Thursday, July 30, 2009
Wednesday, July 29, 2009
Monday, July 13, 2009
Thursday, July 09, 2009
Tuesday, July 07, 2009
I just picked up a bunch of luscious looking produce from Rutiz Farms so I can start making ice cream for Friday. My sister Lissie and her family are visiting from Massachusetts so I put her to work. Here she's straining the seeds out of marionberry ice cream.
Monday, July 06, 2009
Blackberries are everywhere right now . . . so why not make a batch of ice cream. This is one of my favorite flavors -- it's creamy, sweet and just a bit of tartness. It takes a little time to strain out the blackberry seeds but take the time because it makes a much nicer ice cream experience.
Blackberry Ice Cream
Makes 1 generous quart
Some blackberries are sweeter than others. If the berries are very tart, use the larger amount of sweetener.
3 cups blackberries
1 (14-ounce can) full-fat coconut milk
2/3 to 3/4 cup granulated sugar or agave syrup
Combine all of the ingredients in a blender, starting with the smaller amount of sugar, and process until smooth. Taste and add additional sugar, if necessary. Place a fine-mesh strainer over a medium bowl and press the mixture through it to remove the seeds. Cover and chill in the refrigerator for at least 2 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.