“Your love is better then ice cream…..”  Sarah McLachlan

Just in time for Valentine’s day! Something sweet and pink!

I am currently in the process of “nesting.” I’m cleaning, organizing and purging to make our home and our lives a little easier once the little one arrives. One big task if cleaning out the pantry, refrigerator and freezer. I plan on making lots of frozen meals ahead of time so we’ll be able to have solid dinners when the baby arrives without the fuss. While I was cleaning out the freezer I noticed 6 bags of frozen strawberries we picked last summer. What to make was an easy decision for this pregnant lady…. ICE CREAM!

I decided I wanted to try a new recipe for strawberry ice cream. The last batch was tasty but after making several other ice cream recipes we realized the strawberry had an icy texture to it. My husband wanted something a little more creamier and this recipe fits the bill! I finally found a recipe that would yield the creamy texture we were looking for without using raw eggs, a big no no for me right now!

I made 4 batches of ice cream over a few days and noticed some changes in each. The first day I pureed the strawberries in a food processor and made the ice cream immediately. This provided a hint of pale pink color. I also used the exact amount of almond extract the recipe calls for which ended up being a little too strong. Don’t get me wrong, I love nothing more than opening up a bottle of almond extract but it just competed too much with the strawberries.

The second batch I think was the best. I made it the next day, allowing the pureed strawberries to sit in the fridge and really soak up flavor. I used just a smidge less of the almond extract and this resulted in heaven in a bowl!

The third and fourth batches were just as tasty but I noticed that after a few days in the refrigerator the pureed strawberries created a darker pink color which is shown here), very similar to a store bought ice cream. There was also some hints of ice in the ice cream. I think this was due to the fact that the strawberries were sitting in their own juices for so long and became watery. Either way, it was still very tasty and creamy!

Creamy Strawberry Ice Cream

• 1 cup sugar,divided
• 2 tbsp all-purpose flour
• Dash of salt
• 1 1/2 cups milk
• 2 eggs, slightly beaten
• 1 1/2 cups sieved or pureed fresh strawberries
• 1 1/2 cups whipping cream
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract ( I used probably about 3/4 tsp)

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Combine 3/4 cup sugar, flour and salt; set aside.

Scald milk in top of double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook for 10 minutes. (I never reached a thick mixture but it came out great regardless!)

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, for 1 minute. Let cool.

Combine strawberries, remaining 1/4 cup of sugar, whipping cream and extracts; stir into custard. Pour into ice cream maker and follow manufacturer’s instructions.

Source: Joyce’s Fine Cooking

For Thanksgiving we went down to Long Island and visited with my brother’s family. My Sister-in-law’s mother brought some side dishes for Thanksgiving dinner. One of which included these wonderful roasted Brussel sprouts. I’m not a big fan of Brussel sprouts so the fact that I took seconds spoke highly of these sweet, roasted sprouts! I spoke with her mother and she said it was basically a little olive oil, garlic and lemon and that she had gotten the recipe off of the Foodnetwork. I couldn’t find a similar recipe so I figured I could recreate the recipe by trial and error. I did not replicate her recipe exactly, but I think this does nicely.

Roasted Lemon & Garlic Brussel Sprouts

Ingredients

• fresh Brussel Sprouts
• 2 cloves garlic
• lemon
• olive oil
• salt and pepper

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Pre-heat oven to 425 F .

Wash Brussel sprouts and slice off ends. Cut each Brussel sprout in half and toss into roasting pan. It doesn’t really matter which side is up, but the juices will penetrate better if most of the Brussel sprouts are cut side up. Drizzle olive oil over Brussel spouts. Dice or mince garlic and place on top of sprouts. Slice lemon in half; squeeze the juice of on half over the top of the sprouts.

Let cook for about 20 minutes. Squeeze the other half of lemon over top and then allow to cook for an additional 5 minutes.

Chocolate ice cream is one of my husband’s favorite flavors and was definitely on the list of flavors to try once I got my ice cream maker. I chose this recipe because it seemed easy to make and I had all the ingredients on hand. First off, don’t try the first portion late at night. I was aggravated because the chocolate did in fact seize and I needed Alan’s help. Secondly, although the ice cream was tasty the cocoa taste was still present. More chocolate ice cream recipes are in our future but I think we’ll be ok with that 🙂

Chocolate Ice Cream

Ingredients

2 oz Unsweetened chocolate

1/3 c Unsweetened cocoa powder

1 1/2 c Milk

2 Large eggs

1 c Sugar

1 c Whipping Cream

1 T. Vanilla Extract

Melt the unsweetened chocolate on top of a double broiler over hot, not boiling, water. Gradually, whisk in the cocoa and heat, stirring constantly, until smooth (The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it.) (Or my husband’s strong whisking skills!) Whisk in the milk, a little at a time, and heat completely until blended. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about one minute more. Pour in the vanilla and the cream and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold,  for 1-2 hours (best if overnight).

Transfer the mixture to an ice cream maker and make using manufacturer’s instructions. Makes about 1 quart.

Source: Joyce’s Fine Cooking

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I happened upon this recipe while reading a cooking board I belong to. I couldn’t believe there could be a yummy 3 ingredient Pot Roast and when I read that the ingredients were 3 that Alan would eat I had to make this right away! I chose a nice snowy day where I could have something cooking and creating wonderful smells in the house while I relaxed on the couch 🙂 This was a nice twist to a simple pot roast. Some of the reviews mentioned lack of flavor but I think if you added anymore you’d ruin the simplicity of the meat. The retains a nice flavor without needing to braising make this one of the easiest, wholesome meals you’ll make! Alan loved it and I loved how easy it was to prepare 🙂

Oven Braised Beef with Tomato Sauce and Garlic

• 28 ounce can crushed tomatoes
• 3-3 1/2 pound boneless chuck roast, trimmed
• 1 head of garlic, separated into cloves (unpeeled)
• Salt and pepper, to taste

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Optional: potatoes, carrots, onions or any other vegetables you’d like to add

Preheat oven to 300 degrees. Generously salt and pepper roast. Place roast in a large dutch oven. Pour tomatoes over the roast and then scatter around garlic cloves. I peeled half of the garlic in hopes of more flavor since some of the reviews mentioned lack of flavor.

Cover and bake for 3-4 hours, until roast is very tender and shreds easily. Break into chunks or shred and serve.

Yield: 6 servings

*Note: if you’d like to add extra vegetables, add them when you have about 1 hour left in cooking.

Source: Bakin’ & Eggs,  adapted from Gourmet, February 2001