Homemade Ice Cream sounds daunting, but it is easy with a bit of practice and the right recipe.

Got some fresh berries from your garden or the farm market? Make this delicious homemade ice cream without any special machines or equipment. Fresh strawberries give this dessert a fruity infusion of summer while pistachios are a tasty inclusion with a bit of nutty crunch.

No ice cream maker? No problem with this No churn ice cream recipe! All you need is a loaf pan.

No special equipment for this recipe,  I just use a metal loaf pan and some parchment paper.

While this recipe uses strawberries and pistachios, the ice cream base works with all sorts of tasty inclusions!

Add a strawberry simple syrup to amp up the berry taste.

Homemade Strawberry Pistachio Ice Cream Recipe

Homemade No Churn Strawberry Pistachio Ice Cream

June 3, 2021

Difficulty: Easy

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Makes a tasty homemade strawberry ice cream without special equipment

By: Quite A Kitchen

Ingredients

• 1 1/2 cups strawberries, hulled and diced
• 1/3 cup pistachios, shelled and roughly chopped
• 2 Tbsp honey
• 1/2 cup granulated sugar
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract

Directions

• Step 1 Prep the strawberries: In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
• Step 2 Blend mixture in the blender or mash by hand with potato masher. Set aside.
• Step 3 In a separate bowl, whip the heavy cream until stiff peaks form
• Step 4 Fold the whipped cream into the sweetened condensed milk and vanilla extract.
• Step 5 Now add the inclusions: first the berries, then the nuts.
• Step 6 Line loaf pan with parchment paper and pour in the mixture.
• Step 7 Freeze for atleast 3 -5 hours until set,
• Step 8 Once set, remove from the freezer and let sit a few minutes before scooping to serve.
• Step 9 Tip:  homemade ice cream melts faster than store bought, so scoop just before you are ready to serve.

Store the remainder in a tightly sealed container and it will last a couple months

This homemade ice cream melts faster than store-bought, so scoop only when you are ready to serve.

Optionally, garnish this ice cream with fresh berries, strawberry simple syrup, and pistachios.

What would you do to improve upon this recipe? Tell us in the comments below

How to Grill the Perfect Juicy Burger

Grilling season is almost upon us! Nothing beats the taste of a juicy grilled hamburger!

Do your burgers never look like magazine photos because of that weird bump in the middle? That puffy, convex middle keeps your burgers and fixings from fitting neatly into a bun, creating a messy, lopsided burger.

The Puffy Burger Problem

It is tempting to flatten out burgers with a press or spatula-like device like they do in fast food restaurants. But if you flatten your burger, it loses the delicious juices. This makes a flatter, but dry burger.

The solution? Before cooking, form your burgers with a small hole in the middle!

The Burger Solution

Don’t worry – your burgers won’t be mistaken for meat donuts. Burgers contract and expand while they cook – and normally they expand on the top and bottom center. By forming burgers with a small hole – think about the size of a dime – the cooking burger expands to fill the hole but remains a relatively flat, even surface.

Some sources say all you need is a depression dimple, not a hole. But we find the hole fills in even on thicker patties. Plus it retains the most of the savory juices! If you chose the dimple route, I like to press down an inner circle radiating about halfway out of the patty circle. Make this depression on BOTH sides of the raw burger patty.

Flat burgers not only look better, but it makes for a better burger because each bite will have an even distribution of meat and toppings. Whereas convex burgers are inconsistent bites of meat and toppings. And flat burgers are more stable to handle and consume.

Got a great grilling hack? Tell us in the comments below

Lemon Squares are delightfully tart and so enjoyably spring-y!

 

This lemon square recipe adds lemon zest for a bit of bite in the filling, and uses a shortbread crust to not compete with the lemon flavor, making them LEMONY Lemon Squares. 

 

A hit as a dessert, served them plated with Raspberry Coulis and Raspberries on top for an easy but attractive and tasty presentation. Cut them into smaller squares placed in mini-cupcake wrappers for serving at a dessert table at a party or buffet. A perfect blend of tart and sweet! This lemon square recipe can be made one to two days in advance.

Lemon Square Recipe

THE LEMONYEST LEMON OF THE LEMON SQUARES

April 9, 2021

Servings: Makes 9 full size serving squares or 21-24 mini-squares

Difficulty: Easy recipe

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Lemon Squares are delightfully tart and so enjoyably spring-y. This recipe adds lemon zest for a bit of bite in the filling, and uses a shortbread crust to not compete with the lemon flavor, making them LEMONY Lemon Squares. A hit as a dessert, served them plated with Raspberry Coulis and Raspberries on top for an easy but attractive and tasty presentation. Cut them into smaller squares placed in mini-cupcake wrappers for serving at a dessert table at a party or buffet. A perfect blend of tart and sweet!

By: Quite A Kitchen

Ingredients

• 2 sticks (1 cup) butter, softened
• 1/2 cup sugar
• 2 cups flour
• 1/4 tsp salt
• 4 large eggs
• 1 1/2 cups sugar
• 1/4 cup flour
• 2/3 cups lemon juice (freshly squeezed packs the best tangy tart punch)
• lemon zest, to taste
• Fresh Meyer Lemons add a particularly tart note. If this extra tanginess is not desired, increase the sugar to 1 3/4 cups.
• Lemon Powdered Sugar
• Raspberries (optional, but pretty and flavor-enhancing)

Directions

• Step 1 Preheat oven to 350F.
• Step 2 First, make the crust. Line a 9×9 baking dish with parchment paper.
• Step 3 In a food processor, process butter, sugar, flour, and salt until crumbs are formed.
• Step 4 Evenly spread dough onto the baking dish.
• Step 5 Bake crust for 15 -18 minutes, until the edges are golden.
• Step 6 Let it cool for 15 minutes.
• Step 7 Now the lemon square filling. While the crust is baking, prepare the filling.
• Step 8 In a bowl, whisk eggs and sugar. Add flour, whisk again, make sure there are no lumps. Add lemon juice and whisk to incorporate.
• Step 9 Pour mixture over the crust.
• Step 10 Bake for 30 minutes, until the top is set.
• Step 11 Let it cool in the pan for 1 hour
• Step 12 Cover with foil and refrigerate for 2 hours.
• Step 13 Remove from pan together with the foil.
• Step 14 Slice into squares.
• Step 15 Dust with powdered sugar, add raspberries if desired, and serve.
• Step 16

Lemon Square Garnish Tips

Fresh Meyer Lemons add a particularly tart note. If this extra tanginess is not desired, increase the sugar to 1 3/4 cups.

Raspberry Coulis drizzled on the plate or served on the side looks and tastes amazing with lemon. I like mine served in a small dipping cup, with lemon squares cut into dipping size sticks like lady fingers.

A sprig of mint adds burst of pretty color

 

What topping would you serve with these Lemony Lemon Squares?

tell us in the comments below