In the mood for ice cream? Read this and discover chef Rachel Goebert’s secret recipe for making his version of this delicious cold treat. It’s easier than you may think …
Rachel Goebert of Caprial’s Westmoreland Kitchen, shows her abilities go beyond being a professional pastry chef. She demonstrates how to make custard-style ice cream.
Story and photos by David F. Ashton
In addition to all of the vendors who provide foods ranging from fresh fruit and produce to prepared meals, the Wednesday afternoon Moreland Farmer’s Market offers cooking demonstrations each week.
The market operates on the Portland Memorial parking lot at S.E. Bybee Boulevard at 14th in Westmoreland. To learn the secrets of making premium vanilla ice cream, we stopped by on July 16th.
“Making ice cream at home isn’t as difficult as many folks think,” Chef Goebert says.
“You’re just in time,” said Rachel Goebert of Caprial’s Westmoreland Kitchen. “Today, we’re demonstrating how to make custard style ice cream. And when we’re done, we’ll top it with fresh berries from the farmers market.”
As the crowd gathered, Goebert told us she graduated from Western Culinary Institute in Portland. “My specialty for the past five years is being a professional pastry chef. I’ve been cooking pretty much all of my life, ever since I had an ‘Easy-Bake Oven’ when I was a little girl.”
Chef Goebert scoops up some of her freshly made ice cream at the Moreland Farmer’s Market.
Cool demo on a hot day
Getting her ingredients together, Goebert began, “On a nice hot day, teaching people how to make ice cream, well, there can’t be anything better. Hopefully some kids here will learn how to make one of their favorite foods. And, it’s fun here hanging out in my neighborhood, meeting and teaching my neighbors.”
Although she didn’t have a stove on which to cook the ingredients, Goebert went through the recipe step-by-step. She explained that she’d already made a big batch – and it was churning in the ice cream maker as she spoke.
By the end of her demonstration, market volunteers had scooped up dozens of cups of her custard ice cream, and were topping the frozen confection with a sauce made from fresh blue and raspberries.
Recipe cards flew from the rack, cups of ice cream were whisked away, and the only sound was that of smacking lips. It was delicious.
“It’s good!” says Maya Adams-Pastor, as she samples some of Rachel Goebert’s freshly made ice cream while sitting on Andrea Pastor’s lap.
The Chef’s recipe
Custard-style Vanilla Ice Cream
- 7 egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- 2 cups of half-and-half or whole milk
- Pinch of salt
- 1 Vanilla bean, split
- 3 tbs vanilla extract
In a medium saucepan, bring cream, with the vanilla bean in it, to almost a boil. Turn off heat; let stand for about 30 minutes.
In a small bowl, whisk together sugar, egg yolks, and salt. Bring cream and half-and-half almost to a boil. Temper egg yolk mixture by adding about a cup of the boiling liquid into the bowl, while whisking.
Turn off heat and add tempered egg/sugar mixture to the saucepan and whisk briskly. Strain and refrigerate overnight or until completely cooled. Follow the directions on your ice cream making machine.
Volunteers Elaine Harper and Kathy Kreipe scoop the ice cream, and ladle on the fresh berry sauce.
© 2008 David F. Ashton ~ East Portland News