recipe | strawberry ice cream

A few summers ago when we were visiting our family in Texas my mom made homemade strawberry ice cream, and I've never seen my husband so excited about ice cream before. Weeks afterward, he would make the comment, "Babe, we have to make that ice cream mom made. We have to!"  I'm the sweets-lover in our home, but he leaves me in the dust when it comes to this ice cream.

We have a family farm we love to go visit about 25 minutes away, across the river, in Indiana. Each season they have different things that you can come pick at their farm, and when June hits, it is strawberry season. At some point in the month of June, we make our way up there to partake, and this June was no different. This time, though, we took the shortcut and just bought the already picked strawberries from their market to take home and turn into this creamy creation. J made it a couple evenings later while I was away at my Titus 2 group, but when I walked in the door at 11:15 he had a spoon ready and waiting for me to try. He was just as excited as usual, and it was just as wonderful.

You have to try this recipe, friends. It's bound to bring an extra dose of happy. 

Strawberry Ice Cream

3 cups fresh ripe strawberries, stemmed & sliced

4 Tbsp freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract


Make sure that your ice cream bowl is nice and frozen, ready for mixing.

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and reserved strawberry mixture into frozen ice cream maker bowl, and let mix until thickened, about 20-25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

*My mom just uses 2%. We've done whole milk before, but J used a combo of 1 cup 2% and 1/2 cup half-and-half this time. Anyway you choose it's good.

recipe || blueberry crisp

With the title of this post I am fully admitting to you all that I am on a bit of a blueberry high right now. When you go pick a fruit right off the bush, vine, tree, etc., you don't feel as if you are doing it justice if you don't go home and make a dish that magnifies that fruity star as soon as you are able! Plus, when your sweet hubby has requested a blueberry crisp at some point and your fridge is holding a plethora of blueberries, you go ahead and make that handsome man a crisp. 

Thank you, Pinterest and Martha Stewart, for this tart, sweet, happy-dance worthy blueberry dessert!

Blueberry Crisp

For the Filling:

6 cups (3 pints) blueberries

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

For the Topping:

3/4 cup all-purpose flour

1/2 cup rolled oats (or chopped nuts, such as almonds)

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) unsalted butter, softened

1/3 cup sugar


1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. 

2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps. 

3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving. 

Enjoy the deliciousness, my friends!