Fresh Rhubarb and Candied Ginger Ice Cream

IMG_3626My step-dad gave us some rhubarb from his garden and it is too hot to make pie. I had recently noticed a Facebook Post about rhubarb ice cream but it involved lots of eggs and custard-making which sounded too fussy for me. I’m lazy.

I looked around the web and found this recipe from Taste of Home. I only changed it a little, because I am incapable of following a recipe without changing anything.

I’m sure roasting the rhubarb would produce a greater depth of flavor but I did not want to turn on the oven in this heat so I just cooked it on the stovetop with the sugar. I cut the sugar in half because I knew I was going to use crystallized ginger instead of fresh because I love it. I added a little honey too.

Recipe:

3 cups sliced fresh rhubarb
1 cup sugar
¼ cup honey
1 cup milk
1 cup heavy whipping cream
juice of one small lemon
1 teaspoon chopped candied ginger

First I chopped up the rhubarb and tossed it in a pot with the sugar and honey and cooked it on med-low heat till it was saucy. I didn’t time it but I’d say it was 15 minutes or so. Then I put it in the fridge to cool.

I chopped up the candied ginger.  When the rhubarb was cool, I stirred in the lemon juice to loosen it up a little, then added the milk and cream.  I stirred in the ginger and loaded it into my Cuisinart ice cream maker. So easy!!

IMG_3617icecreamakerjpg

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Stock your freezer with breakfast burritos for breakfast on the go.

I don’t always eat breakfast I should because but I’m usually happier if I do. I am super lazy and stay in bed till the last minute so any breakfast I manage has to be eaten at my desk. My ideal meal is something I can throw in my lunch bag on my way out the door. Frozen breakfast burritos are perfect.

This is sort of an unusual first post for me because I usually prefer to make everything from scratch but in the name of convenience I used some pre-prepared ingredients this time. I mean really, there are only so many hours in a day.

So this is what I assembled:

  • Large flour tortillas
  • Pre-cut hash browns
  • Veggie sausage (you can use pork or Turkey sausage, I just love fake meat)
  • Grated cheese
  • Fresh red peppers and green onions, chopped
  • Hot sauce

First I cooked the hash browns till crispy and  added salt & pepper.

Hash Browns

Hash Browns

Veggie Sausage

Veggie Sausage

Then browned the sausage.

Veggies!

Veggies!

Then chopped the veggies.

Then made scrambled eggs.

I’d like to stop for a second to talk about scrambled eggs. There is almost nothing more disappointing than dry, hard, tasteless eggs.
To make soft, creamy rich eggs, do this: beat the them with a splash of milk until they are frothy and a consistent sunny yellow. Add salt and pepper.
Melt a knob of butter into a pan over medium-low heat and stir constantly, adding small bits of butter as they cook.  Keep stirring and remove from heat if it looks like it’s cooking too quickly. Your eggs should be creamy and custardy with no big dry curds. Scrape  the sides or bottom constantly. Turn off the heat before it’s quite done and keep stirring. They will cook a little more from the heat of the pan.  Now you have perfect scrambled eggs!

Tortillas

Tortillas!

Heat up the tortillas. I like to throw them directly on the gas burner and move them around with my fingers so that they get browned and bubbly all over. You can heat them in a skillet or wrap the whole stack in foil and stick them in the oven.

Fill em up

Fill ’em up!

Al the goodies!

Al the goodies!

Now assemble them. Fill the tortillas will all your ingredients and wrap them up like delicious little packages. Wrap in heavy duty foil and stick them in the freezer.

Burrito Time!

All wrapped up!

The night before you want to take one to work, stick it in the fridge to defrost and then heat up in a toaster oven for about 5-10 minutes or until hot.
Enjoy you ready-made breakfast!