Thursday, May 26, 2011

Memorial Day Cool Down: Organic Ice Cream Style

Nothing says "Hello Summer" like Organic Homemade Ice Cream! I decided to go outside the box, stray from the norm, not be a square, haha and try some very different ice cream recipes. I was wanting a light and refreshing taste but rich texture and I found the motherload recipes. Check them out!


3/4 cup granulated organic sugar
2 Tbls granulated organic sugar for egg mixture
1/2 cup of fresh organic lemon verbena leaves packed (if you can't find fresh lemon verbena, use the zest of 2
1/8 cup fresh organic lavender
2 cups whole organic milk
2 cups heavy organic cream
8 egg organic yolks
sprigs of fresh organic lavender and lemon verbena for garnish
In a medium saucepan, combine 3/4 cup sugar, lemon verbena leaves, lavender, milk and cream. Bring to a boil and steep for 20 minutes covered. If it steeps any longer than this the lavender can be too powerful and give the ice cream a perfumey taste. Strain into another bowl. Whisk together egg yolks and 2tbls sugar.
Whisk one cup of hot cream into egg mixture. Slowly whisk in new mixture to sauce pan with remaining milk. Stir constantly over low heat until mixture is thick enough to coat the back of a wooden spoon.
Immediately remove from heat and cool in an ice water bath or refrigerator until completely cool. Strain. Add the mixture to the electric ice cream maker. Process according to the manufacturers' directions.

I also substituted lemon balm leaves for lemon verbena and then just added a little lemon zest. Absolutely AMAZING!! The next two I am DYING to make! I have had the green tea ice cream before and loved it!! I have to remember to order the Matcha because I cannot find it in any of the stores around me. I am reposting the Green Tea Ice Cream recipe and pictures from another blog: Elinluv's Corner Tidbits. Thanks for the great recipe!


1.5 cups milk
4 egg yolks
9 tbsp sugar
1.5 cups heavy cream
2.5 tbsp maccha green tea powder
6 tbsp hot water


Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.

When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times if not using an ice cream maker.

I am definitely making this recipe tomorrow night! Rhubarb & Strawberry's are both in season right now and easy to find. It's a wonderful toast to the spring season bounty!

1 pound(s) fresh rhubarb, tops trimmed, cut into 3/4-inch pieces
1 cup(s) sugar, divided
1 pound(s) frozen strawberries
1 tablespoon(s) fresh lemon juice
3/4 cup(s) heavy cream

  1. In a large saucepan, combine rhubarb and 1/2 cup of the sugar. Bring to a boil, stirring constantly. Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6 to 8 minutes. Pour into a bowl; refrigerate until cold, about 2 hours.
  2. In a food processor, combine frozen strawberries, the remaining 1/2 cup sugar, and lemon juice. Process strawberries until finely chopped but still frozen. With motor running, pour in cream. Process until creamy but still frozen, scraping frequently. Spoon ice cream into a large bowl. Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining. Freeze until firm, 2 hours or overnight. If frozen overnight, let stand at room temperature 15 minutes, or until soft enough to scoop.


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