Our garden had lots of honeydew melon so I had to make something with them. It’s September but it’s still warm so why not make some ice pops or paletas, if you will. These were so easy to make.
These were such a pretty mint green color. I loved them. They were sweet and creamy. Yum!
Honey Dew Melon Ice Pops
- 1 (3-1/2- to 4-pound) ripe honeydew melon
- 1/4 teaspoon fine salt
- 1/2 cup granulated sugar
- 1 cup heavy cream
- Set a fine-mesh strainer over a large bowl; set aside.
- Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
- Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.
If you don’t have honey dew melon growing in your garden go and buy some. These paletas are so worth the little trouble it takes to make them.
Recipe source Chow
Happy Fourth of July! Even though I am currently in another country I am truly grateful for our freedom in the United States. Without that freedom I probably would not be traveling, writing my blog and enjoying so many other freedoms that we take for granted. Are you having a BBQ? Are you throwing a party? I hope you enjoy the day and that you stay safe! Be careful with the firecrackers!
Dulce de Leche is very much like cajeta. Cajeta is made by simmering goats milk, stirring frequently, until it becomes very thick due to evaporation of water, and caramelized. I can’t find a difference in taste between cajeta and dulce de leche but I find dulce de leche (at least the canned one) thicker than cajeta. . When we were younger and would go to Mexico over the summer there was a man that would sell cones full of cajeta. OMG! I think that might be the only reason I went to church…to have those cajeta cones!
This ice cream recipes bring back all those memories of being in Mexico when I was little.
This ice cream did not last long at all.
This is such a funny picture…it’s just so staged!
Dulce de Leche Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound dulce de leche (about 1 2/3 cups)
- 1/8 teaspoon pure vanilla extract
- 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted (optional)-I did not add pecans
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes or putting in the freezer for about 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans if using them. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Enjoy, enjoy enjoy!
Recipe source Smitten Kitchen
OMG! I made the most delicious ice cream ever! At least I thought it was the most delicious ice cream ever! I hope you feel the same way. I have not made all that much ice cream. I am slowly getting more experienced at using my ice cream maker. This ice cream was smooth and creamy. The only thing I would change would be to chop the strawberries instead of slice them.
I had made this the day before my whole family came over and I felt bad that there was not enough for everyone. I would need to double or triple the recipe to have enough for everyone.
I was kind of inspired to make ice cream by the cute container that it’s in. My friend and I had taken a trip to Williams Sonoma and Sur La Table one weekend.We could spend hours in these stores! I found this container at Sur La Table. I bought two of them each with different color lids. They also have them on Amazon. They are just so cute!
Fresh Strawberry Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 1 can sweetened condensed milk
- 1/4 cup sugar
- 1-2 cups strawberries, cleaned and sliced
With a whisk, combine all ingredients except strawberries, just until frothy. Freeze for 45 minutes. Remove from freezer and gently whisk again to stir. Pour into Ice cream maker and freeze according to machine’s instructions. Approximately 10 minutes before machine is done churning, add in strawberries. Finish churning then transfer ice cream to freezer container and freeze for 4 hours or overnight.
I have noticed that I stay away from making ice cream that has eggs in it. I just figure it will save some calories? As long as the ice cream is good I don’t have a problem not using the recipes with eggs.
Have a cool day!
Recipe Source Chocolate Chocolate and More
So I have been invited to a Halloween party and am on the lookout for items for my costume. That’s what I did this weekend. I went to a couple of thrift stores on Saturday and found everything but what I needed. Yesterday my girls and I headed out to the mall and I was lucky enough to find that one last item I needed. I just need to try everything on and hope it works ok!
Everyone in my family likes pumpkin except for Julissa. I feel bad for her. Pumpkins are awesome and amazing. They taste like love! Ok, maybe I am exaggerating a little but I really do LOVE pumpkins! After dinner on Saturday I made this delicious shake!
Doesn’t it look like it has a heavenly aura about it? I didn’t even do anything to the picture! That just goes to show that these shakes and pumpkins are heavenly!
- 1 cup pumpkin puree
- 3 tblsp brown sugar
- 1 tblsp ground cinnamon
- 1 tsp ground allspice
- 1 tblsp pumpkin pie spice
- 1 tsp ground cloves
- 4 cups vanilla ice cream
Place first six ingredients in blender and blend well.
Add ice cream. (if you need to “loosen” the ice cream a bit add a little bit of milk)
Serve in individual glasses and garnish to your liking.
I garnished our shakes with Galletas Maria-the best Mexican cookie ever! I don’t get brain freeze like most people do when they eat cold foods like shakes or ice cream. I get what I call “chest freeze”. It feels like what I would think a heart attack feels like…boy I hope I’m wrong!
It feels horrible but it didn’t stop me from drinking my entire delicious shake!
Go out and buy some pumpkin! There are so many delicious things you can do with it!
This week flew by! I have tons of house work to do but I have kind of not done much this week! I did make it to the library the other day and checked out what seems like a good book. I am making myself read at least an hour a day and so far so good. My reading adventures had kind of fallen by the way side.
The weather as not been very summer like at all. We had strong storms come through the day before yesterday and it looks like there will be rain again this weekend. I guess that’s ok since I have pretty much stayed home all week.
The weather hasn’t stopped me from making ice cream! I bought my ice cream maker in March and I have only used it maybe twice. I guess even though it’s not hot it’s good to practice my ice cream making.
This Papaya Coconut Ice Cream was so good. Papaya is a tricky fruit. It’s the kind of fruit that cannot sit around too long waiting for you to eat it whenever you want. When it’s ready it’s ready! Papaya is a fruit that I always have at home in the summer. If no one feels like eating papaya when it’s ready and it starts to get soft this ice cream is perfect!
This was so easy and simple. I love using my ice cream maker. It’s like magic!
Papaya Coconut Ice Cream
14 oz. sweetened condensed milk
14 oz. evaporated milk
14 oz coconut milk
freshly grated nutmeg
1 tsp almond extract
1 cup pureed papaya
Mix together in a blender the evaporated milk, sweetened condensed milk, coconut milk and papaya. Add a nutmeg and almond extract. Place mixture in your ice cream maker and freeze according to manufacturer directions.
If you do not have an ice cream maker chill the mixture in a freezer safe bowl for 1-2 hours until semi-frozen. Remove from freezer and whisk by hand or electric mixer until fluffy and doubled in volume. Pour into freezer container, cover and freeze. Soften slightly before serving.
Recipe source http://www.coco-cooks.com/