If you're anything like me, you're thrilled that the season for summer fruits is finally in full swing. I like nothing better than returning from my market with a basket full of fresh peaches, nectarines, cherries, and whatever other fruits happen to look best that morning.
As a cookbook author, whenever you do a cooking demonstration, there's always 'The Question'. It's the one that's the most frequently asked when you're doing classes on a book tour. For me it's often "Can that be frozen?"
For those of you wondering what the difference between 'sorbet' and 'sherbet' is, a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites. Of course, there's those rogues out there adding a bit of cream or whatever, but that's the story on that and any variations aren't authorized by me.
Lemonade Ice Cream is the perfect summer combination of two favorite summertime treats - ice cream and lemonade all in one. Summer came early to the Northwest this year and it has stayed. Temperatures have been in the high 90's for several weeks now and we aren't quite sure how to handle that here in the NW.
Hello all! I am Carrie from Frugal Foodie Mama, and I am so thrilled to be joining the Real Housemoms team! I cover a myriad of topics over at Frugal Foodie Mama from tasty recipes to family friendly travel to budgeting tips, but I will be sharing a new recipe here with you all at Real Housemoms once a month.
A few years ago I shared my favorite magic trick in the kitchen: creamy ice cream made with just one ingredient. Yes, that's right - just one ingredient, and no ice cream maker needed! What is this one magic ingredient that can be whipped into rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever?
These refreshing, dairy-free tart cherry and coconut milk popsicles are only 65 calories each and are perfect for a post-workout treat or a hot day in the sun. Thank you to Choose Cherries for helping me to share this recipe with you.
There is a local frozen custard stand that people in our area have been flocking to since I was a little kid. For the longest time, they only had one location, but opened a second one a handful of years ago.
I'm treading on thin ice. I'm in danger of becoming the obnoxious friend who always starts a story with tales of their travels, and this recipe is no different: When I lived in Japan, I fell in love with black sesame-flavored everything, but my favorite of all was black sesame seed ice cream.