Coconut Vanilla Lime Pops | tinyinklings.comI have to admit, we are such babies here on the Central Coast of California when it comes to actual weather.  If it drops below 50, people go crazy with the scarves and hats.  If it starts to rain, stay off the highway.  Seriously, people do not know how to drive in the rain.  And, perhaps, worst of all, when temperatures “soar” above 85, everyone starts to complain about the heat.  The trick is having a secret stash of tricks to beat the heat.  Mine include a fan, a sprinkler and bathing suit in the back yard, going to the beach, and ice pops.  Lots of ice pops.

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You guys know me, though.  I can’t just go out and buy popsicles.  Not only are the store bought ones often (not always), loaded with refined sugar and other unpronounceable ingredients, but it’s so easy to make your own, you’ll wonder why you never did.  This time around, I dug through my pantry and found a can of coconut milk, a jar of honey, and a jar of vanilla bean paste (graciously sent to me by the folks over at Singing Dog Vanilla).  I had two limes left from a party the previous weekend.  Perfect.  All these ingredients were just begging to be put together, so I obliged.  The result is a creamy, limey ice pop with a hint of vanilla.  Perfect for days when hot means 80°.  I know.  Wusses.

Coconut Vanilla Lime Pops | tinyinklings.comCoconut Vanilla Lime Pops by Kayla King |

Coconut Vanilla Lime Pops
makes 4 ice pops


1 can full-fat coconut milk (organic if you can find it)
juice of 1/2 a large lime
zest of 2 limes
1 Tbsp. vanilla bean paste*
1 tsp. organic honey**


Combine all ingredients in a small bowl and whisk to combine.  Pour mixture into ice pop mold and Freeze until solid.  Enjoy on a hot day!

*If you can’t find vanilla bean paste, substitute 1 Tbsp. vanilla bean paste for 1 vanilla bean, seeds scraped and pod discarded.  Increase honey to 2 tsp.

**Make it vegan and swap the honey for agave nectar!


by Kayla on 07/08/2013

tagged as , , , , in FOOD + DRINK

Lavender Cream Biscuit Recipe Card by Kayla King | tinyinklings.comLavendar cream biscuits with classic peach jam |
Sometimes there are those really productive weekends where the house gets cleaned, all the laundry gets done, the dogs get walked, and a nice Sunday dinner is prepared. Those weekends feel great. You go back to work on Monday feeling like all is right with the world (or at the very least there won’t be a mound of dirty laundry waiting for you to wash when you get home).

And then there are those weekends when all you want to do is sit around in your pajamas and watch episodes of Breaking Bad.

Guess which kind of weekend I had?

To be fair, sometimes it’s easier for me to have a lazy weekend because my husband is a firefighter and I often find myself with a weekend alone. And while I miss having him around, it can be really nice to have time to do all the girly things I want to do. Like make jam and biscuits.

Our friend brought us two giant boxes of peaches and apricots over the weekend, and while I would have liked to have chowed down on as much as I could stuff in my face, my tummy certainly doesn’t fare well when bombarded with fruit. TMI? Moving on.

So what to do with all of it. Why, make jam, of course! And you can’t have jam without a flaky pastry. That should just be illegal.

Our lavender bushes out front are going crazy right now, so I thought I’d infuse my favorite sweet biscuit recipe with lavender and see what happened. Hot damn. I almost OD’d on biscuits, you guys. Almost.

Lavendar cream biscuits with classic peach jam | tinyinklings.comHalf and half gets infused with lavender blossoms on the stove and then integrated into the biscuit dough. The floral flavor is subtle, but really lends a nice flavor to the whole thing. Almond flour stands in for part of the all-purpose flour, and of course our friend butter makes an appearance. The dough comes together very quickly and bakes up into a nice flaky biscuit with a crunchy top. Straight out of the oven, these are really great. But add a dollop of homemade peach jam and you’ve got something really special.

Lavendar cream biscuits with classic peach jam | tinyinklings.comLavendar cream biscuits with classic peach jam | tinyinklings.comFeel free to omit the lavender if you prefer, these biscuits are equally great on their own. I use this same dough without the lavender infusion as a topping for fruit cobblers. If you’re allergic to nuts, omit the almond meal and use 2 cups of all-purpose flour.

Lavender Cream Biscuits
makes 6 large biscuits


1-1/2 cups all-purpose flour
1/2 cup almond meal
scant 1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. sea salt
6 Tbsp. unsalted butter, very cold, cut into cubes
1 large egg
1 tsp. pure vanilla extract
3/4 cup half-and-half
4-6 fresh lavender blossoms


In a small saucepan on the stove, combine half-and-half and lavender blossoms. Heat over medium flame until steamy, but DO NOT boil. Once the mixture is hot, remove from heat and cool in the refrigerator until very cold. Remove flowers after 20 minutes of infusion. This step can be done up to a day ahead of time.

Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.

In a small bowl combine egg, vanilla, and infused half-and-half. Whisk to combine. Set aside.

In the bowl of a food processor, combine all-purpose flour, almond meal, sugar, baking powder, and salt. Pulse to combine. Add butter cubes and pulse until the size of the butter resembles small peas. Pour flour butter mixture into a large bowl. Add egg mixture to flour mixture and stir to combine. Mix until just incorporated. This is a sticky dough, so don’t be alarmed if it seems really wet.

Divide dough into six equal pieces, about 2 inches in diameter, using your hands to shape them into rounds. Slightly flatten each biscuit into a disc.

Bake at 375° for 20-25 minutes or until a toothpick inserted into the center of the biscuit comes out clean. Cool slightly and enjoy warm.

These biscuits will keep in the refrigerator for a few days, but they are best the day they are baked.

Small Batch Classic Peach Jam
recipe from Canning for a New Generation
makes about 1 pint

Note: this recipe does not contain commercially produced pectin. The Granny Smith apples are high in natural pectin, so cooking them in the jam mixture with the seeds, stems, and peels yields a jam that sets up just fine, albeit slightly less so than if using commercially produced pectin.


12 ounces Granny Smith apples (2 large or 3 small)
4 pounds peaches, peeled and pitted (about 6 cups)
1-3/4 cups sugar
3 Tbsp. strained fresh lemon juice


Put a small plate in the freezer. Wash under hot water and dry your pint jar (or two half-pint jars) and set aside.

Cut the apples into quarters and core them.. Tie up the cores and seeds in a cheesecloth bag and set aside.

In a large 6-8 quart pan, combine peaches and sugar. Bring to a simmer and cook, stirring frequently, until the juices just cover the fruit. Pour the mixture into a colander set over a large bowl and give the peaches a stir to drain off as much juice as you can. Return the juice to the pan along with the apples and cheesecloth bag. Bring mixture to a boil, stirring occasionally, until the syrup is thickened and reduced by half (about 15 minutes).

Return the peaches with any accumulated juice, along with the lemon juice, to the pan. Simmer, stirring frequently, until a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes slightly firm (it will not gel completely). Remove from heat and stir to distribute juices. Remove and discard apples and cheesecloth bag. Ladle the jam into your prepared jars and cool to room temperature. Lid and store in the refrigerator. Preserves will keep in the refrigerator for up to a week.

*Note: for those who would like to preserve this jam, this is a good guide to follow. Follow the recipe above, but use half-pint jars. When you are ready to fill your jars, leave 1/4″ head space. Process preserves in a water bath for 5 minutes. Remove from water bath and set upright on a clean kitchen towel out of the way. You will not want to move the jars for 12 hours. You should hear the lids “pop” into place shortly after you remove the jars from the water. After an hour, check to see that all of the lids have sealed by pressing down on the center of each. If the lid can be pushed down, it hasn’t sealed and should be refrigerated immediately.


by Kayla on 06/10/2013

tagged as , , in FOOD + DRINK

Cantaloupe sorbet with mint and port |
In 2006, I spent a month after college graduation in a foreign immersion program in Paris. I didn’t know anyone going over, but I had high hopes that I’d learn some French, eat a lot of bread and cheese, and meet some new people. The day I arrived, I, and six other students in the program, were picked up by the program director via shuttle bus and taken into the city. I remember the bus driver pulling into a gas station to get fuel and coming out with a cheap bottle of champagne for us to share. A sort of welcome to Paris, if you will. On that bus ride, I met my friend, Joy. She hadn’t met anyone from the program yet, either, and after talking for maybe 15 minutes, we decided to be friends and go exploring the next day. Our classes didn’t start for a few days, so we had some free time to explore the city. We wandered up to Montmartre and saw the Sacre Cour. We took lots of pictures, and basically got lost in the city. It was fabulous.

Once classes started, I met some other friends: Val, Erik, Heather, and our instructor, Terri. Val and I quickly bonded over the excruciating heat (it was so hot that summer in Paris) and 3-4 boules (scoops) of glace (ice cream) a day. I remember one afternoon walking over to the Orangerie. We waned to check it out, but for some reason it was closed. It wasn’t Sunday, so what was up? I think it took us 10 minutes of standing and trying to decipher the sign before we realized that “fermée le Mardi” meant “closed on Tuesdays”. Duh. We decided to go get some peach sorbet in the Tuilerries instead. No bigs. We went back to check out the paintings another day.

Cantaloupe sorbet with mint and port |

Midway through our stay, our class took a trip up to the north coast of France to a little port town called Saint-Malo. There was a tall ships festival going on and sailors everywhere. This is when I remember meeting my friend Lauren. Perhaps we had hung out before, but I distinctly remember walking on top of the wall surrounding the city one evening, looking at the tall ships all lit up with twinkle lights, and watching the fireworks explode overhead.

It was in this tiny port town that I first had melon with port. Apparently, this is one of the ways the French eat it and let me tell you, they are genius. We were served half a small musk melon with the seeds scooped out so it resembled a small bowl. The servers then came around and poured a tablespoon or two of port into the melon bowl. You ate it with a spoon. A little melon. A little port.

On our last night in Paris, my friends and I took a picnic down to the Seine and feasted. There were cherries, figs stuffed with blue cheese and drizzled with balsamic vinegar, saucisson-sec and sliced meats. Olives and bread. Cheese. And wine. Always wine. That summer was one of the best summers I’ve ever had. Perhaps it was just being in Paris, but I think it had more to do with the company that I was so fortunate to keep, the fact that we were all exploring the city together, and that we met under these extraordinary circumstances, which we knew would never be present in the same way again. And so we celebrated.

Cantaloupe sorbet with mint and port |

Cantaloupe sorbet by Kayla King |

This recipe is a riff on those musk melons with port that I ate in Saint-Malo and the “glace” all seven of us were obsessed with that summer. I urge you to try it with the wine, but the sorbet on its own is delicious as well.

Cantaloupe Sorbet


1/2 medium-sized cantaloupe or musk melon, seeds and rind removed, cubed.
1/4 cup honey
1 Tbsp. vodka (this keeps the sorbet from getting too icy in the freezer and gives it a nice soft and scoopable texture)


Puree cantaloupe in a blender of food processor until very smooth. Pour into a large bowl. Stir in honey and vodka. Cover and refrigerate at least 3 hours.

Process in an ice cream maker. Scoop soft sorbet into a container and freeze until more solid, 3 hours or preferably overnight. Let sit at room temperature at least 10 minutes before serving.

To serve, pour a Tablespoon of port in the bottom of a small bowl. Place a scoop or two of the sorbet on top. Tear mint leaves and sprinkle them over the sorbet. Try and get a little bit of each flavor in each bite. Enjoy on a hot day.


1 comment

by Kayla on 05/28/2013

tagged as , , , in FOOD + DRINK

Cardamom plum and vanilla bean paletas |
Can I just be honest? I’ve watched the movie Pitch Perfect about 8 times in the past four weeks. It was one of those movies I wasn’t sure I was gong to like (probably coming off my Les Miserables fail), but I ended up LOVING.  Synchronized lady dancing to a Mariah Carey chart topper?  Yes.

I may or may not have made this song my ring tone.  Don’t judge.

Other things I’ve done in multiples this month?

Consumed too many Americanos.

Made these cookies.

Listened to Tegan and Sara’s new album Heartthrob.

Dreaded Mondays.

Made ice pops and ate them out back in the sunshine.

Cardamom plum and vanilla bean paletas | tinyinklings.comTruth be told, these paletas came about from a need to use up some plums that were looking questionably wrinkly.  While they hadn’t gone bad, there we’re a bit too unappetizing looking to eat fresh.  I could have thrown them to the chickens, but decided to make a quick plum jam instead.

In a pan went plums with lemon juice, honey, water, and a pinch of cardamom.  Had I not been making paletas, I would have sterilized some jars, made a double batch, and preserved this business.  The jam is fantastic on it’s own, but combined with cool and creamy Greek yogurt, it’s on a whole other level.

I used natural sweeteners here to keep this recipe a little cleaner, but feel free to use any sweetener you like.  Or shortcut it and straight-out buy vanilla Greek yogurt.  Make it yours. Recipe after the jump. [click to continue…]


by Kayla on 05/20/2013

tagged as , , , , , in FOOD + DRINK

Summer pins |

My Pinterest feed has been full of color lately, so I thought I’d share some of my favorite summer-inspired pins. I’m loving that living room!

All images via Pinterest.


by Kayla on 05/07/2013

tagged as , , in COLOR

Lemon lime ginger ice pops |

Summers around here generally consist of short shorts, cold beer, and a blanket and umbrella thrown in the back of the car headed for the beach.  Last weekend was a doozy of a summer preview.  Mid-eighty degree temperatures had me craving all of the above, and while I didn’t make it out of the backyard, I did read a fantastic book and made you these popsicles.  You’re welcome.

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It was CINCO DE MAYO!!!! and my thoughts turned to tacos, tequila, and Tapatio (the trifecta in our house). Tacos were consumed, guacamole was devoured, and while I layed off the tequila (probably wise – I’m such a light weight), I did indulge in a beer to wash everything down.  And then I had an ice pop for dessert.

I made these ice pops with some of my favorite things: limes, meyer lemon juice, and ginger.  The ginger gives it a little kick, while smooth honey sweetens everything up without the use of refined sugar. I plan on having a stash of these in my freezer all summer long.  You never know when the heat is going to sneak up around here, so it’s good to be equipped with frozen treats to hand out to friends on a hot day. They just might reciprocate with a cold beer. Win-win.

Lemon lime ginger ice pops |

I wanted to try something new: combining my illustrations with my recipe posts. I made a little illustrated recipe card for these ice pops. Let me know what you think. I might keep doing them, if for nothing else than to keep practicing, which is always a good thing.

Fiesta Ice Pop Recipe Card by Kayla King

Fiesta Ice Pops
Makes 4 popsicles

1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Combine all ingredients in a small bowl, stirring to combine.  Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup
Makes about 2 cups

2 cups water
1 cup honey or agave syrup
6-inch knob of ginger, chopped

In a small saucepan, combine water and honey or agave syrup. Heat over medium flame until the syrup is dissolved.  Add the sliced ginger and simmer over very low flame for 20 minutes.  Remove from heat and allow to cool slightly.  Strain and and let cool completely to room temperature.

You will have some syrup leftover after making the ice pops.  Suggestion? Make homemade ginger ale! Just combine 1 cup club soda, 3 Tbsp ginger syrup, and ice.  Squeeze a lime over the top and enjoy!

Homemade ginger ale |


by Kayla on 05/06/2013

tagged as , , , in FOOD + DRINK

My favorite summer plants | tinyinklings.comIf you follow me on Instagram (@kaylamking), you know that I’m basically an 80 year old lady that gardens, cooks for her husband, and hangs out with her crazy dogs all weekend, every weekend. I tend to putter around the house on my days off, doing chores or making new art, inviting friends over on occasion, but I’m not so much one with the “going out” as I was ten, heck even five, years ago. I blame my thirties.

The nice part of being a homebody is that the house is always mostly clean, and I can count on the trees and plants that I’ve planted in the yard to bring me loads of goodies each summer. So, for today’s post, I wanted to share with you my top eight plants to grow in the summer months.

1. Sweet peas. One June, for my mom’s birthday about five years ago, my family surprised her and we all drove down to the Getty Center in LA. It had just rained the day before, so the sky was crisp and clear and you could see all the way to the ocean. My favorite part of the Getty Center is the garden out back. My mom and I like to wander around in the plants, slowly looking at and smelling every flower. This visit, we noticed that there were some beautiful sweet peas growing over an arbor in deep shades of plum and burgundy. We also noticed that the plant was starting to go to seed, it’s vines thick with seed pods, many of which had dried out. Ok, so here’s the part where I’m a total thief, but we took a few seed pods with us from the museum to plant back home. From then on, I have plant sweet peas every year and most years they reseed themselves. Aside from my stolen variety, my favorite variety of sweet pea comes from Renee’s Garden. Called “April in Paris“, they are the most fragrant variety I have ever smelled, have gorgeous long stems, and lovely cream colored petals trimmed with pink. They are super easy to sow in the ground after the last frost and grow very quickly. I could not recommend them enough.

2. Dahlias. I love these quirky little (or big) flowers. They come in all shapes and sizes and if you live near where I do (Zone 15), you don’t even have to dig up the bulbs in the winter. You can just forget about them and they pop up every spring, with their cartoony heads and long necks, just waiting to make you smile. Right now I have some little dwarf dahlias planted, but next year I’m going to plant the big boys.

3. Blueberries. What’s better than going outside and picking your own blueberries. Nothing. Aside from birds liking the taste of these berries as much as I do, the blueberry plant is basically trouble free. They like acid, so I sprinkle my used coffee grinds on their root zone every other week. We have two highbush varieties, but I want to grow these pink lemonade (!) blueberries sometime soon.

4. Basil. My favorite herb by far, I love its licorice-y peppery flavor. I could literally just chew on the leaves all summer. I love in in everything, from cocktails to salads, with grilled veggies, and my favorite preparation: torn with tomatoes, a drizzle of olive oil, and sea salt. It bums me out that it’s an annual, but I bet if I had access to it all year, I wouldn’t appreciate it as much as I do when I get to enjoy it every spring.

My favorite summer plants |
5. Raspberry. Truth be told, my raspberry vines are threatening to take over a corner of my front yard. I can’t complain too much, though. The look on John’s face when he get’s the first raspberries of the season is worth all the tiny tiny thorns in my hands from ripping vines back. I grow an everbearing type and it seems like they fruit from June through October…and I really can’t get enough. Yum! Raspberries are pretty easy to grow, even if you have a little corner of your yard to plant a small plant, I’d totally recommend it.

6. Marigolds. Not my favorite flower (visually anyway), I grow these because they attract beneficial insects that benefit other plants in my garden. I plant them underneath my fruit trees and near my strawberries. Apparently they also repel mosquitoes. Bonus!

7. Tomato. My favorite fruit (vegetable?) of all time, I could (and do) eat them like apples. The first year I got to plant a real vegetable garden at our house, I think I planted about 20 plants. My plan was to have enough to preserve, but were any left at the end of the season? No. I had eaten every one. Good thing John likes tomatoes as much as I do (well, at least half as much as I do), because I don’t think I could be with someone who didn’t like tomatoes. It must be the Italian in me. One of my favorite varieties of tomatoes to grow is called Stupice, but I also really love Sweet 100 and Yellow Pear cherry tomatoes. Paired with basil, this is my summertime anthem (pretty sure that made no sense, but you get the point). Tomatoes, you complete me.

8. Artichoke. I have had one globe artichoke plant in the front yard for the past 4 years that just keeps on keepin’ on. I thought I killed it once. It came back. I didn’t water it for a month. It kept truckin’. Now I just cut it back every fall, and come spring, divide the new pups off of the main plant and plant new artichokes every year. I’m up to four plants total. Given how much I love them (and how freaking expensive they are in the store), I’ll happily keep planting the as long as I have the space. They are heavy feeders (steer manure, blood meal, etc.), but need little water or attention once established.

So there you have it! I hope this inspires you to go forth and plant some goodies this summer. Or at least pick up a little basil (or any herb) and put it in a little pot on your windowsill. Happy planting!

Images via my landscape board on Pinterest.


by Kayla on 04/18/2013

tagged as , , , in INSPIRATION

That Summer I Loved You - Moodboard by Kayla King | tinyinklings.comI’m trying to flex my design muscles a little more lately, so I’m going to be sharing some of the digital mood boards I often put together. This board inspired by a memory of the summer between high school and college. That last fleeting moment where you are free before you land, where you are weightless and can almost fly.

Images clockwise from top left: 1 2 3 4 5 6


by Kayla on 02/20/2013

tagged as , , in MOODBOARDS

I took my friend Marni olallieberry picking the other day.  It was her first time doing the U-Pick at the berry patch and despite the heat and the dust, we had a fantastic time.  We may or may not have come home with extremely stained tongues from all the berries we ate while we were out there. Since MArni and her husband ere only in town for a couple days, I decided to make a batch of quick berry hand pies for us all to share.

This recipe couldn’t be easier.  I picked up a store-bought pie crust, cut it into four pieces, and simply filled them with macerated berries and sugar.  The hand pies came out of the oven all bubbly and delicious.  It took all my willpower not to bite into one straight from the oven, but when we did finally get to dig in, they were fantastic!

Berry Hand Pies

serves 4


1 store-bought pie crust, thawed according to package directions (bonus points: make your own pie crust!)

1 pint berries (I used olallieberries, but you could use any berries that are available in your local area)

1 Tbsp sugar, plus extra for sprinkling

2 tsp. lemon juice

1 egg


Preheat oven to 375°.  Line a baking sheet with parchment paper. Set aside.

Beat egg with 1 Tbsp water in a small bowl.  Set aside.

Wash and dry your berries and put them in a medium bowl.  Add the sugar and lemon juice and let sit for 10-15 minutes.  In the meantime, prepare your pie crust.

Roll one pie crust into a circle or square between two sheets of wax paper, filling any tears. Using a knife, cut the crust into four equal pieces. Working with one piece at a time, place the pie dough onto the baking sheet with the parchment paper. Place about 2 Tbsp of the berry mixture off-center of the dough, taking care to leave a 1/2 inch space around the edges.  Brush the edges of the dough with the egg mixture.  Fold the dough over the filling to create a triangle.  Using a fork, press the edges to seal the filling in.  Using the tip of a knife, cut two small slits in the top of the dough. Repeat with remaining 3 dough pieces.

Put the turnovers on the baking sheet back in the refrigerator for 15 minutes for let the dough get cold again.

Remove turnovers from refrigerator. Brush the top of each turnover with the egg mixture and sprinkle with sugar.  Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbly.  Let cool, then dig in!


by Kayla on 07/25/2012

tagged as , , , , in FOOD + DRINK

It’s a funny thing for me, strawberries. I like them raw, I like them as jam, but up until very recently, I didn’t like them in anything or masquerading as anything. Strawberry smoothies? Blech. Strawberry-banana anything? I think I just threw up in my mouth. Strawberry ice cream? No way, José. Maybe it’s because when I grew up, all that I ever tried was the strawberry part of Neopolitan ice cream and from that first taste, I decided I didn’t like it and that was that.

Now, there are really not a whole lot of foods that I won’t give a second shot (Except for beets. No thank you.), so this whole strawberry situation was nagging at me, especially when I have a husband who loves anything and everything strawberry. I’d tried this recipe a few months ago and really liked it, and although I think I would change a couple things next time around, it was still really great.

I also really love cheese, especially the goat variety, and I had remembered that I’d made a leek, goat cheese, and strawberry quesadilla awhile back and enjoyed the heck out of it. Do you see where this is going? It wasn’t until I saw this recipe that I decided to give the whole strawberry ice cream thing a second (third?) shot.

My strawberry and basil plants are going crazy right now, so I decided to combine a few things that I love together: strawberries, basil, and goat cheese. The ice cream is soft, and faintly tangy from the goat cheese, but tastes more like cheesecake. Pureed strawberries turn the custard a blush pink, and tiny green bits of basil dot the dessert like confetti. I think this would be fantastic with a sweet balsamic reduction drizzled over top, too. And you know what? I didn’t tell my husband that there was goat cheese in this (because he wouldn’t have tried it if he knew) and he quite enjoyed it. Victory! So go and enjoy, friends! I hear those strawberries calling your name…

Strawberry-Basil Goat Cheese Ice Cream

adapted from Hungry Girl por Vida


For the ice cream base:

2 cups whole milk

4 teaspoons cornstarch

1 1/4 cup heavy cream

2/3 cup sugar

2 Tablespoons light corn syrup

1/4 teaspoon kosher salt

3 Tablespoons (1.5 oz) cream cheese, softened

5 ounces soft, plain goat cheese (like chevre), softened

For the strawberry-basil puree:

2 containers of fresh strawberries, or about 2 mounded cups frozen strawberries, thawed.

1/2 cup basil, loosely packed

4 Tbsp. sugar


In a small bowl whisk together 1/4 cup of the milk with the cornstarch. Set the slurry aside. Place cream cheese and goat cheese in a large heatproof bowl, set aside.

In a food processor or blender, blend together half the strawberries and 2 Tbsp. sugar. Sieve over a bowl to strain out seeds. Repeat with remaining strawberries, 2 Tbsp. sugar, and basil leaves. Do not strain. Add to bowl with strawberry puree. Set aside. Yummy tip: Use the sieved pulp and seeds as a “jam” on a piece of toast. Yum!

In a medium saucepan over medium heat, combine remaining milk, cream, sugar, corn syrup, and salt. Bring to a low boil and quickly whisk in slurry. Continue whisking and bring the mixture to a boil, to thicken, continue to cook and whisk for an additional minute. Mixture should be thick enough to leave whisk tracks behind. Whisk a ladle full of the hot mixture into the cheeses to combine, pour in the rest of the hot mixture and whisk well to combine. Whisk in the strawberry-basil puree to combine well and cool over an ice bath. Once cooled, process in an ice cream maker according to manufacturer’s instructions. Scrape into a container, cover, and freeze to set.


by Kayla on 07/18/2012

tagged as , , , , , , in FOOD + DRINK