June is National Iced Tea Month!
Pictured above is cranberry mango tea from Tea Gschwendner. Just add some honey and fresh lemons and chill in the fridge before drinking this refreshing iced tea. If only our lemon verbana plant had more (mature) leaves, it would be a nice addition.
Summertime means strawberries!
Also check: Strawberry Rhubarb Pie Recipe
Ingredients
2 cups fresh strawberries (hulled and chopped)
1 tbsp lemon juice
2 large eggs
1 cup sugar (1/4 cup & 3/4 cup separated)
2 cups heavy whipping cream
1 cup whole milk
1 1/2 tsp vanilla extract
Directions
*Make sure Kitchenaid ice cream maker has been in the freezer for at least 11 hours*
1. In one bowl, combine strawberries, lemon jice and 1/4 cup of sugar and mix. Keep in fridge. Chop the strawberries in small dices so they aren’t big chunks once frozen.
2. In Kitchenaid mixing bowl, use whisk to mix eggs, then add 3/4 cups sugar, milk, vanilla extract, and whipping cream. Make sure sugar is mixed well in liquid mixture.
3. In a small stock pot, add the liquid mixture and heat until it begins to steam, but not boil. Mix continuously.
4. Put mixture in a smaller bowl and chill to cool down until about 70 degrees and continue to mix.
5. Once cooled, add strawberry mixture from fridge into the milk/egg mixture and stir well.
6. Add the mixture into Kitchenaid mixture and stir for about 20 minutes or until desired texture.
Also check: Strawberry Ice Cream Recipe
Dough
2 1/2 Cups ( 300 g) All Purpose Flour
2 Sticks of really cold Butter (226 g)
1/2 tsp of salt
4-6 tbsp of ice cold water
Filling
1 lb Rhubard stalks (450 g)
1 1/2 lbs of Fresh Strawberries (675g)
3/4 cup of sugar (188g)
1/2 cup of Orange Juice (120 ml)
3 tbsp of Corn Starch
2 tbsp butter (30 g)
Optional: 1 tbsp of Orange Liqueur
Method
The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender.
For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.
Beach weather is here! White cupcake with graham crackers as sand and buttercream anise frosting as seashells.
If it doesn’t involve food, she’s clearly not in the mood.
