Ice Cream, Gelato, Sorbet

Sweet Strawberries and Ice Cream

Roadside strawberry stands are a common site in Southern California during spring and early summer. The bright red, juicy berries can be used in so many ways – atop your favorite cereal, in breakfast smoothies, tossed in leafy green salads, in a myriad of desserts and baked goods and of course chocolate-dipped.  But the first thing I usually do with fresh strawberries is make ice cream. In fact, I just put a batch in the freezer.
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It was a chilly early morning and we were in the backyard reviewing recent changes with our landscaper.  Re-landscaping has allowed us to make room for two new citrus trees  – a Moro blood orange joined our navel orange and a second Meyer lemon tree has joined my much-loved existing tree.

This morning I took a colander outside with me and filled it with Meyer lemons. Lemon is one of my favorite flavors and with all of the cooking I do I use lemons constantly for their zest and juice, for both sweet recipes and savory ones. With this basket of Meyers I couldn’t wait to make a favorite lemon recipe – Meyer Lemon Gelato. This is the time of year in California when citrus trees are full of beautiful fruit just begging to be enjoyed. I feel fortunate to be able to pick Meyer lemons, oranges, and herbs from my own yard. It sounds silly, but I feel like a kid that’s been given a gift as I come in the door smiling with a basket or apron full of bright treasure.
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