Asian Braised Short-ribs and Raspberry Lemon Turnovers with Frozen Vanilla Custard

These ribs were delicious, I made them last night and I am already craving them.  This recipe was adapted from Fine Cooking

I used 2 Tbsp of dark brown sugar, instead of 2 tsp and omitted the chicken/beef broth and just used more lager (about 16 oz).

Spring is here and berries and homemade ice-creams make the best desserts!   The turnover recipe was adapted from Fine Cooking

I omitted the nutmeg and added 1/2 Tbsp of freshly squeezed lemon juice and 1/2 tsp of lemon zest.

Frozen Custard 

Ingredients:

3 Cups Heavy cream

1 & 1/2 Cups Whole milk

1 Cup Sugar

3 Egg yolks (slightly beaten)

1 & 1/2 tsp vanilla extract

Combine heavy cream, milk and sugar and heat gently.  Once the cream mixture is warm, gradually add the egg yolks while whisking.  Continue to gently heat the mixture until it becomes slightly thickened.  Take off the heat and stir in the vanilla.  Put in the fridge for at least 2 hours before adding to an ice cream maker machine.