Ice Cream in the snow

snow-ice-cream-1I’m originally from Texas. We get all of the annual seasons and some even make encore appearances. 😀 It was my norm – all that I knew. Then in high school my parents uprooted me from the Lone Star state and replanted me here in good ol’ Arizona.

The transition was slow-growing on me at first, because I just missed my comfort zones; however I’m happy to say that I’ve been here for 4-years now, and I love it.

Residing is the valleys of the Phoenix metroplex is worlds away from residing in the mountains of Flagstaff. We’ve had several snow days in my short span of 3-months. I’m giddy.

Texas had snow and when we left Texas for Phoenix, I left my coats behind. Today, in Flagstaff – I miss my coats but I’m making do. Thank God none of my walks are too far and the good news is the further the class the quicker the caloric burn because I’m on the hustle to get to central heat.

And still, even in the face of this beautiful on-and-off snow-white season I still crave ice cream. I’m a college student. I can’t afford Cold Stone and I just don’t have enough room in the efficient fridge that I share with my roommates for a pint of ice cream.

All of a sudden Eureka! I had an idea: What if I made some and my friends and I consumed it all in the same day?

I began searching for simple and easy recipes to make the healthy treat with modest accommodations and found this:

Honey Ginger Strawberry Ice Cream

Author: A Kitchen Addiction
Serves: 1 quart

2 C strawberries, diced
½ C honey
2 tsp ginger
½ tsp cinnamon
1 tbsp vanilla extract
3 C 2% milk (can use skim, but the ice cream won’t be as creamy)

In a medium saucepan, mix together strawberries, honey, ginger, and cinnamon. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15-20 minutes or until strawberries soften and sauce thickens. Remove from heat to cool for 20 minutes. Pour sauce into a freezer safe container and place container in freezer for 45 minutes to cool completely.
Stir vanilla and milk into strawberry sauce. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.  Serve immediately.

EASY-Peezy! BoOm-BaM! But, um, unfortunately for me and my immediate tastebuds, this is all I have on deck – ingredient wise:

I took the ingredients pic AFTER our blizzards conditions
passed – notice I don’t quite have 2 cups of strawberries anymore.

And while it’s easy to get my hands on skim milk, I absolute do not have any ginger, any friends that house in their cubbards nor could I find any coins that I could gingerly spare towards the cause. So it looks like today I’ll be eating a bowl of cold strawberries and will have to leave the “ice” of it all to Mother Nature. She’s doing a fine job.


 While bundled up, looking out of the window and eating a bowl of cold strawberries I started to wonder about the health benefit of this delicious berry that i love so much – only to find out it’s not really “a berry” at all.  “The ‘strawberry’ is a misnomer.  They are considered an accessory fruit. A strawberry is actually an aggregate of several small fruits, each containing one single seed called ‘achene’. Thus, it is the only fruit that has seeds on the outside.” [Strawberry 411]

Some of the many other benefits of eating raw strawberries is great digestive aid, it’s good for your teeth, (those seeds are natural plaque fighters), and it pairs well with chocolate. What else do I really need to say?

Today I dream of ice cream in the snow – Tomorrow I’ll be in Chandler and yo!
I’m going to insist my parents treat me to a Cold Stone LOVE IT bowl.

Mmm. Yum.  Surely you wanna’ go.
But on the real, I am truly digging this sweet show of snow!


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