Denver's own foodie Jessie Snyder – of Faring Well – pairs together the unlikely combination of blackberry, coconut and thyme to create the perfect summer combo with a cherry...scratch that...cornmeal crumble on top. Give this cool down a go!
Roasted Blackberry + Thyme Ice Cream
- 2 cans of full fat coconut milk
- 1/3 cup raw honey
- 1 teaspoon vanilla extract (or 1 vanilla bean, seeds scraped)
- 4 to 6 sprigs of fresh, organic thyme
- 2 to 3 cups of fresh, organic blackberries
- 1. Whisk the coconut milk and honey in a saucepan on the stove until it comes to a simmer. Turn off the heat and add the fresh thyme, pressing down to submerge it well.
- 2. Let the thyme steep for 10 minutes, then pour the ice cream batter into a glass/ceramic bowl through a mesh strainer to remove the thyme. Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- 3. While the ice cream is chilling, preheat the oven to 350°F. Rinse and dry the blackberries, and then sprawl them out on a parchment lined cookie sheet. Roast in the oven for 20 minutes (or until they look like they are about to burst).
- 4. Remove from the oven, and slowly smash with the back of a fork - being careful not to splatter your kitchen (and self) with blackberry juice. Set aside to cool.
- 5. Once your ice cream has chilled, add it to your ice cream maker and follow the manufacturers instructions.
- 6. When done, place half of the ice cream in your desired container, swirl in half of the roasted blackberry smash, add the rest of the ice cream, and swirl in the last of the roasted berries.
- 7. Cover and freeze until set (a few hours) and serve with cornmeal crumble.
Makes about 5 cups of ice cream.
We polled our team on their favorite books to put a nose in this summer. From Laura on our Community Team to Will on our Design Team, their picks have you covered.
Shae of Dram Apothecary crafted this concoction in her tucked-away studio in a small Colorado mountain town. With summer in mind, Shae mixed in Switchels which historically was given to farmworkers to keep them hydrated and nourished while working in the sun.
Dusk on Honey Hill
- 1 1/2 oz. Caprock Colorado Gin
- 1 oz DRAM Ginger Honey Switchel
- 2 oz Sparkling water
- 5 shakes DRAM Black Bitters
- Fresh rosemary
- Squeeze of fresh lemon juice
Instructions: Combine gin, switchel, squeeze of lemon and sparkling water over ice and stir well. Add DRAM Bitters. Top with a sprig of fresh rosemary, smacked between the palms first to release the aromatic oils.
Make your own switchel: combine 1/2 cup apple cider vinegar, 1/4 cup honey and 1/3 cup fresh grated ginger. Allow to sit overnight. Strain and enjoy!
AU ambassador Benj Haisch puts on his quasi-DJ headphones to bring us his definition of summer in a Spotify playlist. You can find the whole playlist HERE, but below is a roundup of our favorites —
Globe trotter, Jules Davies, shares her roadtrip essentials.
- 1. Bandana // A soft square of cotton is everything when you’re on the road. It’s your towel for a river dip, your wind blocker, your lens cleaner and your hair tamer when all the windows are down on County Road 306.
- 2. Camera // The mighty Fuji X-T1 and Topo Designs camera strap. It slings cross body for hopping fences and climbing rocks.
- 3. Sunglasses // A pair of sunnies to keep the UVs where they are supposed to be.
- 4. Mikado // a.k.a Pick up Sticks. A delightful (competitive) camp game of skill and focus.
- 5. Book // A small book about big ideas.
- 6. Spork // A multi-functional tool in a radical purple package. The only utensil you need.
- 7. Watch // It keeps the time so you can go all day without looking at your phone. Hurrah!
- 8. Pin // Because a good luck charm never hurts.