Very Berry Ice Cream

On Valentine’s Day I made berry ice cream. It’s a simple homemade ice cream recipe with mixed frozen berries. My ice cream maker is a Cuisinart, so to start, I looked up a few recipes on their website. Then I chose the ingredients I liked and combined the recipes into the one that I am sharing in this post.Ice cream recipesThe recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.ice cream ingredients

As for the ingredients, heavy cream, milk, vanilla, a pinch of salt and frozen berries is all you need. I prefer to use vanilla bean paste.

mix liquidsUsing a hand mixer helps, but it’s not really necessary.

frozen berries crushedI pulse the frozen berries in my blender  before I add them to the mixture.

berries in liquidYou don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.

chill mixtureJust cover and refrigerate the mixture for at least an hour, or you can even leave it over night.

ice cream maker

I have a quick video on my Instagram profile of the ice cream maker at work. It’s noisy, but worth the “sound pollution” and the wait.

very berry ice cream frozenHere’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store again.

Very Berry Ice Cream
Author: 
Recipe type: Easy
Cuisine: Dessert!
Prep time: 
Total time: 

Serves: 6
 

This is a simple recipe for mixed berry ice cream sweetened with agave.
Ingredients
  • 1 cup of whole milk
  • ½ raw agave nectar
  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • pinch of salt
  • 10 oz frozen mix berries

Instructions
  1. Pulse frozen berries in blender.
  2. Using a hand mixer on low, combine milk, agave, and salt.
  3. Stir in heavy cream, vanilla and berries.
  4. Cover and refrigerate at least 1 hour.
  5. Turn on ice cream maker.
  6. Pour mixture into the frozen freezer bowl.
  7. Mix until thickened approximately 20 – 30 minutes.
  8. If served at this point, ice cream will have a soft texture.
  9. For firmer texture, put ice cream in an air tight container and freeze.
  10. Remove from freezer 10 minutes before serving.

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Spicy-Orange Glazed Pork Tenderloin

This spicy-orange, glazed, pork tenderloin recipe is so easy and quick it will become one of your favorites.
Porkloin plateI served it with roasted carrots. Here’s a suggestion: make enough glaze to use on the carrots too.Porkloin glazeTo make the glaze you mix together the marmalade, lemon juice, red pepper flakes, and cumin in a small saucepan. Melt the ingredients together, but don’t over heat or boil.

Porkloin tempRoast the pork tenderloin until the internal temperature reaches 150°F.Porkloin restAs with all meat, it’s important to let the tenderloin rest before you carve it.Porkloin foilCover it with foil and let it rest for at least 5 minutes.Porkloin slicedAt the internal temperature of 150° it should be slightly pink, and medium-rare. Also, feel free to substitute any jam or jelly. Raspberry jam or even red pepper jelly would be delicious.

Spicy-Orange Glazed Pork Tenderloin
Author: 
Recipe type: Easy dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is an easy recipe for a pork tenderloin with a spicy orange glaze made with marmalade and lemon juice.
Ingredients
  • Pork:
  • 1 (1 lb) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • ⅛ tsp garlic powder
  • salt and black pepper
  • Glaze:
  • ½ cup orange marmalade
  • Juice of ½ medium lemon
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon cumin
  • salt and black pepper

Instructions
  1. Pork: Pre-heat the oven to 400°F.
  2. Place the pork in a shallow baking dish.
  3. Season with garlic powder, salt and black pepper.
  4. Let pork sit at room temperature for 20 minutes while the oven is pre-heating.
  5. Glaze: In a small saucepan, mix together the marmalade, lemon juice, red pepper flakes, and cumin.
  6. Season with salt and black pepper.
  7. Warm the glaze ingredients, stirring constantly, until all ingredients are melted together.
  8. Do not over-heat or boil.
  9. Pork: Coat the tenderloin with olive oil
  10. Place in pre-heated oven and roast for 20 minutes.
  11. Remove the pork from the oven and spread evenly with the glaze mixture.
  12. Return the pork to the oven and roast for another 5 to 10 minutes, or until internal temperature reaches 150°F.
  13. Rest, covered with foil for 5 minutes

 

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Cooking & cars run in my family

Yanoulis Restaurant

I just converted this photograph to a digital file. It was taken in the early 1950’s, of my maternal grandfather, Emanuel Yanoulis, and his family, at his restaurant on the east side of Detroit near the Chalmers Motors/Chrysler Jefferson Assembly plant in Detroit. So you see cooking & cars run in my family!

Starting from the top left is my Aunt Bess, who is my mom’s twin, my dad, Fred Dallas, my brothers, Ted and George and my Mom, Matina. In the middle is my cousin Nick, just under my Aunt Bess, then my Papou. Starting from the bottom left are my cousins, Victoria, and Evelyn, and my brother Mike.

Many Chrysler auto workers ate breakfast, lunch and/or dinner at my grandfather’s restaurant. Here’s a photo of a Chrysler Town & Country, which was a model they made at that time. Also, my father worked for Ford Motor in Dearborn for over 30 years. More evidence of cooking & cars.Chrysler Town & Country Newport CoupeLots of Greek and Detroit history in that family photo. And don’t you just luv this car?!!

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