Did you all have a happy 4th? Hopefully you ate lots of yummy food and saw lots of sparkly fireworks and all around had a great time. Since it’s Monday I thought I’d start us off with something fun this week. Attention, attention! You do not need an ice cream maker to make this! It’s super easy, and a little more rich and elegant than a sorbet, but easier and lighter than an ice cream. Somewhere in the middle. The great part is that you can customize the flavor and make it with whatever you have!
I happened to have some gorgeous blackberries, and some perfectly ripe mangoes (mangoes courtesy of mango.org). So I just popped them in my food processor with some sugar to make a puree.
Puree until it’s nice and smooth (you could strain the seeds out at this point, but I leave them in)
And then save a portion of the puree to use at the end.
Next you just need some fresh whipped cream, mmm…
No just fold the whipped cream into the puree. Make sure not to stir at this point. Folding means to gently scoop from the bottom and fold it over to the top. That way you don’t use all of that nice fluffy air in the cream.
Guess what? Almost done! Just pop it into a freezer safe container now and chill until it’s at a good scooping consistency. A few hours should do it.
When it’s ready to eat, spoon into bowls and use the reserved puree as a sauce.
Amazingly delicious and oh so easy! Try it with strawberries, peaches, you name it!
Creamy Fruit Freeze
4 C berries or roughly diced fruit
1 C sugar
1 C heavy whipping cream
Combine fruit and sugar in a food processor and process until smooth. Reserve 1 cup of the puree (store in fridge until ready to use). In a mixing bowl, whip heavy whipping cream until soft-medium peaks form. Gently fold into the remaining puree just until combined. Place in a freezer safe container and freeze until firm (about 2-4 hours). Scoop into bowls and serve with remaining puree and extra berries if desired. Serves 6 small servings.