Quick, Easy, Delicious, No Custard Ice Cream

Ice cream made with boysenberry jam and yogurt and cream.

It’s hot here in the Pacific Northwest! I have an ice cream maker that doesn’t get enough use. No more of that silliness! I’ve just made 2 batches in 2 days. No custard, no turning on the stove to even infuse the cream/milk/yogurt. I’ve also been making jam lately and jam is an easy way to flavor ice cream–particularly if you want to reduce the number of steps and improve texture. Fresh fruit has lots of moisture and does not have as concentrated flavors.

The formula works well for chocolate ice cream too.

Chocolate ice cream with cream, milk, yogurt & cocoa.

 

Fruit Jam Ice Cream with Yogurt
–Yields about 3 cups

 

1 cup heavy cream
1 cup plain, whole milk or Greek yogurt or 1/2 cup whole milk & 1/2 cup yogurt–see headnote)
scant 1/2 cup sugar (if your jam is quite sweet you can use a bit less sugar–my jams tend to be quite tart)
2 teaspoons vanilla extract (if you make your own you can use more–I used 1 tablespoon of my vodka-based vanilla)
1/2 -2/3 cup jam of your choice (I used a seedless boysenberry jam here)

 

Thoroughly whisk cream, yogurt, sugar and vanilla together in a medium bowl. The sugar should dissolve pretty quickly. Set this mixture in the freezer for 15 minutes if you have the time. Pour the cream mixture into an ice cream marker and turn on. When it’s fairly thick–takes about 25-30 minutes in my machine–add the jam and swirl it in until it’s partially mixed in (if you like the swirled look above) and turn off the machine. Scrape the ice cream into a container and freeze for a couple hours or more or enjoy as is, in a soft serve state!

 

Chocolate Ice Cream
–Yields about 3 cups

 

Scant 1/2 cup sugar
1/4 cup cocoa powder (unsweetened)
1 cup heavy cream
1/2 cup plain, whole milk or Greek yogurt
1/2 cup whole milk
Pinch or two sea salt
2 teaspoons vanilla extract (if you make your own you can use more–I used 1 tablespoon of my vodka-based vanilla)

 

Thoroughly whisk cocoa and sugar in a medium bowl. Add cream, yogurt, milk and vanilla and whisk until combined. The sugar should dissolve pretty quickly. Set this mixture in the freezer for 15 minutes if you have the time. Pour the cream mixture into an ice cream marker and turn on. When it’s fairly thick–takes about 25-30 minutes in my machine, scrape ice cream into container and freeze for a couple of hours or more or enjoy as is, in a soft serve state!

 

Fava Beans

I learned how to cook fava beans like this from my friend Carol (of Ayers Creek Farm fame). Favas are a spring/early summer treat in our region and are only in the markets for a few weeks. They are often overlooked because most preparations have you shell them, then cook the beans and then peel each individual bean. And while the result is definitely worth it, it is a more labor intensive and time-consuming process than most veggies require. So since I learned the below method I enjoy far more fava beans each year.

 

You cook the favas, big squishy pods and all in a large pot of heavily salted water until the individual beans start following out of the pods and then you don’t peel the individual beans. So if you like fava beans and wish you used them more, make this and report back. Curious to hear if you love it as much as I do.

Fava Beans with Cilantro, Yogurt and Lemon

 

Carol Boutard of Ayers Creek Farm told me about this method of cooking fava beans which eliminates the time consuming step of peeling each individual bean. This is an Iranian way of cooking favas.

 

2 pounds fava beans in their pods

¼ cup kosher or sea salt

1/3 cup Greek yogurt or plain, whole milk yogurt (or more if you want it saucier)

1/3 – 1/2 cup finely chopped cilantro (can use a few tablespoons of chopped mint instead)

1 -2 teaspoons lemon juice (to taste)

zest of one lemon, finely grated

1 medium clove garlic, minced (or 1 stalk green garlic, minced)

1 tablespoons olive oil

salt & freshly ground black pepper to taste

 

Place your whole fava bean pods in a six-quart pot (or slightly larger). Fill the pot three-quarters full of water or until the favas are just covered. Add the salt (it seems like a crazy amount of salt but I promise it turns out just fine) and bring to a boil. Reduce the heat so the water stays at a rapid simmer and cook covered, until the pods start falling apart, between 20 and 30 minutes. Drain and fill pot of beans with cold water. This allows you to extract the beans more quickly. You can also just drain and let sit until cool. Remove beans from pods. There is no need to peel each individual bean. The skin should be tender and the beans perfectly seasoned. Toss beans with the remaining ingredients. Adjust seasoning to your liking. Enjoy as a side dish or on crusty bread or tossed with cold pasta for a hearty salad.

 

Fava beans cooked this way (and without the dressing) are delicious with pasta and a bit of parmesan, with boiled potatoes and parsley. I’ve added them to Israeli couscous with some mint and grated, hard cheese.

Rhubarb Yogurt Cake

I make this cake every spring when rhubarb starts showing up in the farmers’ markets and now also in my very own garden.

rhubarb sliced for yogurt cakeRhubarb Yogurt Cake (adapted from my cousin Mary Lane)

This cake is not very sweet so if you like sweeter desserts I would add a few tablespoons of honey or maple syrup in additional to the brown sugar.

4 cups rhubarb, sliced thinly
1/4 cup butter (softened if you have time but not necessary)
1 1/2 cups brown sugar (loosely packed)
Grated zest of 1/2 an orange or 1 lemon (skip if you don’t have on hand)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour (or 1 cup whole wheat pastry and 1 cup all -purpose)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup whole-milk yogurt

Preheat oven to 375. Butter a 9 x 13 cake pan.

Cream butter with a wooden spoon, add zest and sugar and cream together until well blended. Whisk in egg and vanilla, add flour, soda and salt and finally yogurt and then rhubarb until mixed. Do not over mix. Spread batter in prepared in pan and bake until golden around the edges and tester comes out clean about 25 minutes. It will seem a bit soft but firms up as it cools.

rhubarb yogurt cake

 

Serve as is or with lightly sweetened whipped cream if you’d like.