••••BANANA RECIPES ON THE WAY••••

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••••SUMMER RECIPES CONTINUE••••

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••••SUMMER ROCKS••••

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••••FOOD TIP FOR DOGS••••

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••••LEMONADE ICE CREAM••••

(Source: yourhomebasedmom.com & photos also)

Lemonade Ice Cream

 

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: LeighAnne Wilkes

Recipe type: Dessert

Serves: 1 qt.

Ingredients

• 3 C whole milk
• 6 egg yolks
• ⅔ C granulated sugar
• 1 tsp lemon extract
• zest of 3 lemons
• 2 Tbsp fresh lemon juice
• ⅓ C undiluted frozen lemonade concentrate

Instructions

1. Heat the milk to a boil in a heavy pan. Cover and remove from heat.
2. Beat the egg yolks and sugar together in a bowl until light and thick.
3. Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
4. Do not allow it to come to a boil or it will curdle.
5. Add in lemon extract, zest, and juice.
6. Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
7. Freeze in the mixture in your ice cream maker.
8. Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
9. Place in freezer to set up further.
10. 
    
    
    

••••HAPPY BIRTHDAY HARRISON FORD••••

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••••Harrison Ford is 73 today :)

••••BEET AND CHERRY GAZPACHO••••

(Source: theglitterguide.com & photo also)

                                                          

Yield: 8–10 appetizer portions
Time: 1 hour

• 3 celery stalks, washed and trimmed
• 1 medium seedless cucumber
• 1 red bell pepper
• 1 jalapeño
• 3 medium beets, cooked and peeled (about 2 ½ cups of chopped beets)
• 1 ½ cup pitted cherries, halved
• 3/4 cup white wine vinegar
• 1/2 avocado
• 2 tablespoons mint
• Water
• Salt and pepper to taste
• 
  

1. Roughly chop all vegetables. Add all vegetables and 1 cup of the cherries to a large bowl, and cover with white wine vinegar and 1/4 cup water. Allow to marinate for at least 30 minutes and up to one hour.

2. Meanwhile, prepare the avocado-cherry garnish. Cut the avocado and remaining cherries into tiny cubes. Mince the mint. Combine all three ingredients in a small bowl and set aside.

3. Add the entire bowl of marinated vegetables to a high-powered blender or food processor, and purée until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Season to taste with salt and pepper.

4. Pour the gazpacho into bowls, top with the relish and enjoy immediately. This can be made up to three days in advance. Serve chilled.

Words and photography by Caroline Chambers