Brown Sugar Dulce de Leche Swirled Ice Cream


This delicious ice cream is sure to be a favorite with your caramel loving friends, easy and so good! ~Amy


Brown Sugar Dulce de Leche Swirled Ice Cream
4 cups half and half
1 cup brown sugar
1/4 cup Dulce de Leche
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

Whisk together half and half, sugar, dulce de Leche syrup, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in additional dulce de Leche if desired. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Fresh Banana Ice Cream


IMG_1022

This fun flavored ice cream is terrific topped with fresh bananas, caramel, pecans, chocolate, but I like it best simply bare! ~Amy

Fresh Banana Ice Cream
4 cups half and half
1 cup sugar
1 large banana
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

In a blender, blend together banana, half and half, sugar, vanilla, lime juice and salt, until smooth.

Freeze according to manufacturer’s instructions.

Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Makes about 1 1/2 quarts

Recipe by Amy Richardson

Tahitian Toasted Coconut Ice Cream


For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Lindt White Chocolate Chip Orange Ice Cream!


Who doesn’t love the classic taste of a creamsicle straight from the ice cream truck?!? Lindt White Chocolate pieces make for a sophisticated spoonful! ~Amy

Lindt White Chocolate Chip Orange Ice Cream!

3 cups fresh orange juice
2 cups whipped heavy cream
3/4 sugar
1 tsp vanilla
Zest from 1 orange
Dash of salt

1 3.5oz Lindt White Chocolate Bar, coarsely chopped

In a large bowl whisk together orange juice, sugar, vanilla, and salt. Gently stir in whipped cream and orange zest.

Pour into into ice cream and freeze according to manufacturer’s instructions. In the last couple of minutes add chocolate chips. Serve immediately or pour into container and freeze if firmer texture is desired.

Makes 1-1/2 quarts

Recipe by Amy Richardson

Nectarine, Mango, and Guava Galettes


Nothing says summer like having fresh fruit around the house…and sometimes it’s an over abundant amount! So I just took some tropical preserves, some puffed pastry and put my extra nectarines to good use! A quick, and easy, but impressive dessert that is bound to please the family, friends or whoever might stop by on a summer evening!

Nectarine, Mango, and Guava Galettes

Heat oven to 400 degrees

Line a large baking sheet with parchment.

Cut 1 sheet of thawed puff pastry into 6 even squares. Set aside.

Whisk together:
2 tbs sugar
1 tbsp cornstarch
1 tsp lime juice

Whisk in:
1/3 cup Wallis Mango Guava Preserves
Set aside.

Cut:
1 1/2 nectarines into thin slices.

Beat together:
1 egg + 1 tbsp water

Coarse sugar, optional

Spread a small amount, about 1 tsp of the sugar mixture on the bottom of each square. Lay sliced nectarines over the sugar mixture. Brush edges with egg wash and fold up sides twisting corners together and pressing ends to parchment.

Brush top of dough with wash and sprinkle with sugar.

Bake at 400 degrees until golden brown and bubbling. About 20 minutes.

Makes 6 servings

Recipe by Amy Richardson

Blackberry Lemon Sorbet with Vanilla Whipped Cream


IMG_0432

This easy sorbet requires no ice cream maker, and is practically no effort at all. Topped with a Vanilla Whipped cream, you will be asking for a sweet second serving! ~Amy

Blackberry Lemon Sorbet with Vanilla Whipped Cream

Sorbet:

16 oz frozen blackberries
1/3 cup sugar
1/4 cup water
2 tbsp fresh lemon juice
Zest from 1/2 lemon

Whisk together sugar, lemon juice, and water, until dissolved.

Place berries into food processor. While running on high, slowly pour in lemon sugar mixture. Scrape down sides if necessary, add lemon zest and pulse until completely smooth. Pour into container, cover and freeze for 30-40 minutes. Serve with Vanilla Whipped Cream.

Makes 6 servings

Vanilla Whipped Cream:

3/4 cup heavy cream
2-3 heaping tablespoons powdered sugar
1/2 tsp vanilla

Whip until soft peaks.

Makes 1 1/2 cups

Recipes by Amy Richardson