Desserts
Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!
Servings: 12
Time: 30 mins
Place the strawberries and brown sugar in a medium pot. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and almost jam-like consistency. Refrigerate until chilled.
WIth a stand mixer or hand mixer, beat the heavy cream with the sugar and vanilla extract until medium stiff peaks form. Using a rubber spatula, fold the sweetened condensed milk into the heavy cream, just until combined.
Pour a third of the ice cream mixture into a freezer-safe container. Dot one third of the fruit mixture over the ice cream; swirl with through with utensil. Repeat layering process twice more. Cover with foil and freeze for at least 12 hours, preferably overnight.
Good bread, ripe berries, and goat cheese, sweetened with honey. Make it as an appetizer for a seasonal get-together, or just eat it for dinner on a warm evening.
These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.
Green curry paste can get a little fiery, but don’t be afraid to give this udon curry a go. Served with chewy udon noodles, it's an easy vegan dinner that's packed with flavor.