When spring knocks at your door,
regardless of the time of year or season of our lives,
run, do not walk to that door,
throw it open with wild abandon, and say,
“Yes! Yes, come in!”
Jeffrey R. Anderson
It has been a gloriously Springy week with wild rain storms that drenched the parched earth with moisture and sent green shoots erupting from the soil.
Now it is sunny and warm, the fragrant winds bearing scents of jacaranda, roses, and alyssum.
It is a time of ripe strawberries and sun-kissed shoulders, sitting on the back porch with glasses of icy pear juice and switching all the bedding from rich red to palest green and white.
It calls for the unpacking of sundresses and the putting away of sweaters, hot cocoa in the cool of early morning and homemade ice cream every sultry afternoon.
It does my heart much good.
We’ve been indulging in massive amounts of fresh strawberries, sumptuously red and ripe.
Yesterday I turned some into a decadent dairy-free sugar-free ice cream that had both Bear and I beaming.
It is ridiculously simple to make: just dump strawberries, coconut milk, real maple syrup, three egg yolks, and a good squeeze of lemon into a blender, whiz it up then pour it into your ice cream maker and turn it on. 30 minutes later you have lusciously creamy strawberry ice cream with a zingy bite of lemon.
Next time I’m trying peppermint ice cream with dark chocolate chunks. Yum!!
What is your favorite ice cream?
Dairy-Free Sugar-Free Strawberry Lemon Ice Cream
1 1/2 cans coconut milk, shaken well
2-4 Tbsp real maple syrup
1 1/2 cups fresh strawberries, washed, hulled, and sliced
3 egg yolks
1 Tbsp fresh-squeezed lemon juice
- Put all ingredients in blender and puree until smooth
- Pour mixture into ice cream maker and churn until done.
- Freeze leftovers.