We have a thing about ice cream in our home.
What home doesn't? you ask, and you have a valid point, but around here it borders on obsession. We love it!
Everyone likes ice cream, that's a pretty safe generalization, but how many engaged couples budget all-you-can-eat Ben and Jerry's Ice Cream into their wedding reception even if it means cutting other normal requirements (like a DJ) out all together? Priorities, people!
Yup, we bought four massive tubs of their most popular flavors, they threw in several hundred little serving cups and my brother was pre-scooping ice cream far into the night on the eve of the wedding. We had some leftover and our first few months of newly married bliss was made even sweeter by all those bowls of Cherry Garcia. Mmmm.
We've always loved Ben and Jerry's ice cream and when we visited the B&J Mecca (their factory in Northern Vermont) I picked up their ice cream cookbook so I could duplicate their recipes in my own machine! It was a good investment as the recipes are fun, easy and delicious like this one for Raspberry Ice Cream. I generally make my ice creams with a cooked custard base, but the B&J recipes all have what they call their 'sweet cream base' that requires no cooking and is fast to whip up. Sometimes fast is good, like when you are trying to cook dinner for eight during the baby's 30 minute nap and decide at the last minute to make a dessert too.
We've been enjoying the sweet local berries in many ways and I couldn't resist churning some into ice cream. Would you believe I still have a stash of cake trimmings in my freezer from this wedding cake, so it was a no-brainer to make some cut-outs from the scraps and sandwich my ice cream between the rounds of moist chocolate cake. Voilà, dessert for the gang. Again, fast and easy. Hmmm, that's not usually my motto, but it keeps rearing it's head, doesn't it?
Speaking of no-brainers, the first week of August is World Breastfeeding Week and to me breastfeeding is about the biggest no-brainer for a mother. You could say that I am an advocate! It's free (Ok, it is fast and easy, too. I may as well throw that in there since I'm on that kick) and perhaps the most enjoyable and rewarding experience I have ever had.
Linda over at Make Life Sweeter is hosting an blogging event called "Got Milk?" in support of World Breastfeeding Week and although I found out about this about five minutes ago and the deadline to enter is tonight, I am going to try to participate with this post.
I should make the deadline....if I don't get called away to breastfeed Mateo. How ironic would that be?
Ben & Jerry's Raspberry Ice Cream
1 pt Fresh raspberries
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.
NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries.
(As it turns out, both Ben & Jerry's and I turn 30 this year. What great company to share a birthday with!)