Ice Cream Making Setback

Strawberry/Blackberry Ice Cream

Not 5 minutes after I said, "Don't break it." it was broken. 

Our ice cream making marathon has come to a screeching halt.

Those plastic paddles were just not made to turn in freezer hard ice cream.

 What you see here is what is left of  strawberry ice cream with blackberries picked at our local u-pick.  We use a rice paddle to scoop with, works wonderfully for what is normally more of a soft serve textured ice cream.  This was a second batch of the same mix and the canister wasn't quite cold enough to firm it up enough...so we stuck it in the freezer.  It was supposed to be temporary.  I'd been doing it all weekend long with great success.  I was told it was hard to turn, but didn't actually look at it myself.....




It tastes wonderful...severe rationing is in order.

Hearth and Soul Hop 
Tuesday Twister

Blackberries and Sour Cream

 We managed to pick a few gallons of blackberries this year from the local u-pick.  We ate some and froze the rest.  Blackberries don't lend themselves to our usual "berries & milk" dish like strawberries do.  The milk makes them taste bland for some reason.   They are enhanced, on the other hand, by sour cream.

Ingredients:

Fresh or frozen blackberries
Real sour cream (should only have 1 ingredient)
Cane sugar (whole cane lends a nice caramel flavor)
Cream of tartar
Pinch of unrefined salt

Mix the sugar and cream of tartar together 1/4 tsp to 1 TBS of sugar and the salt.  Sprinkle over the berries  with a dollop of sour cream or mix with sour cream  and mix into berries like a fruit salad.  I used equal parts sugar to sour cream, about 2 TBS of each for a cup of berries.  Fabulous!

This post part of Two for Tuesday Real Food Blog Hop,   Tuesday Twister