It's blueberry season and this year I'm feeling the homemade ice cream.
Okay so, confession: I could do without ice cream, it's never my dessert of choice. BUT after having Jeni's in Atlanta last week, I realized how delicious ice cream can be and so here we are.
First up was strawberry ice cream made with berries the kids picked at Washington Farms. Now with our blueberries ripe and a willing picker (Luca!), I combined a few recipes and came up with this. The verdict? This is Ice-Cream-Worth-Eating.
ice cream base:
1 cup granulated sugar
6 oz cream cheese
2 egg yolks
1.5 cups whole milk
1/2 cup half & half
1.5 cups blueberries
2 tbsp granulated sugar
1/4 cup water
4 graham cracker rectangles
2 tbsp granulated sugar
2 tbsp melted butter
1/4 tsp kosher salt
1. mix 1 cup sugar, cream cheese and egg yolks on high speed in your mixer until smooth and creamy.
2. combine milk and half & half in a medium, heavy saucepan and bring to a boil. remove from heat.
3. gradually add half of hot milk mixture to cheese
mixture, stirring constantly with a whisk. return milk mixture to pan. cook over medium-low heat 5 minutes or until a thermometer registers
160°, stirring constantly. place pan in an ice-filled bowl or refrigerate for a few hours until completely cooled, stirring occasionally.
4. combine blueberries, 2 tbsp sugar, and 1/4 cup water in a small
saucepan; bring to a boil. reduce heat to medium-low and simmer for 10 minutes or
until mixture thickens slightly, stirring frequently. strain blueberries through a sieve; discard the skins & seeds. cool the remaining syrup completely.
5. in a food processor, pulse together graham crackers, melted butter, salt and 2 tbsp sugar to a fine crumb. spread the mixture in the bottom of a pan and bake at 350 for 8-10 min. remove from the oven and cool completely.
6. pour milk mixture into your ice cream maker and freeze accordingly. (it takes my kitchenaid mixer about 20-25 min).
7. in a freezer-safe container, scrape a layer of ice cream on the bottom, pour half of your blueberry syrup on top, and then add a layer of graham cracker crumbs. repeat for another layer. freeze at least an hour.
Feb 21, 2018
this year, I am doing something I've long wanted to and am learning to use a camera. so, more photos to come! pictured here, luca after trapeze and a day of outside play. she's so many things, a perfect juxtaposition of girly-girl and tomboy, and I love her so very much.
Jan 5, 2017
As we head into this new year, Jim and I hope to be more mindful about our selves, bodies and habits and tighten up a few areas to make our lives run more smoothly. A few specifics: keep the kitchen clean so cooking is a joy, simplifying wardrobes, emptying drawers of items no longer needed, go outside more. Also, foster more community and relationships.
I came across these words on a favorite blog, The Littlest, a few weeks ago and they resonated with me. Happy New Year to you, friends! <3
Live beneath your means.
Return everything you borrow.
Stop blaming other people.
Admit it when you make a mistake.
Give clothes not worn to charity.
Do something nice and try not to get caught.
Listen more; talk less.
Every day take a 30 minute walk.
Strive for excellence, not perfection.
Be on time.
Don't make excuses.
Be kind to people. Be kind to unkind people.
Let someone ahead of you in line.
Take time to be alone.
Cultivate good manners.
Reread your favorite book.
Realize and accept that life isn't fair.
Know when to keep your mouth shut.
Go an entire day without criticizing anyone.
Learn from the past.
Plan for the future.
Live in the present.
Don't sweat the small stuff. It's all small stuff.
via the littlest
Dec 14, 2016
Delicious and tradition-inspiring recipes are popping up everywhere, it seems. Here a few I plan on making this holiday season:
Sur La Table Cinnamon Buns, via Dinner a Love Story (always a favorite)
Classic Cream Cheese Cut-Out Cookies
Pumpkin Chocolate Chip Cookies
Oatmeal Crisps for our neighbors & friends!