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.The 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.
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.
Using a hand mixer helps, but it’s not really necessary.
I pulse the frozen berries in my blender before I add them to the mixture.
You don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.
Just cover and refrigerate the mixture for at least an hour, or you can even leave it over night.
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.
Here’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.
This spicy-orange, glazed, pork tenderloin recipe is so easy and quick it will become one of your favorites.
I served it with roasted carrots. Here’s a suggestion: make enough glaze to use on the carrots too.To 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.
Roast the pork tenderloin until the internal temperature reaches 150°F.As with all meat, it’s important to let the tenderloin rest before you carve it.Cover it with foil and let it rest for at least 5 minutes.At 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.
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.Lots of Greek and Detroit history in that family photo. And don’t you just luv this car?!!
Thank you for visiting Kitoula.com! It's mostly about food and excerpts from my Mother's old Greek recipe books that have inspired me. Please let me know if you have tried any of my blog's recipes in the post's comments.
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