Homemade Vanilla Ice Cream

Ingredients:

• 1 cup white sugar
• 1 cup milk
• 2 eggs
• 2 cups heavy cream (1 container of heavy cream)
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice

Preparations:

1. In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a spoon, 10 to 20 minutes. Remove from heat and let cool.  
2. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until stiff peaks form, watching carefully as to not overbeat. Fold whipped cream into cooled custard. Chill in refrigerator overnight. 
3. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions. 
4. Prepares roughly 5 small servings.   

Tofu with Thai Curry Sauce

Ingredients:

• Sauce
• 1 cup “lite” coconut milk
• 2 tablespoons chopped fresh cilantro (or 1 tsp dried)
• 1 teaspoon red curry paste
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt, or to taste
• Tofu and Vegetables
• 1 package (14 ounces) extra-firm tofu
• 2 teaspoons extra-virgin olive oil
• 2 bell peppers, chopped into 0.5"x1" pieces
• 2 cups uncooked brown rice, then prepared

Preparations:

1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces, about an inch square.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then, attempt to flip all the tofu crumbles and cook another 5 minutes. Stir and cook for a final 5 minutes. 
4. Reduce the heat to medium. Add bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 4 for 5 minutes more.
5. Serve over brown rice.