July 1, 2020

No Churn Blueberry Ice Cream

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No Churn Blueberry Ice Cream

July: National Blueberry Month, National Ice Cream Month

Texas is home to beautiful bluebonnets but there are bountiful blueberries on a few farms, too. Every summer if we can/are able, we try to go pick blueberries at Moorhead’s Blueberry Farm in Conroe, Texas, the state’s first commercially operated blueberry farm since the mid-1970s.

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After sweating on the farm working to fill our baskets with five pounds each, we still had more than enough to snack on these fruits or cook with them. We have made blueberry muffins, scones, cobblers, clafoutis, cheesecakes, pies, popovers and pancakes before. But for this particular post, we made no-churn blueberry ice cream as a doubly delicious way to celebrate National Blueberry Month and keep cool this summer during National Ice Cream Month.

Recipe

(Adapted from Delish)

Ingredients

  • 4 cups blueberries
  • ¼ cup sugar, granulated white
  • 1 lemon, juiced and zested
  • 2 cups (1 pint) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk

Directions

Wash and dry blueberries. Place in a blender and puree them. Add the sugar and blend well.

Transfer the pureed blueberries to a small saucepan. Add the lemon juice and zest. Bring to a boil on the stove, stirring constantly. Lower the heat to medium and simmer until thickened, about 10-15 minutes. Remove from the stovetop and cool completely.

In a large mixing bowl, pour the condensed milk. Stir in the cooled blueberry mix. In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the blueberry mixture until well combined. Place in a large loaf pan or ice cream container. Freeze overnight. Scoop and serve with fresh blueberries.

Notes

  • We usually give away some of our fresh-picked blueberries from our abundance to  elderly friends so they could enjoy the summer fruits, too. With our labor, sometimes they give back with a blueberry dessert! Sharing surely is caring!
  • July 8 is National Blueberry Day.
  • Search our blog for other blueberry and no-churn ice cream recipes.
 

July 1, 2020

No Churn Matcha (Green Tea) Ice Cream

Posted by HI Cookery under 07 July | Tags: , , , |
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No Churn Matcha

(Green Tea) Ice Cream

July: National Ice Cream Month

Islander’s home state of Hawaii has a sizeable Japanese population, ranking second behind Filipinos as the largest ethnic minority group. On her cul-de-sac, there are two Japanese families and she attended the same elementary/intermediate/high schools with the neighbors’ children. She also had several co-workers and friends of Japanese ancestry while living on Oahu. Even her bridal shower took place at a Japanese restaurant and two decades later she and Highlander would go to Japan for his kanreki (60th birthday)! Yes, we have an affinity for Japanese traditional culture—and, of course, Japanese food!

We frequently drink green tea and indulge in matcha mochi ice cream desserts when we go to Japanese eateries. At home, we also cook Japanese food once in a while, including matcha infused no-churn ice cream. It is one of the easier recipes to make to highlight the end of a Japanese-inspired meal. No-churn matcha (green tea) ice cream is also a sweet summer snack that one can enjoy throughout National Ice Cream Month.

Recipe

(Adapted from the Food Network)

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 2-3 teaspoons matcha (green tea powder), culinary grade
  • 1 teaspoon vanilla
  • 1 can (14 ounces) sweetened condensed milk

Directions

Beat the whipping cream until stiff peaks form. In a small bowl or measuring cup, dissolve the matcha in vanilla and mix to make a paste.

In a large bowl, pour the condensed milk. Stir in the matcha-vanilla mixture. Gently fold the whipped cream into the condensed milk mixture. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into tiny tea cups, dessert dishes or ice cream cones.

Notes

  • The final food photo above shows a traditional Japanese matcha mixer/bamboo whisk. Thanks to Nan N., who travels often to Japan (Camp Zama) from Hawaii (Fort Shafter) for work, for this gift.
  • Islander’s Daddy, whose last duty station was in Pearl Harbor before retiring from military service, deployed often to different U.S. naval bases in Japan.
  • To boost the green color, stir in a little bit of green food coloring (optional).
  • Search our blog for other Japanese recipes under Theme Menus.
  • Search our blog for other no-churn ice cream recipes for National Ice Cream Month.

 

June 3, 2020

Omelet Muffins

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Omelet Muffins

June 3: National Egg Day

Rise and shine! Whenever we stay overnight at our Hawaii ex-pat friends Pat and Phyllis S.’s house in San Antonio, Texas, we get a good breakfast or brunch to tide us over before we hit the road for a 3 ½ hour drive back home to the Gulf Coast. Sometimes they would cook fried rice or pancakes and other times they would make toast and eggs. One of their omelets was in muffin form and it was a hit with us that we asked for the recipe. Now we feed omelet muffins to our own overnight guests (except to Pat and Phyllis because they introduced us to this recipe) for a different breakfast or brunch offering. Omelet muffins are delightful for a hearty morning meal and anytime on National Egg Day.

Recipe

(From Pat and Phyllis S.)

For the omelet

  • 4 eggs
  • ½ teaspoon baking powder
  • ½ teaspoon oil
  • ¼ cup milk
  • salt and pepper to taste

For the fillings

  • Meat options: cooked crumbled bacon or pork sausage, diced cooked Spam or ham, chopped char siu, etc.
  • Vegetable options: diced onions, tomatoes, bell peppers, mushrooms, etc.
  • Cheese options: cheddar or swiss

Directions

In a bowl, beat the eggs with the baking powder, oil, milk and salt and pepper.

Lightly grease the six wells of a small muffin tin. Place meat and/or vegetable fillings in the wells. Top with cheese of choice. Fill with the egg mixture. Bake in a preheated oven at 375 degrees F for 20-25 minutes. Remove from the oven and cool for approximately 5 minutes before taking them out of the pan. Serve hot.

Notes

  • Phyllis S. likes to add a teaspoon or two of shoyu (soy sauce) and a teaspoon or two of sugar as a nod to her Japanese-American husband’s tastes.
  • National Egg Month is in May.
 

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