Strawberry + Cream Popsicles (dairy free + AIP/Paleo)

This year, Cam, a couple friends and I decided to start Summer Sundays.  It's pretty much a sunday funday type of thing where we make sure to do something fun and summery like going on a kayaking adventure, visiting stone barns or the coney island boardwalk, or hosting an outdoor tie dye cookout party. (As one does...)  

For our first Summer Sunday, we went strawberry picking!  It was great. I love wandering around a sunny field, breathing the fresh air, surrounded by rows and rows of crops, picking and eating perfectly ripe fruit right off the plant.  We went to Terhune Orchards in Princeton, New Jersey.  It's a beautiful farm with upick crops including strawberries, blueberries, flowers, asparagus and blackberries.  There is also a winery with daily tastings, a farm store, animals, covered picnic tables and a play area for kids.  

We picked a bunch of strawberries.  I don't think I'll be able to go back to grocery store strawberries after all these sweet little things.  They're so aromatic and flavorful - I just can't get over it.  These are what all strawberries should taste like!  I saved half for eating and set aside the other half for recipes.  

These strawberry popsicles are the perfect summer treat and fit right into my current AIP / Paleo diet. Yay!  I love treats.  I'm a better person when I have treats.  Give these a try if you're looking for something dairy free, gluten free, paleo and vegan.  These are the popsicle molds I use.

Strawberry + Cream Popsicles

1 lb fresh ripe strawberries, stems removed

1 14oz tin coconut milk (full fat is best)

3 tablespoons maple syrup or agave (optional - it you want them sweet)

Blend strawberries, coconut milk and sweetener until smooth.  Pour into popsicle molds, insert sticks and freeze, about four hours.  

Grapefruit Sherbet

Do you say sherbet or sherbert for you?  I think I've been saying it wrong my whole life.  It's a frozen dessert of fruit and cream without eggs. Similar to the basic ice cream recipe posted last summer.

Use fresh squeezed grapefruit juice.

Grapefruit Sherbet
1 tablespoon grapefruit zest
1/2 cup sugar
1 cup heavy cream
Pinch of salt
3 cups grapefruit juice (3 large grape fruits will get you there)
2 tablespoons Cointreau

In a small pan, heat and stir zest, sugar, cream and salt. Once sugar is dissolved, remove from heat. Chill in fridge 1 hour or until cool. Combine with juice and Cointreau. Freeze in ice cream machine until frozen, about 25 minutes. Serve or store in freezer.

Peppermint Candy Cane Ice Cream

peppermintic01.jpg

Cameron made this last year and it had to be made again.  This and roasted chestnuts are my two new holiday traditions.  It's hard to not open the freezer and take a bite every time I walk into the kitchen.  

Makes about 3 cups.

Peppermint Candy Cane Ice Cream

4 egg yolks

1/2 cup sugar

2 cups milk

1 cup heavy cream, divided in half

pinch salt

1/4 teaspoon peppermint extract

1/3 cup coursely crushed candy canes

Whisk egg yolks and sugar together.  Set aside.  

In a small pot, heat milk and 1/2 cup heavy cream until steaming but not simmering or boiling.  Slowly whisk hot milk/cream into eggs.  

Return to small pot and over medium high heat, stir until mixture is thick and coats back of a spoon.  Do not let mixture boil.  Remove from heat and stir in remaining heavy cream, pinch of salt and peppermint extract.  

Chill in fridge.   Once mixture is cold process in ice cream maker.  (Mine took 20 minutes.)  Add crushed candy canes and process until just mixed in.  Serve or transfer to freezer. 

Vanilla Ice Cream Base Recipes

icecreambasics.JPG

Here are two different ice cream recipes which can be used as base recipes for all of your ice cream making needs.  Both are vanilla but one recipe has eggs and the other does not.  I know most custard based recipes call for 4-8 egg yolks but after some testing I feel 2 makes a rich, creamy ice cream.  Egg based ice creams are richer and creamier with a traditional ice cream flavor and mouthfeel.  Non egg based ice creams are a little different, milkier and almost more of a frozen yogurt texture.  Both are better straight out of the ice cream maker but will also freeze to an easy to scoop consistency.  

Each makes about 3 cups of ice cream. 

Vanilla Ice Cream (custard based) 

2 cups whole milk

2 teaspoons vanilla extract

1/2 cup sugar

2 egg yolks

1 cup heavy cream

Whisk egg yolks with sugar until bright yellow in a non plastic bowl.    

Heat milk in a small pot until it steams but doesn't simmer or boil.   

Pour and small amount of hot milk into egg and sugar mixture.  Whisk.  Slowly add remaining milk and whisk.  

Pour this back into the small pot and return to the stove, cook over medium low heat stirring until mixture thickens and coat the back of a spoon, about 8 minutes.   

Pour mixture through a sieve.  Add vanilla and salt.  Slowly whisk in heavy cream.  Chill in fridge until cold.  Process in ice cream maker as per machines instructions, usually for about 20 minutes.

 

Vanilla Ice Cream (Egg free) 

1 cup heavy cream

1/2 cup sugar

pinch salt

2 teaspoons vanilla

2 cups whole milk

Heat cream, sugar and salt in a small pot, stirring, until sugar is dissolved. 

Add vanilla and milk.  Chill in fridge until cold.  Process in ice cream maker as per machine's instructions, usually about 20 minutes.