Posted on

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.

Posted on

Crockpot Hot Chocolate & Spiced Marionberry Whipped Cream

For our celebration of the new year, we are going to make a rich, creamy hot chocolate in our crockpot. The best part? We’ll top it with fresh, homemade whipped cream mixed with our Spiced Marionberry Fruit Spread! This takes very little effort and it’s something that everyone enjoys. You can even do a full topping bar with sprinkles, whipped cream, marshmallows, crushed peppermint…anything you can think of!

Hot Chocolate in the Crockpot

  • 3 cups milk (we used 2%)
  • 3/4 cup heavy cream
  • 1/2 can (about 7 oz) sweetened condensed milk
  • 6 oz milk chocolate chips
  • 3/4 teaspoon vanilla extract

Instructions:
Add all ingredients, cover, and set to low for 3 hours, stirring every 10-15 minutes. Once all of the chocolate has melted, and the ingredients are combined, turn the crockpot down to the warm setting. This recipe serves about 3 to 4 people.

Whipped Cream made with Mt. Hope Farms’ Fruit Spread

  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar
  • 4 Tablespoons Mt. Hope Farms’ Spiced Marionberry Fruit Spread (use any flavor you like, this just happened to be what we had opened)

Instructions: 

Chill metal mixing bowl and whisk attachment in the freezer for about 10 minutes. Combine the cream and sugar in the chilled mixing bowl. Whisk until the mixture holds a stiff peak. Add the fruit spread and whisk into the whipped cream until it is completely combined. If you wish to, you can fold additional fruit spread (to your taste) into the whipped cream once it has completed mixing. Do this a small amount at a time to make sure the consistency of the cream mixture doesn’t change.