Hi everybody! The Fresh Pioneer is back with a fun summer recipe. But first, a silly picture. (I'm wondering if this will be the screen grab for the post, haha. That would be great!) Anyway, we walk along the river in the evenings and came upon this field of... toilets.
Apparently, this retirement home is renovating, but the image was so funny, especially to our elementary aged boys. "Ahhh, summer, when toilets are finally ripe for the picking."
For a while, every day he'd go out with a basket and come back with a few tomatoes and peaches. Now, we need about five grocery bags.
We leave them on the tree as long as possible so that friends can come and pick what they like.
Oh, it was delicious. I forget how amazing huckleberries are. We have blueberries most of the time, but huckleberries have such a unique flavor.
one and a half cups chopped and pitted Bing or other sweet cherry
1/4 cup sugar
3/4 cup milk
1 1/3 cup heavy cream (I used half and half, still good!)
1/2 cup sugar
dash of lemon juice
1/4 cup chopped dark chocolate (I used chips)
Some add the chopped fruit directly to the cream, sugar, milk mixture, or they heat the cream and cherries altogether to make a dark purple ice cream (very pretty!). We've done it both ways, but I like this way the best: I like to make it into a syrup first. Add 1/4 cup sugar, cherries, and lemon juice to a sauce pan on medium heat (stirring constantly) until cherries are semi dissolved and the mixture is thick and bubbly. Let cool for about 30 minutes.
Mix the cream, milk, 1/2 cup sugar in a pan and heat on low until the sugar is combined. Pour into a form or mold. Place into the freezer for one hour or until lightly set. Fold the cherry mixture in, letting it fall gently into the ice cream. Let freeze overnight. Each slice should have a delicious ribbon of cherry goodness!
Everyone have a wonderful weekend and stop by my facebook author pages Mary Jane Hathaway, Virginia Carmichael, or my blog The Things That Last!