Hello lovely people!
Parents, have you read the Pinkalicious books? Pinkalicious is a darling little girl who loves the color pink, and when her mother makes pink cupcakes on a rainy day she overindulges and turns pink herself. She continues to eat them still and eventually turns red, finding her only redemption in the consumption of green foods to turn her back to her normal color. We love these books, but I of course improvise the author’s “yucky” depiction of these green vegetable characters by assigning them as the delectable protagonists in this tale.
If you have a child at home who likes this series, this is the ice cream for you. If you don’t have a child at home, well this is an ice cream for you too.
Last summer I sprung for an ice cream maker and we’ve been churning away ever since. Artisan ice cream is such a hot thing right now in Portland with the emergence of places like
Salt and Straw, Portland’s “farm to cone” fresh ice creamery and probably the best ice cream I’ve ever tasted. In making my own I’ve learned that milk is a great flavor conductor. You can infuse it with anything — even toasted rice which as an idea may sound off-putting, is surprisingly amazing. I’ll be working on more infusions this summer, but this weekend we kicked off ice cream season simply, and pinkaliciously with Oregon Marionberries. When I say simply, I’m not referring to the robust flavor of this sweet little treat. The flavor was so big in fact that I’ll be working on a stealth version in the next round. I’m pretty sure I can incorporate raw spinach into this recipe without anyone ever being the wiser. You all know the pleasure I derive from these little victories.
Oregon Marionberry Ice Cream
2 c marionberries, fresh or frozen, pureed
1 ½ c whole milk
1 ½ c heavy whipping cream
4 lrg egg yolks
1 ½ c sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
Ahead of time, place the ice cream maker (dish) in the freezer overnight. Puree your berries before you start the following:
1) Combine the milk and sugar in a saucepan and gently warm to just less than scalding.
2) While milk warms, put heavy cream in a large bowl and cover with a fine mesh strainer.
3) Whisk egg yolks and vanilla in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next, pour the egg/milk mixture back into the saucepan.
4) Heat the milk/egg mixture over medium heat, stirring constantly until it coats the back of a spoon. Pour through the strainer into the heavy cream. Mix in the marionberry puree and lemon juice. Stir and then put directly into the fridge, covered, at least 2 hours or up to 24 hours. This chills best in a metal bowl if you have one.
5) Churn in your ice cream maker according to manufacturer’s directions.
Have an amazing day!