Spaghetti or Acorn Squash
Sweet Potato Greens
Murasaki Sweet Potatoes
Grape Tomatoes (NSOF)
September brings fall vibes to many parts of the country, but with temps hovering in the 90s, we’re still more ice cream than hot apple cider. Some of the herbs and veggies in this week’s share probably aren’t the first ice cream flavors that come to mind, but many are perfect ingredients. Our Tulsi basil is slightly fruity with a hint of clove and vanilla that lends itself to creamy frozen dessert. If cream isn’t your jam, check out the Beetroot sorbet recipe below. Beets are a natural source of sugar, and thanks to their high fiber content, absorb into the bloodstream more slowly than cane sugar. This dessert comes packed with folate, magnesium, potassium, and Vitamin C. You can also experiment with pumpkin, squash, carrots, and corn for more healthy options.
If you want to give homemade ice cream a shot but don’t have a machine, we’ve got good news: You can make it at home without any special equipment. Check out our recipes below, and let us know your own ice cream hacks!
Tulsi Basil Ice Cream – adapted from spicesnflavors.com
- 3/4 cup basil leaves
- 1cup full fat milk
- 1 cup sweetened condensed milk
- 300 ml heavy cream
- ½ cup shredded coconut (optional)
In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.
Next blend the milk in the blender with basil leaves. Add condensed milk and coconut. Blend everything well. Do a taste test at this point to match your taste buds.
Whip the cream until stiff peaks form. Fold in blended mixture. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight.
- 1 cup cooked beets (roasted, steamed or boiled)
- ¼ cup sugar
- ¼ water
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Puree the beetroot with a hand blender until smooth, then set aside.
In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.
In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.
If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer
If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.
Acorn Squash Ice Cream (machine required)
- 1 acorn squash
- 2 tablespoons butter
- 1 tablespoon water, or as needed
- 4 egg yolks
- ½ cup light brown sugar
- 2 cups heavy whipping cream
- 2 cups milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
Preheat oven to 350 degrees F. Place squash, pointed-side up, on a baking sheet.
Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
Mash the squash meat in a bowl and measure 1 cup meat.
Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.
Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
Stir cream mixture and transfer to an ice cream maker and follow manufacturer’s instructions for making ice cream.