Homemade Ice Cream So Fast Your Head Will Spin

So, I did this on the fly and I neglected to take pictures a.) prior to eating it and b.) before putting it in an unsightly plastic container, but this is such an easy thing to make, given that you have a blender or food processor and 5 minutes to spare. I was skeptical when I came upon the idea, but not having the motivation to bake and wanting something sweet, in I dove.

This would make the perfect complement to a cookout with friends. It takes so little time and no hot oven. It is sweet, fruity and fresh tasting. I am pretty sure I will make it again, as I've learned I have little patience for the ice cream maker we bought and the space it requires in our tiny freezer for lengthy periods prior to even making ice cream.

Fast and Delicious Homemade Ice Cream
(serves 3ish)

12 oz. frozen fruit (I used raspberries and blueberries, some I had frozen myself and some store-bought)
1/2 cup sugar
2/3 cup heavy cream (though yogurt or milk would surely work)
1/2 tsp. vanilla

Toss all ingredients into food processor bowl and let go until consistency is even and fruit is cut up. It should be the texture of soft serve.

Should you have leftovers, pop it into a freezer friendly container and press a layer of plastic wrap over it to prevent freezer burn and freeze.

When life (or the CSA) gives you garlic scapes, make pesto!

We grabbed our 3rd CSA pick-up this afternoon to find some lovely strawberries, 3 adorable radishes, an enormous head of escarole, a bag of salad mix, a head of Romaine lettuce, more garlic scapes and some scallions.

Now, I like salad. I like it a lot. But, Luke doesn't. Not only does this make for a sad tatertot, it also makes for an overwhelmed one. My fridge is overflowing with greens! 2 heads of lettuce, that giant escarole(!) and a bag and a half of salad mix is a lot for one person to try to slog through. But, I digress. It will all get sorted out. We will eat salads (both of us!) this next week until it comes out our ears. We will also make soup from the Escarole of Doom.

Now, back to the matter at hand: garlic scape pesto.

Garlic scapes are also known as garlic tops. Because garlic reproduces asexually, it shoots up tall stalks with buds on them with the hope of going to seed. Farmers, wishing for that energy to go into growing plumper heads, lop them off and sell them. Prior to the discovery they could be eaten, they would be thrown away.

They taste like garlic with none of the rawness of a raw clove and they can be used in exactly the same way. Some even use them as you would green beans.

I choose to make pesto from them, using just a bit of parsley to up the 'green' flavor quotient. With said pesto, you can throw it on pasta, mix it with balsamic vinegar and make dressing, cover a pounded chicken breast with it and pan fry or scoop it up with crackers and eat as is.

Garlic Scape Pesto

1 scant cup garlic scapes, chopped
1/3 cup fresh parsley, coarsely chopped
1/3 cup pine nuts (pignoli if you're hardcore)
1/2 cup grated parmesan cheese
1/2 cup good quality olive oil

In the bowl of a food processor, combine the first four ingredients and pulse until everything is in tiny, uniform bits. Next, with the processor running, drizzle in the olive oil until combined and pesto-y. Eat!