Ideas For Home
For my second installment for National Ice Cream Month I offer my homemade version of Blackberry Sorbet. This one was a hit but is best if eaten immediately once it’s frozen hard it isn’t as tasty.
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
- 2 tablespoons fresh lemon juice
- 16 fresh blackberries
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Serve cold.
This summer we are having summer camp at home each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is the LINK to previous weeks.
For weeks six and seven we went for actual camping in Forest Lakes, Arizona in the Sitgreaves National Forest on the Mogollon Rim which is part of the White Mountains. This is part two, games we played. For our cooking highlights click HERE.
Here are some GAME highlights
Chinese Checkers
Go Fish
Uno
Dominoes Chicken Foot
Corn Hole – Bean Bag Toss
Racket Volleyball
Soccer
Bubble Gum Blowing Contests
Soap Bubbles
Charades
Glow-In-The-Dark Balloon Toss
This summer we are having summer camp at home each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is the LINK to previous weeks.
For weeks six and seven we went for actual camping in Forest Lakes, Arizona in the Sitgreaves National Forest on the Mogollon Rim which is part of the White Mountains. We went for 14 days, the national forest camping limit and wished we could have stayed longer. Once the tents are up why go home and have take them down? We didn’t want to head home to the heat of Phoenix but we had a great time while were were there.I am going to to several posts to get in all our fabulousness. This first post is how we cooked without being able to build a fire, since wildfires were blazing around the region and all wood and charcoal fires were banned.
Here are some COOKING highlights
Propane Fire because wood is not allowed
Egg Omelet in a Bag – boiled in a big pot of water
Dutch Oven Cinnamon Rolls
Propane Oven Biscuits
Dutch Oven Chicken and Dumplings
Iron Hobo Pie Taco Pocket
S’Mores
Since July is National Ice Cream Month I thought I would take full advantage and make homemade ice cream as much as possible. Kicking it off on National Ice Cream Day July 15th. In this first installment I offer my homemade version of Avocado Ice Cream. I used Alton Brown’s recipe and while I thought it turned out pretty good my family snubbed me – oh well there loss!
Avocado Ice Cream
Recipe courtesy Alton Brown, 2005
Ingredients
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Directions
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
For Week Five of summer camp at home we have headed off for a camping trip in the Northern Arizona woods. While we will have a camping theme we will also have a game theme going on in between roasting marshmallows and telling ghost stories. We’ll also have a few patriot moments to share since we’ll be there over the 4th of July. So check back to see what we were up to!
