Simple Strawberry Ice Cream

The long, hot days of summer are slowly winding down. But that doesn’t mean we can’t still enjoy everyone’s favourite summer treat – Strawberry Ice Cream!

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Enjoy strawberry season in southwestern Ontario while it lasts! 

There’s no better way to savour the local strawberry harvest, and making your own at home is easier than you might think. There’s no need for special equipment…and the results are well worth the effort.

ingredients
Just a few simple ingredients…

Strawberry Ice Cream

Equipment:

  • Medium sauce pan
  • Food processor
  • Freezer-safe bowl (metal loaf tins also work)

Ingredients:

  • 1 ½ cups fresh strawberries, washed and hulled
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 2 egg yolks
  • ½ cup sugar
  • 2 tbsp. vanilla extract
add-strawberries
No need to chop the strawberries too small….

Method:

  • Finely chop strawberries in a food processor & reserve.
  • Combine cream & milk in a medium saucepan over medium heat, cook until mixture almost boils, about 5-8 minutes. Reduce heat to low.
  • Beat egg yolks, sugar, and vanilla extract in a small bowl until yellow and smooth, 1-2 minutes. Add 4 tbsp. hot cream/milk mixture and stir until combined.
  • Gradually add egg yolk mixture to warm cream mixture, stir continuously to prevent eggs from curdling. Cook over low heat until the mixture slightly thickens and coats the back of a spoon, 3-4 minutes. Cool completely.
  • When cooled add reserved strawberries, stir until mixed.
  • Pour into ice cream freezer-safe bowl and freeze for around 2 hours.
  • Transfer ice cream into an airtight container and keep until you are ready to enjoy!
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Strawberry Ice Cream is the perfect sweet ending to any summer meal. 

There’s always room for dessert at Elm Hurst Inn & Spa and Idlewyld Inn & Spa….what’s your favourite way to end a meal?

 

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Warm Chorizo Sausage and Medjool Dates with Heirloom Baby Spinach Salad

Spring has finally arrived in southwestern Ontario, and our thoughts are already turning to summer dining.

We are blessed to be located in one of Canada’s most bountiful regions, where an abundance of locally-grown fresh fruits, vegetables, and legumes are readily available throughout the growing season.

It’s one of the reasons why Elm Hurst Inn & Spa and Idlewyld Inn & Spa are famous for offering an inspired selection of fresh-from-the-farm salads.

This Warm Chorizo Sausage and Medjool Dates with Heirloom Baby Spinach salad is always a guest favourite.

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This Chorizo Sausage salad is a delicious combination of exotic flavours. 

Combining the spicy piquancy of Chorizo Sausage with the unexpected sweetness of Medjol dates and sun-dried apricots makes for an exotic combination that is hard to resist….

Try it for lunch, or a light dinner, and let us know what you think in the comments below!

Chorizo Sausage Salad
(Serves 4)

Ingredients:
2 Chorizo sausages cut into ½ pieces
8 Medjol dates, cut in half
3 oz. Heirloom baby spinach, red & green
4 tbsp. Sun-dried apricots cut in half
2 whole roasted red pepper, cut into spears
¼ sliced red onion
8 slices English cucumbers
8 baby tomatoes cut in half
Mix micro sprouts for garnish
Sherry-basil vinaigrette (recipe to follow) drizzled

Directions:
In a skillet sauté chorizo sausage, golden brown, finish in oven; add Medjol dates, roasted red peppers. Set aside; toss spinach with dressing, season with salt and pepper. Arrange spinach in centre of plate, garnish with sliced cucumber, baby tomatoes, Chorizo sausage mixture, red onions, purple radish sprouts.

 Basil-sherry Vinaigrette:
(Makes ½ cup)
¼ c. extra-virgin olive oil
3 tbsp. sweet sherry
1 tbsp. fresh lemon juice
¼ cup finely chopped fresh basil
2 tbsp. shallot minced
¼ tsp. salt, or to taste
¼ tsp. ground pepper or to taste

Directions:
Whisk together oil, sherry, lemon juice in a small bowl. Stir in remaining ingredients. Taste and adjust seasoning. Cover and refrigerate. Whisk or shake before serving.

What is your favourite summer salad?

The patios at Elm Hurst Inn & Spa and Idlewyld Inn & Spa are open for alfresco dining all summer long!