Strawberry Hibiscus Popsicles


2 quarts of puréed strawberries (approximately 4 to 5 baskets)
1/2 cup simple syrup
1 cup water
1/4 cup dried hibiscus
1/4 teaspoon salt


In a pot combine simple syrup, water, salt and the dried hibiscus. Bring to a boil. Remove from heat and cool.

Strain the hibiscus syrup, pressing the hibiscus to extract as much flavor as possible.

Combine the strawberry purée with the hibiscus syrup. Strain mixture through a fine mesh strainer.

Fill popsicle molds, add sticks and freeze.

SOURCE: Recipe from Kendra Baker, The Penny Ice Creamery

Dulce de Leche Ice Cream


1 1/2 cups heavy cream
1 1/2 cups milk
1 cup dulce de leche
4 duck egg yolks (or 6 chicken egg yolks)
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Optional: Toasted hazelnuts, chopped

In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Slowly stream in the hot cream mixture, whisking constantly until fully incorporated. Pour mixture into a clean saucepan and set over medium-low heat. Cook, whisking continuously until the custard thickens and a finger drawn across the back of a spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil. Stir in vanilla extract.

Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche and toasted hazelbuts into the churning ice cream until just swirled throughout.

Transfer the ice cream to a container, cover and freeze until firm, 3 to 4 hours. Makes about 1 quart.

SOURCE: Adapted from Williams-Sonoma Kitchen.

Rich Chocolate Kefir Ice Cream


8 egg yolks (from pastured chickens) or 6 duck egg yolks*
4 cups kefired cream**
1/2 cup granulated sugar (super fine like Baker’s sugar)
1/2 cup cocoa (best quality)  
2 tablespoons pure vanilla extract
1/4 teaspoon sea salt


In bowl of larger mixer, beat egg yolks until light and creamy. Add sugar, cocoa, vanilla extract and sea salt. Whisk in kefired cream. Pour into mixture into container and chill at least four hours.

Pour mixture into ice cream machine and churn according to manufacturer’s instructions.

When ice cream is finished, pack into a container and freeze for several hours.

When ready to serve, allow it to soften slightly for 10 minutes before scooping.

* Duck eggs are especially nice for custards and pastry cream. You can find duck eggs at Mello-Dy Ranch.
** Follow the directions for making kefir, but instead of using milk, use cream. Cream is available from Schoch Family Farmstead.

SOURCE: Recipe adapted from

Lemon Kefir Ice Cream


1 2/3 cups kefir (or buttermilk)
Zest from a large organic lemon
1/4 cup lemon juice, freshly squeezed
1/3 cup plus 2 tablespoons sweetener of your choice — maple syrup, rice syrup, honey, or a mix of honey and sugar
2 tablespoons limoncello

Whisk together all ingredients in a mixing bowl until blended. Cover, refrigerate for an hour until well chilled.

Pour ingredients in the bowl of ice cream maker and churn according to the manufacturer’s instructions. When finished, pack into container and freeze for at least an hour.

Serve with thin butter cookies or handful of raspberries.

SOURCE: Adapted from

Dark Chocolate Ice Cream

Homemade Dark Chocolate Ice Cream Cone


1/2 cup unsweetened quality cocoa powder*
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/4 cups sugar
1 tablespoon pure vanilla extract


In a medium saucepan, whisk together cocoa powder and 1 cup of the half-and-half until combined. Turn heat onto medium. Whisk in remaining half-and-half and the heavy cream. Bring the mixture just until it comes to a simmer, stirring occasionally, and remove from heat.

In mixing bowl of stand mixer, whisk the egg yolks until they lighten in color. Gradually add sugar and whisk to combine. Add a very small amount of the cream mixture to the eggs and sugar mixture and continue until about one third of the cream mixture has been added.
Pour in remaining cream mixture and return the entire mixture to the saucepan and place over low heat. Cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175°F.

Pour the mixture through a fine mesh strainer into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. When completely cool, cover bowl and place mixture into the refrigerator  for 4 to 8 hours or until the temperature reaches 40°F.

Pour into an ice cream maker and process according to the manufacturer’s directions, about 25 to 35 minutes. Pack into storage container and freeze for another 3 to 4 hours to allow the ice cream to harden.

*Whenever possible, invest in quality cocoa powder — World Wide Chocolate is a resource we like for premium chocolate.

Fresh Blueberry Ice Cream

Blueberry ice cream

We especially like to make ice cream made with Schoch Family Farmstead’s raw milk and thick, rich cream.


4 cups fresh blueberries
2 cups sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 cup whole milk
1 cup half and half
2 cups heavy whipping cream


Place blueberries in food processor bowl (or blender) and process until berries are puréed.

In a large saucepan, pour in puréed blueberries and stir in sugar. Heat over medium heat until sugar dissolves. Refrigerate mixture until very cold, about 3-4 hours.

To the puréed blueberry mixture, stir in vanilla, salt, whole milk, half and half and cream.

Pour into ice cream maker and churn according to manufacturers’ directions. When ice cream is finished, pack into a container, cover, and place into freezer to set up and ripen.

Homemade Peach Ice Cream

Summer--Peach-ice-cream-1This peach ice cream recipe takes about an hour to make from start to finish and is the perfect summer dessert!



2 1/2 pounds fresh, ripe peaches – peeled, pitted and chopped
1/2 cup extra fine sugar
2 cups half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 teaspoons pure vanilla extract
2 cups whole milk, or as needed


Puree peaches with the sugar and half-and-half in batches in a blender or food processor.

In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.

Follow the manufacturer’s instructions for freezing the ice cream.

YIELD: 1 gallon

Mint Chocolate Chip Ice Cream

Organic Green Mint Chocolate Chip Ice Cream


2 cups whole milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3-4 drops green food coloring (optional)
1 cup semisweet chocolate chips, chopped


In a large bowl, whisk together milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Add a few drops of green food coloring, if desired.

Pour cream mixture into ice cream maker, and churn according to the manufacturer’s instructions. After 10 minutes into the churning, add the chopped chocolate chips. After the ice cream has thickened, about 30 minutes later, pack into a container, cover, and freeze for 2 hours.

Boysenberry Ice Cream


4 eggs
2 cups ultra fine sugar (such as C & H Bakers Sugar)
1 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt
4 cups crushed Boysenberries
4 cups heavy cream


Beat the eggs and add the ultrafine sugar gradually. Beat until stiff.

Add remaining ingredients and mix thoroughly. Pour into ice cream machine and churn for about 25 minutes.

You can serve this ice cream immediately. For storage, place in a sealed plastic container in freezer.

SOURCE: First Place Winner, Dr. Ted Bailey, Berry Festival 2007

Strawberry-Wine Sorbet

Strawberry sherbet

Here’s a light, refreshing fruit dessert using sweet, ripe strawberries that is easily made ahead – perfect for summertime. We discovered this recipe in an old Cooking Light magazine, and it’s become a family favorite over the years.


4 cups coarsely chopped strawberries
1 cup dry white wine (leftover champagne is perfect!)
3/4 cup simple syrup (recipe below)
1/2 cup honey
1/4 cup lemon juice


Combine all ingredients in a large saucepan, bring to a boil. Reduce heat and simmer, uncovered, 4 minutes. Remove from heat and let cool.

Pour cooled mixture into an 8-inch square baking dish, cover and freeze for at least 8 hours or until firm.

Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth.

Portion into pretty bowls or saucer champagne glasses. Serve immediately. Alternately, spoon mixture into a container; cover and freeze for up to 1 month.

YIELD:  10  (1/2 cup) servings

Basic Simple Syrup
1 1/2 cups sugar
1 cups water

Combine sugar and water in a large saucepan, and stir well. Bring sugar mixture to a boil, and cook 1 minute or until the sugar dissolves, stirring constantly.

SOURCE: Cooking Light, 1994