scenes of summer

This summer has certainly been one for the books. Even without the craziness that this pandemic has brought, our first summer with a toddler has been the most fun–and least productive–of our entire lives. Continue reading “scenes of summer” →

strawberry-banana ice cream

How often is it that you see a recipe you want to make, and happen to have ALL the ingredients on-hand at that very moment? For me, not that often. Especially taking into consideration that it is WAY too early for strawberries here, so why in the world did I have any in the first place… (For a Mother’s Day paleo tart that was delicious.)

Anyway, I was surfing Instagram the other day and came upon NomNomPaleo’s recipe for strawberry banana ice cream. (Obviously, dairy-free.) Her picture was gorgeous, and again, I realized I had all the ingredients necessary. Score.

NomNomPaleo’s Strawberry Banana Ice Cream

3 frozen bananas, chopped

1 C frozen strawberries, hulled

1/2 C full-fat coconut milk

1 tsp vanilla extract

Place all ingredients in food processor and mix until smooth. (I used my blender and this took a lot of stopping, stirring, and re-starting. However, it only took a few minutes before it totally transformed into a completely perfect soft ice-cream consistency!)

Spoon into a container and freeze!

Both Andrew and I really liked the flavor and texture. With the simple ingredient list, I can see this being something I make with different fruits all summer long!

Graeter’s Black Raspberry Chip Ice Cream

Blackberry Chip Ice Cream

This is, perhaps, the BEST ice cream on the face of the planet, and I know my ice cream. It is Graeter’s Black Raspberry Chip ice cream, which is a famous chain I was introduced to while living in Ohio. It’s their most popular flavor, and for good reason–it is amazing. It’s deep purple, perfectly sweet-tart and their chocolate ‘chips’ are really giant boulders that melt in your mouth despite the freezing temperature. The only recipe I’ve ever found was a recreation Pioneer Woman made and is published in her second cookbook, but not on her website. I swear, in the time it took me google and NOT find hers’ or one that someone–anyone–else had typed up already, I could have typed it up myself! I’ve made it myself twice, (read about it here) and have even experimented with tempering (or untempering) the chocolate to ensure it melts in your mouth. In fact, I have some homemade in my freezer right now. Greater’s does ship, in case anyone is interested. Now, without further ado (just take enough time to grab your ingredients), here is PW’s recipe:

2 pints blackberries

1 1/4 C sugar

juice of 1/2 lemon

1 1/2 C half-and-half

5 egg yolks

1 1/2 C heavy cream

4 ounces semi-sweet chocolate

1. Combine blackberries, 1/4 C sugar and lemon juice in a saucepan. Cook over low heat for 20 minutes, or until blackberries are syrupy.

2. Pour mixture through a fine mesh strainer into a large bowl. Force as much as you can through the sieve and discard the rest.

3. Heat half-and-half and remaining sugar in saucepan over med-low heat.

4. Whisk egg yolks until pale yellow and thick in a separate bowl. Temper egg yolks by splashing a small amount of the warm cream and sugar mixture in and whisking constantly.

5. Pour tempered yolks into saucepan with the rest of the sugar and cream mixture and cook for about 5 minutes, still on low heat, until thick.

6. Pour heavy cream into bowl with blackberry mixture, then add custard and stir to combine.

7. Freeze mixture according to your ice cream maker’s directions. After frozen, add chocolate chips* and incorporate. Store in freezer and let harder for four hours.

*It is preferable to buy a block of chocolate and melt it, then spread on parchment and allow to harder in freezer. Once solid, break into small pieces and use that to incorporate into ice cream. I believe this helps lower the melting point of the chocolate, thus allowing it to ‘melt in your mouth’ despite being just out of the freezer.