INGREDIENTS
2/3 c. organic sugar 2 farm fresh eggs 2 Tbs. flour ¼ tsp salt 12/3 c. organic milk 1 c. organic heavy cream 2 tsp. real organic vanilla (or vanilla paste)PREPARATION:
- In medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside. Bring the mild to a simmer on the stove in a heavy saucepan. SLOWLY beat the hot milk into the eggs and sugar. Pour the whole mixture back into the heavy saucepan and place back on the stove. Stir constantly with a whisk until it thickens slightly. DO NOT BOIL. Remove from heat and pour through a strainer into a clean bowl. Allow to cool and stir in cream and vanilla. Cover and when cold, freeze in ice cream freezer. Eat right away or transfer to freezer container.
- Remove from the pans. The loaves should sound hollow when tapped on the bottom. Place on a rack to cool for at least 30 minutes before slicing. Once it's aged a day, this bread makes great toast.
Lynda Fassa is the founder of Green Babies, one of the oldest organic-cotton clothing companies in the United States. She is also the author of Green Babies & Sage Moms: The Ultimate Guide to Raising Your Organic Baby (2008, Penguin) and is currently writing Green Kids, Sage Families, to be published by Penguin in late 2008.