Key Lime Pie Ice Cream

IMG_6793Key limes. Lots and lots of them.  You see, I got this craving for key lime pie and didn’t exactly want to spend the hours waiting for pie crust to rest, so obviously I made it into ice cream.  Super simple ice cream that doesn’t require making a custard beforehand, because we have already established how little patience I have.  This is the most decadent, tart, and wonderful substitute for a slice of key lime pie. It may not be as good as the slice of heaven from Rick’s Dessert Diner in midtown Sacramento, but it’s close, and that’s just fine with me. 

IMG_6821My kitchen partner-in-crime trudged over to my house with electric ice cream maker in hand to aid in making this magnificent creation.  We zested each painfully small lime and then realized that juicing them gave us a measly drop of juice per half. By all means, feel free to use bottled key lime juice – I love Nellie & Joe’s Famous Key Lime Juice, if you want a short cut. This recipe already only takes about ten minutes of mixing the base before freezing, but the easier the better!  IMG_6717

This recipe reminds me of the long summer we get in California, spent walking around with my pups. Ladybug sat patiently and modeled as I took in yet another incredible sunset on the American River.   Night after night, it’s this incredible.  This summer has been so relaxing, being able to spend it with family and adventuring around the country.  I hope this recipe reminds you of something sweet and summery. If not, what reminds you of summer? What do you have left to cross of your summer bucket list? Let me know it the comments below! 

IMG_6789Key Lime Pie Ice Cream

1 ½ cup Sweetened Condensed Milk

1 ½ cup Heavy Whipping Cream

1 cup Key Lime Juice

2 T Lime Zest

Graham Crackers to garnish

Mix condensed milk, cream and lime juice together in medium sized bowl. Add zest and mix thoroughly.  (Note: you may need to double recipe if your freezer is larger than 4 Quarts).

Make sure paddle is sat in groove before placing top on canister. I always use a layer of plastic wrap to make sure no rock salt ruins the ice cream mixture in the process.  Layer ice and rock salt around canister and follow instructions on maker to freeze.  If you’re using a hand crank mixer, when the handle gets hard to turn, the mixture is frozen.  For the motorized freezers, make sure to listen to the motor so it does not overheat.  

Serve with a graham cracker for garnish & enjoy! 

Pineapple Coconut Popsicles + The Liebster Award


Summer and popsicles. That’s the way life should be lived. Even in sticky, 104º weather, popsicles have a power to solve problems.  These little creations, adapted from A Cozy Kitchen’s Mango Cardamom and Sweet Coconut Popsicles, are wonderful for hot days like these, and even look good while cooling you off. And even if you can’t be relaxing on a tropical beach somewhere (which I most certainly am not), just close your eyes and relax with a pop, and bam! you’re there. Okay, maybe I didn’t create a teleportation device, but it’s as close to the tropics as I can get for now. 


I played around with the original recipe just a tad, substituting pineapple instead of mango, for a different flavor but still delicious. They’re incredibly easy to make, but require patience for the freezing time – and maybe borrowing your best friend’s time and popsicle molds (thank you Cat) – but they are so worth it! 


Pineapple Coconut Popsicles

1 Pineapple

¼ cup Orange Juice

¼ + ⅓ cup granulated sugar

pinch of salt

1 ½ cup lite coconut milk

½ t ground cardamom

¼ cup sweetened shredded coconut

Core and cut up the pineapple into chunks to fit in a blender. Add the orange juice, ¼ cup sugar, and pinch of salt and blend. Strain the mixture to take out the bits of unwanted core, making sure to push the pulp around to get as much out as possible. Pour pineapple mixture into molds until half way up, tilting mold on a ramekin to get the geometric design. Freeze for two hours.

Mix the coconut milk, cardamom, shredded coconut and ⅓ cup sugar until sugar dissolves. Pour mixture over the frozen pineapple, removing ramekins, so the mold stands up.  Place popsicle sticks in the molds, making sure to reach the pineapple layer for sturdiness. 

Freeze for two more hours and release by running hot water on the side.  Enjoy and maybe share a bit with peering eyes like Ella because the puppy dog eyes take no prisoners.


It’s been just over one month since I started this blog and attempted to understand everything about the internet world that goes along with it.  Woah, a whole month! *Yay! Bravo!* In the past month I’ve noticed that this blog thing is basically people expressing themselves through these little posts and then starting conversations with those who feel the same way – and that is great! Because even though our world has been technologified (yes, I just created that word), the art of conversation seems to be present in a new way.  


So, in effort to keep the conversation going and expanding the blogging world, here are a few things about me. A big thanks to the lovely Carolyn who nominated me for the Liebster Award and to answer these questions! 

1. What inspired you to begin blogging?

I decided to start this in effort to keep family and friends updated on my travels this upcoming fall, however I have always wanted to create a food blog and this seemed like the perfect time. Plus, it’s an excuse to try new recipes and get up a travel a bit more!

2.  What is your favorite quote?

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it is the only things that ever has” – Margaret Mead

3.  Favourite place to shop?
I love Zara, Jcrew, Madewell – basically anything that sells comfortable clothes that make it seem like you know a little something about fashion.
4.  What’s your go to comfort food when you’re ill?
My mom’s slow cooked applesauce with all the glorious apple pieces can solve any issue in my life, big or small.
5.  If you could road trip around any country where would it be?
I sometimes forget that the United States is so massive and filled with beautiful scenery, so a road trip around the borders would be wonderful and definitely do-able! 
6.  If you could have a meal with anyone famous (dead or alive) who would it be and why?
I would love to share a meal with the amazing Jane Goodall to learn more about her passion for preservation and how she grew awareness for a vital cause.  
7. What is your favorite musical experience (i.e. concert, festival)?
Last year I attended Outside Lands in San Francisco with my whole family and it was filled with dancing, delicious food and lots of fun. We listened to Paul McCartney, Vampire Weekend and introduced my parents to Zedd – all together a great trip.
I’d like to nominate: SlowboatA Collection of AdventuresSuzieWho, The Trip, Fifi’s Looking Glass and Steph Eusebi to answer these questions, so we can learn more about each other and bring the blogging world closer! 
The rules are to 1) thank the blogger than nominated you, and link back to them 2) answer the questions they sent you 3) nominate bloggers with less than 200 followers to answer the questions 4) notify the bloggers you have nominated them.
Thanks again for sticking with me this past month guys! Even if you weren’t nominated, answer one of these questions in the comments, and let’s get the conversation started! 

Inaugural Post + Mango Mascarpone Tart

Welcome to The Rambling Reed! After two years of debating and second guessing all that goes with starting a blog, I’ve finally gotten on with it! *Yay! You did it!* For those of you who know me, this has been something on the front of my mind for some time now.  I’ll be filling this blog with simple recipes, travel adventures and whatever else comes my way.

Three hours into the making of a one-hour recipe, I’ve discovered that photographing food is NOT the easiest thing (and my trusty helper can attest to this too). So, it turns out I’m an amateur chef, blogger, and photographer.


Here it goes:

This recipe is a staple that I’ve memorized over the years and is fairly simple to throw together for a quick gathering.  It usually takes about one hour of active preparation and can be made the night before. Especially during the hot summers that Northern California gets, the cool filling and citrus-y mango is perfect for a night that just won’t cool down.

Mango Mascarpone Tart Filling

I’ve made this recipe on several occasions; originally for a Father’s Day BBQ and then in New York while visiting my older sister and her friends.  Useful at any gathering!


Mango Mascarpone Tart


1 stick unsalted butter, room temperature

⅓ cup granulated sugar

¼ t salt

1 egg yolk

1 T poppy seeds

1 ¼ cup all-purpose flour


8 ounces Mascarpone

1 cup plain yogurt

⅓ cup confectioners sugar

1 T lime zest

Juice of 1 lime

2 mangoes

½ cup sweet dessert wine (i.e. Sauternes, Moscato)

Cream butter, sugar and salt together in medium sized bowl. Scrape mixture down using rubber spatula and beat in egg yolk and poppy seeds.  Mix in flour until dough comes together into small clumps. Wrap in cling film and refrigerate for 2 hours (or 30 minutes in the freezer).

Preheat oven to 350º F.  Lightly dust surface with flour and roll dough out to ¼-½ inch thick round. Bake until the dough is lightly brown or golden in color, about 20 minutes. Let cool for 5 minutes before adding the filling. *Tip: When baking the crust, do not cut off prior to baking, as the the dough has a tendency to shrink.  Trim excess after the dough has cooled.

Peel and dice the mangoes into ½ inch cubes.  In a small bowl, combine the diced mangoes with the dessert wine to macerate for at least 20 minutes.

Beat together the mascarpone, yogurt, sugar, lime zest and juice into a smooth mixture. At this point, add 1 T of confectioners sugar for a sweeter filling, if so desired. Strain the mango mixture over a small saucepan and set aside mangoes.  On medium heat, reduce the liquid until it reaches a syrupy consistency; add to the mascarpone-yogurt mixture.

Assemble the tart by pouring the filling and smoothing.  Lightly place the diced mangoes on top and garnish with mint.  Serve chilled & enjoy!

Makes 8 servings.