Sunday, June 7, 2009

I'm going to make a confession, right here on http://living-senses.blogspot.com">Living Senses. A scandalous, horrifying confession.

I love ice cream.

Oh, wait, what? You do, too? Well, that's a good thing, because I'm going to share with you my very own secret to homemade berry ice cream, using locally grown ingredients, even if you don't have an ice cream maker (like me ...)!

I'm a huge believer in using locally grown and organic ingredients. My parents grow organic kiwi, and sell organic eggs laid by their organically fed, free range chickens. I'm so glad that more and more people are supporting their local growers by eating local.

I'm so lucky here in California's Bay Area to be surrounded by incredible local produce, all year round. But I still look forward to Spring and Summer's berries, and this super easy tastes just like homemade ice cream is just the ticket to deliciousness.

Ingredients
1 pint Local, organic strawberries, cleaned, hulled, sliced
1 pint Local, organic raspberries, cleaned
1/2 c Mini semisweet chocolate chips OR shaved/grated local semisweet chocolate
1/2 gal Local, organic french vanilla ice cream, softened (you can leave in the fridge to soften, or in a hurry, microwave in 10 second bursts, stirring after each)

Split your ice cream in two equal portions, one portion each to a large bowl. Stir into one bowl the strawberries and fold into the other, the raspberries. Fold in the chocolate to each bowl. Cover and freeze until firm, checking and stirring every 30 minutes (the ice cream will refreeze on the outside - stirring allows it to more equally freeze throughout). To really enjoy the flavors, try to refrain from devouring this for a full 24 hours. Then scoop, serve, enjoy!

Now seriously. How hard is that?

Here are a few notes I should add:
  • I really like my berries plain. French vanilla ice cream is all the sweetener I need. But if you need more sugar, just stir in sugar to taste to each bowl of berries before adding to the ice cream.
  • I can find ice cream made locally, using local ingredients, in just about any direction from where I live. If you can't, try Breyer's all natural french vanilla ice cream, which is delicious with just a few ingredients.
  • Some folks say, "oh yeah, that's just Coldstone Creamery ice cream," when they hear how I like to make my own ice cream. I respectfully disagree. Coldstone Creamery is darned incredible, but with incredibly high fat and sugar content, and without supporting the local agricultural community, also relying on trucking and other non-environmentally friendly means to distribute their product.
  • If you're diabetic or just limiting your sugar intake, try Breyer's carb-free french vanilla ice cream.
I hope you enjoy this! Also delicious with fresh sliced peaches or nectarines (without chocolate)!


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