The Billings-Bathgate family has longevity in Beijing – and it shows. Kiwi dad Reuben Bathgate teaches kindergarten and Grade 1 Physical Education at the Western Academy of Beijing (WAB), while American mom Kristen Billings is the Junior School teacher librarian at Dulwich College Beijing (DCB). Billings has been living in Beijing for 14 years while Bathgate has been here for 11. In their time here, they’ve accumulated two kids (both born and raised in Beijing) and a menagerie of animals. Henry (age 7) goes to WAB with Dad and 2-year-old daughter Esme attends DCB’s Riviera campus; at home, cats Mooncake and Mifan and dogs Lulu and Spencer hold down the fort. Just back from an epic 6-week US road trip through Lake Tahoe, Death Valley, Las Vegas, and more, Billings and co. whipped up a quick and delicious vanilla ice cream with chocolate sauce for beijingkids. “What I love about both of these recipes is that they’re fast, simple, and ultimately much healthier than a commercially-produced ice cream sundae,” says Billings. “I use top-quality organic ingredients, and because the end result is richer and more flavorsome, the kids are happy with a much smaller amount.”
Homemade Vanilla Ice Cream 自制香草冰淇淋
Makes 1 quart 做1夸脱
Estimated time: 20 minutes (not including freezer)
时间：20分钟（不包含冰冻时间）
Ingredients 成分
2 cups heavy cream 2杯鲜浓奶油
1 cup whole milk 1杯全脂牛奶
cup sugar 杯糖
1 teaspoon vanilla extract 1茶匙香草精
Steps 做法
1. Combine cream, milk, sugar and vanilla in a saucepan. Heat until the sugar is completely dissolved. 把奶油，牛奶，糖和香草在锅里搅拌在一起，加热至糖完全融化。
2. Pour the mixture into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool, around 10 minutes. 倒入碗里，盖上保鲜膜。放入冰箱冷藏室或在放入冰水中，直到完全冷却，10分钟左右。
3. Freeze in an ice cream maker according to the manufacturer’s instructions. 根据制造商的说明，放入冰激淋机冷冻。
4. Store in an airtight container and freeze for an additional two hours. 装入保鲜盒里，密闭，再多冷冻两小时。
Chocolate Sauce 巧克力酱
Keeps in the fridge for up to 2 weeks. 冰箱里能保存两周。
Estimated time: 15 minutes
时间：15分钟
Ingredients 成分
¾ cup white sugar ¾杯白砂糖
1 ½ tablespoons all-purpose flour 1个半汤匙多用途面粉
½ cup unsweetened cocoa powder半杯无糖可可粉
1 ¼ cups milk 1¼杯牛奶
2 tablespoons butter 2汤匙黄油
½ teaspoon vanilla extract, or more to taste 半茶匙香草精
1 tiny pinch salt 1微小少许盐
Steps 做法
1. Pour sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps. 将糖，面粉和可可粉放入碗中，搅拌均匀，把硬块打散。
2. Heat milk, butter, and vanilla extract in a saucepan over medium heat until the butter is melted. 把牛奶，黄油和香草精放入锅里，用中火加热至黄油融化。
3. Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for six minutes. Turn off heat and whisk in a pinch of salt. 用打蛋器将1.干配料一点点地打入2.牛奶混合液，拌匀。调到中大火，加热至近于沸腾，慢慢炖。不断搅拌，持续六分钟。 熄火，加入盐少许拌匀。
4. Pour while hot over ice cream or store in an airtight container in the refrigerator. 趁热倒在冰淇淋上，或储存在保鲜盒，密闭，放在冰箱里。
Photos: Sui
