Category Archives: Ice Cream

Basil Ice Cream


Summer is in full swing, and our basil plants are too. I’m out there every day, harvesting as much as I can use to keep the plants from going to seed.


Even better, the fresh milk from Windsor Dairy is especially beautiful right now — our weekly jars are now topped with an extra-thick layer of yellow cream that changes flavor each week as the cows get into different herbs and grasses.


Soon, I’ll be making a lot of fresh mozzarella for caprese salad. But while we wait impatiently for our 30(!) tomato plants to start producing, I’ve been using our abundant supply of basil and fresh milk to make ice cream.

Now you might only associate basil with savory dishes, and think that basil ice cream sounds gross. I get it. But I tried putting basil and peaches together in a jam (to be shared with you soon; it’s almost peach season too!) and I realized that basil works just as well with sweet flavors.

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Vanilla Bean Ice Cream


I should start this post by telling you that I’ve never been much of a vanilla ice cream person. At childhood birthday parties, I’d manage only a few awkward forkfuls before the rest ended up a nasty, artificially flavored puddle that ruined a perfectly good piece of cake.


But a few years ago, I found a big vial of vanilla beans at Costco (home of the impulse buy) and I just couldn’t help myself, even though I hadn’t a clue how to use them. I tried this recipe, from my go-to cookbook, and as soon as the heady fragrance of vanilla beans hit me I knew I was a convert.

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