Some of the posts I’m putting up are a result of trying to catch up
with past challenges, so don’t be surprised if you read them at a later time.
trying something new
- I sent away for hibiscus tea and after it arrived, I carefully
Brewed and steeped my new brew. I took a small sip and it was
not a good experience. Can you say NASTY? Even tried it a
the second time, this time with sugar… I then admitted that this particular
the flower was better growing on my lawn than in my mouth.
Sadly 2 weeks later, Rich removed the bushes because “they are getting
leggy and messy.” And he was right, they were, but on the positive side, the lawn does look neater. So farewell to my hibiscus experience.
- My next experience was making ice cream. I bought a nice ice cream maker, gathered the ingredients (see recipe below), and made a go of it.
Super Simple Homemade Vanilla Ice Cream
Recipe from Eagle brand sweetened condensed milk
• 1 (14 oz.) can Eagle brand sweetened condensed milk
• 1/2 cup half-and-half
• 2 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 pint (2 cups) heavy cream
COMBINE sweetened condensed milk, half-and-half, vanilla, and salt in a large bowl. Beat with an electric mixer on medium speed until blended.
• BEAT heavy cream in a separate large bowl with the same beaters until stiff peaks form. Add to sweetened condensed milk mixture, folding in until completely blended.
• POUR mixture into a 9 x 5-inch loaf pan or another 2-quart freezer-safe container. Cover and freeze for 6 hours or until firm.
• To customize basic vanilla ice cream, add one or more favorite stir-ins prior to freezing. Soft stir-ins such as ice cream topping or jam may be blended into the sweetened condensed milk mixture in step 1, or for a “ribbon” effect, maybe swirled in by spooning between layers of the ice cream mixture prior to freezing. Hard stir-ins, such as nuts, chopped candy bars, baking chips, and toasted coconut should be folded in with the whipped cream in step 2. Use a 2 1/2- to 3-quart freezer-safe container for storage.
This recipe didn’t need an ice cream maker, but it was yummy
Nutritional facts – who cares, it’s ice cream!
BUTTER PECAN ICE CREAM without eggs
Makes about 5 cups (ten ½-cup servings)
like that’s a real serving?
4 Tb. unsalted butter
1 C. pecans (halves, pieces, or whole)
1 tsp. sea or kosher salt
1 C. whole milk
¾ C. granulated sugar
a pinch of sea or kosher salt
2 C. heavy cream
1 Tb. pure vanilla extract
Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, and the butter is brown, stirring frequently for about 6 -8 minutes. Remove from the heat, strain, and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for at least 2 hours, or overnight. Whisk the mixture together again before pouring it into the ice cream maker.
Pour the mixture into the mixing bowl of the Ice Cream ice maker. Turn the unit on, set the Timer, and press Start. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, add the reserved pecans through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 349 (75% from fat) • carb. 19g • pro. 3g • fat 30g • sat. fat 15g
• chol. 81mg • sod. 45mg • calc. 68mg • fiber 1g
THIS, was sooo good.
Black Raspberry Ice Cream
N.American Raspberry & Blackberry assn.
1.5 qt Black raspberries OR enough to make 2 1/2 cups of pureed fruit
1-pint Heavy cream (or half/half)
3/4 cup Sugar
Juice of 1/2 lemon
Blend all ingredients in a blender for one minute to thoroughly dissolve the sugar.
Pour the mixture into the freezer can of the ice cream maker and follow the manufacturer’s directions to process the ice cream.
Yield approximately 1/3 (yes, one-third) gallon.
Store tightly covered in the freezer
And with that, I decided to quit while I was ahead.