RECIPE: STRAWBERRY BUTTERMILK NO-COOK ICE CREAM

Growing up, making homemade ice cream in the summer with fresh fruit was one of our weekend traditions. I love making homemade ice cream for a little get-together but I don't always have the time to make and chill the custard. This is one of my very favorite ways to make homemade ice cream in a hurry since you don’t have to cook the custard. Fresh and delicious!

You can make ice cream without cooking a custard with this Strawberry Buttermilk no-cook recipe.

STRAWBERRY BUTTERMILK ICE CREAM    (NO COOK ICE CREAM)

Difficulty: Easy

Prep Time: 1 hour 10 minutes

Cook Time: no cook but 10-15 minutes to spin the ice cream

INGREDIENTS

2 quarts fresh strawberries, hulled and sliced

1 ½ cups granulated sugar

2 pinches kosher salt

3 cups buttermilk

3 cups heavy cream

¼ teaspoon fresh lime juice

INSTRUCTIONS

Wash and hull the strawberries. Slice and put them in a bowl. Sprinkle the sugar and salt over the berries and let them sit until juicy, about 1 hour. Reserve ½ cup berries and set aside. Pour in buttermilk and cream. Add a ¼ teaspoon fresh lime juice. Use an immersion blender to puree. Add the reserved berries. Freeze according to the directions on your ice cream maker.  

RECIPE: TRADITIONAL SOUTHERN LEMON SQUARES

 Always a staple for bridal showers, teas or picnics, I’ve been making these lemon squares since the 80’s with perfect results each time. I’m not sure where this recipe came from; it is one of those that is passed around for generations. I think I got it from my friend Cathy Wheeler and she got it from her mother-in-law Betty. Betty Wheeler was the most amazing cake baker. I sure wish I had all of her recipes.

TRADITIONAL SOUTHERN LEMON SQUARES

Difficulty: Intermediate

Prep Time: 20 minutes Cook Time: 50 minutes

 INGREDIENTS

2 cups plus 1/4 cup all-purpose flour

1/2 cup Confectioner’s sugar

1 cup cold butter, diced

4 large eggs

2 cups granulated sugar

1 teaspoon lemon zest

1/3 cup fresh lemon juice

1/2 teaspoon baking powder

 INSTRUCTIONS

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease paper. Use clothes pins to secure the paper.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 25 minutes or it is light golden brown. Place on a rack while you make the filling. 

Whisk the eggs in a large bowl until smooth. Next, whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour and whisk into the egg mixture. Pour mixture over the hot baked crust. 

Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using the paper as handles. Cool completely on a wire rack for at least 30 minutes. Cut into bars; sprinkle with powdered sugar. For a tea, cut the bars into small squares.

RECIPE: HOMEMADE DARK CHOCOLATE TRUFFLES

I made these decadent Dark Chocolate Truffles for our Girls' Night In party a few years ago. When people see the photos, they always ask for the recipe. Truffles can be very expensive so these homemade truffles make a wonderful holiday treat! One word of advice... double the batch to have plenty to give and to keep!

You can make these in your favorite flavors by adding extract or liqueur to the heavy cream. You can also use anything you like for the outside as well such as toasted pecans, hazelnuts, almonds, coconut, decorative sugar, white chocolate, or powdered sugar.

Store these homemade truffles in a cool, dry container lined in parchment paper.

Make homemade chocolate truffles for your next party or to give to someone special on Valentine's Day. They are simple to make, delicious, and best of all, you can make them in your favorite flavors.

DARK CHOCOLATE TRUFFLES

Makes: 25-30  

INGREDIENTS

2 cups 60% Cacao Bittersweet Chocolate Chips

1/3 cup Unsweetened Cocoa

1/3 cup heavy whipping cream

6 tablespoons unsalted butter, cut into small pieces

Options:

¼ teaspoon orange zest with ½ teaspoon orange liqueur

¼ teaspoon strong coffee or espresso with ½ teaspoon coffee liqueur

DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Use a very small ice cream scoop, a melon baller, or very small spoon to roll the mixture into 1-inch balls. Roll each ball in cocoa. Refrigerate in an airtight container for up to 2 weeks.

You may also roll truffles in finely chopped chocolate, finely chopped toasted nuts or coconut, or Confectioners sugar.