Strawberry Bliss Ice Cream

I finally made it to the strawberry patch and I am in complete strawberry bliss.  So what’s that mean to you?  Strawberry recipes and photo’s of course!

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Let’s start  this strawberry recipe extravaganza out with my favorite recipe for homemade strawberry ice cream.

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This recipe does not call for eggs, nor does it require cooking.  I have yet to make a custard ice cream because I love the simplicity and taste of this recipe.  Not to mention, it has fewer calories because there are no egg yolks and calls for skim milk.

*I use my small, inexpensive ice cream maker when making homemade ice cream.  I have to say it’s been one of the best purchases I’ve made as far as small kitchen appliances go.  I wouldn’t be without one now.

Strawberry Bliss Ice Cream Recipe

2 c. heavy cream

1 c. skim milk

3/4 c. granulated sugar

2 tsp. vanilla extract

2 c. whole strawberries

1 tbsp. granulated sugar

Rinse, hull and chop strawberries into small pieces.  Place in a bowl and cover with 1 tbsp. of sugar.  Set aside while preparing your ice cream base.

In a large bowl, add heavy cream, skim milk, sugar, and vanilla extract.  Mix thoroughly until sugar is dissolved; set aside.

Puree the berries you previously set aside and add to the heavy cream mixture.  Stir until blended.

Transfer into your ice cream maker bowl and finish according to your ice cream maker’s instructions.  Freeze until ready to serve.

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The thing that I like most about making my own ice cream is knowing exactly what fresh ingredients go into it. 

In the near future I’m going to make a custard ice cream.  The kind you cook, and the kind you use egg yolks in.  I’ll be sure to share that recipe when I’m done experimenting, and I’ll let you know my preference; eggs or no eggs.

This ice cream would make a perfect finish to your Fourth of July celebration!

What’s your favorite flavor of ice cream? And how are you going to celebrate the Fourth? 



Summer Berry Cheesecake Tart

Yesterday we celebrated Memorial Day by feasting on hubbies famous pulled pork, and what I call his 10 pound potato salad.  He really does make the best pulled pork and potato salad.  His salad has everything but the kitchen sink in it – seriously.    My contribution to the meal was dessert.  I wanted something fresh and summery.   I found a recipe for a berry cheesecake tart from Kraft Foods Food & Family. I tweaked the recipe and tried to lighten it up a bit by using light cream cheese. It’s best to make this a few hours before serving.  I didn’t take a really good picture because the weather was too hot, and people were waiting.  Maybe next time.

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Graham Cracker Crust

Preheat oven to 350 degrees.

1 1/4 c. crushed graham crackers

3 TBSP. margarine, melted

3 TBSP. granulated sugar

Add all the ingredients into a large bowl; mix well. Press into a 7” tart pan. Bake for about 7 – 8 minutes until crust is golden brown. Remove from oven and allow to cool.

Tart Filling

1 package of light cream cheese, softened

1/4 c. granulated sugar

1 c. light cool whip

1/2 c. apricot jam, or jelly

Fresh blueberries

Fresh strawberries, sliced

Place cream cheese and granulated sugar into a large bowl; mix until smooth and creamy. Fold in cool whip. Spread into prepared pie crust. Top generously with fresh blueberries and sliced strawberries. Evenly cover berries with apricot jam, or jelly. Refrigerate for several hours before serving.

Other tidbits…

Last week the article I wrote for the local publication called Tastes of Wine Country hit the news stands. It’s a great feeling to see your work in hard print. I’m just waiting for a call from Food and Wine magazine now – just kidding…

We found a great deli called the Brooklyn Pickle in Syracuse, NY. This place serves up the best deli sandwiches I’ve found in the area. Big and fresh should be their motto. Do you have a favorite deli in your area?

This weekend I watched the movie Hereafter .  I thought it was a good movie.  It kept me interested.  Lately, I’ve had a hard time giving my complete attention to movies.  This wasn’t one of those.  Of course, Clint Eastwood directed it –  why wouldn’t it be good? Have you watched any recent movies you would suggest?

I’ve just got around to  reading The Lincoln Lawyer written by Michael Connelly.  I’m about a quarter of the way through the book and look forward to the next time I can open it to read some more.   This is a fictional story but it accurately depicts what some of the criminal justice system is like.  There is now a movie out based on the book.  I haven’t seen it yet. Did you read the book, or see the movie?  Which did you like better?

And finally, I got an ice cream maker.  I made my first batch tonight.  I followed a recipe that came with the maker.  Bearing the fact that it’s over ninety degrees out today, the ice cream seemed a bit soupy.  I’ve put it in the freezer to harden up.  I stuck with a simple vanilla flavor and it tasted out of this world.  I used 1 cup of skim milk instead of the whole milk it called for.  I suppose that could have made a difference.  Do any of you ice cream making fools out there have any helpful tips?  I’d love to hear them.  More to come on this adventure…..

Here’s to hoping everyone has a great week!