Vanilla Bean Ice Cream

Enjoy the smooth, creamy goodness of homemade vanilla bean ice cream, which is made with real vanilla bean seeds to give it an extra flavor boost. Great for when you want something sweet on a hot summer day!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large egg yolks

Instructions:

In a saucepan, combine heavy cream, milk, sugar, and vanilla bean seeds and pod

Heat the mixture over medium heat until it just begins to simmer

Remove from heat

In a separate bowl, whisk egg yolks until smooth

Gradually pour the warm cream mixture into the egg yolks, whisking constantly

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly about 5-7 minutes

Do not let it boil

Strain the mixture through a fine mesh sieve into a clean bowl

Cover and refrigerate until chilled at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions

Transfer churned ice cream to a container and freeze until firm about 4 hours

Pan Seared Scallops with Lemon Pasta - Sandra Valvassori

This elegant dish by Sandra Valvassori combines perfectly seared scallops with a tangy lemon pasta for a delightful meal that's bursting with flavor. The scallops are tender and succulent, complemented by the bright citrus notes of the lemon pasta. It's a dish that's sure to impress guests or make any weeknight dinner feel special.

Ingredients:

• 12 large sea scallops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces linguine pasta
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

Use salt and pepper to season the scallops

Put olive oil in a big skillet and heat it over medium-high heat

Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through

Take it out of the pan and set it aside

Follow the directions on the package to cook linguine until it is al dente

Drain the pasta and set it aside

Save 1/4 cup of the pasta water

Put minced garlic in the same pan and cook for one minute, until it smells good

Put cooked pasta, lemon zest, lemon juice, chopped parsley, and the pasta water you saved into the pan

Mix the pasta and coat it with the sauce

Add seared scallops to the top of the pasta

Grate some Parmesan cheese over the dish right before you serve it

Spaghetti Carbonara

Spaghetti Carbonara is a traditional Roman dish made with eggs, cheese, black pepper, and crispy pancetta or guanciale. It is a simple but rich pasta dish. When put together, they make a creamy sauce that coats each strand of spaghetti for a filling meal.

Ingredients:

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 100g grated pecorino cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions:

Bring a big pot of salted water to a boil

Then, follow the directions on the package and cook the spaghetti until it is al dente

Set the large skillet over medium-low heat and add the olive oil

After the pasta is done, serve

Put in the pancetta or guanciale and cook it until it turns golden and crispy

Whisk the eggs, grated pecorino cheese, salt, and black pepper together in a bowl

Once the spaghetti is done, drain it and add it right to the pan with the pancetta or guanciale

Toss the pasta to coat it in the fat that has been rendered

Take the pan off the heat and quickly pour the egg and cheese mixture over the pasta

Toss the pasta strands around to coat them evenly

The pasta's heat will slowly cook the eggs, making a sauce that is smooth and creamy

Serve right away, and if you want, top with extra grated pecorino cheese and black pepper