A Farm and Hazelnut Ice Cream

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Earlier this week we made the drive over the mountains to visit my sister and scope out the town of Bend as a possible place to live. During our too short visit I had the pleasure of visiting the farm my older sister is working on this summer. While visiting the farm, I learned a few things about myself that I didn’t know.

1. I’m afraid of chickens, especially chickens lurking through long grass.

2. I could photograph a pig’s face all day.

The farm is called Great American Egg, it is located about 30 minutes outside of Bend, OR in the most beautiful pasture setting with mountain views all around. The farm sells fresh eggs, chicken, and pork at local farmers markets and even makes a few house deliveries!  I had an amazing time walking around to see all the animals and getting a chance to snap a few shots along the way.

Lemon Curd Ice Cream with Raspberries

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I Scream for Ice Cream Saturdays!

Magic just happened in my kitchen, the kind of magic that makes you happy despite a rough day.  Magic that reminds you of where you are right now and how far you’ve come in just a day’s time.  The kind of kitchen magic that allows you to forget for a moment about what tomorrow has in store. 

This tangy batch of ice cream is one of the creamiest ice creams yet to come from my kitchen, and I’m starting to think I’m getting the hang of this ice cream business.

Caramelized Balsamic Ice Cream

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I Scream for Ice Cream Saturdays!

Do you ever crave something only to open your fridge and discover you don’t have everything you need? If your like me, these moments happen almost daily. No matter how much time I invest into making my grocery list on the weekends, I can never predict what I’ll crave later in the week.

I wanted, no needed, some ice cream today. After a long week at work interviewing for a new baker at the bakery, I needed some quiet, relaxing ice cream eating time.

Almond Brittle and Salted Ganache Ice Cream

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I Scream for Ice Cream Saturdays!

I don’t know what is more exciting: a warm, sunny day, or the anticipation of a warm, sunny day.  In the northwest, we spend 7 months waiting for the summer weather to arrive.  As I find myself on the spring-side of winter, I think I choose the later.  The forecast is predicting temperatures in the mid-70’s and possibly even higher.  I can’t help but start preparing for it now. 

 

What better way than with a sweet and salty ice cream with a bit of crunch?  The inspiration for this recipe comes from a new ice cream shop I often walk to on Alberta Street, called Salt and Straw.  The shop is known for its homemade ice cream with adventurous flavor combinations, like Honey Lemon with Ricotta Walnut Cookies, or Pear and Blue Cheese.

Duck Eggs and Coconut Ice Cream

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This past weekend, T came home with four lovely duck eggs (and six dozen chicken eggs, but we will get to those later) from the Great American Egg, in Powell Butte, Oregon.  Duck eggs are unique because they have more fat in their yolks and more protein in their whites than your typical chicken eggs.  They are also a bit larger and have a thicker shell than chicken eggs, so they last longer in the refrigerator.  What better way to emphasize the richness of duck eggs then making a batch of homemade ice cream with them, how do you feel about coconut?