Along the Grapevine


19 Comments

Wild Black Raspberry Frozen Yogurt

This frozen yogurt calls for only three ingredients, involves no cooking and is easy enough for a child to make. Other berries or mixtures of berries could be substituted according to what is available in your area, but the sharp flavour of at least some wild berries is highly recommended.DSC03141.JPG

Despite our worst drought in twenty years, there are some wild pickings out there doing better than ever, including wild raspberries. The variety we have growing all over are black raspberries. As I laboured in the hot sun picking the few ripe ones, I could only think of using them in something refreshing, no cooking required, and definitely not heavy. Normally they are used for jams, crumbles, pies and strudels, but I couldn’t imagine any of those in this heat. So a frozen dessert was the obvious choice.

In case you are not familiar with them, black raspberries are distinguishable from blackberries by the very light colour of the back of the leaf – just like regular raspberries. The also have that little conical hollow when picked characteristic of any raspberry. DSC03144.JPG

I used 1 cup of black raspberries, 1 cup strained yogurt (measured after straining) and 1/4 cup maple syrup. Another sweetener could be used, and a little more depending on how sweet you want it. Blend thoroughly in a food processor and freeze. I did not use my ice cream maker as I wanted to be sure this would work without it as I know a lot of people don’t have one. It took about three hours in the freezer.DSC03145.JPG

Because I did not strain the mixture at any point, the small seeds are noticeable, but I rather like them and figure they are an essential part of the fruit. If you really object to even little seeds, I would use instead blueberries or some other relatively seedless berry.

And so I rewarded myself after an arduous morning in the hot sun with the coolest, prettiest and lightest cone I have ever made. I am bringing this to Fiesta Friday to share with all the guests, including co-hosts Suzanne at A Pug in the Kitchen and Jess at Cooking is my Sport.DSC03150


14 Comments

Honeysuckle Ice Cream

The flavour of honeysuckle is, as the name suggests, just like honey. And like honey, it can be used to flavour so many desserts, at least as long as the short season allows. If you have a good source of this late spring flower, here is just one way to enjoy its sweetness.DSC03091.JPGI only discovered the honeysuckle growing on our property a couple of years ago, and this year the number of bushes seems to have multiplied. I don’t really believe that is possible – probably I just am able to distinguish them more easily from the masses of lilacs that bloom around the same time because now I know they’re there. In fact, I have spotted honeysuckle regularly on the road, most of the way between here in E. Ontario and New York City, so I know our garden is no exception.DSC02122

Last year I accidentally made a honeysuckle syrup which has been used to flavour many a dessert since then. However, for blog purposes I wanted to come up with something different this year,  and ice cream seemed a good choice. It did not give me the rich red colour of my syrup, or any colour at all to speak of. Next time I will add a few hibiscus petals to brighten the colour. But the flavour was a resounding success, and the idea of honey flavoured ice cream is too good to abandon on account of lack of colour.

Speaking of colour, I did not use a custard base recipe because I didn’t want the egg colour to overwhelm the pink, although if you have yellow honeysuckle, it would be a good choice. The recipe I came up with is kind of a hybrid of frozen yogurt and ice cream, and it was the softest, creamiest ice cream I’ve had yet. And perhaps the easiest I have ever made.

Honeysuckle Ice Cream

Ingredients

2 cups 20% cream

1 1/2 cups sugar

2 cups honeysuckle flowers

1 cup yogurt (preferably full fat)

Method

Heat the cream and sugar until the mixture steams a little but does not boil. Stir constantly to dissolve the sugar. Mix the flowers into the hot liquid and allow them to infuse for a few hours (I left them overnight) in the fridge.

Strain the yogurt through a cloth lined sieve. To speed up this process I put a heavy bowl on top. Strain the flower mixture and add the yogurt to the liquid. Process in an ice cream maker. If you don’t have one, just pour it into a cold bowl, put it in the freezer and stir vigorously every 30 minutes until it is frozen through.

DSC03095

Linked to Fiesta Friday #122, Frugal Hausfrau, and Aharam. Thank you to Angie, Mollie and Aruna for hosting this week’s event.

Related posts: Salted Caramel Ice Cream; Olive Oil Ice Cream with Balsamic Wild Strawberries; Anise Hyssop and Peach Ice Cream; Rhubarb Ginger Ice Cream; Sea Buckthorn Gelato