Raspberry Ice Cream

About a month ago, my babes and I got the most exciting email - a note saying we had finally been taken off of the waitlist and offered a community garden plot not too far from home! Knowing how long the wait lists were, I had half expected that we wouldn't make it off the list until we were long gone from Portland (we had already been on it for a year!) - so this was a much welcomed surprise! 

The best part? Not only do we have a little slice of land to grow some veggies as we so love to do (more about that later!), but the garden includes a little fenced in park area just for gardeners and a hearty supply of shared blueberry and raspberry bushes which are producing like nuts right now. Hello Jackpot!!  

I spent the first few trips to the garden just stuffing my face with the joy of sweet sweet raspberries.  After a number of trips, I realized I should probably take some home and make ice cream! I have an amazing ability to get-out-of control excited about a number of fruits as they start to ripen and come into season. Strawberries win my heart for a few weeks, then raspberries and blueberries, thimbleberries, cherries, plums, and the list goes on. I was lucky to grow up in northwest Michigan's fruit haven and I am lucky again here in the fruit-rich Oregon. 

So get on ready for a summer of fruit filled recipes and my gushing over how delicious whatever fruit is currently abundant is. 

I opted for a super simple approach to raspberry ice cream this time, tossing whole fresh raspberries right into the ice cream maker while it was churning. This results in this amazingly polka dotted ice cream - speckled with little spheres of raspberry goodness. It also means that all those seeds are in your ice cream. I for one love this as an added texture wonder. But if seeds aren't so much your thing, feel free to puree and strain your raspberries then stir in the puree just before churning. 

We couldn't help but giggle in being reminded of dippin' dots - a classic obsession of my younger years. The little icy raspberry spheres a joyful reminder of those crazy tiny balls of ice cream! 

It is officially summer today, so go ahead - dive right into some summertime love with raspberry ice cream! 

Raspberry Ice Cream 

1 cup heavy cream 

1/2 cup whole milk 

3 large egg yolks 

1 1/2 tsp vanilla extract (or the seeds from half of a vanilla bean) 

1/4 cup plus 2 Tbsp brown sugar 

1 pint fresh raspberries (that's 2 cups) 

• Using a stand mixer with the whisk attachment, a hand mixer, or a really super strong arm - whisk together the egg yolks and 1/4 cup of the sugar until it doubles in size, lightens to a pale yellow, and gains a silky ribbony texture. This will take a few minutes. 

• Heat the cream and remaining 2 Tbsp sugar (and vanilla bean seeds if you're using it) to a scald, which is before a simmer but nice and steamy. 

• With the mixer running, slowly pour the cream mixture into the yolks until fully combined to temper your eggs. Then pour the mixture back into the pot and heat over medium heat until your custard has formed (if you don't feel comfortable knowing when that is, use a thermometer and look for 180 degrees). While it's heating, use a silicone spatula to gently scrape the bottom of the pan and stir slowly. 

• When you've reached 180 degrees, strain the custard through a fine mesh sieve into a medium bowl, and set that bowl into a larger one with a bit of ice and water in it to create a cooling water bath. Spin the inner bowl with one hand, while holding your spatula in the custard like a rudder to help the mixture cool evenly. If you're in a rush, you can just pop the custard in the fridge (and you don't have to strain it if there aren't any lumpy bits of egg), but these steps help to create the smoothest ice cream possible. 

• Refrigerate the custard for at least a few hours, until completely chilled, before churning. 

• Churn the ice cream base based on your machine's instructions, adding the raspberries just when the ice cream is starting to thicken. and stir as needed to help them break apart. 

• While you're churning, chill a container to put the ice cream into. Once it has thickened, scoop the ice cream into the container and freeze. 

Photo Post: Orcas Island

Last week, my sweet man and I spent a dreamy five days getting away from the hustle and bustle of city life. Instead, we took on the slow paced culture of island life that I've come to know and love over the course of my life in places like Beaver Island, the Dominican Republic, North Manitou Island, and more. When there is only so far you can get without boarding a boat or a place, everyone seems to look at life just a little bit differently. And that paints the picture for a perfect setting to relax, let go, and not be burdened by knowing what time it is. 

Orcas Island, one of the larger of the San Juan Islands, was our destination. 

We stayed in a particularly magical spot, at Doe Bay Resort. A few days camping out in the woods, and a few days settled into this heavenly campsite known as Sea Sparkles for the sparkling of the sun reflecting on the water seen from this spot. If you're ever in the area, I couldn't recommend staying in this place enough - just the right amount of amenities to inspire perfect relaxation (like soaking tubs and a sauna overlooking the ocean!), without taking over the magic of the natural surroundings. 

I have to admit, I'm not a fan of oysters... as a food writer and generally adventurous eater, I always feel like it's something I should be in love with like so many others. But for me, there is something about the texture that I just can't get over. My babes, on the other hand, can't get enough and living in the Pacific Northwest means we have ample access to fresh oysters! 

Buck Bay Shellfish Farm proved to be a regular stop, as we had to drive past it to get most places from out little spot on the island. A folding sign out by the road states "wanna shuck" and a cheerful staff happily lets customers choose their own oysters from bins full and sets you up with a shucking tool and a few accompaniments. It doesn't get much fresher than this. 

I wasn't left out of the fun though - fresh clams from their bay were enjoyed in a decadent soba soup we made for dinner one night! 

Much of the rest of our vacation was spent hiking to stunning views of the islands and the ocean, and relaxing in our hammock or the soaking tubs. 

With picture perfect views from our oceanside campsite, we cooked quite a few meals over our trusty backpacking stove as we so love to do. The shot below is of a dinner of shakshuka - a classic Jewish dish of spiced tomatoes and peppers with eggs. We of course tossed in a variety of farmers market veggies we had brought along! 

I'll leave you with this - a view from the top of Mt. Constitution, the highest point in the San Juan Islands. 

Citrus Rose Spritzer

Friends, it's been a seriously hot world in Portland the past week. With temps hitting 100 degrees one day, and hovering in the high 90s for a number of days, I've basically avoided turning my stove or oven on for more than 10 minutes a day. It's just too hot in our little air conditioning-less apartment! There have been endless salad dinners, refreshing sparkling water, constantly running fans, and a much needed cool-off lying in a cool mountain river. Plus, this wonderfully refreshing drink that is designed to have you feeling a little better about life when the heat hits your part of the world - here's to summer, folks! 

This drink starts with silver rum, a hint of lemon simple syrup, and lime La Croix sparkling water, and finishes off with a hearty splash of White Rose Spirits from Thomas & Sons - adding an incredible botanical depth to the flavor of this drink. 

Thomas & Sons Distillery in Portland has quickly become one of my favorites for their totally unique spirits distilled at a low temperature from sweetened tea. This unique process makes for liqueurs that are packed with flavor and perfect for mixing up special concoctions at home! 

Keep cool out there, folks! 

Citrus Rose Spritzer

note: as are most drinks, this one is flexible! decrease the simple syrup if you want a drier drink and add a little lemon or lime juice. Add a little less sparkling water if you like a stiffer drink - it's up to you! 

1 oz silver rum 

.5 oz lemon simple syrup  (I used Sonoma Syrup Co's Meyer Lemon Simple Syrup)

1oz white rose spirits  (from Thomas & Sons Distillery) 

6oz lime La Croix (or another lime sparking water) 

• Combine rum, lemon simple syrup, and rose spirits in the bottom of a glass and stir to combine. 
• Add ice and sparkling water, and enjoy! 
• If you want to make this for a crowd, I would suggest pre mixing the rum, simple syrup, and rose spirits. Then just pour with fresh sparking water as you go! 

Disclaimer: I have received free product or money from businesses highlighted in this article - which helps me keep this blog alive. I take great pride in the advice I share here on Toot Sweet, and would never recommend a product to you that I'm not over-the-moon excited about, or that I wouldn't purchase for use in my own kitchen.