Vanilla Bean Strawberry Swirl Ice Cream

May 28, 2013July 30, 2013 ~ Crystle ~ 7 Comments

I’ve been enjoying myself far too much in the kitchen lately, meaning my once-kicked sugar habit is now on reprieve. An ice cream maker was finally added to my arsenal of small appliances, and it’s been busy churning frozen greek vanilla bean yogurt (what a mouthful!) nearly every day.

The greek frozen yogurt I’ve been making is wonderful when fresh, but I find that it freezes hard as a rock, making it cumbersome to scoop and serve a day or so after making it. So I gave in to a more traditional ice cream recipe, and made it a little lighter. And bonus!, it includes two of my all-time favorite flavors: vanilla and strawberry.

This recipe also had the benefit of an extra taste tester since my sister-in-law is in town. After touring rainy Olympia like we should have done as residents long ago, it was nice to unwind to a little ice cream served in a soda fountain glass, garnished with a fresh strawberry.

It’s also such a delight when my husband and his sister can play with Margot in the adjacent living room while I’m busy in the kitchen. During the work week when I’m at home alone, and Margot begins to cry, I usually keep working and holler “it’s okay honeeeey!” until I can hurriedly stop what I’m doing and rush to her aide. I already sound like a terrible parent, but I still have a house to run! Okay Moms, time to reassure me that that’s a sort-of normal thing for us to do.

Vanilla Bean Strawberry Swirl Ice Cream

Ingredients

2 eggs

3 cups of 2% milk

2 cup half and half

1 1/4 cup sugar

1 Vanilla Bean – slice lengthwise and scrape caviar, discard bean

1 tsp salt

2/3 cup sugar free organic strawberry preserves

Directions

1. Using whisk attachment in mixer, beat eggs until light in color. Add sugar and beat until creamy. Add milk, half and half, salt, and vanilla bean caviar and stir well to combine.

2. Pour mixture into ice cream maker and freeze according to manufacturer directions. In my Cuisinart ice cream maker, it takes approximately 30 minutes to get a decent texture, but it still requires several hours freeze time to get a solid ice cream scoop.

3. Approximately five minutes before completion in ice cream maker, stir in half of the strawberry preserves.

4. Spoon ice cream out into 2 quart glass casserole dish, swirling in the remaining strawberry preserves.

5. Freeze for 2-5 additional hours, or until firm.

Notes:

In my Cuisinart ice cream maker, it takes approximately 30 minutes to get a decent texture, but it still requires several hours freeze time to get a solid scoop of ice cream. If you plan on making this ice cream for a group, or would like it ready by a certain time, I recommend giving yourself six hours to let the ice cream set.

Recipe adapted from Apple A Day: Oklahoma Farm Style Ice Cream.

Vanilla Bean Cream Soda

May 8, 2013May 9, 2013 ~ Crystle ~ 5 Comments

Record heat swept through our area earlier this week. You’d think that since I’m from Bakersfield, a city with some of the hottest summer days in the nation, I could swing the heat, no problem…this is not the case.

You see, in Bakersfield, CA we had this wonderful invention called the air conditioner. It’s a foreign concept up here in Washington state, mainly because they’d only be in use for a few days every summer. Our house is a two story, equipped with zero cool-air-emitting contraptions, making the days a little toasty when the temperatures surpass 80 like they did on Monday. Whoa, 80 degrees? Yeah, I know. Sweltering.

I’m probably the only person in Washington wishing for the rain to return. Fortunately, the temps dropped back down into the 70s, and rain is on the horizon (which reminds me, I’m pretty sure I’m going to love the cold weather in Alaska!).

This pop came to my attention when searching for a vanilla bean based beverage to take the edge off these warm summer days sans A/C. The original recipe, from Cheeky Kitchen, calls for granulated white sugar. I chose to use Agave nectar to sweeten it instead, since it’s a low glycemic sweetener. It absorbs into the body slower, preventing spikes in blood sugar. I kicked my pregnancy-influenced sugar habit recently, and didn’t want to completely relapse.

Vanilla Bean Cream Soda Recipe

Ingredients:

1 1/3 cup Organic Blue Agave Nectar

1 Vanilla Bean – caviar stripped

1 tablespoon Vanilla Extract

1/4 teaspoon Almond Extract

1 QT Sparkling Water – Chilled

Directions:

Slice vanilla bean lengthwise, use paring knife or spoon to scrape vanilla bean caviar into a large pitcher.

Add Agave nectar, and extracts to the vanilla bean caviar and mix thoroughly.

Add sparkling soda slowly.

Notes:

The caviar will separate from the mixture and float to the top. If you plan on serving immediately, I recommend topping the pitcher with copious amounts of ice. This re-integrates the caviar into the drink. Or, hold a spatula over the spout while pouring over ice in individual glasses to limit the amount of caviar going into each glass. This seemed to work for me.

Shelf life is about a 24 hours since the carbonation tends to disappear slightly with each pour.

Bonus!: to enhance your porch-sitting, spike this soda with white rum. It’s insanely delicious.

A Picnic-Worthy Fruit Salad

April 24, 2013April 24, 2013 ~ Crystle ~ 3 Comments

Here I am, five weeks postpartum and I’m going through some serious sugar withdrawals. They’re bad. The irritability and cookie cravings are out of control, I tell you.

Pregnancy was super fun because I enjoyed a faster metabolism and eating under the guise of ‘hormones’. I gained a sturdy 29 lbs over the 41+ weeks I was pregnant, and it’s unfortunately not coming off as quickly as I had anticipated. I even started exercising again, but it’s not nearly as easy as I remember it (especially after a cesarean!). Isaac and I were up to 10 miles on our long-distance runs when I found out I was pregnant. Now I can hardly complete one full mile. It’s discouraging.

Knowing what had to be done (as it never should have begun), I decided to kick my cookie, ice cream and candy habit. At least until the next pregnancy, wink-wink.

I remember trying to kick my life-long sugar habit in college, and I did it with this fruit salad. It’s become my signature bring-along over the last 8 years since it truly never disappoints. Preparing this fruit salad brings back fond memories of music festivals, barbecues, hiking trips, and potlucks. Each event was the perfect occasion to bring along this fruit salad.

It’s incredibly simple, and healthy, and requires basic ingredients you probably already have in your kitchen.

I’ll be chowing down on this until I can see my sugar cravings in the rear-view mirror.

My Picnic-Worthy Fruit Salad “Recipe”

Ingredients

1 Large Honey Crisp apple, or 3 small ones. This should total 2-3 cups.

1-2 Bananas, depending on size. I prefer to buy the longer ones.

1 single-serve container of Greek Vanilla Yogurt, approximately 5 ounces.

2/3 cup Granola, I always use Kashi’s Go Lean Crunch.

Directions

1. Chop apples into bite size pieces.

2. Slice banana into bite size pieces.

3. In a large mixing bowl, combine apples, bananas, and yogurt. Mix until coated evenly.

4. Sprinkle granola mixture over the top of the salad, and serve.

Notes

-Keep the granola separate until you’re ready to serve, if you mix it in prematurely, and the fruit salad sits for a period of time, the granola gets soggy.

-The ratio of apples to bananas should be roughly 1:1.

-I’ve always used vanilla yogurt, feel free to try out Strawberry, Orange, or another fruit-flavored yogurt instead.

-Kashi Go Lean Crunch is a staple around my house, if you have another granola based cereal, or snack at hand, feel free to try it out instead.

-Tart Apples tend to do this dish an injustice, I highly recommend sticking with Honey Crisp or Red Delicious.

-You can also throw in some grapes, or strawberries, but just like the childhood song, I like to eat apples & bananas.

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