I deliver meals to home-bound folks in East Nashville once a month for The Martha O’Bryan Center. There are times that I wake up the morning of my volunteer day and think to myself “how in the world am I going to get everything done before it’s time to go deliver meals?” It never fails that it’s just the break I need. Terry Gross keeps me company with her daily dose of Fresh Air, I start out on the 37206 route with a cooler full of milk and juice and a warmer full of hot lunches. There are usually 10-15 deliveries, depending upon whether someone is in the hospital or maybe gone to visit a relative. There’s the sweet little lady with her miniature pincher who always hugs my neck and wants to visit for a minute before she bids me farewell with “You be careful, you hear?” I have never met one of the ladies on my route. She is blind and doesn’t come to the door for fear of her safety. When I loop back around, the hot meal and carton of milk that I have left by her door just moments before has been taken inside. Then there’s a sweetheart of a feller who is wheelchair bound. He greets me at the door all smiles. I wish I could share all of these folks stories, but the point is they brighten my day more than I could ever have imagined.
Since 1894, the Martha O’Bryan Center has provided resources to individuals and families, empowering them to achieve independence and success. They serve over 6,000 individuals each year (40% are 18 years and younger) through a continuum of cradle to college to career services. These people are proving that the line between poverty and potential can be broken. Wanna help “Break the Line?” Click here for volunteer opportunities.
They have a special fundraiser that I’m tickled to be one of the contest judges. The 29th annual 2014 Purity Miss Martha’s Ice Cream Crankin’ and Summer Social is coming up on June 8th 3-5pm on the front lawn of First Presbyterian Church on Franklin Road. Please take my advice. Do not eat a big Sunday Brunch, because there are tons of ice cream entries to taste. Last year some of my favorites were Honey Lavender and Cabernet Sorbet. No telling what new flavors will show up this year. Click here to purchase tickets.
Photo courtesy of Martha O’Bryan Center
Feel like you are a master at cranking? You can enter your unique flavor to compete with two time champion Iron Cranker Mary Allen. Last year, she won best in show for her ice cream flavor “Graham Ole Opry,” which combines vanilla ice cream, brown sugar, swirls of caramel, chopped peanuts and chocolate with bits of graham crackers. I’m sure she grins ear to ear when pushing her grocery cart down the ice cream aisle. Yep, Purity makes the winning recipe for distribution in local grocery stores. Click here for details on how you can have the chance to see your name in lights. Well, lit by the lights in the freezer section at least.
Meanwhile, here is my Frozen Strawberry Goat Yogurt recipe which was recently published by The East Nashvillian. Pick up your copy today at a location near you.
Frozen Strawberry Goat Yogurt
makes 2 quarts
Noble Springs Dairy goat milk yogurt was used for this recipe and can be found at many Nashville Farmers Markets. It is perfect for lactose intolerant lovers of ice cream. Rich in probiotics, goat yogurt assists in the digestion process and keeping a healthy gut.
1 cup coconut milk
1/2 cup sugar
3 cups goat milk yogurt
1 teaspoon corn starch
1/2 cup powdered sugar
1.5 teaspoon pure vanilla extract
1/8 teaspoon fruit pectin
1/2 cup strawberry puree
1 cup chopped strawberries
Heat coconut milk with sugar on low heat. Stir occasionally until sugar is dissolved and chill. Meanwhile, mix together goat yogurt (reserving 2 teaspoons,) powdered sugar, vanilla extract, fruit pectin and strawberry puree. in separate bowl, thoroughly blend corn starch and reserved yogurt. Add to goat yogurt mixture. Stir in the coconut/sugar mixture thoroughly. Using an ice cream freezer, freeze according to manufacturer’s instructions.
Note: This recipe is best served immediately due to the moisture and low fat content. Introducing alcohol, pectin and cornstarch results in a creamy texture. In this case vanilla extract was used for the alcohol, but can be substituted by vodka or any other preferred liquor. If there is a need to make ahead of time, limit freezing time to 4 hours.