Ideas For Gifts
For my second installment for National Ice Cream Month I offer my homemade version of Blackberry Sorbet. This one was a hit but is best if eaten immediately once it’s frozen hard it isn’t as tasty.
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
- 2 tablespoons fresh lemon juice
- 16 fresh blackberries
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Serve cold.
Since July is National Ice Cream Month I thought I would take full advantage and make homemade ice cream as much as possible. Kicking it off on National Ice Cream Day July 15th. In this first installment I offer my homemade version of Avocado Ice Cream. I used Alton Brown’s recipe and while I thought it turned out pretty good my family snubbed me – oh well there loss!
Avocado Ice Cream
Recipe courtesy Alton Brown, 2005
Ingredients
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Directions
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
For Week Five of summer camp at home we have headed off for a camping trip in the Northern Arizona woods. While we will have a camping theme we will also have a game theme going on in between roasting marshmallows and telling ghost stories. We’ll also have a few patriot moments to share since we’ll be there over the 4th of July. So check back to see what we were up to!
Week Four of summer camp at home had a change of plans because our air conditioner broke and it was well over 100 degrees in Phoenix so we made it a water theme. Here are a few images from our activities and our field trips were splash pads, pools and a resort.
Each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is Week One, Week Two and Week Three.
Homemade Pond
An early morning visit to a pond
Backyard Sprinkler
Waterfalls
Sprinkler Frogs
Splash Ball
Splash Pad
Puddle Fun
Tupperware Play
Pool Party for toys friends
Resort Time
Pool Time
Water Filled Bucket
Sister Love – Water Babies
For Week Three of summer camp at home we had Hollywood Glam week. Here are a few images from our activities. Our Field Trip was to see several movies at different theaters, a trip to the hair salon and a trip to the nail salon – very glamorous! We also baked glam cookies and made dinners inspired by celebrity TV chefs.
Each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is Week One and Week Two
Glam Star Cookies
Make-Up Compact and Lipstick Cookies
VIP Passes
Glam Girls
Glam Make-Up
Glam Make-Up
Homemade Hollywood Walk of Fame
Homemade Hollywood Walk of Fame
Close-Up Homemade Hollywood Walk of Fame
Kool-Aid Streaked Hair – In Process
Facial
Facial
Celebrity Chef Dinner – Kid Style
Salon Visit
Pedi at the salon
Home Spa Treatment
