at 3:13 pm
      Permalink

      Thanks Jacquee, it’s never too cold for ice cream!

      Reply
  • January 13, 2014 at 10:01 am
    Permalink

    Mmm, ice cream! As for the “work” of blogging, I know the feeling. Frankly, since it’s not your career plan, I would say to step back and treat it more like a hobby, posting and sharing recipes at a pace you’re actually happy with. Good luck!

    Reply

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