Once cooled completely take it out of the fridge
and give it a good stir, then whip the whipping
cream stiff, but still soft enough to fold into the custard without turning it to
butter Take about 1/3
cream to begin with
and mix it
thoroughly into the vanilla custard.
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white
and light green parts only,
thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2
and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy
cream 1 lemon (zested) Kosher salt
and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt
and freshly ground black pepper (to taste) 2 tablespoons unsalted
butter