Raspberry Beginnings

They’re starting.  Those dry-looking sticks standing bleak and bare during the winter are starting to come to life again.  It’s one of those events I never tire of.  They’ve been thinned, watered, weeded, ‘ironed’ (chelated iron applied because, while there is plenty of the stuff in our Utah soil, the canes cannot use it.  It’s a chemical thing, and Science Rules, therefore, we apply).  We never had to work this hard for glorious raspberries in British Columbia, did we Mom?  Yet, it is a pleasure, this working and hoping for another bumper crop of the beautiful and delicious gems.

  
And all through the hours I was dreaming of doing this – making some homemade raspberry ice cream.  Diet? What diet?  Diet move aside, there are raspberries and cream to be savored here.

In-A-Bag Ice Cream
2 Tablespoons sugar
1 Cup half and half (We used whole milk)
1 tsp. vanilla
Mix together and place in a pint zip lock bag.  Place little bag in a quart size zip lock bag along with 1/2 cup rock salt (table salt will do) and about 5 cups ice. Shake and roll (gently) for 5-10 min.  Rinse the little bag before you open it and eat.  Now you can also add whatever strikes your fancy, or leave it in its pure, delicious vanilla form.  Our flavor of the day – Last years ruby-red treasures still lingering in our freezer.  Come on over!  We’ll make another batch just for you.
 


Happy raspberry canes, happy twins, happy me.