Cherry Berry Ice Cream

I am definitely on a homemade ice cream kick. After realizing how amazing the Strawberry Vanilla Bean ice cream was, I just couldn't wait to try another berry flavor. Since last summer, I've had an array of fruit in my freezer...cherries and blackberries from our aunt's farm in southern IL plus blueberries and peaches from Michigan. I decided that in order to jump-start the summer weather, I'd make a variation of the delicious dessert and go with a Cherry Berry Ice Cream.

For this recipe, I mixed strawberries, cherries, blueberries, and blackberries. It made the ice cream bright, fresh, and wonderfully fruity. Plus it's a really pretty pinky-purple color. I just love it!



Cherry Berry Ice Cream

1 1/2 lbs. fresh or frozen berries (I used cherries, strawberries, blackberries, and blueberries)
1 cup sugar (plus more depending on tartness)
2 tbsps. vodka (optional)
1 1/2 C. sour cream
1 1/2 C. heavy cream
1 tsp. freshly squeezed lemon juice

Directions:
Combine the berries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Taste the mixture (this is essentially what your ice cream will taste like - yum! Check the sugar level. If it still seems tart, add a little more until it has the perfect amount of sweetness.)

Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.

Mini Pavlova with Fresh Berry Salad

At my school, we are celebrating various "Australia Days" as a part of the cultural learning experience for the students. One of the many kind things our mothers have done for the staff is bring Pavlovas for the entire staff. Pavlovas are the national dessert of Australia. It is a meringue shell filled with whipped cream and then topped with a fresh berry salad.

When we had these, I knew I had to go home and make some that night. I made these in individual formed cups, just like our lovely mothers made for us. They are a truly light, airy, and elegant dessert that would be a beautiful and unique addition to your holiday dessert table. Not only are these impressive, but they are surprisingly simply to put together.

Mini Pavlova with Fresh Berry Salad

6 egg whites (I used extra large eggs)
1/8 tsp of salt
1 cup sugar plus 2 tablespoons, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups heavy cream, whipped and sweetened with 2 tablespoons sugar (or go ahead and be a cheater, get fresh whipped cream from a can!)

Fresh berries - I used:
blueberries, rinsed
raspberries, rinsed
strawberries, rinsed, cored, and sliced

kiwi

Preheat oven to 250°F. Line two baking sheets with parchment paper. Whip egg whites until stiff peaks are reached, about 5 minutes. Add salt and then the cup of sugar gradually, in tablespoon increments, while continuing to whip, until a very stiff meringue is obtained. Fold in cornstarch, then fold in the vinegar.

Spoon meringue into 5-inch round circles. Use the back of a spoon to spread the meringue evenly and flatten the center, making a hollow to hold the cream and berries.

OR fill a piping bag fitted with a large tip (I used #6) with the meringue and pipe into small cup shapes (make a solid base and then pipe in a circle going up to make the cups).

Bake for one hour or until lightly brown and quite firm. Turn oven off and leave meringues inside with door closed, for one more hour. Remove and set in a dry area to cool.

Meanwhile, prepare berry salad by mixing all berries together. Sprinkle with remaining 2 tablespoons sugar and toss. Chill until ready to serve.

To finish, carefully set meringues on individual dessert plates. Top each one with whipped cream and berries.

Enjoy!

Almond Cake with Fresh Blueberry Sauce

My husband and I recently invited my parents over for dinner. They do so much for us, that I wanted to make somethine special. I also tried to keep the meal healthier...until dessert, that is.

I made almond cake with fresh blueberry sauce and it was INSANE! I think we all blew our healthy eating out of the water when we kept eating this moist, almondy cake. The blueberry sauce is the star of the show here, too. You can use frozen blueberries, but I think fresh really lend the best flavor. You can also adjust the amount of sugar you use in the sauce, depending on how sweet or tart your blueberries are. I hope you fall in love with this cake as much as we did!



Almond Cake with Fresh Blueberry Sauce

1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

Fresh Blueberry Sauce:
2 Cups Fresh Blueberries
1 T. sugar
1 tsp. corn starch dissolved in 1 T. of water

Preheat oven to 350 degrees. Grease a loaf pan. In a medium bowl, mix together the flour, baking powder, salt and ground almonds. Set aside.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated (Batter will be slightly lumpy). Pour batter into prepared pan.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Serve warm or room temperature.

For the blueberry sauce:
In a small saucepan, combine the blueberries and sugar. Add the cornstarch/ water mixture. Slowly bring to a boil, stir until thickened. Pour over slices of almond cake and ENJOY!!

*If you do not have or like blueberries (are you CRAZY?!) you can also make this glaze for the almond cake that is amazing!
Glaze:
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds