Posts Tagged ‘ice cream’

i’m on red tricycle

are you all fans of red tricycle? it’s an awesome parenting resource that is available in several major west coast cities. red tricycle san francisco is my go-to checkpoint for all things fun for kids here where we live. i was so psyched when they asked to interview me about my blog and my family’s bay area favorites! you can check out the interview here.

i am also honored that paint cut paste is a part of their Top Mom (&Dad) Craft Blogs for Kids, too! if you’re also on the left coast, don’t forget to like red tricycle on facebook and follow them on twitter, too!

forewarning: after reading my interview, you might find yourself craving bizarre ice cream flavors… yum!

03.07

2012
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a ball of homemade ice cream

it is a 4th of july weekend tradition in my family to make homemade ice cream. this dates back to my early memories of a huge tub of ice and rock salt and a crank on our back porch as a kid. these days, it’s a lot easier!

not only do we now have fancy ice cream makers for such endeavors (like how we made our lavender honey ice cream creation last summer – yum!) but these days there are ice cream makers that kids can operate. yep, the ice cream ball. have you seen this thing?

it rocks! all we had to do was put ice and rock salt (or sea salt, which we used) into the outside chamber and ice cream ingredients into the inside chamber, play, and eat! N chose vanilla for her ice cream flavor (she’s a simple lady) so we gathered our ingredients.

N stirred everything together in a bowl to pour into the ball. (hers is purple, of course.)

then we ventured out into the yard to roll the ball back and forth to each other for 20 minutes. this was a fun time of singing “big rock candy mountain” and “red red robin.”

we also played “i’m going on a picnic and i’m going to bring…” while going through the alphabet. i still remember the sequence: apple, blueberry, cat, dalmation, egg, flower, gummy bear, horse, ice cream (of course!), janice (from electric mayhem), kite, love, mom, newt, octopus… etc. you get the picture. once we had the ABCs all loaded up for our picnic, we went inside to see if the ice cream had solidified, and it had!

the edges were quite frozen, whereas some of the ice cream in the center of the chamber was still a little soft-serve-ish. didn’t matter. we served up some into our bowls, and also put some in tuperware to bring over to our neighbor, who was curiously watching us roll the ball back and forth.

deeeelish! happy 4th of july to all and happy two year blog-iversary to paintcutpaste.com yesterday! (this treat was even better than having a gluten-free birthday cake!)

 

 

 

07.02

2011
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lavender honey ice cream

is your mouth watering already? on a spring trip to harley farms in pescadero, ca, i tried the tastiest goat cheese i’ve ever had in my life – lavender honey goat cheese. this got me thinking that i should look into making some lavender honey ice cream in my ice cream maker at home. so we did.

we grow organic lavender in our backyard… the same lavender we have been using for lavender wands. it’s not technically culinary lavender (which i think you can get in a box at wholefoods?) but i figured it’s good enough. we grew it, we do not spray our yard, it’s organic. N helped me to harvest the lavender as it is beginning to dry out, while we dodged the bees the entire time.

we hung a bit to dry in our kitchen for several days while i researched recipes. i found one on epicurious.com that seems to be quite universal, as it is repeated on so many other web sites exactly the same way. so we tried it out. here tiz:

ingredients:

  • 1 cup heavy cream
  • 2 cups half-and-half
  • 2 tablespoons dried edible lavender flowers
  • 1/2 cup light honey
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt

method:
cook the half-and-half and cream on medium heat until warm, do not let it come to a boil. turn off the heat, add the lavender to the pot, cover and let steep for half an hour.

after flowers have steeped, strain the liquid and discard the flowers. add to the liquid the honey and heat on medium low until honey has dissolved. again, do not let liquid come to a boil!

beat the egg yolks with the vanilla, lemon juice, lemon zest and salt. stir into the eggs 1/2 cup of the warm liquid and then add the entire egg mixture back to the pot.

heat this on medium low for five minutes or until it gets slightly thick. you’ll know it’s ready when it coats the back of your spoon. (honestly, mine got a little curdy and didn’t stick to the spoon even after a long time heating, but i proceeded anyway.) cool in the refrigerator for four hours. freeze and churn according to your ice-cream maker’s instructions.

 

this makes a quart of ice cream… though i thought it tasted more like a custard than an ice cream. some people find the lavender taste to be kind of soap-like or incense-esque. admittedly, it is quite strong, but i enjoyed the super-rich treat! to be fancy, you can serve it with a drizzle of warm honey and a sprig of lavender. yum!

someone loved it... down to the last drop!

08.09

2010
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snow ice cream

okay, so we don’t have any snow here in the SF bay area, but most of my east coast friends and family have been enduring the white stuff for weeks. i’ve gotten several requests for my family’s snow ice cream recipe, so i thought i’d share the ritual here that i’ve been enjoying since the 70s. it’s the yummiest snow activity i can think of! (hot cocoa is amazing, sure, but this is such a treat!) we made snow ice cream last march when we were living in virginia, so i’ll put those photos here for nostalgia’s sake.

first put a big bowl (about a gallon sized bowl) on your deck or porch to catch the freshly fallen flakes when it’s about to snow.

then bring it inside and stir one can of sweetened condensed milk into the snow. then add a one teaspoon of vanilla extract.

if you don’t have a can of sweetened condensed milk and can’t get to the store, you can always use vanilla pudding (my mom’s recommended substitute) or a cup of sugar and a cup of cream or milk… but NOTHING beats some good ol’ sweetened condensed milk, so stock up for the winter!

 

eat it immediately. if you don’t finish it, you can freeze some, but let it get soupy before eating it again. you can also add crushed pineapple (my mom’s fav) or other fruit, but i like mine straight up!

enjoy… and don’t you eat that yellow snow! now i’m counting down the days until my family can make snow ice cream in tahoe… sooon…

02.06

2010
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