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delicious!
Our recipe is very simple: 1 qt. whole milk, 1 c. sugar, and 1 t. vanilla. We've done this with both our goat milk and Jersey cow milk and it works both ways. I'm going to count this as our 100-foot diet "meal" this week since you're probably getting tired of hearing about eggs :). The blackberries are some we froze last summer. I made the vanilla with a cup of vodka and a vanilla bean. The sugar is not even remotely local--one of these times we'll try using honey instead.
The little ice cream maker we use is quite handy--no salt or ice to mess with. You just keep the bowl in the freezer until you're ready to use it. It makes just the right amount for our family and we got it at a thrift store, so the price was right too!
The little ice cream maker we use is quite handy--no salt or ice to mess with. You just keep the bowl in the freezer until you're ready to use it. It makes just the right amount for our family and we got it at a thrift store, so the price was right too!
2 Comments:
Sounds wonderful! We love blackberries at our house, too. I might recommend maple syrup instead of honey, since it does so well in cold foods. We get ours locally, but if you can't--have at it with the honey! ;-) I'm sure you won't have any trouble eating the results. :-D
I love blackberries too. But our favorite homemade ice cream is canteloupe ice cream. You can use your same recipe just add 1 cup of pureed canteloupe and however much diced canteloupe you want. YUMMMY!
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