I know, I know. A summer post on the first day of fall. I am still getting caught up from last season! This summer we had fun with our zoku popsicle molds and cuisinart ice cream maker. Ever since reading Animal, Vegetable, Miracle and In Defense of Food AND joining our CSA this summer we've become "foodies," ever concerned with where our food has been, is it GMO, or how has it been processed? (Book information found in the link above.) So we set out to tackle some of the items that our family loves and can hardly do without, ice cream and popsicles are one of them. Not to mention that popsicles are so expensive too! I really didn't want to waste anything from our CSA so I tried to incorporate what greens we got into any food experience this summer. Here are some basic recipes. Note, you can use frozen fruit in place of fresh. It works great to freeze your bananas as well. All photos taken with instagram/iphone 4. Truth be told, I was usually too lazy to break out the camera when there were treats to be had . . .
1 cup coconut milk, 2 nectarines, 1 banana, 1tsp chia seeds and a shake of cinnamon. OR
2 peaches, 4 scoops if Bryers 5 ingredient vanilla, and 3 shakes of cinnamon. Makes 3-5 Popsicles depending on mold size.
Collard greens (from our CSA), pineapple, orange, apple and banana. No real measurements. Just my standard smoothie with greens + 3-4 fruits!
Strawberry Ice Cream:
1 1/2 cups fresh strawberries, hulled
3/4 cup whole milk
2/3 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 tsp pure vanilla extract
Pulse strawberries in food processor for desired consistency. Reserve in bowl. In a medium bowl use a hand mixer on low speed to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1-2 hours or overnight. When the ingredients are ready, turn on ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20min. Note - do not over mix! The consistency will be like butter. Not good (our peanut butter cup ice cream did not make the grade). Either eat right away (ice cream will be a bit softer) or transfer to air tight container for 2 hrs. We like to keep an empty ice cream container in the freezer for this reason.
** We used the same recipe with peaches. You can use frozen fruit in place of fresh.