This past weekend, we had the joy of having my favorite sister, Megan in town for a couple days. She has never been to the city so we spent some time showing her the obvious things like this, here & there. The rest of our time was spent watching The Office, talking away & cooking together. It’s become one of our favorite things to do together. I’ve recently acquired an ice cream maker (thx grandma!) and thought this was the perfect occasion to churn it up. Not only is my sister a great cook, she has serious skills with a camera, I cooked, she took the photos & Isaac played xbox – we make a great team…

getting to know the recipe



the star of the show – the vanilla bean. Megan & I were on the hunt for a vanilla bean. We checked Whole Foods which had a couple options, one bean in the spice aisle, for 6.99, two beans for 10.99! I knew these babies were expensive, but I never knew that expensive. As our last resort we checked out the bulk spice area, vanilla beans: check, but at the price of 149.99 a pound. We risked it & went this route. We are happy to report one vanilla bean cost us a whole 1.50!


baker’s caviar…







Vanilla Bean Ice Cream
recipe from David Lebovitz

  • 1 cup whole milk
  • A pinch of salt
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 egg yolks
  • 1 t pure vanilla extract

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a small knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a spatula, until the custard thickens enough to coat the back of a spoon. Strain the custard into the heavy cream. Stir until cool, add the vanilla extract, then refrigerate to chill thoroughly. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.


speckled goodness


we made berry cobbler & root beer floats…so so good



Images: Megan