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Home » Berries » Beat the Heat!

Beat the Heat!

June 16, 2008 · WCC Administr@tr · 3 Comments

dsc00628-1653801Now that I’m settling back into the daily routine, I spent the day playing with my ice cream maker and using some new popscicle molds I purchased over the weekend. Just my luck though… the weather cooled off this week in Chicago, but at least I have some great frozen treats to enjoy!

Mixed Berry Ice Creamdsc00630-3747267

1 1/2 cup frozen mixed berries (raspberry, blueberry, blackberry mix)
1/4 cup granulated sugar
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar

In a small bowl, combine the frozen mixed berries and 1/4 cup granulated sugar. Stir gently and allow the fruit to macerate in the juices for 2 hours at room temperature or overnight in the fridge.

In a medium mixing bowl (preferably with a spout), whisk the milk and remaining sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated juices from the berries.

Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine’s directions. During the last 5 minutes of processing your ice cream, add the macerated berries.

Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to “ripen.”

I’m also submitting this recipe to the Key Ingredient Cook’s Kitchen contest for their berry recipes!


Vanilla Mint Chocolate Chip Ice Cream

dsc00631-5351486dsc00632-3177749

1 cup granulated sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla paste (or extract)
1-2 tablespoons mint chocolate liquor
1 cup chocolate chips (or mini chips)

In a medium mixing bowl (preferably with a spout), whisk the milk and sugar until the sugar is dissolved. Stir in the heavy cream, vanilla paste and liquor. Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine’s directions. During the last 5 minutes of processing your ice cream, add the chocolate chips.

Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to “ripen.”


Mango Strawberry Fruit Pops

dsc00629-2229096

1 cup frozen mango chunks
1/4 cup fresh sliced strawberries
1/2 cup peach nectar

In a blender, process the frozen mango chunks and peach nectar until you reach a smoothie consistency and mango is no processed through. Add strawberries and process on low, just enough to incorporate it into the mixture. Pour the mixture into popscicle molds and freeze until set, 1-3 hours.

Berries, Chocolate, Heavy whipping cream, Ice Cream, Milk: Whole, Sugar: White, Vanilla

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Comments

  1. That Girl says

    June 18, 2008 at 4:34 pm

    Don’t you love having popsicle molds!

    Reply
  2. ~Amber~ says

    June 19, 2008 at 3:53 pm

    What great looking summertime treats!

    Reply
  3. Unknown says

    June 20, 2008 at 3:58 am

    Yum! These sound amazing. I can’t wait to try these… and I am definitely wanting to buy popsicle molds.

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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