Today’s my Birthday!

I want to celebrate!

I’m keeping this real simple.

I made 3 types of homemade ice cream without an ice cream maker.

A watermelon pomegranate popsicle, a thyme flavored snow cone “snocone”and a sweet basil infused roasted strawberry ice cream.

Here’s what you’ll need:

Watermelon & Pomegranate Popsicle: makes twelve – 1/4 cup popsicles

1 cup water

1/2 cup sugar

2 tablespoons honey

3 cups watermelon ( cut into 1 inch cubes)

1 pomegranate (cut in half and separate seeds) yields approximately 1/4 cup

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, set aside and allow to cool to room temperature.   Once the simple syrup has cooled, place in a blender along with the watermelon and pomegranate, pureeing until smooth. Strain into a large measuring cup to remove any seeds and pits. Pour into popsicle molds and freeze overnight.

Thyme Dream Snocone (recipe adapted from Handsome Dan’s Snocone and Candy Stand)  makes five – 2 cup snow cones

1 cup water

1/4 cup sugar

2 tablespoons honey

1 bunch of thyme ( approximately 10 sprigs)

1/4 cup condensed milk

5 Cups of shaved ice (I used a blender and blended ice cubes into crushed ice)

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, add the fresh thyme, set aside and allow to cool to room temperature. Once cooled, pour the syrup through a mesh strainer into a glass measuring cup, add the condensed milk and mix with a whisk.

Fill the snocone cups with shaved or crushed ice, pour 1/3 cup of simple syrup and condensed milk mixture over ice.  Serve immediately!  Thanks for sharing, Handsome Dan!

Sweet Basil Infused Roasted Strawberry Ice Cream (recipe inspired by the talented Brian Samuels over at A Thought For Food)

1 cup water

1/4 cup sugar

2 tablespoons honey

1 bunch of sweet basil ( approximately 1/2 cup)

1 cup of strawberries ( sliced thin)

2 tablespoons of balsamic vinegar

2 tablespoons of brandy

1 cup heavy whipping cream

3/4 cups condensed milk

Preheat oven for roasting the strawberries to 350 degrees.

Make a simple syrup with the water, sugar and honey by combining into a saucepan, heat on stove top until you reach a boil, remove from heat, add the fresh sweet basil, set aside and allow to cool to room temperature. Once cooled, pour the syrup through a mesh strainer into a bowl. Set aside until ready to use.

Place sliced strawberries on a cookie sheet, drizzle with balsamic vinegar and brandy, mix well.  Spread evenly on the cookie sheet. Place in oven and roast for 30 minutes, remove and let cool to room temperature. Strain strawberries through a mesh sieve, using the back of a wooden spoon , press the berries through the sieve, leaving the pulp and seeds behind. Scrape any purée clinging to the bottom of the sieve, and then add to electric mixer bowl.

Add the cooled simple syrup to strawberries in the electric mixer bowl, add the heavy cream and condensed milk, whip on medium speed for 6 to 8 minutes. Place in a freezer safe covered container, cover the top of ice cream with plastic wrap removing any air bubbles as best as you can, cover with lid and freeze overnight.

I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, June is #icecreamlove month!

You’re more than welcome to join us in #icecreamlove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #berrylove event! The twitter hashtag is #icecreamlove  – Have Fun!

Powered by Linky Tools Click here to enter Ice Cream Bloghop

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That?