Blackberry Ice Cream
Harris’s garden is bursting with early summer fruits and vegetables. It’s so amazing to wander around the yard and into the greenhouse and “make groceries” as they say around here. I found tomatoes, cucumbers, peppers, and Harris froze quarts of blackberries, dewberries and other berries that I used for this week’s menu. The ice cream is paleo and I’m serving it at the Whole Foods demo next week along with my recipe for Chocolate Almond Cake, also paleo, but without the sea foam frosting. Cake and ice cream is natural pair and icing would be too much of a good thing.
I found the Bloody Mary Steak Salad on Food52.com. As soon as I read the ingredients, I knew it was a winner. The recipe was created by Ali Slagle. She said to thank her later, and I did. I changed up the recipe a bit by adding olive oil to the dressing, cucumber and avocado. What a nice break from a lettuce-heavy salad.
The rich, delicious steak married perfectly with the raw, salty, creamy and crunchy vegetable elements. And the dressing has all the punch of a Bloody Mary … which would be a great accompaniment, if you’re so inclined.
This salad is versatile. Chicken would be amazing, as well as cooked shrimp.
New tunes for a summer day. Hope you enjoy.
- 1 1/2 lbs. cooked steak or cooked chicken or shrimp
- 1 tbs sherry vinegar
- 1 tbs balsamic vinegar
- 1-2 limes juiced, or use juice of one lemon
- 2 tbs prepared horseradish
- ` tbs Worcestershire sauce
- 1 1/2 tsp Tabasco sacue
- 1/2 tsp celery salt optional
- 4 tbs olive oil
- 1/4 green olives chopped
- 1/2 medium red onion thinly sliced
- 2 stalks celery thinly sliced
- 2 tbs pickled jalapeños
- 1 pint cherry tomatoes halved
- 1 small cucumber thinly sliced
- 1 medium avocado seed removed, peeled and sliced
- 1/2 cup blue cheese crumbled
- salt and pepper to taste
In a small bowl add the vinegars, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, celery salt and pepper. Mix to combine. Whisk in olive oil.
Slice the steak into bite-sized pieces (after resting from grill). Drizzle with dressing and toss, coating well.
On a large platter add the remaining ingredients. Add the sliced steak. Toss, adding more dressing as desired. Serve immediately.
- 1 1/2 cups blackberries about 12 oz.
- 1 15-oz. can coconut milk not "lite"
- 1 5-oz. can unsweetened coconut cream
- 1/4 cup honey to taste, or use maple syrup or agave nectar
- 1 tsp vanilla extract
- pinch salt
Mash the berries well or purée in food processor. Strain through a mesh sieve placed over a bowl, and using a plastic scraper press as much pulp as possible through the sieve. Scrape the underside of the sieve occasionally to remove the purée to the bowl. Set aside.
Use the purée as is or place in a small sauce pan and bring to boil, reduce the heat to a simmer and cook until the liquid is syrupy and thick, 10-12 minutes.
In a mixing bowl add coconut cream and coconut milk (don't refrigerate either of these prior to using, the cream gets very hard). Add the blackberry purée and remaining ingredients. Taste for sweetness, adding more honey to taste if desired. Refrigerate until cold.
Place blackberry mixture in ice cream machine. Process according to machine directions. Place in lidded container and freeze.