#sweetsummertime

Elderflower picking 

on a Monday afternoon

when the whims of Sunday

still linger in soft, white blooms.

A day of lush, green forage

fragrant flowers in my hair

the sweetness of a Sunday’s 

blossom syrup made with care. 

Enjoy this delicious homemade ice cream, which has a wonderful mix of sweet strawberries, sour balsamic vinegar, and fragrant rosemary. This dessert is great for hot summer days or any time you want something cool and sweet.

Ingredients: 2 cups strawberries, hulled and chopped. 1 tablespoon balsamic vinegar. 1 tablespoon fresh rosemary, chopped. 1 can 14 ounces sweetened condensed milk. 2 cups heavy cream.

Instructions: In a small bowl, mix the chopped strawberries with balsamic vinegar and fresh rosemary. Let it sit for about 15 minutes to allow the flavors to meld. Using a blender or food processor, puree the strawberry mixture until smooth. In a large mixing bowl, combine the sweetened condensed milk and pureed strawberries. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until well combined. Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap. Freeze for at least 6 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes