This is what I harvested this morning:
- about a pint of raspberries
- 12 ounces snow peas
- almost a quart of strawberries
And this is what became of them:
- We ate the fresh raspberries with lunch.
- I used the snow peas plus green onions and garlic chives from the garden to make a beef and snow peas stir fry for dinner.
- I used most of the strawberries to make HOMEMADE STRAWBERRY ICE CREAM for dessert–yummy!
I used this eggless recipe that I had tried last year: Easy, Eggless Strawberry Ice Cream. This time, however, I substituted organic half-and-half for the whole milk and heavy cream. I also used just one teaspoon of Penzey’s double-strength vanilla. This was a great way for all of us to enjoy the taste of my fresh organic strawberries: the strawberry flavor came out clear and strong.
That recipe just fits into my 2-quart ice cream maker, which I bought at a thrift store. I like it because I don’t have to pre-freeze the container and because it uses regular ice cubes and table salt. And it makes four very generous servings. We ate it all!
I hope I’ll get around to making ice cream more often this year. I say that every year! But usually after making the effort once or twice, I resort to store bought stuff. I was pleased with the ease, price, and results of using the organic half-and-half tonight, however, so maybe this year I WILL do it more.