Friday, August 26, 2011

Harvest / Vanilla Bean Ice Cream Recipe

A small glimpse of the blackberries we picked. 

My oldest dude, Mason, helping me slice the tomatoes from our garden, so we could make "sundried tomatoes".

Grape "pastegh"....fruit leather.
 I can't even begin to tell you the amount of canning/preserving that has been going on around here.  A lot of it is from our garden, but even some of it isn't.

So far, this year, here is what I've done:
-Sundried tomatoes (amazing!)----used cherry tomatoes & thyme from my garden
-Raspberry jam (raspberries bought locally)

-Blackberry jam (with a few raspberries thrown in for good measure---blackberries picked locally)
-Jalapeno jelly ---- ALL from my garden (red & green bell peppers, jalapenos)
-Bottled (canned?) peaches---bought locally
-pickles (cucumbers from my garden)

I also flash froze a bunch of blackberries, strawberries, and peaches.

Hopefully I will also be able to do some tomatoes, salsa and pasta sauce.  So far, our bigger tomatoes (romas, etc.) are slow to produce.  I think it has to do with our insanely wet spring.  I'm hoping they are all just coming on late!

Admittedly, not everything is being "saved" for later.

The peaches that I bought are amazing! In fact, they are so ripe & juicy that I had a hard time slicing them for canning.  They aren't pretty (in the jar), but they'll taste good!   So, of course we had to eat some.

I made a simple, but amazing, vanilla bean ice cream.  Then, I topped it with tons of sliced juicy peaches.

As my son Camden would say, "Mom, I could DIE with this."   Who can say it better than a 6 year-old?

So, go buy (or pick) some juicy, fresh, local peaches, and slice them ontop of this ice cream!

Vanilla Bean Ice Cream

  • 1 cup cold half & half
  • 3/4 c. granulated sugar
  • 2 cups cold heavy cream
  • 2 tsp. vanilla bean paste (or vanilla beans)
  1. In a medium sized bowl, or the bowl of your mixer, whisk (or beat) together the half & half and the sugar until the sugar is dissolved.  Mix in the heavy cream and the vanilla until well combined.
  2. Pour into ice cream  maker, and mix until thickened about 30 minutes. 
  3. Transfer the ice cream into a freezer safe container and freeze (with a lid on) until frozen.  At least 2 hours.

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