Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Ice Cream Surprise

Herbs and flowers for flavor and color.

| August/September 1996

  • Who wouldn’t love a lick of these? Rose Ice Cream, Lemon Ice Cream, and, in the background, Lavender Ice Cream.
  • Creamy, dark, and rich: Chocolate Mint Ice Cream

Recipes:

The recipes given here are appropriate for any of the ice-cream makers currently on the market. Follow the manufacturer’s freezing instructions. After freezing, let your ice cream “ripen” in the freezer of your refrigerator for 1 to 2 hours to blend the fl­avors and stiffen the consistency so that it’s easier to scoop.

Custard-based ice creams are best eaten within a few days of making because long storage can adversely affect their flavor and texture. However, few people have the problem of leftover homemade ice cream. Mine seems to disappear within minutes.

For me, homemade ice cream always conjures up memories of carefree summer days. When I was a child growing up in southern California, making vanilla ice cream in an old-fashioned, hand-cranked mixer was our family’s favorite summertime ritual. As the youngest of four children, my job was to sit on top of the old mixer, holding it steady while my elder sister and brothers took turns vigorously cranking the handle. When they’d all had a turn and the cranking began to get difficult, I’d jump off, and with great anticipation, we’d carefully lift the lid and peer down to catch a glimpse of the creamy white dessert that had appeared in the cylinder as if by magic.



I still enjoy making homemade ice cream, but my recipes today go well beyond plain vanilla; I especially like to find new flavor inspirations in my herb garden. Although there are many good ice creams on the market today, none has the character and flavor of the ice creams that I make myself and flavor with herbs and flowers from my garden. The subtleness of rose petals and lavender blossoms, the tangy punch of lemon balm and lemon verbena, the freshness of mint, and the sweetness of aniseed: see for yourself what kind of magic herbal flavors contribute to this old American favorite.

Frozen in time



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me