Although it is the end of May and the summer solstice is June 21st, summer is already in the air. Here in Virginia the temperatures are warm and the skies are blue. Summer produce is abundant and delicious. My vegetable garden is growing many glorious things, such as fresh dill, cilantro, basil, mustard greens, rhubarb, and strawberries.
Strawberries always remind me of California where I grew up. Growing up in San Diego, you make the assumption that delicious produce is available all year long everywhere because you get to enjoy it all year long there. That being said, summer produce seems all the more special after moving to Virginia. You wait through the long cold winter and chilly spring, and then suddenly the stores and farmers’ markets are loaded with lovely fruits and vegetables.
Homemade Ice Cream is a fabulous summertime treat. Best of all it is easy as can be. When you combine strawberries and homemade ice cream it evokes everything right about summertime and then some. Now add in homemade ice-cream cones and cue the happy memories. That last day of school in June when you could hardly contain your excitement to get the heck out of there and start summer vacation. Summer parties outside. For me it was helping my Granddad shuck corn in his vegetable garden in Yakima, Washington. My Grandmother making homemade fried chicken for me. The pop and crackle of fireworks on the 4th of July.
This summer my mom and I will be heading to the Gluten Free Allergy Free Expo in Worcester, Massachusetts on July 25. We will be reporting on all of the vendors bringing their gluten free and allergy free products to the show. We will provide a post blog post with a comprehensive list of new grocery products to be looking for when you hit the grocery stores.
Whisk and the Spoon contest:
We are giving away 5 free tickets to the Expo! To enter follow us on social media between May 31st and June 8th.
If you would like to just go ahead and get your tickets now at a discount you can get a free one year subscription to Delight Gluten Free Magazine if you purchase your tickets through one of the links.
30% off (thru 6/24): http://ow.ly/MCyQh
20% off (thru 7/24): http://ow.ly/MCyT4
We hope to see you there!
Strawberry Ice Cream
1 cup pureed strawberries
1/4 cup sugar
1 Tbsp. lemon juice
1/2 cup whole or 2% milk
1 cup heavy cream
1 Tbsp. Raspberry Liqueur (Chambord)
Follow the instructions for your ice cream maker, making sure that you place the bowl in the freezer long enough so it is ready to use. This is generally 24 hours.
Wash and hull the strawberries, then puree them, leaving some larger chunks if desired for more texture. In a medium saucepan, combine puree with sugar, lemon juice and milk. Heat just to boiling, then remove from heat and cool. Stir cream and liqueur into mixture and place in refrigerator until thoroughly chilled. At the same time, select the container that you plan to store the ice cream in, and place it in the freezer.
Remove the ice cream maker bowl from the freezer and attach it to the ice cream machine. Pour in the ice cream mixture and start the machine. The length of time it takes to freeze the ice cream will depend on the machine you use. When the ice cream is the consistency of soft serve ice cream, stop the machine and spoon the ice cream into the container you have placed in the freezer. Your ice cream will be ready to serve after 2 to 3 hours in the freezer.
If you don’t have an ice cream maker, you can make your ice cream in a container in the freezer. Make sure the mixture is thoroughly chilled, then place the bowl in the freezer and stir or whisk the ice cream once per hour as it freezes. You can use either a large spoon or a hand held electric mixer. After three to four hours your ice cream will be finished and ready to serve.
Homemade Waffle Cones
This recipe makes the most delicious waffle cones. Of course, you will need a waffle cone maker. There are many varieties and brands to choose from, and most come with a cone shaped tool that you use to mold the hot waffle into the cone shape. It’s another kitchen gadget, but you really do see a difference between the store-bought cones and these homemade delicacies.
1/4 cup plus 2 Tbsp. powdered sugar
2 Tbsp. granulated sugar
2 large egg whites
1 tsp. almond extract
1/3 cup flour
3 Tbsp. melted butter
Whip the sugars and egg whites until thick. Beat in extract, flour and melted butter. Beat until well combined. Pour a heaping Tbsp. of batter in center of the waffle iron, press down the lid and let it cook for a minute or so. Remove when the waffle is properly browned, place it on a clean kitchen towel and use the towel to hold the waffle as you form it into a cone shape on the cone tool. You have to work fast, as the cone will be crisp when it cools.