Frozen Blackberries and Ice Cream Snowballs…in Hell E.A.T.#38

Sunday, Nashville, 99 degrees hot!

We have a saying….when asked just how hot something is…we often say “hotter than hell”. Meaning, really, really, really hot. We have another saying when something is extremely odd or unlikely. We say something is “like a snowball in hell”.

The pooling of these two sayings made me think of snowballs…which made we think of ice cream…which made me want an ice cream treat because it is truly hotter than hell today in Nashville…I am pretty sure.

Vanilla Ice Cream softened,  fresh blackberries, finely chopped candied ginger is all you need.

All stirred together……

….then refrozen in a plastic box for a few hours or overnight. Scooped and formed using your hands into balls and then refrozen for a bit. They look like snowballs studded with lots of fruit and ginger. They are a bit crunchy and icy, spicy and creamy, cooling and delicious.

A little listen while you make your own snowballs. Enjoy and Chill. It’s as easy-as-that.

Frozen Blackberries and Ice Cream Snowballs in Hell

Ingredients:

  • 1 pint of vanilla ice cream softened to where you can stir it
  • 1 cup of fresh blackberries (or blueberries or raspberries)
  • 1 tablespoon finely chopped candied ginger

Directions:

  1. Stir together the softened ice cream, fresh blackberries and candied ginger until well blended. Scrape mixture into a glass or plastic box container with a tight fitting lid.
  2. Freeze for a few hours or overnight. Mixture will be very hard when you pull it out of the freezer. Let it sit on counter for at least 10 minutes before scooping.
  3. Scoop out and form into “snowballs” using your hands. Don’t worry if they are perfect. Place snow balls on a metal tray.  When all ice cream is scooped and formed into snowballs re-freeze for an hour or so before eating.

Teresa Blackburn.   http://www.teresablackburnfoodstyling.com

Maple Syrup and Sea Salt Roasted Pears

Our pear tree produced its fruit earlier than usual this summer. The pears smallish and hard. Not good for eating out-of-hand, but good for cooking. Over the years I have made many yummy desserts using the bounty of this tree. It is rather a small tree. Some years very laden with fruit, others not. Truly I wasn’t really ready to deal with them this summer. I was so busy working on photo shoots that I did not even notice for a while. The birds and squirrels ate their fair share. That’s okay with me. We got our share as well.

This, of all my pear recipes, is the most simple and perhaps one of my favorites. Cut in half and cored, drizzled with maple syrup and sea salt and slow-roasted until fork-tender.

Served warm with a scoop of vanilla bean ice cream. Pear perfect.

Slow Roasted Pears with Maple Syrup and Sea Salt

  • Difficulty: easy
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Ingredients:

  • Small somewhat hard pears, cut in half & cored, peeled or not
  • real maple syrup
  • flaky sea salt such as Maldon
  • Ice cream to serve

Directions:

  1. Preheat oven to 350 degrees.
  2. Place prepped pears on a parchment lined sheet pan cut side up.
  3. Drizzle generously with maple syrup. Sprinkle with sea salt.
  4. Roast for about 30-40 minutes until pears are fork tender. Remove from oven.
  5. Serve warm with a scoop of ice cream.

Note: If you have any leftovers you can freeze to use later in a simple cake.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com