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Archive for the ‘Ice Cream’ Category

 Orange Sherbet

Well, here is the first delicious thing I made with my surplus of citrus from this past weekend. I know for most of you it is snowy and cold, but for us here in Southern California it has been very sunny and warm this past week. We have been having summer-like weather and there is nothing better on a warm summer day then a refreshing bowl of ice cream. With all the fresh oranges from my neighbor’s tree and the warm weather, I immediately thought of my favorite childhood summer treat…orange sherbert. My grandparents would always have those fun 50/50 cups with the wooden spoons when we would go and visit them in the summers and my brothers, cousins and I loved to sit in their big back yard and enjoy the warm summer air and our tasty dessert. This recipe is fantastic and with the first bite I smiled and felt like I was that little girl again in my grandparents back yard. It was a big hit with the rest of the family too. I can already predict that I will be making this recipe often this summer and I definitely plan to make my own 50/50 version too!

Orange Sherbet
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Ingredients
7 ounces sugar (3/4 cup plus 2 tablespoons)
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk

Directions
In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Adapted From: Alton Brown

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Cinnamon Ice Cream

Cinnamon Ice Cream

I just told you about my insane love for cinnamon last week, so you have to know that I have been dying to make this ice cream since I first saw the recipe this summer. I would have made it sooner, but I thought it would be a perfect flavor for the fall holiday season. This is another fabulous recipe from the book The Perfect Scoop. Like all the recipes I have tried from this book, it has the perfect texture. This ice cream is so rich and creamy and has a wonderful warm cinnamon flavor. The original recipe does not call for any ground cinnamon, and I did not add it for the flavor, I just wanted to be able to see the little flecks of cinnamon throughout the ice cream. If you are like me and love all things cinnamon, you will love this ice cream. It would be perfect sandwiched between many different types of cookies for some very tasty ice cream sandwiches. It also would be the perfect ‘a la mode’ to any pie on your holiday table this year. Scoop. Dish. Enjoy!

Cinnamon Ice Cream
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1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3″ cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks
1/4 teaspoon ground cinnamon (optional)

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl, whisk in the ground cinnamon (optional) and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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Chocolate Raspberry Ice Cream
You will soon learn that I have a huge love for all things ice cream and after buying the book, The Perfect Scoop, by David Lebovitz, all I wanted to do is try all the ice cream recipes in the book, like NOW!  If you do not own this book then I highly recommend that you get a copy or put it on your Christmas list, because if you plan to make homemade ice cream at all, you HAVE to have this book!

If you are one of those people (like me) who loves chocolate and raspberry together in your deserts, then this ice cream is not going to disappoint at all! It is super smooth and has the perfect balance of raspberry to chocolate. I loved this ice cream so much, that I have to admit that I kept it all to myself hidden in the freezer and didn’t share it with anyone. 🙂

Chocolate Raspberry Ice Cream
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3 cups raspberries, fresh or frozen
1 ½ cups heavy cream
5 TBS Dutch-process cocoa powder
2/3 cup sugar

Process the raspberries in a blender or food processor. To remove seeds, press the berries through a mesh strainer. Set aside.

In a large saucepan, whisk the cream, cocoa powder, and sugar. Heat the mixture, while stirring constantly, until it reaches a full boil and begins to foam. Remove from heat, and add the raspberries.

Chill the mixture thoroughly and freeze according to your ice cream maker’s instructions. Makes about 3 cups.

Adapted From: The Perfect Scoop

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Pumpkin Ice Cream

Pumpkin Ice Cream
 Pumpkin, pumpkin, pumpkin! I just can’t get enough pumpkin!

Who says just because summer is over that we need to put away our ice cream makers? Well, if anyone says that, then I say they are nuts! Ice cream is great all year round and there are some especially wonderful flavors to try during the holidays. YEAH! I can’t wait!

Even though I have a few other pumpkin recipes that I am going to be making this week, when I saw this recipe I just HAD to try it right away, and I am so glad that I did! This ice cream is so creamy and smooth and it is filled with lots of cinnamon, ginger and nutmeg that accompany the pumpkin so well.  I love a pumpkin spice frappaccino on a warm fall day, but the flavors in this creamy ice cream blow the frappaccino right out of the water. This ice cream is fantastic and I highly recommend that you make it soon! Then grab a bowl and a spoon and snuggle up under a cozy blanket and enjoy this super tasty ice cream.

Pumpkin Ice Cream

Pumpkin Ice Cream
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Yield: 1 quart

5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water.  Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath.  Stir in the brown sugar until dissolved and cooled.  Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree.  Whisk until incorporated, then press through a fine-mesh strainer.  Freeze in your ice cream maker according to manufacturer’s instructions.  Freeze for at least one hour before serving.

Adapted From: Pennies on a Platter, and David Lebovitz

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