Blackberry No-Churn Ice Cream

We are nearing 100 degrees and today I'm cooling off with an easy recipe for ice cream.  I have an ice cream maker that I like to use with the kids, but I've been wanting to try these no-churn varieties.  Blackberries were on sale, and I saw this recipe and knew I had to make it.  What better way to use my blackberry teacup than to enjoy some blackberry ice cream on a hot summer day.

My little lady vase never fails to cheer me with some pretty flowers from my garden.

This row of daisies was started with three plants, probably over 15 years ago.  I keep dividing them and spreading them.

Author: Kitty,  found at Southernplate.com

Blackberry No-Churn Ice Cream

There is no excuse not to make ice cream with these simple, no-churn recipes! Oh my goodness, is this ice cream so rich and creamy, and there are only four ingredients. Please try this easy ice cream with whatever fruit you would like.

ingredients:

• 2 cups blackberries, or berries of your choice
• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 teaspoon vanilla

instructions:

1. Chop up the blackberries.  You can use a food chopper, or just smash them with a potato masher or a pastry blender.
2. Beat the heavy cream with an electric mixer until stiff peaks form. 
3. Add the sweetened condensed milk, vanilla  and the chopped blackberries.  Beat again until well combined.
4. Spoon into a freezer safe container with a lid, and freeze for 5-6 hours or overnight.  Enjoy!

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Crustless Quiche

A dear, sweet friend surprised me with this tea set, this past week, and it came on what would've been my late beloved's 70th birthday.  Earlier that day,  I attended a Mass in honor  of my late husband, that my dear friend, Linda requested.  I'm having my favorite crustless quiche, berries, and my bread that I've been making for the past 18 years, which is made from a starter that is from the Civil War. 

On the lid of the teapot and the back of the teacup it says, "Delight yourself in the Lord".  The tea set actually has an additional teacup with it. I'm thinking that the flowers are violets, which are my birth month flower. 

Yield: 24

Author: Kitty, but adapted from a recipe of Paula Deen

Crustless Quiche

This is my favorite quiche, which is loaded with protein. I make it in a 9 x 13" baking dish and cut it into 24 pieces when cool. I freeze the pieces on parchment paper, and then place them into a freezer-proof container to have for several weeks.

ingredients:

• 1/2 pound of sausage (or use chopped ham)
• chopped green pepper (however much you like)
• chopped onion (however much you like)
• 8 eggs
• 2 cup sour cream (or plain Greek yogurt)
• 2 cups small curd cottage cheese
• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 teaspoon salt (I omit)
• 1/2 teaspoon freshly ground black pepper
• 4 cups grated cheddar cheese (I use a Mexican Blend)

instructions:

1. Spray a 9 x 13"  baking dish with cooking spray.
2. Into a skillet, cook the sausage and the green pepper and onion, until the sausage is browned. Drain any fat, and put aside.
3. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a large bowl, and stir well to blend. Add the  sausage mixture, and the cheddar and blend with a spoon until well mixed.  Pour mixture into the  prepared baking dish. 
4. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

NOTES:

You can add whatever seasonings that you like, such as Italian seasoning, any fresh herbs, like chives, rosemary, basil, etc. I also cook a whole pound of sausage, and then freeze half of it for the next time.

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Sweet Milk Ice Cream and Grandkids

My late beloved Mom would've been 90 on June 30th.  I was able to have all my grandchildren here to get a picture together. 

Caiden and Cissy made my Mom's favorite angel food cake at Cooking Camp this past week.   We also made some homemade vanilla ice cream to have with it, which was very tasty!

Cissy spent the night and we made some patriotic red, white and blue krispie treats and swirled some white chocolate on them, and sprinkled them with sprinkles.  We used a star cookie cutter and put some on lollipop sticks, and the leftovers we rolled into balls, and put them on sticks, too.  We put two each in cellophane bags as party favors for all the kids.  Cissy is a great helper!  

Ready for the party!

Yield: 1 quart

Author: Kitty, Caiden and Cissy, but adapted from King Arthur Flour

Sweet Milk Ice Cream

The kids and I made this to go along with my late beloved mom's favorite angel food cake .

ingredients:

• 1/2 cup whole milk powder
• 1 cup sugar
• 2 tablespoons tapioca starch (we used 1 tablespoon cornstarch)
• 1 cup heavy cream
• 3 cups whole milk
• 2 tablespoons light corn syrup
• 1 tablespoon vanilla

instructions:

How to cook Sweet Milk Ice Cream

1. Instructions
2. In a large  saucepan, whisk together the dried milk, sugar, and tapioca starch.
3. Add the remaining ingredients and whisk until smooth.
4. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
5. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
6. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
7. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
8. Freeze the base in an ice cream maker according to the manufacturer's directions.
9. Transfer the ice cream to a covered container, and freeze until ready to serve.
10. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.

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