This is my favorite part of the summer and the time I’ll think about in the middle of winter when I’m craving fresh figs, perfectly ripe strawberries and blackberries, edible flowers and squash blossoms from the garden. The nights get cooler and there’s hints of the next season, but all of my favorite foods are in full flush, exuberant in their short, perfect moment that is now. Go to your farmers market, this is the season where you buy full boxes of this and that and learn how to make jams, preserves, pickles, sauces, salsas, whatever. Buy out the farmer and have too much summer goodness and then make stuff to bring back the sweetness of this easy summer moment when you’re huddling by the fire in a few months.
Blackberry Sheep Milk’s Frozen Yogurt
3 cups blackberries+extra for garnish
1 tablespoon lemon juice
12 oz/370 g plain sheep milks yogurt
1/4 cup heavy cream
1/2 cup coconut palm sugar
4 tablespoons/large spoonfuls honey
Fresh yerba buena + pea flower blossoms for garnish
In a small bowl, use a potato masher to smush the sugar and berries together until there are no large chunks left. Add the lemon juice, and 2 spoonfuls of honey and the sheep’s milk yogurt + cream. Stir well.
Freeze in your ice cream maker, and when the ice cream is very nearly done, add another two spoonfuls of honey, drizzle it in as the ice cream churns-this way you’ll get little honey laced bites.
Garnish with yerba buena, pea flower blossoms + blackberries.
Kumquats are one of my favorite types of citrus. I’ve had them lately as snacks, in salads and in salsa so it was just a matter of time until they made it into my ice cream. I just returned home from Santa Cruz where I completed my Wilderness First Responder course. The course was amazing, with a great crew and inspiring and engaging instructors. Whenever I’m in Santa Cruz I visit Penny’s Ice Creamery and enjoy their amazing ice cream. And so, even though today is windy with scattered snow I decided it was the kind of day that needed ice cream. When you make this recipe you should definitely save the leftover kumquat syrup. I made granola and used some of the syrup to sweeten and add flavor to the mix giving it a tangy citrusy taste.
Candied Kumquat Coconut Ice Cream
3 cups kumquats, diced with seeds removed
1 cup water
½ cup sugar, ¼ cup maple syrup
In a small saucepan heat the water, sugar and syrup until they come to a soft boil. Add the diced kumquats and simmer for about 10 minutes. Strain the kumquats over a bowl, separating the fruit from the syrup.
Candied kumquats and syrup
1 ½ cans coconut milk
1 tsp vanilla, I used the kind that comes as powder
¼ cup coconut palm sugar
Drizzle of maple syrup
1/8 tsp salt
1/8 tsp cayenne pepper
Raw cacao nibs
Add the coconut milk, vanilla, coconut palm sugar, maple syrup and salt to your ice cream maker while it runs. Then spoon in most of the candied kumquats, saving a few spoonfuls for garnish. Using a spoon, ladle in some of the syrup, about ¼ cup of so. Taste the ice cream and decide if you want to add more syrup. Sprinkle the cayenne in last and make sure the contents are well mixed. Process according to your ice cream manufacturers instructions. To serve add a small spoonful of the leftover candied kumquats, a drizzle of the syrup and a sprinkling of cacao nibs.
This is my favorite ice cream of the moment. This is not a stable measure of consistency, for me saying this is my favorite ice cream today is like saying each glass of water I drink is my favorite glass of water ever. Still, I’ve made this three times and since I bought my ice cream maker I’ve been adamant about trying new recipes each time around. But this ice cream is so rich and smooth and the peppermint adds that refreshing lightness while the nibs give it a complexity and crunch.
Mint Cacao Nib Ice Cream
1 can coconut milk
¼ cup coconut palm sugar
1 tsp vanilla bean powder
10 drops peppermint oil
¼ cup cacao nibs
Mix the coconut milk, dates, avocado, coconut palm sugar, vanilla and peppermint oil in a powerful blender. Pour into an ice cream maker and after about five minutes of processing, pour in the cacao nibs. Freeze according to the manufacturer’s instructions and garnish with mint leaves and extra nibs.
This ice cream is so smooth and creamy. It tastes more like a mousse, rich and complex and decadent. I finally bought an ice cream maker and my ideas can’t keep up with my consumption, so I encourage friends to come over and eat more ice cream so I can keep making new and different kinds. This is a very simple recipe, but it does call for a high powered blender to reach a smooth consistency. Also, taste as you go, and adjust accordingly, some may want a sweeter ice cream, or richer with more chocolate.
Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs
1 cup cashews
1/4 raw cacao powder
1/4 cup coconut oil
1/2 coconut water (give or take a few teaspoons)
1 tbsp maple syrup
1 tsp vanilla bean powder
Unsweetened raw coconut flakes
Mix the cashews, cacao, coconut oil, dates, coconut water, maple syrup and vanilla in a powerful blender until you reach a smooth consistency. Then pour the mix into an ice cream maker and follow the manufacturers instructions.
Garnish the ice cream with a sprinkle or coconut flakes and some cacao nibs.