November 6

It is now truly fall here in Texas. The trees present yellow and red banners fluttering down to a blanket of green rye grass. Quite a palette for the eye. We have a rooster with feathers perfectly matching the fall colors. The kids named him Adam as he was the first chick actually born here on the farm. He is a beauty with a mellow disposition.



Some of the yellows of the season are reflected in the color of a wonderful ice cream that we have been making here lately. It is a frozen custard made with 8 egg yolks (!) and is simply divine. Here, I must share the recipe with you (with thanks to Susan):



Yellow yellow Ice Cream

2 c. whole milk
2 c. heavy cream
2 teaspoons vanilla extract (I like to use Mexican vanilla)
8 large egg yolks
3/4 c. granulated sugar

Combine milk and cream in saucepan. Bring to a simmer over medium heat.
Whip the yolks and sugar and vanilla in an electric mixer about 5 minutes, until thick and pale in color, and holding a ribbon. Slowly stream 1 cup of the hot milk/cream into the yolk mixture while blending. When well blended, pour the yolk mixture back into the pan and cook over low heat, stirring constantly with wooden spoon until thickened slightly (to coat the spoon), about 10 minutes.
Strain the contents of the pan into a large bowl. Chill several hours or overnight, and then put into the ice cream maker. Yield: c. 1.5 qts.

(Note: if you can get your hands on some raw, grass-fed milk and cream this ice cream will be positively neon, due to the extra beta carotene!)

The holidays are coming the holidays are coming! We are stocking up in anticipation of all of the extra baking. Don't forget these eggs in your syrup pies and glazes on your crusts. I will have some more terrific recipes up very soon and please don't hesitate to send your own, they would be much appreciated.

--Jackie Leigh