Easy Homemade Strawberry Ice Cream

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I am not a particular fan of ice cream, so I tend to not keep it on hand. That said, when I do get a hankering for it, I want it, and I want it now! Fortunately, it is so easy to make myself, that it’s never a problem to satisfy that craving, as long as I have an hour or two to give it a chance to firm up in the freezer. The other day I had a serious craving for strawberry ice cream. You may not think that’s unusual, but let me tell you it is so unusual that I don’t think I’ve ever had strawberry ice cream before. Naturally, I had to make some, and it was so good! This recipe is super simple, and requires no tricky custard making on top of the stove. You simply whip cream, and fold it with the rest of the ingredients, and then put it into the freezer until it’s ready. Yum!

Easy Homemade Strawberry Ice Cream

1 14-oz. can sweetened condensed milk
1 T. vanilla extract
1 c. frozen strawberries, rough chopped
Red food coloring, optional
2 cups heavy cream

Combine the sweetened condensed milk and vanilla in a large bowl; stir in strawberries and food coloring, if desired. Beat 2 cups heavy cream until stiff peaks form. Fold into strawberry mixture. Pour into a 9” x 5” loaf pan. Cover, and freeze 6 hours or until firm.

Sugarplum Fairy Salad

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A word of clarification, there are neither sugarplums nor fairies in this salad, but come on, look how cute it is! All fluffy and pink. Doesn’t that make you think of sugarplum fairies? It does me. No matter, it is delicious, and will be welcomed by your family. It can be made ahead (hooray for that), and works as well for Thanksgiving (Call it Cranberry Fluff Salad) as it does at Christmas.

Sugarplum Fairy Salad

3 c. miniature marshmallows
2 c. ground cranberries*
¾ c. white sugar
2 c. diced Granny Smith apple
½ c. Melissa’s Christmas Crunch Grapes, halved

½ c. chopped walnuts
¼ t. salt
Pinch of cinnamon
1 8-oz. container Cool Whip (or ½ c. heavy whipping cream, whipped)

Mix marshmallows, cranberries, and sugar together in a large saucepan over low heat.

Cook, stirring constantly until marshmallows melt, about 10 minutes.

Transfer to a heat safe bowl (I use Duralex), and let cool on the counter for 10 minutes before covering and putting in the refrigerator for four hours (or overnight).

Stir in apples, grapes, walnuts, salt, and cinnamon, mixing well.

Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture. If you have chosen to use Cool Whip, you can just fold it in.

Garnish with a fresh cranberry and pair of lemon leaves.

*I pulsed mine in a food processor.

Antique Dessert Plates - This Week's Find!

The cleaning out of my parents’ home continues, and this week’s cute find are these beautiful Italian dessert plates with matching server. I also found eight of these pink cups but, alas, no saucers to match.

These plates have a bit of history. They belonged to the mother of Shirley Fick, my mother’s long-time (since childhood) friend, who acted as maid of honor at her wedding.

You can see her in the picture below at far left. When her mother got up in years she passed them down to her daughter, who used them at every opportunity. Because Shirley had only one child, a son, she gave them to my mother knowing that they would get a lot of use, and eventually be passed down to me. And here they are, and here I am, as thrilled to have them as the original owner.

It’s going to take a special dessert for me to use these, but I guarantee I will be making one, and sharing the recipe with you.

Meanwhile, my mind is whirling thinking of all of the beautiful pink and green spring table settings that I will be able to create with these new, much loved items.

To see my previous find, click here.

This post is linked to:

Tablescape Thursday

Nostalgic Valentine's Day Table

When I set out to create a Valentine’s Day table this year, I had no idea how emotional the experience would be. 

In assembling the various components that I had set aside for my table, I came across an envelope that my dad had given to me years ago. 

It contained a wide variety of things that my mother had saved from past Valentine’s Days, including all of the cards that we had sent her. We knew that she liked the old-fashioned kind, so that’s what we tended to buy and send. 

She even saved a computer-generated one that my dad made from back in the 80’s when we did that sort of thing, as well as one featuring the Rugrats that my son had sent her back in 1996. 

The red cardboard cupids (along with doilies and hearts that I did not use) graced her tables annually. 

All of the ephemera on this table once belonged to my mother.

As I got out the fabric that I intended to use as a tablecloth, I realized that this had once belonged to her too, purchased, I assume, in 2002 as that was the date on the selvage. 

Today marks the five-year anniversary of her passing, and that makes this all the more bittersweet.

I’ll provide no more commentary, just photos of the table, followed by a list of sources.

Miss you, mom!

Carved wooden chargers – Pier One Imports
Cranberry red dinner plates - Pier One Imports
Ikat heart napkins - Pottery Barn
Heart-shaped salad plates - wayfair.com
Eiffel tower wine glasses - La Rochere
Mugs – Maison Versailles “Amelie”
Flatware - Target
Red Pitcher - Fiestaware
Small heart dishes - Amazon

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Pink Bikini

When the afternoon sun starts sinking in the Western sky it’s time to head to the deck with a cool cocktail.  Fruity and tropical is my choice for today and this recipe from Coastal Living is the perfect accompaniment to my afternoon snack.  A pleasure to imbibe from its coconut vessel, I feel like I’m on vacation, plus it’s so pretty!

Pink Bikini
From Coastal Living

Yield: 10 cups

Ingredients:

1 (1.75-liter) bottle raspberry lemonade

(we used Simply Raspberry Lemonade)

1 3/4 cups coconut rum

1 cup amaretto liqueur

Preparation:

Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice in a quick crack coconut.

This post is linked to:

Seasonal Sunday

On the Menu Monday

Wow Us Wednesday