Friday, May 4, 2012

Billberry ice cream and magnolias

Tomorrow is exactly one year ago I landed in Portland and was taken to Hoyt Arboretum by Amanda. It was a warm and sunny day and we walked around looking at the blooming Magnolia trees.  It was the perfect start to our travels in Oregon and Washington.

Now, one year later, I went to see the blooming Magnolias in Örebro's city park. There are several varieties and all of them are unique and really beautiful. This is my first summer season in this area and I can't wait to explore the park throughout the year and see how it changes and develops.

 The last days have felt like summer, with bright sunshine and temperatures allowing you to walk around in just a t-shirt. There have been BBQ's, walking, roadtrips and of course, ice cream and a picnic.
 The picnic food of picnic foods, potato salad! This one had potatoes, zucchini, onions, olives, carrots, green beans and a dressing made out of mustard, vinegar, dill and radish greens. On the side was a still warm baguette. Having this for dinner on an otherwise pretty boring Wednesday night was great.
 And then, there was ice cream.

Billberry ice cream: 
6 servings

150 ml non-dairy milk
100 ml granulated sugar
250 ml frozen billberries or blueberries
250 ml non-dairy whipping cream (not whipped)
1 tsp vanilla bean powder

Heat the milk and sugar over low heat, until the sugar has dissolved. Add the blueberries and blend until smooth. Add cream and vanilla and mix. Freeze using an ice cream machine.


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