Sum-Sum-Summer time

I just love the beginning of Summer. There is something about the start of a new season, the excitement of things to come. The changing of seasonal produce, amazing foliage, new wardrobes, and dreams of wonderful new locales that lend themselves to the changing temperatures. So I guess I should say that I love the beginning of every season...it's true, I really do. It's been an entire year since I've had good tomatoes, seen pretty sandals and smelled sweet jasmine...and I'm pretty stinkin' excited about it!

These last few weeks (in between the thunder storms) have been so wonderful! I always forget how amazing the sun and warmth feels on my skin, and every year on my first pool outing I think: "OMGAHHH this feels so good".  

Strawberries are also something to get excited about. They're so gorgeous and they're the perfect fruit to usher Summer into season. Two weeks ago Josh and I managed to hand pick and cart off two gallons of fresh strawberries from a local farm. They're my most favorite strawberries, and I had about a zillion recipes that I wanted to make with these little babies. This past weekend I was tasked with bringing dessert to a dinner with some friends and I had the worst time deciding what to make! 

Finally, I decided on these little sammich's! They're so super simple and require no cooking whatsoever...which also lends itself to the recent rising temperatures. We enjoyed these so much with our friends and I hope you guys do too!

Do you have any favorite summer traditions? 

Strawberry Ice Cream Sandwiches

1 Half Gallon Vanilla Ice Cream, softened**

1 pint Strawberries, chopped

Graham Crackers, broken in half

Spread the chopped strawberries in the bottom of an 8x8 glass baking dish. Cover the strawberries with the softened ice cream (about an inch thick) and use an off-set spatula to even out the ice cream over the strawberries. Freeze the ice cream for at least 3 hours so that the ice cream re-sets and becomes firm again. 

Pull the ice cream out of the freezer and run warm water across the bottom of the baking pan to release the ice cream in one large sheet. Using the graham cracker halves as guides, cut the ice cream into blocks and sandwich between two graham cracker halves. Re-freeze the sandwiches, and keep them in the freezer until ready to serve. 

Enjoy!

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Summer Lovin'

Lately I’ve been in a fierce berry craving mode, I don’t know if it’s the sun and the warmer weather or the fact that the markets are bursting with these beauties everywhere. Either way, I got berry on the brain.

I found some gorgeous blackberries last week and decided to whip them into an ice cream with my new best friend!

Please welcome Darla!

Darla entered my life only a few weeks ago and we’re quickly becoming great friends. Especially since she helps me whip out awesome ice creams like Blackberry, and Cheesecake w. Blueberry Lime Swirl – I mean hello!

The blackberry ice cream is really simple to make, but I must warn it’s not a one-bowl recipe by a long shot. I may have used every bowl I own, but it was definitely work the dishes!

Excuse me while I induce a brain freeze

Blackberry Ice Cream
(adapted from the Master)
2 Pints of Blackberries (preferably fresh)
Juice from ½ Lemon
1 ¼ cup of Sugar (divided into 1 cup and ¼ cup)
1 ½ cup Half-and-Half
5 large Egg Yolks
1 ½ cup Heavy Cream

Combine blackberries, ¼ cup of sugar and lemon juice in a medium saucepan. Cook over low heat, covered and stir occasionally for 20 – 25 minutes until the berries have cooked down and formed a lovely juice! Strain the cooked berries into a bowl and press the berries through the sieve to get as much juice out of them as possible. Set aside to cool.

Combine half-and-half and remaining sugar in a small saucepan over low heat and bring to almost a boil.

While the half-and-half is heating, beat the egg yolks until they are pale yellow and slightly thickened. Temper the eggs with the half-and-half mixture by slowly adding 1 cup of the half-and-half whisking constantly.

Once the eggs have been tempered, add them into the remaining half-and-half in the saucepan and cook over low heat until thickened. Strain the custard into a bowl and stir in the heavy cream.

Add the blackberry juice to the custard mixture and stir to combine. Chill the mixture completely in the refrigerator over night and then freeze in an ice cream maker until thick.

Once the ice cream maker is finished making its’ magic, you can enjoy soft serve ice cream or freeze the ice cream in the freezer for a few hours until firm.

buon appetito! ciao!

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