Birthdays and Summer Treats

Pop-Pop turned 92. I made the mistake of asking him what he wanted for this celebration. "An Ice Cream Cake!" was his very energetic answer. It's a great idea to buy your dying, diabetic grandpa an ice cream cake, right? (Please do not answer that!) Anyway, I lost that battle, and he got his cake.

There are other things he really likes. Football, lobster bisque, crab cakes, the little black kitty, anything with sugar, the isstory Channel...the list does go on for a bit. Instead of trying to buy him something, I made him some Blueberries and Creme Popsicle. It took two attempts to get the recipe to where I wanted it; a low sugar, vegan creation. The original one was a little heavy and syrupy, but it was good.

Blueberries and Creme Popsicle
ingredients:
1 pound blueberries
1/4 cup splenda
2 tbsp sugar
1/4 cup water
1/4 cup coconut milk

1. In a pot, over medium heat cook blueberries, Splenda, sugar, and water until the "sugars" dissolve and the blueberries are soft. (about 10 minutes.)

2. set aside to cool (about 30 to 60 minutes)

3. Put a mesh colander in a bowl; strain the liquid out of the berries. Press the excess liquid out of the berries. Discard the berries. (okay, keep them if you will use them in something else like I did.)

4. Add 1/4 cup coconut milk to the blueberry syrup.

5. Fill Popsicle molds with the blueberry mixture and freeze.

If you don't need to make them vegan, the coconut milk can be replaced with heavy cream or milk. Just remember that anything with water will make it more icy.

It's been hot outside for a few days. It's the kind of heat that makes you think you could bake a cake if you let it in the car with the windows shut. It's also been storming at night, apocalypse style.
To celebrate this wonderful season, I decided to make some coffee flavored ice cream.

First important thing to know, since that's obviously my super cheap 90% off ice cream maker, I broke my ice cream maker. Never fear though, This nice little thing was in the attic waiting to get cleaned up and used.

Ingreadiants:
2 cups of milk
2 cups half and half
4 cups heavey whipping cream
1 3/4 cups sugar
1/2 tsp salt
4 tsp instant coffee (I use a few packets of Starbucks VIA in Columbia roast)
Chocolate ships, if desired.

What to do:
1. Scald milk in pot.  You don't want it to boil, but it's going to have to disolve the sugar.
2. Add sugar, salt and coffee.  (The coffee dissolves better in hot liquids) stir until sugar dissolves.  Remove from heat.
3. Add whipping cream and half & half.  Stir together.
4, refrigerate for 15 to 20 minutes.
5. but mixture in ice cream maker and follow the manufacturer's directions.
6. when motor stops, remove canister for frozen cream.  As you pour your ice cream into a storage container you can add your mix-ins.  I recommend making layers.
7. freeze until it's stiff enough to scoop.
8. Enjoy!

Helpful tips:
-Avoid getting water in the cream mixture.  The water will form little ice crystals in the ice cream 
- have enough ice to fill your ice cram maker tub at least 3 times. 
0Get your rock salt ahead of time.  Most hardware stores have it year round, just not on the shelf.  It's the same salt you use to salt your driveway in the winter.  It's cheaper at the hardware store.  For some reason mass retail stores charge triple of so for a tiny bag.