fruit – Page 2 – Hello Helado

Lavender Blackberry

I’ll admit, lavender isn’t my favorite. While it has grown on me in the last few years, it’s probably a scent I am never going to seek out. However, this summer I began cooking with lavender and am hooked. I made a lavender cake earlier this summer which was pretty much to die for. I obviously wanted to try putting it in ice cream, but was also worried that it would come out tasting like hand soap. Hence, the blackberries. I am pretty happy the way this one came out. I think in the future though I would add a sprinkle of lavender to the blueberries as I cooked them. I would recommend this ice cream with a summer cocktail like a gin and tonic.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Dash of vanilla extract
1 tbsp lavender

Blackberry
2 cups blackberries
2 tbsp sugar

Directions

Heat up the blackberries in a small sauce pan with the sugar. You can choose how much you want to cook the blackberries. The longer you cook them, the more they will have a jammy texture. I cooked mine just until they were soft and the pan was starting to fill with liquid.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, vanilla extract, and lavender. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge until cooled.

Once the blackberries and base have fully cooled overnight, strain the lavender. Next, add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the blackberries to the base.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Peach Crisp

Featured HallieLeave a comment

I haven’t bought many peaches this year because last near I went a bit overboard at Costco buying peaches and I think my husband is still peached out. We had peaches on pretty much everything you could think of, from oatmeal to pizza. I however could never be too peached out. My favorite thing to do with them is to grill them on the barbecue with a bit of fresh whipped cream. I brought this along last weekend to a camping trip and it was a total hit. Which of course, got me thinking about all the different ways I could incorporate peaches into ice cream.

It is currently the last week of summer and Vancouver is clearly moving into fall, which of course has be thinking about fall food (I’m already drooling thinking about all the squash about to come my way). This ice cream is the perfect blend between the end of summer and the beginning of fall. I’d probably pair it with a glass of white wine at the end of my meal.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup brown sugar (if you have a sweet tooth, I would suggest adding 0.5 cup of brown sugar)
Dash of vanilla extract
Dash of cinnamon
1 cup of oatmeal

Peach Filling
2 peaches
2 tablespoon sugar

*Note: The oatmeal in this recipe soaks up a lot of the liquid. If you are planning to serve this to a large number of people, I would recommend doubling the recipe.

Directions

Cut the peaches into small pieces. Heat them on the stove until they are soft and just starting to ooze juice. You do not want to overcook them. Store in the fridge until fully cooled.

In a separate sauce pan create the base by combining the heavy cream, milk, brown sugar, vanilla extract, cinnamon, and oatmeal. Warm the mixture on low heat. Turn off the heat just before it simmers. Do not boil. Strain the mixture in a heatproof container to get rid of the oatmeal. Store in the fridge overnight to fully cool.

Once the peaches and base have fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Slowly add in the peaches and continue to churn until the ice cream has fully formed.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Blueberry Pie

Featured Hallie2 Comments

I signed up for a CSA this year and am loving it. For those of you who may not know, CSA stands for community supported agriculture. Basically, this means that each week I pick up a variety of fruits and vegetables that are grown locally here in BC. So far, I’ve been cooking with items such as kale, garlic scrapes, potatoes, cucumbers, and zucchini. It’s made me feel a bit like I am on Top Chef each week.

One of the best perks of picking up at the farm is that they have had U-pick berries all summer long. Recently I picked a gallon of blueberries for less than I paid for lunch that day. I honestly have more than I know what to do with. At first I considered making a pie out of them, but realized that with no time to host a dinner party and serve it, the majority of the pie would I would most definitely end up in my stomach. Thus, blueberry pie ice cream was churned. I can honestly say that it might be the tastiest thing I have ever created. I tend to make my ice cream base the night before and churn it in the morning after it has cooled and diffused. My morning churn frankly resulted in more ice cream in my mouth than in the container (perhaps the pie would have actually been better for my hips?) You will have to try it for yourself, but I am positive that there is simply nothing better than blueberry pie with vanilla ice cream served in a single bite.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
Dash of vanilla extract

Pie Filling
2.5 cups blueberries
0.5 cup sugar

Crust
4 graham crackers, smashed into fine pieces

Directions

Heat up the blueberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the blueberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect.

Refrigerate for a few hours.

Serve and enjoy!

Rating: