Rhubarb Crumble

3 C fresh or frozen rhubarb (1/2 in pieces), thawed if frozen
1 C diced apples (peeled if skin is thick, we used some really good Pazazz apples with skin on)
1 C strawberries, sliced (and thawed, if frozen, raspberries and blackberries are also decent options)
2 T sugar (original says 1/3 C, but doesn't need it. Could try honey or other sweetener)
1/2 t. cinammon

1/2 C flour
1 t. baking powder
1/4 t. salt
4 T cold butter

1 T. brown sugar (original says 2/3 c, but if you add ice cream, it doesn't need this much sugar)
3/4 C quick cooking oats
Pecans, optional
Ice cream or yogurt, optional

1. Combine first 5 ingredients in 8x8 pan. Drain excess moisture, especially if using previously frozen ingredients (and thaw those ingredients before combining with sugar and cinnamon).

2. Combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats (and pecans). Sprinkle over rhubarb mixture.

3. Bake at 350 until lightly browned 40-50 minutes (might need to turn up the temperature at the end to help with browning. I did 400 for last 6 minutes). Serve with ice cream or yogurt (Noosa is a good sweet yogurt to use if you cut out a lot of the sugar in the recipe or Siggi's is a good low sugar yogurt if you keep a lot of the sugar in the recipe).

Vanilla Ice Cream

Ingredients:

- 2 cups heavy cream
- 3/4 cup sugar
- 2/3 cup half-and-half (if you would like ice cream that lasts better in the freezer but is less creamy, then substitute 2 eggs plus 1 cup of milk)
- 2 teaspoons vanilla extract (or experiment with vanilla beans)

Directions:

Place the heavy cream in a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute longer). Pour in half-and-half and vanilla; whisk to blend.

If using eggs, cook the mixture to 160F, then cool for several hours before adding to the ice cream maker.

Freeze according to your ice cream machine's instructions.

Mint Ice Cream

The texture of this ice cream is perfect! Stick to the high end of peppermint extract if you want to be blown away by the flavor. 

Ingredients:

- 2 large eggs
- 3/4 cup sugar

- 2 cups heavy cream
- 1 cup milk

- 1 to 2 teaspoons peppermint extract
- 8 to 10 drops green food coloring (optional)

- 2/3 cup coarsely chopped Oreo cookies (or Thin Mints or other mix-in)

Directions:

Whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.

Add the cream and milk. Whisk to blend. In a medium saucepan, heat to 160 degrees F. Transfer to a bowl; cover and cool in the refrigerator for several hours.

Once cool, add the peppermint extract and food coloring. Transfer the mixture to an ice cream maker. Freeze following the manufacturer's instructions (25-30 minutes in our freezer).

After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies. Continue freezing until the ice cream is ready.

Berry Compote

Great over ice cream or Dutch Babies. 

Ingredients:

- 1-3 tablespoons butter (optional, doesn't need it)
- 3-4T brown sugar or maple syrup (depending on how sweet the berries are, have to taste)
- 2 tablespoons fresh lemon juice
- 3+ cups mixed berries (3/4lb), such as raspberries, blackberries, and blueberries (frozen is fine)
- dash of cloves, cinnamon, ginger, and/or nutmeg, to taste

Directions:

Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar is dissolved.

Add berries and cook, tossing gently (avoid stirring vigorously or the berries will break up), until berries are warm and juices begin to be released, 2-3 minutes.

Serve warm or at room temperature.

Strawberry Ice Cream

Here is a great way to use your freshly picked strawberries. Be sure to read the entire recipe to be prepared before you get started (i.e. freeze the ice cream cylinder first, and make sure you have ice for the ice water bath). Emily didn't like this one, might be time to try a new recipe. Might need more heavy cream instead of some of the milk, compare with the vanilla ice cream recipe.  

Ingredients:

- 2 eggs
- 2 cups milk
- 1 cup sugar

- 1 cup miniature marshmallows

- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract

- additional sliced strawberries (optional)

Directions:

In a large heavy saucepan, combine the eggs and milk. Stir in the sugar. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160F. Do not let mixture boil. Remove from heat immediately. Add marshmallows, stirring until melted.

Quickly transfer mixture to a large bowl. Place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. (Alternatively, place the bowl in the refrigerator, stirring occasionally; however, this will take a lot longer.)

Stir in the pureed strawberries, half-and-half, cream, and vanilla.

Press plastic wrap onto surface of mixture. Refrigerate for several hours, or overnight.

Fill cylinder of ice cream freezer two-thirds full. (Refrigerate remaining mixture until ready to freeze.) Freeze according to manufacturer's directions. Stir in additional sliced strawberries, if desired. Transfer to freezer containers. Freeze at least 2-4 hours or until firm.

Chocolate Raspberry Truffle Ice Cream

Ingredients (truffles):

- 1/2 cup heavy cream
- 2 tablespoons plus 2 teaspoons corn syrup
- 6 oz bittersweet chocolate (65-70% dark)
- 2 teaspoons butter, softened
- 1/2 teaspoon vanilla

Directions (truffles):

Place the cream and corn syrup in a small heavy saucepan. Heat to a slight simmer. Remove from head. Add the chocolate, butter, and vanilla. Stir gently until the chocolate is melted and the mixture is smooth. Put mixture in a bowl. Cover with plastic wrap. Freeze for about 1 hour.

Remove truffle mixture from freezer. Using a small cookie scoop or teaspoon, place small spoonfuls onto a baking sheet or plate lined with plastic wrap. Cover with plastic wrap and freeze until the ice cream is finished. Cut the truffles into appropriate sizes before stirring into the ice cream.

Ingredients (ice cream):

- 4 cups raspberries

- 3 cups heavy cream
- 5 tablespoons dutch cocoa

- 5 oz bittersweet chocolate (65-70% dark)
- 5 oz milk chocolate

- 10 large egg yolks

- 3 cups half-and-half (or substitute 1 cup skim milk)
- 1 1/2 cups sugar
- 1/8 teaspoon salt

- 1 teaspoon vanilla 

Directions (ice cream):

Puree the raspberries in a food processor or blender. Scrape into a fine sieve over a bowl. Press through as much puree as possible. You should end up with about 2 to 2 1/4 cups of seedless pulp. Set aside. (If desired, freeze for later use, then thaw before using.)

Heat the heavy cream in a heavy, medium-sized saucepan over medium heat. Add the cocoa; whisk until incorporated. When the cream/cocoa mixture is quite hot but not boiling, remove from heat. Add the bittersweet and milk chocolate. Stir together until the chocolate is melted and well-mixed into the cream. Set aside in a large bowl. Place a sieve over the bowl.

In a medium bowl, whisk the egg yolks. Set aside.

In the same heavy saucepan, combine the half-and-half, sugar, and salt. Warm ingredients until quite hot but not boiling.

Slowly add the hot half-and-half mixture into the egg yolks, several tablespoons at a time, while whisking constantly. This must be done slowly to avoid cooking the eggs! Once you have made several additions, you can slowly pour in the rest of the half-and-half mixture, whisking constantly.

Scrape the egg mixture back into the saucepan. Cook, stirring constantly, over medium heat, just until the mixture slightly boils, then remove immediately.

Pour the egg mixture through the sieve into the large bowl containing the chocolate mixture. This will catch any bits of cooked eggs.

Add the vanilla and raspberry puree. Stir together well. Chill, covered, for 2-3 hours or longer. Freeze according to the directions for your ice cream maker. Lastly, stir in the truffles before freezing.

Dark Chocolate Ice Cream

Ingredients:

- 1 cup milk (skim or 1%)
- 2 egg yolks

- 2 cups heavy whipping cream
- 1/4 cup plus 1 1/2 tablespoons cocoa powder (regular or dark)
- 2/3 cup sugar

- 6 oz dark chocolate, chopped

- 1 teaspoon vanilla
- 1/2 teaspoon salt

- mix-ins of your choice (optional)

Directions:

Place the milk in a medium bowl. Set aside. In another medium bowl, whisk the egg yolks. Set aside.

Combine the cream, cocoa powder, and sugar in a large saucepan. Heat over medium-high heat until just boiling. Remove pan from heat. Whisk in the dark chocolate in three additions, making sure the chocolate melts fully before continuing.

Add 3 tablespoons of the chocolate mixture to the whisked egg yolks, 1 tablespoon at a time, to gradually warm the eggs. Whisk together well, then add the rest of the chocolate mixture, whisking constantly.

Return the chocolate/egg mixture to the saucepan. Heat over medium-high heat while stirring constantly, until the mixture thickens slightly. Remove pan from heat.

Pour the chocolate mixture through a fine mesh strainer or sieve into the bowl with the milk. (This is to catch any small pieces of egg that might have "cooked" in the process.)

Stir in the vanilla and salt. Refrigerate, covered, for at least 2-3 hours.

After chilling, pour chocolate mixture into ice cream maker and freeze according to manufacturer's instructions.