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Roasted Strawberry and Rhubarb Ice Cream

14 Jun

Strawberry season makes me so happy.

Have you ever been strawberry picking? Am I the only one that eats my weight in strawberries while doing so?

I dislike buying strawberries that are out of season. California? No offense….I don’t wanna eat your strawberries in December.

That’s probably why strawberry season makes me go strawberry crazy. They’re all up in my food, all day every day until I can’t stand the sight of them anymore. (That never happens.)

How about a spinach salad with strawberries, asparagus, sunflower seeds, goats cheese and chocolate balsamic vinegar? I think so.

Eating strawberry jam on a scone is probably the best thing that could ever happen to me.

Ok, ok, you get it. It’s strawberry season and Fabi has strawberries on the brain. Strawberry this, strawberry that. Work related or at home, they’re in my life for these short few weeks.

How yummy are strawberries when you roast them? Pretty darned yummy. Carmelized and sweet, it’s like magic. Add some tart rhubarb goodness, and pop it in some ice cream….I don’t think I need to tell you how amazing the result can be.

Simple vanilla bean custard. Add roasty goodness. Freeze….

You won’t be sorry.

Roasted Strawberry Rhubarb Ice Cream

Roasted goodness:

1 pint fresh strawberries, whole

2-3 stalks rhubarb, chopped

avocado oil (or olive oil)

agave nectar (or sugar)

pinch of salt

Toss the strawberries and rhubarb in a drizzle of oil and agave nectar. Sprinkle a touch of salt over top, and roast in the oven at 400F until tender. Cool completely.

Custard:

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract or 1 vanilla bean

Place the vanilla bean, half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and place in an ice bath for 15ish minutes.

Place the mixture into the refrigerator and once it is cool all the way through, pour into an ice cream maker and process. This should take approximately 25 to 35 minutes. Stir in strawberries and rhubarb and freeze for a couple of hours. (2-3)

Apple Crumble Frozen Yogurt

2 Oct

It’s fall.

Did you notice? I noticed.

The leaves. The morning chills. The pumpkins…everywhere.

Can I just say, I’m a huge fan of the harvest season? All the good stuff starts coming around like root vegetables, squash (oh baby I love squash), apples, pears, corn…

Of course, the first thing I usually do is start baking. There’s one problem. I’m not ready for fall yet. I still want to sit outside and drink watermelon lemonade (yeah that happened).

I want to curse about having to weed my garden in the blazing heat. I want to wear nothing on my feet and stand in the grass.

So this is me reluctantly embracing the fact that it’s fall, but giving the summer season one last hoorah.

It’s apple crumble…with that warm apple taste, nice chunks of apple, and the miracle that is a crumble topping, folded into frozen yogurt.

For real?

For real.

I’ve been wanting to try this frozen yogurt recipe for ages but none of the flavours of summer seemed quite right! The recipe is from my cousin in Isreal. We don’t know each other very well but we know that we both like to bake, and I must say, he has been nothing but supportive and enthusiastic about my blog. So thanks to Maurice, you lucky ducks have yourself one killer recipe for frozen yogurt.

Say thank you everyone.

That’s nice.

Now go make and eat this quick! Before it gets colder outside.

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Cucumber-Mint Sorbet

26 Jul

Well folks…

I’m so glad that the Fabi that went to the garden centre a couple of months ago, looked at the cucumber plants and thought: “hmmmm…I’ll pass.”

It seems that everyone this year has an abundance of cucumbers. They’re getting thrown at me left right and centre. I like cucumbers. But not THAT much. Solution? I COULD make pickles, I COULD make cold cucumber soup (my mom has a killer recipe)….but I’d rather make dessert. Story of my life. August’s farmer Marc even asked me to make a dessert out of them; it was meant to be.

Cucumber-Mint Sorbet. Refreshing, super easy and super tasty. It was definitely the right choice. At least it felt like the right choice, as I had a couple of scoops last night for dinner in hopes that my sweat mustache would go away. What? Yeah, I went there. Sexy.

I have no air conditioning and I bake in a kitchen with no hood vent. I think I have an excuse there.

I’m also trying to redeem myself for shoving minty high fat dairy products in your face yesterday. See? Ying AND the Yang. I’m good.

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Minty Ice Cream Adventures

25 Jul

Photos other than the one seen above are compliments of Cait. I’m sure you can tell by now which ones I take vs. hers….shutup.

I am not embarrassed to tell you what my favourite ice cream flavour is. It’s called Superkid. It’s multicoloured. It probably has nothing but artificial colours and flavours in it but it’s probably the best thing ever. Unfortunately, this flavour is only available at Laura Secord and I rarely get the chance to indulge. So what flavour, pray tell, does Fabi go for as a second choice? Mint chocolate chip of course! I love every minute of a scoop of mint chocolate chip ice cream in a waffle cone.

Fun Fabi fact: I like chunks in my ice cream. Which is why not just any mint chocolate chip ice cream will do. Don’t give me those shoddy brands with stupid flakes or swirls of chocolate. I will not be pleased! I need me some big chunks of chocolate. It’s a necessity.

I recently took it upon myself to create an ice cream that would make my life complete. I made ice cream. I made it minty. I then made cookies. Double chocolate chip cookies. I mixed the two together. I then died and went to heaven.

For some reason I had never attempted ice cream until my chef kindly threw her barely used ice cream maker at me. If I had known it was so simple. I would have been making hundreds of litres of ice cream ages ago.  The recipe is simple.

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Wild Mulberry Ice Cream

7 Jul

Did I really make mulberry ice cream?

Yes.

Really?

Yes.

Really?!?!?

Yes!

I went cherry picking (more on that later) the other day on the farm that provides August Restaurant with all sorts of fruits and veggies. It’s a beautiful thing. Our able farmer Marc was giving me a lift back to my car, when we passed a wild mulberry tree. He asked me if I wanted to see how he can pick hundreds of berries in less than a minute. I think you know what I said.

We laid down a plastic sheet (when I say we, it was mainly Marc. I just stood around) and shook the tree. All the ripe berries fell to the ground. Genius.

I ate my first mulberry. I made a “yum this is the best thing I’ve ever eaten it makes me want to cry” noise….ate my second mulberry, third, fourth, fifth…..20th. It got pretty out of control. They are so amazing. My hands were also stained a deep purple. This was not a problem for me.

At home, I washed the berries, picked the bugs and icky ones out, and ate a bunch of them. I then made ice cream. No big deal! I really wanted to make something that I didn’t need to process the mulberries…I wanted their natural taste (that I fell in love with) to shine.

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