Posts Tagged ice cream
Summer Ice Cream
Posted by castironidaho in Events on September 1, 2011
If you know Farmer Marty, you know he likes his dessert. And if you know me, you know I demand high-quality desserts, not junky store-bought ones. What can be better in the summer than ice cream? And what’s better than trying to make something that most people usually just buy at the store? Not much, I tell you. Earlier this summer we borrowed Marty’s sister Kelly’s ice cream maker, and have been holding it hostage for the past couple of months!
At the height of our summer ice cream experimentation and dairy over-indulgence, we were invited to the First Annual Ice Cream Making Contest and Social, by Rachael Teannalach, our friendly neighborhood artist, yoga instructor, and CSA member. What a great idea! As I revealed to Rachael, practically the only way to get Farmer Marty to attend a party with people he doesn’t know, is to create a food contest. See Soup Swap. Knowing there would be dozens of kinds of ice cream to sample and vote on, I didn’t even have to drag him there. (And he says it was fun, and that he met some very nice young men from the Boise Philharmonic.)
Some of the awesome flavors included Basil, Peach, Lemon Custard, Baklava, Vanilla, Mango Lime Granita, and our contribution, Basil Berry. Folks who didn’t have ice cream making equipment were allowed to bring their favorite store bought flavor (and I have to admit that Ben and Jerry’s Cookie Dough, and the Huckleberry Gelato from the Coop, are hard for us amateurs to beat).
We didn’t win the contest, but learned a couple of important things. The cooked recipes, with eggs in them, were awesome. We’re trying that next. Most people served their creations soft, right out of the ice cream maker, which was better than freezing it hard the way we did. We probably need a better ice cream maker, too, any good product suggestions from our readers?
Scroll down to see our most successful ice cream recipes so far, and feel free to send us yours! We got both of these from an old, 1964 version of the Joy of Cooking that I found at an antique shop. Interestingly, that version has an extensive section entitled “Ice Creams, Ices, and Frozen Desserts.” Marty’s 1997 version has eliminated that section completely! Seems like nobody ever makes the good stuff anymore!
Enjoy!
– Katie
Basil Berry Ice Cream
Posted by castironidaho in Recipes on August 28, 2011
Basil Berry Ice Cream
- 2 oz Basil
- 2 cups cream
- 2 cups half and half
- 1 Qt Raspberries and Blackberries
- 7/8 Cup Sugar
Take Basil and bruise with mortar and pestle, or crush with your hands. Put basil in pitcher. Combine cream and half and half in pitcher with basil. Cover, refrigerate and let sit in fridge for at least 6 hours. Smash berries through sieve. Add sugar and let sit at least an hour. Strain cream and remove basil. Combine ingredients in churn and follow ice cream maker instructions. Lick churn clean.
Apricot Ice Cream
Posted by castironidaho in Recipes on August 28, 2011
Apricot Ice Cream
- 4 lbs ripe apricots (or peaches)
- 1/2 to 3/4 cups sugar
- 1/8 tsp salt
Wash, peel, and mash your apricots. Add sugar and salt, cover and let sit in fridge until sugar is dissolved, a couple of hours.
Next, combine in your ice cream maker:
- 1 teaspoon vanilla (or a vanilla bean, if you have one!)
- 1/2 cup sugar
- 2 cups cream
- 2 cups half and half
Churn these ingredients until half frozen, then add the fruit mixture and finish freezing according to ice cream maker’s instructions. Yum!
Cloverleaf Creamery
Posted by castironidaho in Places we eat, Road Trips on April 2, 2011
I can’t say as I would recommend a trip to Buhl, Idaho. So much first class farmland wasted on feed corn makes a vegetable farmer shake his head in disgust. All this to feed cows confined to shit filled pens waiting for slaughter or heifers (udders in the shit) needing to be milked. No wonder vegan-ism is sweeping across America (Gernika had a vegan gluten free soup the other day, and it was good). Buhl is, like a big backyard of grass, a homogenized monoculture. And like the dandelion that pokes it’s yellow head up in this sea of green, Cloverleaf Creamery is a beautiful change of scenery.
Located in downtown Buhl, the creamery is a retail shop for a dairy farm in Buhl. The milk comes in old fashioned glass bottles, the butter’s fresh and packed right there in the back room. They have all the dairy fixings: cream, cottage cheese… But the main attraction is the ice cream. I recommend elk track ice cream. Huge single scoop cone for only $2.50. Cloverleaf Creamery gives me hope for rural Idaho’s future even in the face of huge mountains of manure and field after field of field corn.
The dairy geniuses at Cloverleaf pasture their Holsteins. They also keep the herd small (60 head) so as they can focus on a quality product. These guys handle the milk from cow to customer. There is an oasis in this culinary desert after all.
Cloverleaf Creamery: 205 Broadway Ave, South Buhl, ID, 83316.
–Farmer Marty
