I love Ronnybrook Farm. Their milk and cream is the best for making ice cream and I lived on their yogurt drinks when I was pregnant. They sell large bottles at our farmer’s market in returnable glass bottles, which look like the milk man brought them to your fridge. Ronnybrook uses Holstein cows – those sweet black and white spotted ladies. We had Holsteins on our farm growing up and they hold a special place in my heart. (I remember watching my sisters in white uniforms leading their Holstein calves around the 4H ring). Farmers who put thought and care into their production make better tasting food.
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I grew up in New Hampshire and real maple syrup is on my list of things worth living for. The combination of natural peanut butter and real maple syrup is crazy delicious. We used only a few ingredients in this recipe, and the quality of each is important. Use the best you can find for the best results. (Ada busted me with this cup after I took the shot. I was pretending to eat soup in the 90 degree heat so I wouldn’t have to share). I am not proud, but it is hide-from-your-child good.
To make your own Peanut Butter Maple Syrup Ice Cream you will need:
*1 Cup Chunky Natural Peanut Butter (We used a Trader Joe’s PB with Flax Seed for extra crunch)
*1/3 Cup + 1 Tablespoon Real Maple Syrup (Any grade you prefer, but not imitation syrup)
*1 1/2 Cups Whole Milk
*1 1/2 Cups Heavy Cream (We use Ronnybrook Farm for both)
*1 1/2 Teaspoons Vanilla Extract
*4 Strands Saffron (Optional, but really good)
*Pinch of Sea Salt
*Ice Cream Maker
1. Gently heat 1/4 cup of Milk and crush Saffron into it. Stir, cover and allow Milk to simmer for five minutes.
2. Turn off heat and let Milk and Saffron cool for half an hour before returning to the fridge and chilling for another hour.
3. Mix together Peanut Butter and Maple Syrup until smoothly combined.
4. Add Milk, Saffron Milk, and Cream and continue to mix until evenly smooth (about 30 seconds).
5. Stir in Vanilla and Salt.
6. Place mixture into Ice Cream Maker and follow manufacturer’s directions.
We had an amazing abundance of ripe cherries from our CSA on Saturday. Once the girls were sufficiently stained I decided to make the rest into ice cream. We added the rhubarb from last week’s share and the result is a tart and sweet pink mix. Chris inherited our ice cream maker from his grandmother and it is one of my favorite summer tools. Here is the recipe:
*3 Cups Whole Cherries
* 10 Stalks Rhubarb
* 1 Cup Buttermilk
* 3/4 Cups Natural Sugar
* 1 Vanilla Bean
* 2 Cups Good Quality Heavy Cream (Ronnybrook Farm’s is our favorite)
* 5 Egg Yolks
* 2-3 Tablespoons of Natural Sugar
* Splash of St. Germaine Liqueur
1. Pour buttermilk and sugar into a pot. Scrape seeds from vanilla bean and drop seed pod and seeds into the milk. Heat on low until the sugar dissolves. Turn off heat and set buttermilk mixture aside for about an hour.
2. Chop and pit cherries and place in medium sauce pan with the St. Germaine. Finely chop rhubarb and put in another saucepan with the sugar. Cook both over medium heat until bubbly and soft- about 15 minutes. Turn off rhubarb and continue to cook the cherries until lost liquid is mostly evaporated- about another 10 minutes. Cherries will be fragrant and densely syrupy.
3. Beat egg yolks with an electric mixer until they become a light yellow color.
4. Remove pod from milk mixture and slowly reheat. Take out 1/4 cup of the milk and slowly pour into the egg yolks, while whisking constantly.
5. Pour egg mixture back into remaining buttermilk, slowly whisking as you pour.
6. Stir this mixture over low heat until it thickens and coats the back of a spoon. (A finger run through the back of the dipped spoon will leave a trail).
7. Allow this custard to cool for about half an hour and then pour in cream. Place the cream/custard mix into the fridge for two hours.
8. Pour cooled custard mix into ice cream freezer. Add 1/4 cup of the cherries and make ice cream according to manufacturer’s directions.
9. When ice cream is done, mix in the remaining cherries and rhubarb.
10. Allow ice cream to harden in freezer for an hour before eating. (OK, this last step has never actually happens at our house). Enjoy!
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Decorations on the fan. The vintage lanterns are from flea markets and the large pink one is from Pearl River Mart store in Manhattan, (much better than the site). We make the pom poms from Nashville Wraps tissue.The spread. I scored the beautiful Jadeite pieces on Craigslist the day before the party. They remind me of my Great Gram and they are the most perfect color to mix with hot pink and reds. The chocolate cake is my favorite recipe. It is a staple at our parties and inspired me to be brave about homemade cakes. They are so worth it! Polka dot fruit cups and stripey straws are from Shop Sweet Lulu. She has lovely, edited, special party supplies. Special drink. We like to do a signature drink for our parties. Josie’s was a sparkling berry soda. We added a kick to the adult version. You will need:
*2 oz.Sparkling berry drink. We used Lorina French Berry.
*1.5 oz. St. Germaine
*1.5 oz. Champagne
*Raspberry for garnish
1.Measure, mix and stir gently. Pour into fancy glass over ice. (Drinking champagne through a good straw makes it even more fun!) I found the perfect vintage ‘B’ glasses for Chris at a church sale years before we had kids. I would have gotten them even without the correct last initial and $5 price tag. Josie-bean Ice Cream. I love our vintage ice cream maker and any excuse to whip up a batch makes me happy. The We are going to do custom flavors for the girls’ birthdays from now on. For Josie-bean (Ada’s nickname for Josephine) you will need:
*3 Cups Heavy Cream. Good quality cream is essential. We use Ronnybrook Farm’s from our farmer’s market.
*2/3 Cups Unrefined Sugar. I think this tastes better than white sugar.
*2 Teaspoons Vanilla Extract
*Seeds from 2 Vanilla Beans
*2 Cups Fresh Raspberries
1.Scrape seeds from vanilla beans and add to cream, sugar and vanilla in small saucepan. Drop empty pods into cream and heat on low heat until all sugar dissolves.
2.Remove vanilla bean pods and pour cream mixture into bowl. Chill in fridge for an hour.
3.Pour cooled mixture into ice cream maker, add fresh raspberries and follow directions for your maker.
4.Serve immediately or store in freezer. Allow to soften slightly before serving.
Happy Birthday Josie!