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Lanie’s “Summer Delight” Strawberry Watermelon Ice Cream

For Hubby & me, Memorial Day marks the start of summer watermelon season. We have watermelon with every meal from Memorial Day through Labor Day. With so much watermelon sliced in the ‘fridge, I decided to create a watermelon ice cream recipe. Strawberry is another summer favorite fruit, so I modified my strawberry lime ice cream recipe (June 2016 archives) to make this summer delight creation. Here is my latest scoop on ice cream:

2 hours in advance, in a small bowl combine:
1 cup fresh strawberries, rinsed, hulled, thinly sliced;
1 cup fresh watermelon, cut in chunks, thinly sliced;
1/2 cup sugar;
Fresh lime juice from 2 limes.
Let fruit macerate. When it’s time to mix the ice cream, strain fruit and reserve fruit juice. Mash half the fruit to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 fruit, mashed;
Reserved fruit juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved sliced fruit.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is a cool, delicious, summer fruit delight! Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Pink-berry Ice Cream

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One of my co-workers at Tammy Bateman Properties office raved about a black raspberry ice cream, so I was inspired to make some for us. I modified my strawberry lime ice cream recipe (June 2016 archives) and think I got the blackberry/raspberry fruit ratio right on the first try. Because the ice cream is very pink and not blackberry in color, I named my flavor pink-berry. Here is my latest berry ice cream creation:

2 hours in advance, in a small bowl combine:
1 cup fresh blackberries, rinsed;
2 cups fresh raspberries, rinsed;
1/2 cup sugar;
1/4 cup fresh orange juice (juice 1 orange).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve berry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 berries, mashed;
Reserved berry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved berries.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

If seeds are a problem, strain seeds from berry mixture. This sounded too tedious to me, and I think my friends at work agreed the occasional seed adds texture to the creamy deliciousness. Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

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