I couldn’t have designed better light for this morning’s photo walk. I again visited the Allen County Children’s Garden next to the Lima Public Library. I was early enough that I spotted a dozen or so profoundly eager library patrons who were waiting for the library doors to open on a Saturday morning. I don’t recall being so dedicated to the pursuit of any text that I’d have given up sleeping in on the weekend to get a book from the library. Perhaps that is my loss, or maybe it is a side-effect of having grown up in a home stuffed with its fair share of books. I still have more books than I can comfortably store.
Unlike the words on a printed book, the morning light would not be preserved without my intervention. I returned this weekend to check if the peonies had begun their bloom, but their buds are still growing heavy for their upcoming debut. Peonies must be more inflexible than lilacs in timing their show; lilacs began blooming three weeks early this year.
I did find that the irises are in bloom. What more could I expect today?
As I’ve been breaking in my new ice cream maker, I’ve noticed that none of the dairy mixtures I’ve tired have surpassed the smooth, impossibly tiny ice crystals I’ve achieved by pulverizing frozen fruit in a blender. This evening I decided to find out what would happen if I tried to make ice cream with a banana base (a technique described well at Bowl of Delicious). Apparently, the pectin in frozen bananas lends itself to a custard-like creaminess when processed into smoothness with a blender or food processor.
No ice cream maker is needed to make this recipe. It has just three ingredients. Any frozen berries can be used in place of the raspberries if that it is not your preferred “jelly” flavor.
PB&J Banana Ice Cream – Dairy Free
makes 6 1/2 cup servings
4 medium sliced bananas – frozen
1 cup frozen raspberries, thawed slightly
1/4 cup creamy peanut butter, divided
Place bananas and raspberries in blender or food processor. Pulse until smooth, stopping and stirring several times so all of the fruit has a chance to be chopped. Add half of the peanut butter and pulse until it disappears into the fruit mixture. Empty mixture into a one quart freezer container and stir in the rest of the peanut butter, leaving ripples in the ice cream. Freeze for at least two hours to harden for serving.