So many strawberries… Homemade Vanilla Ice Cream Recipe

It is so dang hot.

Not that I’m complaining, I love you sun,

But it is getting tricky to get the courage up enough to venture out into the heat trap in the veg garden to pick the fruit.

Someone told me this has been a really good year for strawberries, all due to the time the rain fell this winter (which I thought was all the time. Incessantly. Non-stop). It has certainly been a good strawberry year for us. I’ve been eating them all the time for last couple of weeks.

On top of the strawberries, the raspberries have taken off, along with the red currants, boysenberries, jostaberries and the blackcurrants. I think I almost had a breakdown end of last week due to the overwhelming amount that needed to be picked.

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This blurry photograph is of 45 minutes picking of just strawberries. I didn’t even get half way through the patch, and I have eaten a few handfuls from the container already…

Strawberries are those red gems in the veg patch. They are so good for so many different recipes. You have Strawberry JamStrawberry and Rhubarb JamStrawberries and Elderflower Cake. Strawberries are amazing with natural Greek yoghurt, chocolate cake (which we have been having a lot of, of course), chocolate mousse, mashed with banana (oh, childhood), banana and strawberry smoothies. But one of my recent-ish discoveries has been how good strawberries go with just plain old vanilla ice cream.

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It is no surprise that they go wonderfully well with some food chocolate ice cream (because what doesn’t go well with chocolate ice cream?), but as I am not someone particularly ecstatic about the idea of vanilla ice cream, I was very surprised when I had to eat it for dessert at one time in my life, how well the mixture went together.

The subtle vanilla twang and the creamy consistency of the ice cream got marvellously with this juicy berry, but it also looks so spectacular together: the red and white colours mixing together.

I have been replicating that dreamy match lately with some homemade vanilla ice cream (oh yes, I have recently discovered how yummy and easy it is to make ice cream, even without an ice cream maker).

So, lots of strawberries? No problem! Here is your next recipe…

Strawberries and Homemade Vanilla Ice Cream

(Serves 6)

-8 egg yolks -225g granulated sugar -300ml double cream -500ml full fat/whole milk -1 ¼ tsp vanilla extract

  1. Mix the egg yolks and sugar in a large bowl.
  2. In a saucepan, bring the cream and milk just to boiling point. Pour the warmed contents of the saucepan into the egg yolk bowl and mix thoroughly.
  3. Add the vanilla extract and mix in well.
  4. Pour into an ice cream container and freeze until solid, about 6-8 hours.
  5. Allow to defrost slightly before serving in scoops with fresh strawberries scattered over the top.

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Recipe: Baked Potatoes and Kidney Beans

This is a really nice, warming, simple dish to make. Depending on what you have growing in your garden, most of the ingredients can be sourced from there too!

You can vary this vegetarian meal entirely. You could add other greens like spinach, kale, swiss chard, pak choi to the gloop. You could add soy sauce, Lea and Perrins, salt and pepper, maple syrup or other seasonings. You could add chilli. You could add some melted cheese to the final plate or find some meat for a meat-eater. Add some herbs from the garden too? This is just a simple, basic recipe which apart from baking the potatoes which takes time, is really quick to make and very nutritious too.

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Home grown potato, runner beans, onion and garlic (not tomatoes or kidney beans this year…)

Baked Potatoes and Kidney Beans

(Serves 2-4)

-1 baking potato per person -Olive oil -1 onion -2 garlic cloves -450g tomatoes (tinned or prepared to be cooked like tinned ones) -400g kidney beans (tinned or ready cooked) -Butter -Runner beans or peas

  1. Preheat your oven to 200C. Wash and poke holes in your potatoes and bake in the oven for about 1-2 hours.
  2. To make the kidney bean dish, slice the onion up thinly. Fry gently in a pan of olive oil. Dice the garlic and add it to the pan before tipping in the tomatoes. Bring to the boil and stir the ingredients together. Add the kidney beans to warm them through.
  3. Boil a pan of water and cook sliced runner beans or peas. Drain.
  4. Remove the potatoes from the oven and cut in half. Mash each half with a generous amount of butter. Add the greens to the side of the plate along with the kidney bean dish. Enjoy. Store the left over kidney bean gloop in the fridge for up to three days in a sealed container.

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Recipe: Stewed Blackcurrants with Yoghurt

A little late in the season, but if anyone has some blackcurrants they need to finish…

We were picking bundles of fruit this summer. Most of the raspberries and strawberries were eaten fresh or stored in the freezer for jam. The blackcurrants every year are stored in the freezer too before being made into jam too. You can eat blackcurrants raw, you can turn them into Ribena, but I find that they are far too sharp. But last year I tried eating this amazing concoction my mum made: stewing the blackcurrants with sugar and eating them with Greek yoghurt. The plain, yet creamy, yoghurt is a wonderful companion to the sharp yet sweet taste of stewed blackcurrants. It is absolutely delicious – and the stewed berries look beautiful.

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Stewed Blackcurrants with Greek Yoghurt

 

(Serves 6)

 

-About 500g blackcurrants – Granulated sugar, to taste, start with 100g and add a little at at time – About 600g full-fat Greek yoghurt

 

  1. Stew the blackcurrants but putting all of the fruit into a pan over a high heat, stirring with a wooden spoon.
  2. Once the fruit starts to ooze liquid, add a little sugar at a time, stirring it in, until you have enough to taste sweet, but not too sickly, still slightly sharp. Leave to simmer for a few minutes until the currants have released enough liquid and are soft and squidgy.
  3. Fill bowls with Greek yoghurt and spoon the stewed blackcurrants over the top. Serve.

Replace the blackcurrants with jostaberries or gooseberries. 

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