Since July is National Ice Cream Month, I have decided to share a few more ice cream recipes this month. It’s been a mild summer so far in the Bay Area but I’ve been testing quite a few ice cream recipes. I love the smile on my children’s faces when they eat my homemade ice cream happily. It’ll be sweet memories I cherish when they grow up one day. Two weeks ago our family went cherry picking in Brentwood, California. It’s about 1-hour drive from San Francisco, and there are many orchards and farm fields in the area. This was the 2nd year we went cherry picking with our friends and their children and we all had a great time.
Cherry season is usually between May and June, so we were actually late this year going in the last week of June. Quite a few cherry farms had already closed for the season but we were able to find a few that were still open. It gets hot in this area so you might want to start picking fruits earlier in the day (we started around 9:30 AM) especially if you have small children. The cherries were $3 per pound, and we also went peach picking right after and they were $1 per pound. It’s the best way to get the freshest produce and also a great way to support local farmers. Most of our cherries were enjoyed fresh by themselves but I also saved some to use in this ice cream recipe. I didn’t get to use it for baked goods this time but if you are interested, I baked Cherry Clafoutis last year.
Similar Recipes:
Strawberry Cheesecake Ice Cream Green Tea Ice Cream
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