Frozen Farm Fresh Berries
Buy our berries in bulk, enjoy them fresh, then use the leftovers for these easy and delicious desserts!
YIELD: Makes 6 servings
2 cups water
1 cup sugar
1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
Process strawberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
Easy No Churn Cherry Cheesecake Ice Cream
Serves: 8 servings Prep Time: 10 mins
1½ cups whipping cream
¾ cup fresh, pitted cherries
2 tbsp Freedom Farms honey
1 8oz package light (or regular) cream cheese
1 can sweetened condensed milk
½ cup crushed graham crackers
With an electric or stand mixer, whip cream until stiff peaks form. Scrape into another bowl and set aside.
While cream is whipping, place pitted cherries and honey in a blender and blend until smooth.
In the bowl of the mixer, beat cream cheese until smooth. Add in sweetened condensed milk and beat until smooth.
Fold whipped cream into cream cheese mixture carefully (without deflating cream)
Pour half of your cream mixture into a 9x5” loaf pan. Drizzle with ½ of your cherry mixture and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with remaining cherry mixture and graham cracker crumbs and swirl again.
Freeze until desired firmness—about 4-8 hours.