Purple Raspberry Ice Cream

Another birthday and another Winefest under our belts!

Given the pretty white tents provided by Hauser, we were prepared for the severe thunderstorms being forecast on Saturday.

BUT the sun shone brightly, the music was terrific, beautiful crafts were available to tempt between tastings from twelve wineries.  For "under our belts," we passed bacon-wrapped dates filled with Spanish chorizo, and parmesan toasts with a sliver of jalapeño. For lunch, poached salmon topped with cucumber dill sauce, roast pork loin with olive tapenade and sun-dried tomatoes, salads of chickpeas and artichokes, watermelon and tomato and feta cheese. Blueberry lemon cake. Mid-afternoon we passed around the chocolate Kahlua truffles.

Most of our overnight guests booked for next year - July 20th weekend - when they checked out. 

With all this and dinners going on, the chefs had no time to deal with the boxes of purple raspberries grown by one of our neighbors.

Purple Raspberry Ice Cream

I puréed the berries in the food processor, put them through a sieve to remove the seeds (the only time-consuming and annoying part) and measured the good part. Three cups in this case, to which I added three cups of heavy cream and a cup and a half of sugar. And froze, of course.

Royal purple and really delicious to serve this week.