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Cherry Crisp

As I have told you all before, I was born and raised in the beautiful state of Montana, it truly is God’s country. Well, a few weeks ago my daughters and I made our annual trip to Montana to visit family. A month or so before we went I came up with the idea to try to find a u-pick cherry orchard. My girls love to see how fruits and vegtables are grown and be able to eat them right off the plant. As a kid I had eaten many cherries from road side stands along the lake, however we never went and picked our own so this was going to be a whole new adventure for me too.

Cherry picking at Flathead Lake

There are many cherry orchards along the large and gorgeous Flathead Lake in Western Montana. They grow a variety of cherries, but the plump juicy red ones are the favorite. This was the setting of the beautiful orchard where we picked our truck load of cherries. It can’t get much prettier than that, a gorgeous cherry orchard surrounded by an amazing lake and majestic mountains.

Cherry Haus in Lakeside, MT

We picked our haul of cherries at Caroline Point Orchards right behind their iconic big red ‘Cherry Haus’ road side stand. The people at Caroline Orchards were extremly nice and accomidating to our little group of pickers.

Cherry picking at Flathead Lake

The cherry trees were so beautiful in the orchard and even though it was a hot sunny day we were protected by the thick covering of the cherry trees leaves as we picked our delicious harvest.

Cherry picking at Flathead Lake

Look at those huge juicy cherries hanging from the tree in the bright clear blue sky. Gorgeous.

Cherry picking at Flathead Lake

This is our Katelyn showing off her first handful of cherries. The kids were shoveling the cherries in their mouths as soon as we stepped out of the car. All of the girls had so much fun picking and eating a TON of cherries.

Cherry Picking at Flathead Lake

Ashley was working hard carrying around buckets and filling them up with the cherries that we had knocked out of the trees and onto the white sheet.

Cherry picking at Flathead Lake

A little teamwork to empty the small buckets into the big ones.

Cherry picking at Flathead Lake

In about 3 hours or so we ended up with about 4 coolers filled with around 50+ pounds of cherries. I would say that is a good day’s work and not to mention a delicious one!

Flathead Cherries

This year’s harvest produced large to extra large cherries that were extremely juicy. Each tree did not yeild as many cherries as normal, however the quality and size were amazing. These were the best cherries I have ever eaten and probably the most juicy.

Purple hands from cherry picking

This is all of our purple hands after picking cherries all day. We all had so much fun and created memories to last a lifetime. Can’t wait to do it again someday!

Well, with a garage full of cherries we had to make something tasty before my daughters and I headed home to California. So we decided on a simple but delicious cherry crisp. The last night we were there we took a picnic dinner to the park and took along this delicious cherry crisp too. Everyone loved the flavors in this dessert. The topping is to die for! Someday I am going to just make some of the topping by itself, bake and use it to top some ice cream. Ohhh, I think it would be amazing! Since the topping is so delicious we all thought it could use some more. I made this recipe another time after our picnic and I made 1 1/2 times the topping and I thought it was perfect!

Cherry Crisp with Vanilla Ice Cream

So if you have access to fresh cherries or even if you have some frozen, you should try this delicious cherry crisp served up with a heaping scoop of vanilla ice cream. This is a great way to extend the feeling of summer just a little longer.

Cherry Crisp
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For the Crisp Topping:
6 tablespoons all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup pecans, finely chopped

For the Cherries:
6 cups fresh cherries, pitted
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.

2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.

3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8×8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.

4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

Adapted from: Brown Eyed Baker

Slow-Cooker Marinara with Fresh Basil

This past spring we planted our first little garden in our own backyard. It has been so much fun for all of us to enjoy the fruits (and vegetables) of our labor. One of the abundant harvests we had was from our two Roma tomato plants. Lately our little Ashley loves to go out there and pick any of the red ones and eat them right away. The kids both really love having the garden and getting to watch everything grow.

I got two very large batches of tomatoes at separate times and didn’t quite know what to do with so many tomatoes at once until I remembered a slow cooker cookbook I recently got that had a really simple marinara made from fresh tomatoes. I just love being able to throw things in the slow cooker and forget about it. I had just enough in each harvest to make a batch of this delicious sauce. This recipe is so simple and uses ingredients that most of us already have on hand. The flavors in this sauce are perfectly balanced. The freshness of the tomatoes is key to both the texture and the flavor. The slow cooked onions and garlic enhance the overall taste and the fresh basil gives the sauce the perfect finishing touch.

Slow-Cooker Marinara with Fresh Basil

We were heading off on a week long vacation when I picked the second batch of tomatoes, so I made the sauce and froze it to use later. This sauce is so simple that it can be used in any marinara application.

Just look how beautiful these are growing in my yard. I have been having a blast with my own garden this year. I can’t wait to plant more things in the fall for the winter crops.

Roma Tomatoes from my gardenSo if you have a huge batch of tomatoes from your own garden or even from your local farmers market, this sauce is a great way to enjoy them all at once. With the cooler temperatures coming this makes some fantastic comfort food.

Roma Tomatoes from My Garden

Slow-Cooker Marinara with Fresh Basil
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4 pounds Roma tomatoes chopped (12 cups)
1 cup diced onion
6 cloves garlic, chopped
1 teaspoon salt
½ teaspoon red pepper flakes
¼ cup extra virgin olive oil
½ cup fresh basil leaves, chopped

Combine tomatoes, onion, garlic, salt and pepper flakes in a 3-4 quart slow cooker. Stir in olive oil. Cover and cook on high-heat setting for 3-4 hours or on low-heat setting for 5-6 hours.

Once cooked, use a hand-held immersion blender and puree marinara in the slow-cooker or puree the sauce in batches in a regular blender. Stir basil into sauce and serve over pasta or use as a sauce for pizza.

Refrigerate sauce up to one week in an container with a tight fitting lid or in the freezer for up to 2 months.

Makes 6-7 cups.

Adapted From: Cuisine at Home – Slow Cooker Menus page 97

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Spumoni - Sliced

I am not sure if you all know this, but today is National Spumoni Day!

I only ever remember eating spumoni as a special treat at the end of a dinner at The Spaghetti Factory when I was younger. I always loved the frozen multi-colored dessert being delivered to our table. Years later I found out that spumoni is one of my mother-in-law’s favorite ice creams. She found a version that she liked that is sold at the grocery store, but she always felt like it was lacking in the amount of cherries and nuts, so she would add her own to spruce it up. Once I started really using my ice cream maker and had practiced a few recipes I figured it was time to tackle this super tasty dessert and share it with her.

As I have shared before, this pistachio ice cream is packed full of nuts and the cherry ice cream has plenty of chewy cherries, so when I shared this recipe with my mother-in-law she was very happy. She loved it a lot as did my father-in-law. My husband also told me he thought is was the best ice cream I have served him yet, and that is saying something, because I have made a lot of homemade ice cream in the last year.

Spumoni - Scoopable

I made it two different ways, one version I poured the layers of ice cream into a bread loaf pan and then sliced it and served it and the other version  I simply poured into a container with the three flavors side by side. It is a very elegant presentation to served the sliced layers and the scoopable version reminded me of the way they serve it at the Spaghetti Factory. Both method were absolutely delicious.

Spumoni is all gone

This recipe is amazing! If you have never tried spumoni, now is the time to reach out and grab a spoon.

Spumoni Ice Cream

I have shared all these recipes with you previously and I am linking to them below.

Chocolate Ice Cream
Pistachio Ice Cream
Cherry Ice Cream

To assemble the sliced version of the spumoni, I poured each layer in a bread loaf pan that I lined with plastic wrap. I poured the layers in directly from the ice cream maker and then placed it in the freezer. Each layer froze a little before I added the next layer. To serve, remove the pan from the freezer and tip the pan over to remove the plastic covered ice cream loaf. Then cut a slice as big or as little as you want and enjoy!

To make the scoopable version of the spumoni, I poured each batch from the ice cream maker into the plastic container and pushed it to one side as much as possible and then added the next flavors. Then scoop and enjoy!

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Pistachio Ice Cream

Pistachio Ice Cream

Pistachios bring back childhood memories for me for sure. My dad loves them and it was always a treat when he would buy them for us. I loved to pry them out of their shells and munch the soft green and salty nut inside.

In July I shared with you many ice cream recipes since it was National Ice Cream month, however there were so many more recipes that I wanted to try that I decided to keep my ice cream machine a crankin through August as well. Pistachio ice cream is one of those special treats. It is not easy to come by and if you do find some, it definitely never has enough of the delicious chewy nuts in it. That is one nice thing about making your own ice cream, you can put as many or as little nuts in as you like. I added a lot of nuts to this and everyone that tried it thought it was the perfect amount.

This ice cream was very delicious. It was smooth and creamy and the taste of the pistachio really shined through. It was best served the first day it was made as it got hard in the freezer by the second day. However, if you let it sit out on the counter for 5 minutes or so, it scooped just fine.

I used this ice cream in another recipe as well, so stay tuned for another post tomorrow that uses this tasty treat along with some others that I have shared with you recently.

Pistachio Ice Cream

Pistachio Ice Cream
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1 cup unsalted shelled pistachios
¾ cup sugar
2 cups whole milk
4 large egg yolks
1 cup whipping cream
½ teaspoon almond extract
¾ cup unsalted shelled pistachios, toasted, coarsely chopped

Finely grind 1 cup pistachios and ¼ cup sugar in a food processor. Bring milk and gound pistachio mixture to boil in a saucepan. Remove from heat.

Whisk egg yolks and remaining sugar in a medium bowl. Gradually whisk in the hot milk and pistachio mixture. Return the milk and egg mixture to the saucepan. Cook over low heat stiring constantly until custard thickens and leaves a path on the back of the spoon when your finger is drawn across, about 10 minutes (do not boil).

Strain into a large bowl. Stir in the whipping cream and the almond extract. Cover the mixture and chill completely in the refrigerator.

Once chilled, churn the mixture in your ice cream maker according to the manufacturers instructions. Add the chopped toasted pistachios in the last 2 minutes of churning. Put in an air tight container and freeze in the freezer for several hours before serving.

Makes about one quart.

Adapted from: Use Real Butter originally from Epicurious.com

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Cherry Ice Cream with Dark Chocolate Chunks

Summertime means cherry time!

I grew up in Montana and summers in Montana always include lots of trips to lakes soaking up as much sun as possible. I have such wonderful childhood memories of eating fresh Flathead Valley cherries bought from a road side stand on the way to the lake. There is nothing better than a fresh picked cherry on a warm summer day.

My husband also really loves cherries, they are one of his favorite treats in the summer and he has passed his love on to his daughters as well. We all love fresh cherries a lot at our house. I now live in California so we have been getting them at our local farmers market. The cherries have been good, but they do not compare to the sweet juicy cherries from Montana. I am in Montana right now on vacation so I hope to hit a cherry stand for some fresh cherries while we are here.

Since we love cherries so much and we all know how much I love ice cream I thought I would find a yummy way to combine the two. When I found this recipe and saw that it also had chocolate in it, I knew it was the right recipe for me. This recipe was simply delicious. I loved the fresh cherry flavor and the chewy frozen cherry bits were a wonderful texture. The dark chocolate was a great pairing with the flavor of the cherries. If for some crazy reason you do not feel like chocolate, this recipe is just as delicious as just a cherry ice cream. So if you love cherries and ice cream as much as my family and I then I highly recommend that you try this recipe.

Cherry Ice Cream with Dark Chocolate Chunks

Cherry Ice Cream with Dark Chocolate Chunks
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1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
3/4 cup milk
1 3/4 cups cream
1/2 cup sugar
1 pinch salt
1 teaspoon lemon juice
2 Tbsp Amaretto, cherry liqueur, or rum (optional)
4 ounces bittersweet chocolate, chopped to desired size

Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée.

Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.)

Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours.

Makes about one quart.

Adapted From: Simply Recipes

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Ashley's 2nd Birthday Invitation

Another year has passed and our sweet baby girl is now TWO!

Last year when I got the book Hello, Cupcake!, I saw the sunflower cupcakes and fell in love. Since my youngest daughter’s birthday is in August I thought it would be the perfect theme for her summertime birthday. So needless to say I have been planning her party since last year! I know, I am crazy! I have to say though, I had a TON of fun with it. Sunflowers are so bright and cheery and there is something so cute and lovable about ladybugs.

Sunflowers & Ladybugs Back Yard BBQ

I also took a couple ideas out of a Williams-Sonoma book called Kids Parties. They had a cute back yard barbeque that I used as my food and decorations inspiration. We used diner style red and white checked table clothes topped with vases of sunflowers and diner style squeeze bottles of ketchup and mustard.

Sunflowers & Ladybugs Back Yard BBQ

I also decorated the posts of our patio structure with giant sunflowers with ladybugs in the centers. These were a fun addition and everyone really enjoyed them.

Backyard BBQ Grub

We went with a utensil free meal of hot dogs & brats, corn on the cob, sliced watermelon and potato chips and we served it all in deli baskets.

The menu consisted of the following yummy goodies:
Veggie Tray with Ranch Dip
Crunchy Bread Crisps in Dill Dip
Chex Mix made from scratch
Jalapeno cream cheese and bacon poppers made with jalapenos from our garden (in our family these are known as dead rats…not so appetizing of a name huh?)

Main Course:
Hot Dogs
Corn on the Cob
Sliced Watermelon
Peanut butter & Jelly sandwiches for the kiddos

Chocolate Cupcakes with a Vanilla Buttercream and decorated like Sunflowers
S’mores Brownies

Party Favors:
Chocolate Sugar Cookies with Royal Icing decorated like Ladybugs

Sunflower and Ladybug Cupcake Tower

These are the sunflower and ladybug cupcakes that I created from the Hello, Cupcake! book. They turned out really cute and were a wonderful inspiration for the party.

Sunflower and Ladybug Cupcakes

S'mores Brownies

No summer BBQ is complete without s’mores. Regular s’mores would have been way to messy so I went with a brownie version instead. These were AMAZING and a huge hit! I will share all the recipes with you soon.

Ladybug Birthday Favors

I decorated ladybug favor gift bags for the kids and chocolate sugar cookie ladybugs for the parents (the kids got one in their bags too).

Chocolate Sugar Cookie Birthday Favors

Happy 2nd Birthday Sweet Girl

We had an amazing time celebrating our sweet little girl. I can’t believe another year has already gone by. Happy Birthday Sunshine! We love you!

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Watermelon Sorbetto Popsicles

After an entire month of sharing nothing but ice cream, I had planned to take a little break from the sweets and share with you something savory, but as you can see, I changed my mind. :) Only because yesterday I found out that today, August 3rd, is National Watermelon Day.

Now my family LOVES watermelon, and we have been enjoying a lot of it this summer. Just last night at dinner my two daughters and I polished off a half of a watermelon all by ourselves. Watermelon is one of my husbands all time favorite treats in the summer. He loves to cut up big thick slices and have them as dessert while we watch TV. It is the most refreshing treat to eat on a hot summer night. I just can’t seem to get enough watermelon this summer and I am looking forward to eating a lot more over the remainder of the summer (which is going by way to fast I might add!).

Watermelon Sorbetto Popsicles

I love to make fun little treats for my girls and popsicles are always a fun summer treat. I came across this recipe in my favorite ice cream book and loved the way the popsicles look with the mini chocolate chips as seeds. So cute and clever, I just had to try it. We really loved these popsicles, they were so sweet and juicy and the chocolate chips were a wonderful addition both in flavor and texture. The popsicles just melted in our mouths, such a refreshing summer treat.

However you spend your day today I hope you are able to add in some sweet juicy watermelon to your menu. Happy Watermelon Day!

Watermelon Sorbetto Popsicles
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3 cups watermelon juice (see Note below)
½ cup sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
1 to 2 tablespoons vodka (optional)
1 to 2 tablespoons mini semisweet chocolate chips

In a small, nonreactive saucepan, heat about ½ cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup in to the remaining 2 ½ cups watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.

Chill the mixture thoroughly, then freeze it in your ice cream maker per the manufacturer’s instructions. During the last minute of churning add the mini chocolate chips. You can freeze it and eat it as a sorbetto at this stage or make them into popsicles.

To make it into popsicles, simply poor the frozen watermelon mixture into your popsicle molds and freeze until solid.

NOTE: You will get about 3 cups of watermelon from a 3 pound chunk of watermelon. Cut away the rind, remove any seeds, and then cut the juicy pink flesh into cubes and puree them in a blender or food processor. Any extra juice can be frozen for another use.

Adapted from: The Perfect Scoop

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Chocolate and Strawberry Ice Cream Sandwiches

I am continuing my ice cream celebration through the month of July.

A little over a week ago I shared with you a delicious Strawberry Sour Cream Ice Cream that is out of this world. Well, I couldn’t just leave it at that, I had to take it to a whole other level of awesomeness! I bring you the most delicious ice cream sandwich I have ever eaten!

These cookies were another wonderful recipe from the fabulous David Lebovitz. I have had my eye on this cookie recipe for awhile and deicide that the strawberry sour cream ice cream would be the perfect ice cream to pair with them for the first try. Now that I have tasted these amazing cookies, I can’t wait to try them with so many other wonderful flavors of ice cream. Mint might have to be the next flavor I try, but the possibilities are endless.

Baking Chocoloate Cookies

This is a very fun recipe to do with your kids too. Here my girls are helping me flatten the cookies out before they go in the oven. They love to help in the kitchen and they especially love to test the final products. :)

To assemble my sandwiches I poured my churned ice cream into a shallow dish and froze it then I used a circle cookie cutter and cut out the ice cream to fit the cookies. This is also something your kids can help with that would be lots of fun for them.

Well, as you can see, our family is definitely celebrating and enjoying National Ice Cream month, I hope you all are too!

Strawberry and Chocolate Ice Cream Sandwiches
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1 lb. fresh strawberries, rinsed, hulled and sliced
¾ cup sugar
1 tbsp. vodka (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lime or lemon juice

Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Freeze in an ice cream maker according to the manufacturer’s instructions.

Pour churned ice cream into a casserole pan big enough to hold the amount of ice cream you want to cut out to fit your cookies. Place in the freezer for at least 2 hours. Once frozen, use a cookie cutter to cut out the desired size of ice cream disks and place the ice cream between two of the chocolate cookies (recipe below).

Chocolate Ice Cream Sandwich Cookies
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Makes 16 cookies (8 ice cream sandwiches)

½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
6 tablespoons unsweetened Dutch-processed cocoa powder
1 ½ cups flour
1 teaspoon baking powder
⅛ teaspoon salt

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and sugar in the bowl of a stand mixer until smooth. Beat in the egg and vanilla.

In a separate bowl, whisk together the cocoa, flour, baking powder and salt. Stir the dry ingredients into the creamed butter mixture until completely incorporated and there are no streaks of butter.

Form the dough into 16 ½ inch rounds. on the baking sheets, flatten the rounds so they’re 3 inches across, spacing them evenly. You should be able to get 8 on a normal 11 x 17 inch baking sheet.

Bake for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.

Once cooled, sandwich the ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and place in a zip lock freezer bag.

Adapted From: The Perfect Scoop

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Chocolate Ice Cream, Philadelphia-Style

Happy National Ice Cream day everyone!

It is no surprise that I love ice cream, I have mentioned it so many times before. I could eat ice cream any time of the day! I have to admit that I have become addicted to eating it after my kids go to bed while watching a little TV. As a stay at home mom, this is my only time of the day to sit and relax and not think about the huge lists of things that need to be done. I look forward to this “me” time all day long. :)

If you were to ask me what my favorite ice cream was, I am not sure I could give you a strait answer. There are just way too many amazing flavors out there. At Baskin Robins I love a scoop of their classic Pralines and Cream (which I plan to try to make at home one of these days). But typically I would choose an ice cream with chocolate of some sort in it. Mint chocolate chip is at the top of my list for sure, but I recently found a dark chocolate chocolate chip gelato that is amazing too. See…I just can’t choose! Since I love chocolate in ice cream so much, I thougth I would share with you this ultra chocolatey ice cream treat. If you love chocolate you will not be disappointed. The way I have described this ice cream in the past is that it has the richness of fudge and the smooth creamy texture of ice cream. It is out of this world!

Whatever your favorite flavor of ice cream is, I hope that you find some time to enjoy some on this special ice cream day.

Here are some other ice cream, sorbet and sherbet recipes I have shared with you in the past:

Strawberry Sour Cream Ice Cream
Raspberry Swirl Ice Cream
Blood Orange Sorbet
Orange Sherbet
Cinnamon Ice Cream
Pumpkin Ice Cream
Chocolate Raspberry Ice Cream

No off I go to put my little girls to bed so I can relax on the couch with a big huge bowl of this delicious chocolate ice cream. :)

Choclate Ice Cream, Philadelphia-Style
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2 ¼ cups heavy cream
6 Tablespoons unsweetened Dutch process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract

Whisk together the cream, cocoa powder, sugar and salt in a large saucepan. Heat the
mixture, whisking frequently, until it comes to a full, rolling boil (it will
start to foam up). Remove from the heat and whisk in the chocolate until it’s
completely melted, then whisk in the milk and vanilla. Pour the mixture in a
blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream
maker according to the manufacturer’s instructions.

Adapted from: The Perfect Scoop

Strawberry Sour Cream Ice Cream

I love my ice cream maker and I love that there is a whole month dedicated to using it! I am having a lot of fun so far this month trying out all kinds of ice cream recipes. You have heard me rave about the book The Perfect Scoop so many times, but that is not going to stop me. Almost all the recipes I am going to share with you this month are from that wonderful book. The book is full of amazing recipes and there are still SO many that I want to try.

This Strawberry Ice Cream recipe has been shared on many blogs, but I wanted to share it again, because it is THAT good! When I first read about this recipe last summer, I just knew I had to try it. I was very curious about the addition of sour cream and just how that would taste. And let me tell you, that the sour cream adds such a creamy texture to the ice cream and the tangyness marries with the sweet strawberries perfectly. This ice cream is absolutely AMAZING! I don’t typically like strawberry ice cream, but I managed to eat a whole quart of this by myself last summer and I can guarntee that this batch is not going to last through the week.

I will give you a couple words of advise that I learned after the very first time I made this recipe. You must use full fat sour cream, the more fat the better in ice cream, it is what keeps it soft and creamy once frozen in the freezer. Also, I would highly advise adding the vodka, this too keeps the ice cream soft once it has been frozen in your freezer. The first time I made it, I used reduced fat sour cream because that is what I always have on hand and I did not use the vodka and after the first day in the freezer, it was frozen solid. If for some reason you choose to omit the vodka or you would like to make a lighter version and it gets hard in the freezer, you can just remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before scooping to serve.

This recipe is by far one of my FAVORITE ice cream recipes and an added bonus is that it is very easy to make. Be sure to check back with me next week, as I will be sharing with you another fun way to eat this yummy strawberry ice cream.

Strawberry Sour Cream Ice Cream
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1 lb. fresh strawberries, rinsed, hulled and sliced
¾ cup sugar
1 tbsp. vodka (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lime or lemon juice

Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Freeze in an ice cream maker according to the manufacturer’s instructions.

Adapted from: The Perfect Scoop by David Lebovitz

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