Like many women, I have a deep love of ice cream. I’ve been known to hide a pint in the back of the freezer, safe from being discovered by anyone else. I’ll proudly divulge that on many occasions, I’ve breakfasted on ice cream, lunched on it and even made a fine dinner out of it, but while I’m not willing to deny myself such a worthy indulgence, I’ve found that many of the ice creams available today are filled with unnecessary sugars and laden with chemicals.
Looking for a way to satisfy my craving, I discovered the simple pleasure of berries and cream—an indulgent and luxurious ice cream substitution, that’s just as delicious. Berries and cream can be customized to your own personal tastes and while I love plump blackberries and ever so sweet summer strawberries, I’m also quite fond on raspberries and even blueberries. The beauty of this recipe is that you can even substitute another favorite summer fruit—nectarines, peaches, plums—for the berries.
However, as with fashion, the same is true of food: the simpler the product, the more important the ingredients. Seek out the best Madagascar vanilla you can afford; buy berries from your local farmers so that you can avoid chemicals and get the ripest and freshest ones available; use organic heavy cream so you can avoid antibiotics and other additives. Serve your berries and cream in a beautiful glass and top it with a sprig of mint; it’s the simple indulgences that you allow yourself that make live worth living.
Berries and Cream
Fresh, ripe berries, or fruit of your choice
Organic heavy whipping cream
Madagascar vanilla extract
Optional pinch of sugar or Stevia
Mint sprig for garnish
1. Wash and dry berries; place in a glass or a bowl.
2. Drizzle with several tablespoons of the heavy cream.
3. Drizzle with a bit of the vanilla extract.
4. Top with a mint sprig.
To eat: Use your spoon to gently crush the berries; stir, to combine with the vanilla and cream. If you like it a bit sweeter, add a pinch of sugar of Stevia to taste.
Melanie Bryant is a writer obsessed with food. When sheâ€™s not writing about her latest culinary adventures, she spends her time working in the garden, collecting cookbooks, and hanging out at the local farmerâ€™s market. She holds an MFA in Creative Writing from the University of New Orleans. "You Had Me at Butter" (www.buttermelup.blogspot.com) is her blog where she writes about all things food.