Lemon-Lime Ice Milk

My oldest son stopped by Saturday with my two adorable grand kids in tow while I was whipping up a batch of Lemon Lime Ice Milk. It is one of the components in an amazingly delicious two-component dessert that I found on epicurious.com. When it was ready we all sat down to have a bowl. It was cool, creamy, and delicious. My son remarked that it was so refreshing -- the perfect indulgence for our hundred-degree heat. My grand kids just silently gobbled it up, scraping the bottoms of their bowls with their spoons, and, ultimately, drinking the cream at the bottom. I asked my son if my daughter-in-law would enjoy having a container of it sent home. He indicated that she would, at which point my granddaughter gave me those cow eyes and asked if she could take some home, too. What can I tell you? It was a huge success!

This is the easiest frozen dessert you will ever make. It involves no cooking whatsoever, has an incredibly delicious, fresh taste, and will win over old and young alike. It is the perfect summer refresher! 

Lemon-Lime Ice Milk

2 cups whole milk

3/4 cup sugar

1/2 cup whipping cream

3 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1/8 teaspoon lemon extract

Combine milk, sugar, and cream in large bowl, whisking to dissolve sugar. Add lemon juice, lime juice, and lemon extract; whisk to blend (mixture will thicken). Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Process mixture in ice cream maker according to manufacturer's instructions. (Can be made 1 day ahead. Cover and freeze in airtight container.)

This post is linked to:

What’s for Dinner Sunday

Happiness is Homemade Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Art of Homemaking Monday
Make it Pretty Monday

Celebrate Your Story

Full Plate Thursday

Foodie Friday & Everything Else

Blackberry-Cinnamon Cobbler

The only berries I grow are blueberries, so all other berries I buy from the local farmers market, or in the winter, Sam's (what can I say?).  This week I was craving blackberries, so stocked up with a number of quarts.  I like eating them fresh from the package, seeds and all, but this dessert is a fine use of them as well.

Blackberry-Cinnamon Cobbler a la Mode

From Bon Appetit, July 2007

6 cups fresh blackberries

1/3 cup plus 2 tablespoons sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

3/4 teaspoon ground cinnamon, divided

1 1/4 cups buttermilk baking mix (such as Bisquick)

1 1/2 teaspoons finely grated lemon peel

1/2 cup chilled whipping cream

Vanilla ice cream

Preheat oven to 375 degrees F. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate. Bake until berries soften, about 15 minutes.

Meanwhile, combine baking mix and lemon peel in medium bowl. Add cream, tossing until soft dough forms.

Drop dough by heaping tablespoonfuls over filling. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top. Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes. Spoon cobbler into bowls. Top with ice cream.

This post is linked to:

Rednesday

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