Prep time: 40 minutes
6 yolks
1 ½ cups half & half
1 cup sugar
1 ½ cups cream
1 teaspoon lemon juice
1 teaspoon kirsch
½ teaspoon vanilla extract
Pinch of salt
6 cups Pennington Farms blackberries
Heat half & half with 1 cup of sugar. Temper in egg yolks, cook until mixture coats the back of a spoon. Strain and let cool. Heat blackberries with sugar until just scalded. Purée and strain. Mix purée and cream into custard, add vanilla, salt, lemon juice and kirsch. Chill overnight. Freeze in ice cream maker or mason jar.
MARCH 25 Distillery Startup Workshop Mon, Mar 25 – Fri, Mar 29 Corvallis Corvallis, OR MARCH 28 The Eastburn’s Whiskey…
Freeland Spirits sets out to do distilling differently written by Sheila Miller Freeland Spirits started with a Texas grandma, a…
WASHINGTON Cascadia Super Gravel (Olympia) — March 30 www.racecascadia.com Vicious Cycle's Gran Fondo Series wwwrideciciouscycle.com Ephrata — March 17 Goldendale…
Get off the pavement and into backcountry on gravel roads across the Pacific Northwest by Kevin Max I climbed the…
Spokane is the right jumping-off point for outdoor adventure and sophisticated city life written by Cara Strickland If you’re looking…
Central Oregon’s oft-overlooked city is getting cool before our eyes written by Sheila Miller Not so long ago, downtown Redmond…