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Homemade Vanilla Berry Swirl Ice Cream Recipe

As if we need another reason to enjoy a few scoops, July is National Ice Cream Month! Best. Month. Ever! To celebrate, we made a simple vanilla ice cream swirled with our Aronia-Haskap Fruit Spread. Really, you could use any of our fruit spreads and this recipe would turn out to be plain awesome…but, this is what we had on hand! So, enjoy our homemade vanilla berry swirl ice cream recipe and let us know what kind of fruit spread you end up using.

Simple Vanilla Ice Cream swirled with Mt. Hope Farms’ Fruit Spread

Homemade Vanilla Berry Swirl Ice Cream Recipe

Directions:

  1. Follow your ice cream maker’s directions, but remember to put the freezer bowl in your freezer the night before, to make sure it’s plenty frozen enough. When this recipe hasn’t turned out, it’s a result of us not having things cold enough (and that’s a huge bummer!)
  2. Using a mixer on low speed, combine the sugar and half & half until the sugar is fully dissolved. Chill in the fridge for an hour.
  3. Gently stir the whipping cream and vanilla bean paste into the half & half mixture and transfer into the ice cream maker freezer bowl.
  4. Turn the ice cream maker on and let mix until slightly thickened (for us, it was about 18 minutes). While the machine is churning, and you’re waiting for the ice cream to thicken, spoon half a jar of fruit spread into a bowl and stir to loosen the consistency. Set aside at room temperature.
  5. When the ice cream mixture has started to slightly thicken and the machine is churning, slowly add the fruit spread, one Tablespoon at a time to avoid clumping. Allow the machine to churn until the 25 minute mark. This will help the fruit spread swirl throughout the ice cream.
  6. Remove the slightly thickened ice cream from the freezer bowl and place in a separate container. Freeze immediately (we had to leave ours in the freezer overnight to fully harden and get to the right consistency).
  7. Serve with remaining fruit spread on top and enjoy!

Note: we used a Cuisinart 2 quart ice cream maker, which can be found here.

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Homemade Marshmallows with Raspberry Marionberry Fruit Spread

It’s still winter, so that means it’s still hot cocoa season! And, what goes better with cocoa than homemade marshmallows with our Raspberry Marionberry Fruit Spread? Yeah, pretty much nothing 🙂

The base recipe for these marshmallows is right from Alton Brown. All we did was omit the vanilla and add in our fruit spread. The berry flavor is pretty light, but make sure not to go to heavy on the fruit spread as it can greatly change the texture of the marshmallows. We also highly recommended that you use a stand mixer for this recipe as it whips for a long time. Enjoy and let us know how they turn out!

Homemade Marshmallows with Raspberry Marionberry Fruit Spread

Ingredients:

  • 2 Tablespoons Mt. Hope Farms Raspberry Marionberry Fruit Spread

Directions:

Gather all ingredients. Place water in your freezer for about 30 minutes to make sure it is well chilled.

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Make sure the whisk attachment is ready to go.

Combine the sugar and cornstarch in a bowl. Spray a 9″ x 13″ baking pan and spatula with nonstick cooking spray and completely coat with the sugar and cornstarch mixture. Set aside pan and the rest of the cornstarch mixture for later.

In a saucepan, combine the other 1/2 cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 4 minutes, with NO stirring or moving of the pan, so the sugar starts to dissolve. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (about 8 minutes). Again, NO stirring or movement of the pan during this time. Remove the mixture from heat immediately and get ready to add it to the mixer.

Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture to avoid any splashing. Once you have added all of the syrup, increase the speed to high. This is the fun part- you begin to see the marshmallow fluff forming! Continue to whip until the mixture becomes very thick and is lukewarm, approximately 17 minutes. Add the fruit spread during the last minute of whipping.

When the mixture is done whipping, pour into the prepared baking pan, making sure the mixture is spread evenly with your spatula. Lightly coat/dust the top of the marshmallows with the cornstarch mixture you mixed up at the beginning of the recipe.

Next, allow the marshmallows to sit for at least 8 hours and up to overnight. The original recipe calls for at least 4 hours, but we have found that letting them sit longer creates a better texture and firmer set.

Once the marshmallows have firmed up, it’s time to get them out of the pan and cut them! Heavily dust a large cutting board or pastry mat with the remaining cornstarch mixture. Using a butter knife sprayed with nonstick cooking spray, go around the edge of the baking pan, loosening the marshmallows.  Turn the pan over onto the cutting board, fully removing the marshmallows. Next, coat a pizza cutter with nonstick cooking spray (this is a MUST…trust us) and begin cutting the marshmallows into strips and then squares. Roll each square in the cornstarch mix to coat.

Enjoy right away or store in an airtight container for up to 3 weeks.

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Holiday Gift Bundle Giveaway!

To celebrate the Christmas Season, we are having a gift bundle giveaway!

We love to encourage people to shop small and support local businesses. It is important to celebrate other individuals and families who make quality products, who care about their ingredients, who want to be involved in their communities and who treat customers with integrity. So, we have put together a small food business gift bundle with items from a couple of fellow food makers that we know!

Here is what the gift bundle will include:

Shortbread Mix from Granny Fi’s that you can make at home! We know Fiona and LOVE her shortbread (and her).  She is originally from Scotland and makes her product from a 6th generation family recipe.  Yummmm!

Oregon Harvest Berry Blend Tea from St. Fiacre’s Farm that is made with our own, organically grown, Aronia berries! We might be biased, but this is one of our favorite teas EVER. This farm family grows as many of the ingredients as they can and source locally for what they can’t- and always organically if possible.

Our Good Food Award Winner Gift Box, which contains our Raspberry Marionberry and Spiced Marionberry Fruit Spreads. These spreads are made with low amounts of certified Organic sugar and lemon juice and organically grown (not certified) Oregon berries. Simple ingredients and truly farm to jar!

How to enter:

Enter here! Please share with your friends and encourage them to like our Facebook page to learn more about our farm and family. Merry Christmas- we can’t wait to see who wins!

Your Farmers- Mike and Laura

 

 

 

 

 

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2017 Good Food Award Finalists Press Release!

We are honored and thrilled to have been named a Good Food Award Finalist for TWO of our products- Raspberry-Marionberry Fruit Spread and Columbia-Star Aronia Fruit Spread!  Below is the official press release from the Good Food Awards: 

San Francisco, CA (November 14, 2016) – The Good Food Awards could not be more proud to announce the 291 Finalists of 2017, representing not just the best of America’s growing food movement, but the best of America. At a time when the values our country stands for are in question, they exemplify all that is right from coast to coast: our proud immigrant history, stewardship of a rich and fertile agricultural landscape, a spirit of innovation and the daily choice to balance personal gain with the wellbeing of the commons.

Representing 14 categories and 38 states, all Finalists rose to the top in a blind tasting of the 2,059 entries from nearly every state and passed a rigorous vetting to confirm they met specific Good Food Awards standards around environmentally sound agriculture practices, good animal husbandry, sourcing transparency and responsible relationships throughout the supply chain. Amongst their ranks are Nadia Hubbi in California, a Muhammara crafter keeping her Syrian family’s tradition alive; Nacxitl Gaxiola in Brooklyn, whose company was created to honor the traditional salsas, moles, escabechese and adobes of Mexico; Paul Lieggi in Oregon working with the fishermen and women of the Nez Perce, Umatilla, Yakima and Warm Springs tribes to source hoop caught Chinook Salmon for his aromatic hardwood smoked salmon; and Ann and Dan Trudel, a husband and wife farmer and preserver growing and pickling organic brussels sprouts in the heart of rural Ohio. These 291 Finalists – and the hundreds of farmers, ranchers, fishermen and colleagues they collaborate with – are actively building the sort of world we want to live in.

The 200 Good Food Award Winners will be announced Friday, January 20, 2017, at a gala Awards Ceremony at the historic Herbst Theater in the San Francisco War Memorial, on the same stage where the United Nations charter was signed, and will be followed by two more days of celebration. Medals will be bestowed by renowned chef and activist Alice Waters and organics pioneer Nell Newman, tipping their hats to these exceptional food producers. A reception with the winning food and drink will follow the ceremony, offering both regional ‘tasting plates’ and small bites created by local chefs. A limited number of tickets are available to join the Winners and their families at the ceremony and reception ($120 here).

On Saturday, January 21, the beautiful Festival Pavilion at Fort Mason Center will transform into the Good Food Mercantile, a one-of-a-kind, intimate ‘un-trade show’ where both Winners and members of the Good Food Merchants Guild – 400 exemplary food crafters meeting the same sustainability criteria – exhibit their wares to 600 industry buyers and media ($35 tickets, open only to the trade). The Good Food Awards Marketplace rounds out the weekend on Sunday, January 22 from 9 AM – 2 PM. Everyone from far and wide is invited to come meet the Winners, taste and buy their prize- worthy food and drink (including bottles of beer, cider and spirits not licensed for sale in California, but permitted for sale within the federally-owned historic landmark of Fort Mason Center). Proudly welcoming the Winners, and also selling to the public, will be the local farmers of the Fort Mason Center Farmers Market. Tickets to the Good Food Awards Marketplace are $5 and will be available in December online at goodfoodawards.org as well as at the door, with a limited number of $20 Early Access passes (with a welcome gift) for those keen to connect with the freshly minted Good Food Award Winners before the crowds arrive.

The Good Food Awards, organized by the Good Food Foundation 501 (c) 3, are proudly supported by the Good Food Retailers Collaborative, the Presenting Sponsor for three years running. Composed of 21 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, they are committed to supporting America’s great food producers in their own communities and across the country and include: Antonelli’s Cheese Shop, Bi-Rite Market, The Brooklyn Kitchen, Canyon Market, Cooks of Crocus Hill, Cowgirl Creamery, Di Bruno Bros., Each Peach Market, Foragers Market, Glen’s Garden Market, The Greene Grape, Healdsburg SHED, JM Stock Provisions, Liberty Heights Fresh, Look’s Market, Market Hall Foods, Pastoral Artisan Cheese, Bread & Wine, TASTE, Washington’s Green Grocer, Woodstock Farmers’ Market, and Zingerman’s Family of Businesses. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Veritable Vegetable, Vermont Cheese Council, New Resource Bank and BCV Architects.good-food-awards-finalist-seal-2017

Details of all events and tickets can be found here, and the full list of finalists here.