Homemade Vanilla Ice Cream With Blackberry Ripple

“It’s 26 degrees out. Do you know what that is in Fahrenheit? 78.8 degrees.” I yelled into the kitchen during the long and extremely warm weekend.

“We wouldn’t even be allowed to go swimming in the creek,” Mike said, referring to one of his mother’s seasonal rules of the house during his childhood.  They weren’t allowed to go play in the creek behind their house until the temperature reached 80 degrees.

I will admit that our temperature tolerance has dropped drastically since our move north almost two years ago.  In fact, any time it gets over 20 degrees Celsius (68 degrees F), the two of us feel like we are melting.

It was the idea of Mike trying to do a kitchen blowout during the heat wave and the upcoming Fourth of July that inspired his latest creation:

While Mike and I are working out, riding bikes and trying to eat healthier — ice cream remains one of my number one vices.  It takes us a while for us to go through a whole quart, but almost every night we’ll indulge in a small scoop as a treat at the end of the day.

Homemade ice cream is a favorite of mine.  The first batch Mike made was created so I could have my favorite dairy treat while I was experiencing a bit of lactose intolerance.  He purchased the ice cream maker attachment, lactose drops and started experimenting so I could have my vice.

While most of my stomach sensitivities have been reduced, I still prefer his homemade version to anything we can get in the stores.  Throw in some fresh berries we found on sale and I am in heaven.

Here’s a link to his recipe for the truffle version.  Feel free to experiment and add your own ripple . . . rumple? . . . Whatever!