Root Beer Float Ice Cream

In the last month or so, I have seen this root beer float ice cream make an appearance on a few of my friend’s blogs.  I finally decided that I had to make it, like now, but I didn’t have the root beer extract.  I figured that would be easy enough to pick up at the grocery store, you know, by all the other extracts.  SO WRONG!  I went to Target, Dominick’s and Jewel.  They didn’t have it.  I asked my friends where they got it and they said Wal-Mart…so I went to Wal-Mart and you know what?  No stinkin’ root beer extract.  More determined now than ever, I thought maybe it was Super Wal-Mart.  So, I went to one in the next town over, approached the baking section and scanned through the first shelf of extracts.  None yet.  I was getting anxious as I scanned the next shelf and stopped at ROOT BEER EXTRACT!!  I was so excited.  Funny how something so silly can make me so happy. 😀  Okay, I know last week I made pumpkin bread to celebrate fall and now, here I am making ice cream.  WTH right?  Well see, ice cream isn’t seasonal to me.  I eat ice cream just about everyday, no matter how cold it is outside. And, here in Chicago, it gets pretty darn cold.

So, now that I finally had the extract, I pulled out the recipe and saw that it had 2 raw eggs.  Boo.  That’s why I should read recipes first.  Now I was a bit nervous for the kids to eat it.  Although, I’m not sure why.  I have eaten tons of raw cookie dough, brownie and cake batters, you name it, I’ve eaten it….and I’m still here.  Anyways, I decided it would be a good idea to make a cooked custard base.  So, I went to the ice cream bible, The Perfect Scoop, and saw that his cooked recipe was almost the same as the original recipe, except for 6 yolks instead of 2 whole eggs and it added a vanilla bean.  Well, vanilla bean is never a bad addition.  The only problem with a cooked base is that you have to use a water bath and wait for it to cool.  Nuts.  Waiting to taste a new dessert is not my strong suit 😀  Once the base was chilled, I poured it into the ice cream maker and about 20 minutes later I had to taste it.  I was promptly busted by the kids, so they each had to have a taste.  They loved it!  Alex kept circling me with his mouth open like a little baby bird.  But really, what’s not to love here?  A creamy frozen custard base with vanilla bean and root beer extract, creating the perfect all-in-one root beer float.  Sometimes I have such high hopes for a recipe, and then I am let down by the results.  Not this time….

Root Beer Float Ice Cream

1 cup (250mL) whole milk

¾ cup (150g) sugar

2 cups (500mL) heavy cream, divided

Pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

3/4 teaspoon vanilla extract

1 Tablespoon root beer extract     I used Watkins

Warm the milk, sugar, 1 cup of cream, and salt in a medium saucepan.  Scrape the vanilla bean seeds into the warmed milk and add in the used vanilla bean.  Cover the pan and remove from heat.  Let the mixture sit to steep at room temperature for 30 minutes.

Pour the remaining 1 cup of cream into a large bowl and set a fine mesh strainer on top.  In a separate medium bowl, whisk together the  egg yolks until smooth.  Slowly pour the warmed milk mixture into the bowl of egg yolks, whisking constantly.  Scrape the entire mixture back into the saucepan.  On medium heat,  stir constantly with a spatula, scraping the bottom of the pan as you stir, until the mixture thickens slightly and coats the back of the spatula. Pour the custard through the strainer, into the bowl with the cream and stir.  Pull the vanilla bean out of the strainer and put it back into the custard.  Add the vanilla extract and root beer extract.  Stir until cool over an ice bath.  Cover and refrigerate until the mixture is completely chilled.  Make sure to take out the vanilla bean before churning.  Freeze the chilled base in your ice cream maker according to the manufacturer’s instructions.

Source:  inspiration from What’s Cookin Chicago (also seen on Eva Bakes, Jenna’s Cooking Journey and The Jey of Cooking) and the ice cream base from The Perfect Scoop (David Lebovitz)

Note: 

Most of the photos of this ice cream show it is brown in color.  As you can see, mine was not.  It was more of a creamy, light yellow. I’m guessing it was because of the extra egg yolks in my base or maybe a variance in the brand of root beer extract

Strawberry Soda Ice Cream

This month for What’s Baking, the theme “Something that reminds you of your favorite place” was chosen by Joanna at Newlywed and Newly Cooking.  I couldn’t really think of a particular favorite place, but really, anywhere I am with my family is a favorite place. 😀  This summer I went strawberry picking at Stade Farm with my daughter, my son, some of their friends and their moms.  It was a perfect day.  It wasn’t too hot, we filled our baskets with strawberries, and the kids (and moms) had a blast.  We love to eat strawberries, but no matter how quickly we eat them, they always go bad.  So, I made some strawberry frozen yogurt that night.  The next day they were looking like they were already starting to turn. I quickly washed them, cut all the leaves off- which took forever because they were tiny little berries, and I froze them to use another day.

When I made the Milky Way ice cream last week, I saw this recipe for strawberry soda ice cream, another prize winner.  I had the frozen strawberries, but I didn’t have any Big Red soda (or pop, whatever you like to call it).  In fact, I’ve never even heard of it.  I was able to find a big 2 liter bottle at Jewel. When I got home, I just had to try this crazy looking red cream soda.  I thought it tasted a bit like bubble gum, so I don’t think I would drink it straight up, but my son loved it.  This is a really easy ice cream to make, if your kids aren’t picky like mine.  You just mash the berries and whisk all the ingredients in a bowl.  But, because my kids don’t like fruit in their ice cream, nor seeds, I blended the mixture and ran it through a sieve.  Once you make the base, you just let the machine do the rest.  One taste of the sweet, pretty pink strawberry ice cream brought me right back to the perfect day we had at Stade Farm. Don’t you just love how food can do that?

Strawberry soda ice cream

1  14oz can sweetened condensed milk

1 1/2 cups half and half

3/4 cup red cream soda (Big Red) or regular cream soda

1/2 cup whipping cream

1 cup frozen strawberries, thawed and mashed

Whisk the condensed milk, half and half, red cream soda, whipping cream and mashed strawberries in a medium bowl.

I poured this mixture into my blender and ran it through a fine strainer.

Churn in an ice cream maker according to the manufacturer’s directions.

Transfer to an airtight container and freeze until firm, at least 2 hours.  I find it best to freeze ice cream containing condensed milk overnight to really get firm enough to hold its shape.

Source:  Food Network July/August 2012

Milky Way Ice Cream with Hot Fudge Sauce

I have a bit of an obsession with cooking magazines, subscribing to at least a dozen.  Besides Cook’s Country and Cook’s Illustrated, one of my favorites is the Food Network Magazine.  In the July/August edition, they featured winning recipes from Austin’s Annual Ice Cream Festival.  They all looked delicious with fun ingredients like cream soda, bacon, candy bars and cinnamon oil.  It was hard to choose which to make first.  Well, maybe not too hard since there was a chocolate ice cream in the bunch.  You know I had to start there.

My kids had stayed at their Gramma’s for the night and wouldn’t be home until dinnertime.  I thought I would surprise them with this chocolate ice cream made from Milky Way bars. Fun right?  You melt the Milky Ways down with condensed milk, adding milk and half and half to create the base.  Now the recipe says that chocolate syrup is optional.   But, adding more chocolate to a recipe should never be optional.  Add it. 😀 After churning the base in an ice cream maker, the texture reminds me of a Wendy’s Frosty.  It kind of tastes like one too, but with a hint of caramel.

This recipe uses only 1/2 cup of sweetened condensed milk.  Ugh. I hate to waste food. Although I would have loved to just eat it right from the can, I thought better of it, and decided to look for a recipe.  On the Eagle Brand website, I found a recipe for hot fudge sauce. I figured if I make half a recipe, I could use half a can of milk and have a delicious sauce for my ice cream. Perfect.

Now what kid wouldn’t want to come home to a big glass filled with Milky Way flavored ice cream, topped with hot fudge sauce and more Milky Way pieces on top?  I’m gonna go with none. 😀

Milky Way Ice Cream

Yield: 1 quart

4 oz Milky Way candy bars, chopped   (two 2 oz bars)

1/2 cup sweetened condensed milk

1 cup whole milk

1 cup half-and-half

1/2 cup chocolate syrup  optional

Melt the candy bars and condensed milk in a heatproof bowl set over a saucepan of simmering water. (Do not let the bowl touch the water).  Stir until smooth.  Remove the bowl from the saucepan.  Whisk in the milk, half-and-half and chocolate syrup. Refrigerate until cold, at least 2 hours.  I ran my base through a sieve because I saw a few small pieces of unmelted nougat.

Churn the mixture in your ice cream maker according to the manufacturer directions.  Transfer to an airtight container and freeze until firm, at least 2 hours.  I found it really to take overnight for a firmer texture.

Source:  Food Network Magazine (Collin Hazlet)

Hot Fudge Sauce (this is 1/2 of the original recipe)

1/2 cup (3 oz.) semi-sweet chocolate chips

1/2 (7 oz.) can sweetened condensed milk

1 tablespoon butter

1 tablespoon water

1/2 teaspoon vanilla extract

Melt the chocolate chips with sweetened condensed milk, butter and water in medium-sized heavy saucepan over medium heat. Beat smooth with wire whisk. Stir in vanilla.

Serve warm over ice cream or as fruit dipping sauce. Store leftovers covered in refrigerator; reheat to serve.

To Reheat: Combine desired amount of sauce with small amount of water in small heavy saucepan. Stir constantly over low heat until heated through.

Source:  Eagle Brand

Blueberry Frozen Yogurt

I totally fell in love with this strawberry frozen yogurt this summer.  So when I had some leftover blueberries I decided a blueberry version would be delicious.  Hmmm…but, where to get a recipe?  Well, if it is ice cream, sorbet, sherbet, basically anything frozen, then you turn to The Perfect Scoop for the recipe.  If you didn’t already know, you can trust me on this.  David Lebovitz is the master.
I love that this is a no-cook recipe that contains, 1,2,3,4,5 ingredients.  Just five. Nothing weird or scientific sounding.  Nope, just regular household stuff so you don’t have to feel so bad about indulging in this treat.  The base is easily prepared in the blender and then frozen in your ice cream maker.  I was blown away by the gorgeous color of this ice cream. I love pretty food. 😀   Then when you get past the color and taste it, you won’t believe how unbelievably bold the fresh blueberry flavor is.  Delicious.
This month Jaida at Sweet Beginnings is hosting What’s Baking and the theme is summer fruits.  This ice cream is the perfect way to highlight the sweetness of blueberries when in season and cool down maybe just a bit during this crazy hot summer.
Blueberry Frozen Yogurt
Makes 1 quart
1 1/2 cups (360 g) plain whole-milk yogurt   (You can sub Greek yogurt)
3/4 cup (150g) sugar
3 cups (340g) blueberries, fresh or frozen
1 tsp kirsch    I used vodka
2 tsp freshly squeezed lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries.  Press the mixture through a strainer to remove as much of the seeds as you can.  Don’t skip this step or the texture will be gritty. Stir in the kirsch and lemon juice.  Chill the base for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
If you’d like it richer, sub in 1 1/2 cups (360g) of Greek Yogurt.

Pink Lemonade Popsicles

Jack’s and Sammie’s favorite summertime drink is pink lemonade.  So, when I saw these pops, I knew that they would love them.  Especially on a day like today, where here in Chicago, we got to enjoy a high of 99 degrees. Ugh. Crazy hot.  So, we decided to stay inside and have a Disney movie marathon, complete with snacks and refreshments, including these delicious pops.

Luckily, this time, I was able to obtain both lemon zest and lemon juice without any injury. 😀  I then blended the juice and zest with the sugar to make the lemonade concentrate.   I diluted the lemon mixture with water and then added a few strawberries for flavor and for color.  While the recipe doesn’t say to strain the liquid, I ran it through a sieve, knowing Jack and Sammie would not like the seeds.  Although the Vitamix takes care of most of the seeds, it’s better to be safe than sorry.  In other words, heading off any complaints of “Yuck. I hate seeds.”  After waiting 4 hours for your pops to freeze, just one taste and you will fall in love the lemon pucker and unexpected hint of strawberry flavor.  Jack and Sammie loved the pops.  They each gave them a sky high thumbs up, the highest rating at our house. 😀

Pink lemonade popsicles

Yield: 9 to 11 pops (I got 8)

1 tsp finely grated lemon zest

1/2 cup (4fl oz/125 mL) freshly squeezed lemon juice (about 4 lemons)

1/2 cup (3.5 oz/105 grams) plus 2 Tbsp superfine sugar

2 fresh or frozen strawberries, hulled

pinch of salt

In a blender or food processor, combine the lemon zest and juice and sugar.  Pour in 1 3/4 cups (14oz/430mL) of water.  Add the strawberries and salt and blend until the mixture is smooth and pink.  I strained the mixture through a sieve to remove the seeds and removed the froth from the top with a spoon.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 4 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 3 more hours.

If using an instant ice pop maker (Zoku), follow the instructions to fill and freeze.

Source:  Ice Pops: Recipes for Fresh and Flavorful Frozen Treats.

Fresh lime sherbet

When I was a kid, my favorite flavor at the ice cream shop was rainbow sherbet.  I was one of the weird kids who picked through the sherbet not for the orange or the raspberry.  Nope, I loved the lime.  So, I had a bunch of limes to use and I found this recipe for fresh lime sherbet.  Perfect.  All lime, so no picking through rainbow sherbet for the good stuff.  I had never made sherbet before.  And, even though it sounds all fancy, it really isn’t any harder than making homemade ice cream.  After countless times of stinging hands and burning eyes from hand juicing citrus, I finally broke down and bought a juicer.  I know. What had I been waiting for?  This made the juicing process so much easier.  But, then I had to go ahead and somehow zest off part of two of my knuckles.  Ouch.  But, Sammie kissed them and now they are all better. 😀

According to ATK, sherbet is a cross between sorbet and ice cream, containing fruit, sugar, and dairy, but no egg yolks.  It should taste vibrant and fresh like sorbet, be smooth in texture but not heavy like ice cream.  So, how do you do make lime sorbet?  The first step is grinding the lime zest (Don’t worry. I only used the zest, pre-accident 😀 ) with the sugar and salt in the food processor to release the oils.  You then then add lime juice mixed with water (to reduce the acidity) and strain it so the sherbet is totally smooth.  The lime mixture is added to heavy cream that has been whipped to create the light texture.  You then churn the base in your ice cream maker and freeze it at least 3 hours before eating.  Ugh.  Three hours is a long time.  But, let me tell you, it was so worth the wait.  The sherbet is super creamy and tastes so unbelievably bold with fresh lime flavor.  Are you looking for the perfect, refreshing dessert to complete a delicious summer meal?  Well, I’m thinking this is it.

Fresh Lime Sherbet

Yield: 1 quart

1 tablespoon lime zest
1 cup plus 2 tablespoons granulated sugar
1/8 teaspoon salt
2/3 cup freshly squeezed lime juice
1 1/2 cups water
2 teaspoons vodka or Triple Sec (I used vodka)
2/3 cup heavy cream

Process the zest, sugar and salt in your food processor until it’s damp, 10 to 15 one second pulses.  Combine the lime juice and water in a large measuring cup.  With the machine running, add the juice-water mixture in a slow, steady stream.  Continue to process until the sugar has dissolved completely, about 1 minute.   Strain the mixture through a nonreactive, fine-mesh strainer into a medium, freezer-safe bowl.   Stir in the vodka (or Triple Sec) and cover the bowl with plastic wrap. Chill in your freezer until the mixture is very cold (about 40 degrees F), 30 – 60 minutes. Don’t let the mixture freeze.

When the mixture is cold,  using a whisk, whip the heavy ream in a medium bowl until soft peaks form. Whisking constantly, slowly add the cold juice mixture in a slow, steady steam down the edge of the bowl and into the cream. Immediately start up your ice cream maker and add the juice-cream mixture to the canister; churn until it has the consistency of soft serve ice cream, about 25 to 30 minutes.  Transfer the sherbet to an airtight storage container; press a piece of plastic wrap directly against the surface and freeze until firm, at least 3 hours.  The sherbet can be wrapped in plastic wrap and frozen for up to 1 week.  To serve, let the sherbet sit at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

Source: The New Best Recipe

Root Beer Float Popsicles

As you might have guessed…yep, it’s still too hot to bake today 😀   Actually, let me clarify that.  I got up early this morning to make cheesecake swirl blondies.  But, they turned out more like a bland, thick cake with a cheesecake mess on top.  Yuck.  So, technically, it was too hot to bake again 😀  Oh, well.  Sometimes failure leads you to better things.  Things like root beer float popsicles.   When I decided to make the cookies and cream popsicles the other day, this choice was a very close second.  So, I decided to give these a try.  After all, one of my family’s favorite beat the Chicago summer heat treats is a root beer float.  My kids love it because  it is one of the rare occasions that they get to indulge in a soda.  They always mix it together immediately into a thick root beer float milkshake.  Not me.  I prefer to take a small scoop from the ice cream and fill the rest of the spoon with soda and then eat it, spoonful by spoonful.  However you eat them, root beer floats are simply delicious.

Most recipes I see for root beer float pops are just root beer layered with vanilla ice cream.  Good, but not great.  How do you make them great?  You make homemade vanilla custard to layer with the root beer.  It is really easy and so worth the extra effort.  Don’t worry about the egg yolks.  Even if they do get a little bit scrambled, you can strain the custard and it will still be perfect.   The only downside is that it does take some time because you have to freeze between each layer so they don’t all run together.  And, though they would still taste delicious, and I know Jack and Sammie wouldn’t care, I would! 😀

So, the next time you have a hankering for a root beer float, go on and ditch the mugs and make these fun pops instead.

Root Beer Float Popsicles

Yield: 12 to 14 pops

1 cup (8 fl oz/250mL) heavy cream

1 cup (8fl oz/250mL) whole milk

4 large egg yolks

1/3 cup (3oz/90g) sugar

1 tsp vanilla

pinch of salt

2 cups (16 fl oz/500mL) root beer  – Open at least 30 minutes before using.  I used IBC

In a heavy saucepan over med-high heat, warm the cream and milk until the mixture just comes to a simmer, about 5 minutes.  In a heatproof bowl, whisk together the egg yolks, sugar, vanilla and salt until the mixture doubles in volume, 2 minutes.  Slowly pour half of the warm cream mixture into the egg yolk mixture, whisking until smooth.  Pour the mixture into the saucepan and place over medium heat.  Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 1 to 2 minutes.  Do not boil.  Strain through a fine mesh sieve into a bowl and cool completely over an ice bath.  I skipped the sieve since my custard mixture looked smooth. 

If using conventional ice pop molds, fill the mold 1/4 full with the vanilla custard and freeze until partially frozen, about 30 minutes.  Pour in the root beer, filling the molds until they are half full, and again, freeze until partially frozen, about 30 minutes.  Pour in the remaining vanilla custard, filling until the molds are 3/4 full.  I had custard left.  If using sticks, insert them into the molds and freeze until almost completely solid, about 1 hour.  Fill the molds with the remaining root beer.  Cover and freeze until solid, at least 2.5 hours or up to 3 days. (It is not recommended to use carbonated beverages in instant ice pop makers like Zokus).

Source:  Ice Pops:  Recipes for Fresh and Flavorful Frozen Treats

Cookies and Cream Popsicles

Here in Chicago, we have been having 100 degree days all week and I decided that it was just way too hot to bake.  I recently bought this Norpro Ice Pop Maker from Amazon and it seemed like the perfect time to use it.  But, hmmm…what to make first?   To figure this out, I grabbed the book Ice Pops off my bookshelf and whoa did I find lots of recipes that I want to try!  But, given my love for Oreos, the cookies and cream popsicle caught my attention immediately.  The creamy base is a no-cook, Philadelphia style ice cream made of milk and cream, no egg yolks.  Sour cream is added for richness and provides a slight tang to balance the sweetness of the rest of the pop.  Once you prepare the sweet cream, you fold in pea-sized bits of Oreo cookies to complete the mixture.  Then you just pour them into your molds, Zoku or even paper cups and let them freeze.  That’s it.  Easy peasy, right?

I made them after the kids went to bed so I could surprise them with a fun after dinner treat the next night.  Jack and Sammie absolutely loved them!  They had 2 pops each and both of them were asking to have another one.  No, I think two is plenty.  Even the baby had one, well soft of.  Alex didn’t really get it.  He ate a bit and then decided it best to smear the rest all over his face, hair, and high chair tray.  Oh Alex, I love you, but what a waste of a fantastic popsicle! 😀

Cookies and Cream Popsicles

Yield:  8 to 10 pops

14 chocolate wafer cookies, about 4 oz (125g) total weight

1/4 cup (2 oz/60g) superfine sugar

1/4 cup water (2 fl oz/60mL)

1/2 cup (4 fl oz/125mL) sour cream

1/4 cup (2 fl oz/60mL) whole milk

1 cup (8 fl oz/250mL) heavy cream

1 tsp vanilla extract

Working in a small bowl, crumble the cookies to make pieces about the size of peas.

In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves.  Stir in the sour cream, milk, cream, and vanilla.  Add the crumbled chocolate cookies and stir to mix.

If using conventional pop molds, divide the mixture across the molds.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

If using an instant ice pop maker (Zoku), follow the manufacturer’s directions.

Source:  Ice Pops:  Recipes for Fresh and Flavorful Frozen Treats

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I have been nominated by Mess Makes Food for the Addictive Blog Award.  Is there a better honor?  She has some yummy looking desserts on her blog to satisfy her sweet tooth.  A girl after my own heart. 😀  Thank you MissMessy for your support.

The rules are as follows:

  • Thank the person who nominated you and link them back.
  • Share a little bit about why you started blogging.
  • Copy and paste the award onto your blog.
  • Nominate up to 10 other bloggers you think are addictive enough to deserve the award.

Why did I start blogging?

There are many reasons…..

1.  I have a giant cookbook collection and I thought I should brush the dust off and actually use them. 😀  Along with all the crazy single use baking pans I have sitting around unused too.

2  Baking intimidates a lot of people.  I have a list of things I am intimidated to bake too.  But, I want to work on attacking that list, so I don’t have one anymore.  What is there to fear really, but a failed recipe?  That’s really not so bad.  It happens to me all the time.

3.  I am a mom. So, I want to make recipes that are both easy and delicious, that other moms can share with their children.

4.  And, most importantly, I really want these recipes available for Jack, Sammie and Alex to share with their children one day.

My nominees for the Addictive Blog award are:

Jessica @ The Jey of Cooking

Eva @ Eva Bakes

Joelen @ What’s Cookin’ Chicago

Lynsey @ Lynsey Lou’s

Sarah @ A Taste of Home Cooking

Strawberry Frozen Yogurt

Last fall, when we went apple picking my daughter asked if we could go strawberry picking next.  I wasn’t so sure it would be easy to find a place when we live in the Chicago suburbs.  But, after looking a bit online, I found a place called Stade Farm in McHenry, about 45 minutes from where we live.  Thank goodness they have a newsletter to subscribe to because there is no way I was going to remember this come June and I’d totally miss it.  I was so excited when I got an email that the berries were ready to be picked on Saturday.  But, my son had a baseball game, so we’d have to wait until Sunday.  Then I get an email on Saturday night that all the berries had been picked and wouldn’t be ready again for at least 5 days.  Ugh!  We were so disappointed.  But, it worked out for the best because I talked some of the moms from Sammie’s preschool into coming with us the following week.  So, that was much more fun with all the kids so excited to be there and trying to pick the most strawberries or the biggest ones.   We had perfect weather and everyone had a blast.  On the way out, in true Kim fashion, I realized that my car key fell out of my pocket somewhere in the field.  Well, this is a major problem, as you can imagine,  for many reasons.   The fields were large, they could have been buried in the plants, if I couldn’t find them my house is 45 minutes away and I’m not even sure where the spare is.  Thank goodness when I asked at the register if someone had turned in my keys, an employee was just bringing them in.  Phew!!  Major, major disaster averted.  I am never this lucky.

Jack will always smile for me, Sammie usually not.

The strawberries were pretty small, but super sweet.  We ended up with about 7 pounds.  Since strawberries don’t last very long, I was trying to figure out what to do with them.  Then I remembered seeing this strawberry frozen yogurt recipe on Eva Bakes and thought my kids would love it.   It is just 5 ingredients.  How great is that, especially compared to some of the ice cream you buy at the store.  Here’s the rare occasion where I can actually say that I made something healthy.  Mark your calendars, you probably won’t see this again for awhile. 😀   The color of this ice cream is amazing and it tastes so intensely of fresh strawberries, it’s unbelievable.  I don’t make ice cream very often because I have found that any time I make it with heavy cream, though it tastes good, my husband and I notice a weird film in our mouths.  I can’t figure out why that is so if anyone has any ideas, I would love to know because I love ice cream.  But, this recipe uses yogurt instead, so I didn’t have that problem.  In late August, raspberries will be available for picking at the farm.  We are already so excited to go and I think I have an idea of what to do with them.  Raspberry frozen yogurt anyone???

Strawberry Frozen Yogurt

Yield:  About 1 quart

1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsh   I omitted and added a splash a vanilla instead
1 cup (240g) plain whole milk yogurt
1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours.   Stir every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and lemon juice. Pulse until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.  I strained it.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Source:  David Lebovitz via Eva Bakes

How cute are these strawberries?

How cute are these strawberries?

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