Author: master

Ice Cream

6 large egg yolks, slightly beaten
1 cup sugar
1/2 teaspoon salt
2 cups 2{c9938a2b0f7dda9a1eda826e3485fe04cedce7cac8de710d9727b793c0b4ee49} milk
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 c honeyberries

In a heavy saucepan, combine the first four ingredients. Cook over medium-low heat, stirring constantly, just until it is about to boil. Remove from heat; add cream, vanilla and honeyberries. Cover and refrigerate overnight. Follow instructions that come with your ice cream maker. Serve and top with berries.

* Frozen berries may be used, but the berries themselves have an intense flavor, so you may want to chop them into small pieces. For stronger flavor and color throughout ice cream, thaw and blend berries in blender first, leaving “chunks” of berries as desired.
* This recipe even worked without a ice-cream maker, by setting the covered container (with refrigerator-cooled mixture) outside at 0 F (-18 C) for three hours and stirring only once!

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Fruit Jerky / Fruit Leather

I experimented with:
* Honeyberry & blueberry (2/3 c sugar to 1 c berries but could sweeten with much less).
* Honeyberry & strawberry (unsweetened – tart like rhubarb).
* Blueberry (sweetened).
* Honeyberry & honey (1/4 c honey to 1 c berries).

Personal favorites: Sweetened honeyberry & blueberry – this combination maintained a hint of blueberry but with a lively tang to it. The honeyberry and honey was delicious as well.

Pictured are two fruit roll-ups, one with cream cheese and the other plain. I prefer the plain but I can see how there is room for creativity such as with the cream cheese.

Instructions: 7 hours at 130F. Lightly coat trays with coconut oil to prevent sticking.

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Honeyberry Tarts Honeyberry Pie

Drain half the juice off frozen berries. Heat berries and remaining juice in saucepan, adding 1/4 c sugar and 1 1/2 T minute tapioca/cup berries. Cook on medium heat, stirring until thickened. Pour into prepared tart or pie shells. Top w/ ice cream or whipped cream!

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