Homemade Ice Cream: Pineapple Mango

I love making homemade ice cream! As a matter of fact, once I got my new Blendtec blender, I never looked back at store bought ice cream again. Quickly whipping up a batch of this frozen delight at the drop of a hat and seeing people's reactions to not only how quick and easy it is to make, but also how absolutely delicious it turns out, is priceless! I love knowing exactly what is in my food, creating healthy alternatives for otherwise unhealthy treats, and using whole, unprocessed ingredients to create phenomenal food.

I don't know if any other blender has the power to do what my Blendtec does, but for any of you who own a Blendtec blender, I highly recommend giving this recipe a try. If you have wanted one of these machines and weren't sure if it was worth it, I can promise you it pays for itself many times over. It is the only kitchen item I own that I refuse to do without!

This is my first video attempt. I am sure they will get better with practice. I hope it is helpful for anyone who wants to "see" how to make this homemade ice cream recipe. If you are curious and want to give it a try, I hope this video helps you have success. Here's to your health! Remember, every bite counts.

Alysia the Apprentice

I started volunteering at a bakery in Provo, UT a few months ago. It has been such a great experience for me and my family! I have wanted to get some experience working in a commercial kitchen and this was just the right fit. Abigail's Oven produces Dutch Oven Sourdough breads that are not only super delicious, but also great for anyone who has had problems with gluten intolerance. 

My husband has been gluten-free for the past 2 years, and when he tried this delicious sourdough, he had no problems digesting it. He is so excited to finally get bread back in his diet! The natural yeast and the 12-18 hour process give the gluten plenty of time to break down so the body can easily digest it. 

Three Seed Bread

The taste is not sour but has a flavor that is full, not flat. The texture is chewy, and the crust is a beautiful golden brown. It is easily the best bread I've ever eaten and it makes the most amazing toast!! I'm going to make french toast with the cinnamon swirl loaf next. Can't wait to try that!

We start with better than organic wheat, grown in Utah and Idaho by West Mountain Wheat. They are a biological farm and have been working to improve and cultivate the soil for several years.

Jalepeño Cheddar = die for delicious!

We mix a variety of doughs, but my favorite to work with is the 100% whole wheat. We grind the wheat on site, keeping everything super fresh and maintaining the health benefits of the whole grain. The bread has the most amazing aroma when it comes out of the ovens! We add three seeds for a Seed Loaf, cinnamon and organic sugar for our Cinnamon Swirl Loaf and fresh jalepeño and cheddar for our (you guessed it) Jalepeño Cheddar Loaf.

Love the swirl!

Involving the whole family in the apprenticing adventure has been a wonderful education. The children come to help out often and can been seen sweeping and mopping floors, doing dishes, helping to mix, cut, bench and tension the loaves. They also love to help roll out the Cinnamon Swirl loaves! Sometimes, if the kids are super helpful, they even get to roll, bake and take home their very own loaf. I think that's the hook that keeps us so happy to be involved with this bakery-- enjoying the fruits of our labors!

If you haven't tried this bread, check out the Good Earth and Real Foods stores in Utah. It will make your mouth and your gut happy!