Cinnamon-Plum Ice Cream!

I’m in a “use what you have” phase of life right now, which extends very nicely into the kitchen.  In lieu of finding a recipe and then going out and getting specific ingredients, we instead see what we have and what we could make with it.

When my kids wanted a treat and we all wanted something beyond vanilla, we looked no further than the fridge where a few plums had been forgotten, and I almost always have raw milk & cream on hand.  The taste of plums alone can be quite mild, so we added in some cinnamon for a spicy treat that has a host of health benefits.

Here’s how we did it:

3 plums, diced
1 cup of cream (you can add in up to 1 cup more for even richer ice cream, as desired)
1 cup of raw milk
1/4 tsp vanilla
1/3 cup raw honey, the more mild the better
1 tablespoon cinnamon
1 pinch of salt
a splash of water

Place the plums and water in a small sauce pan, and simmer.  Leave on heat until plums are soft.  If all the water cooks off, add a bit more to cover the bottom and prevent burning but be careful not to add too much- it will wash out the plum flavor and make the ice cream too watery.  At the end of the simmering process, add honey after the heat has been turned off.  Mix & set aside to cool.

In a separate bowl, or while the plums are simmering, mix all the rest of the ingredients in a medium sized bowl, then place in the refrigerator.

Push the plum & honey mixture through a fine sieve, pushing the contents through with the back of a spoon, spatula or other utensil.  Continue until only the skins are left in the sieve. This may take a while, especially if the plums were not very ripe, but do not skip this step!  The smoothness of the ice cream is well worth the effort.

Add the plum mixture to the ice cream mixture and combine.  Place all ingredients in an ice cream maker until thick.   I like to top with shredded coconut or crispy almonds.  Enjoy!

 

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Mango Mango!

Some days, my kids won’t eat.  Not often, but sometimes.  And while they may not want meals, they do want “snacks”.  In our household, snacks do not mean packaged niblets of red-blue-green-dyes shaped like animals, or packaged rancid-oil crackers.  No, “snacks” in our house include real food: homemade soaked-flour carrot cake, homemade almond flour cookies, and a favorite: homemade ice cream!

This week, the ice cream was dairy free.  Coconut milk is so good for us, and I was almost out of raw milk.  Just three ingredients: frozen organic mango, about a cup and a half, a can of organic coconut milk, and raw local honey to taste, about 1/4 cup  or less in our house.  Pure mango & honey together, then put all three ingredients in an ice cream maker.  I also add a pinch or two of sea salt for a little extra something.

Just yesterday, my toddler ate a big helping of this mixed with yogurt for lunch and I was thrilled.  I don’t know who loves summer more, me or them.