The week was really hectic! Yes, there are recipes to make, photograph, and devour today! On Wednesday, I entered a slump and felt like my work was bad. UGH. This happens occasionally in creative jobs, but it's not fun. I get self-critical easily.
Ingredient
– 3 cups fresh strawberries halved or quartered– 1 1/2 cups fresh blueberries– Zest + juice of 1 lemon– 2 tablespoons granulated sugar– 1 1/2 cups heavy whipping cream– 4 ounces cream cheese– 1 cup sweetened condensed milk use the whole 14 ounce can for a sweater ice cream– 1 teaspoon vanilla– Pinch of flaky sea salt– 10-12 homemade or store-bought meringues or macaron cookie
Direction
1
In a bowl, mix strawberries, blueberries, lemon zest and juice, and sugar. Stir well and let the strawberries sit at room temperature for 30 minutes to release their juices. Then lightly crush some berries while leaving others whole.
2
Mix 1 cup of heavy cream, cream cheese, and sweetened condensed milk in a large bowl. Whip cream until stiff peaks form using an electric mixer. Whip in vanilla and salt.
3
Mix in crushed meringues. After the berries release juice, assemble the jars. Layer berries and ice cream in 6-8 tiny glass jars, saving about 1 cup of berries for serving.
4
Seal the jars and freeze for 3–4 hours until hard. Soften the berries by removing the jars 10-15 minutes before eating. Serving the ice cream jars with the reserved fresh berry sauce. Enjoy!