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Have you ever tasted real, homemade teaberry ice cream? When I was a child, we discovered a wonderful ice cream shop near the cottage where we spent our summers. It was in the front room of a home on a country road, and while they didn’t carry a lot of varieties, the ice cream was all homemade.
That’s where I had my first taste of teaberry ice cream.Continue Reading
Evergreen needles are one of the most commonly used foraged foods in my kitchen. I love that they are available year round, and I often infuse them in oil to make salad dressing, ferment them for soda, dry them for tea or sugar cookies, or best of all, use them to make spruce tip ice cream.Continue Reading
Oh, man, I really hit the nail on the head with this one.
The rhubarb is producing beautifully, and I’ve been trying to decide on some new ways to use it. Maybe because I was in the mood for ice cream, the idea just popped into my head. I mean, I had never heard of rhubarb ice cream, and then there I was attempting to make it.
The ingredients couldn’t be simpler – rhubarb, organic sugar, raw cream. And just a dash of sea salt.
There was a hint of tart, just the right amount of sweet, and all that glorious creaminess. I’m all about the creaminess, guys.Continue Reading
For her birthday today, my daughter Jessi requested “no cake, just ice cream with homemade maple walnut topping.”
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