This adventure in ice cream came about as a lack of pantry goods. Since we were going away for the weekend, I wanted to use up our dairy items before they went bad. (Naturally, MAKE MORE ICE CREAM!)
I’ve yet to make a simple chocolate ice cream, but upon getting out the cocoa powder I realized I didn’t have enough. Instead I decided to add a heaping spoonful of cinnamon. The result was a deliciously light-flavored chocolate ice cream – the effect was a Wendy’s frosty with a twist.
I don’t know what the weather has been like near you this week, but in Boston Mother Nature has made it clear that summer ain’t over. Which is good news for me – more time for ice cream!
This time around I wanted to try making a relatively “healthy” sweet treat and this ice has no added sugars. In fact it’s only 3 ingredients!
I stopped drinking soda a few years ago. While I’ll occasionally have a glass of pop, it’s been a few years since I’ve kept it in the house. The same goes for juice. I buy it rarely, and when I do I usually water it down. Instead, I drink a lot of seltzer.
This week I got lots of greens – kale, arugula, romaine. And at the store we got turnip greens and spinach.
Why so many greens? Well, we’ve started juicing!
Two years ago I was in the Finger Lakes over Labor Day Weekend, and picked ten pounds of concord grapes. Soon after our love for grape ice cream was born.
Last year, we knew we wouldn’t be able to make it back there during grape season, and my parents were kind enough to pick some and bring them to us. Well, I think they got a little carried away. Because they brought me 25 pounds of concord grapes! My favorite way to eat them is fresh – although it’s messy and turns your lips and fingernails purple. But they only last so long – so when I couldn’t possible eat another – into the freezer they went.
My wonderful parents visited last weekend. They are wonderful in many ways, but particularly so because they hand-picked and hand-delivered 20 pounds of concord grapes to my doorstep.
Kat Carlson Design 