The hub-dubs and I celebrated yesterday. There’s a long list of things we were celebrating:
- The sun
- Beautiful spring weather
- Being awesome
- Oh yeah, we moved from Wyoming…
- And moved into our new house last night.
So there’s that. The new house *partially* explains my six month (embarrassing) hiatus. Here’s why:
When I first moved to WI, I lived here:
This is a one-room cabin. The “kitchen” is to the right. There was not a lot of cooking going on. Then we bought a house that can generally be described as a fixer-upper. First my kitchen looked like this:
And now it looks like this:
Plus a SWEET 1930’s oven. But that’s a post for another day. The real action is ice cream. It’s ice cream season, and celebrations just aren’t complete without ice cream. Here it is, raspberry-mint ice cream:
ON NOM NOM. Here’s what you need:
1 c. heavy whipping cream
1 c. whole milk
1/3 c. sugar
1 qt. fresh or frozen rasberries
1/4-1/2 tsp. spearmint extract
Additional berries and mint leaves for garnish
Homemade ice cream is the best because it tastes awesome and will impress all of your friends, and it is so easy to make. Seriously. This is all you need to do:
Throw your berries in a pot over medium-low heat:
Cook the berries down, especially if you are using frozen berries, to get the excess water out of them. You could skip this step, but you might hate yourself later if you do.
While that’s cooking down, pour your whipping cream into a bowl. You can then whip it for about a minute to get a nice, light texture, but this step can be skipped too. I skipped it this time–my mixer is still in storage (how am I surviving?). Then add the milk and the sugar and mix it up.
Once your raspberries are thicker and the berry has pretty much broken down, pour the mixture into a food mill or strainer to remove the seeds:
Push all the good juice out and stir well. Then add your mint flavoring. I started with 1/4 tsp., which was nice and subtle, but I don’t think doubling that amount would ruin the flavor. Do taste it though.
So after all that (which was about 15 minutes, all told), pour your mixture into your freezer bowl for your ice cream maker, then flip the switch and watch it magically transform.
If you do just sit and watch it for awhile, no one here will judge you. I do it all the time.
Once it’s done, I would recommend putting it in the freezer to harden just a bit for a couple hours, but it’s pretty dang good right out of the bowl. Garnish, and viola! Nice ice cream. Now go celebrate something.