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Cuisinart ICE-21 Frozen Yogurt,
Ice Cream and Sorbet Maker
available on Amazon.com with
FREE shipping to Hawaii for $55.45
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Berry Cheesecake Ice Cream
This is more of an adult ice cream because it's not too sweet, and the cream cheese makes it taste like cheesecake. It's important to strain out the seeds, otherwise they get hard as little rocks.
8 ounces cream cheese, softened
1 cup milk
1 tablespoon lemon or lime zest
3 tablespoons fresh lemon or lime juice
3/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
16 ounce bag frozen raspberries or any berry you like
1/2 cup heavy cream
Special equipment: an ice cream maker
Procedure:
In a food processor, blend the frozen berries, then pour them through a strainer to remove the seeds. Pour the berry liquid back into the food processor and add the rest of the ingredients. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Freeze for several hours until solid. Serve with graham crackers. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes before serving. Makes one quart, serving six.
Banana-Brown Sugar Ice Cream
Banana-Brown Sugar Ice Cream
Ingredients:
1 1/4-pounds very ripe bananas (6-7 medium), peeled and cut into 1/2-inch slices
3/4 cup light brown sugar
2 cups coconut milk or full-fat sour cream
big pinch of sea salt
1 teaspoon dark rum
1/2 teaspoon vanilla extract
optional: a few drops lemon juice
Procedure:
In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes.
Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it taste too sweet.
Puree in a blender or food processor until completely smooth.
Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. (If it's too thick when you take it out of the refrigerator, whisk it briskly, which should thin it out so you can pour it into your machine.) Makes about 3 cups.
Pineapple Cream Pie
Ingredients:
1 1/2 cups milk
4 tablespoons all-purpose flour
2 egg yolks
4 tablespoons white sugar
1/8 teaspoon vanilla extract
3 tablespoons apricot jam
1 (9 inch) pie shell, baked
1 (15.25 ounce) can sliced pineapple, drained with juice reserved
Procedure to make pastry cream:
1 1/4-pounds very ripe bananas (6-7 medium), peeled and cut into 1/2-inch slices
3/4 cup light brown sugar
2 cups coconut milk or full-fat sour cream
big pinch of sea salt
1 teaspoon dark rum
1/2 teaspoon vanilla extract
optional: a few drops lemon juice
Procedure:
In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes.
Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it taste too sweet.
Puree in a blender or food processor until completely smooth.
Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. (If it's too thick when you take it out of the refrigerator, whisk it briskly, which should thin it out so you can pour it into your machine.) Makes about 3 cups.
Pineapple Cream Pie
Ingredients:
1 1/2 cups milk
4 tablespoons all-purpose flour
2 egg yolks
4 tablespoons white sugar
1/8 teaspoon vanilla extract
3 tablespoons apricot jam
1 (9 inch) pie shell, baked
1 (15.25 ounce) can sliced pineapple, drained with juice reserved
Procedure to make pastry cream:
In a medium bowl, mix 1/2 cup of milk with flour, then stir in the egg yolks. Mix well. Heat sugar and remaining 1 cup of milk in a saucepan over medium heat. Remove from heat and stir into egg yolk mixture. Return mixture to saucepan and heat until boiling. Turn down heat to low and keep cooking until mixture thickens. Stir in vanilla. Set aside for 15 minutes.
Honey Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup honey
3 large egg yolks, beaten
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Procedure:
In a large saucepan, add all ingredients. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes to cook the egg yolks. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Stir the mixture again to blend. transfer it to an ice cream maker and freeze according to manufacturer's instructions, or about 1/2 hour. Remove from ice cream maker into plastic containers and freeze at least 3 hours. Refrigerate for 1/2 hour before serving to soften. Makes 6 servings.
Liliko'i-Pineapple Ice
Ingredients:
2 cups fresh liliko'i juice (about 28 liliko'i)
1/4 cup fresh liliko'i seeds left whole (about 4 liliko'i)
2 cups pineapple pulp
3/4 cups sugar
2 egg whites
Procedure:
To juice the liliko'i remove all pulp from all the fruit. Place in blender and pulse for 5 to 10 seconds. Pour in a fine mesh strainer placed over a bowl and with the back of a spoon push the pulp around until you are left with just the seeds in the strainer. Place all the ingredients in a food processor and process until well blended. Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time. Makes about 5 cups.
Note: Liliko'i juice can be made in advance and frozen in ice trays then transferred to freezer bags for future use.
Liliko'i Ice Cream with Honey
This is a delicious recipe, creamy, tart with the sweetness of honey.
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
6 egg yolks
1 cup fresh passion-fruit pulp (juice), seeds removed
Honey for serving
Special equipment: an ice cream maker
Procedure:
Place the cream, milk and 1/2 cup sugar into a large saucepan, whisk and then heat over medium heat until the sugar is dissolved.
Whisk the remaining 1/4 cup sugar, egg yolks and passion fruit together in a large mixing bowl until light and well combined.
Slowly add half of the milk mixture to the yolk mixture, whisking the entire time.
Slowly add the warmed yolk mixture into the remaining milk in the large saucepan.
Over very low heat, whisk until thickened and the mixture coats the back of a spoon; about 10 minutes. DO NOT STOP WHISKING or you will have scrambled eggs.
Place the custard mixture into a glass bowl, cover with plastic and place in the refrigerator overnight.
Next day, freeze according to your ice cream makers instructions. After churning the ice cream, place in a freezer proof container and freeze until ready to eat.
Procedure to make glaze:
In a small saucepan, heat 1 tablespoon of pineapple juice with jam until thickened. Pour cooled pastry cream into pie shell. Cut pineapple slices into quarters and arrange them decoratively on top of pastry cream. Brush pie with glaze.
Tahitian Lime Mango Ice
Ingredients:
2 ripe mangoes
zest and juice of 2 Tahitian limes
1/3 cup superfine sugar*
Procedure:
Peel mangoes and carefully cut the flesh away from each mango's pit, then roughly chop the flesh. In a blender, Add the chopped mangoes, lime zest, and lime juice. Add the sugar and 1/4 cup cold water, and blend until the mixture is smooth. Pour the blended mixture into four serving glasses, and place in freezer for 1 hour. Makes 4 refreshing servings.
Cooks Notes*: Superfine sugar is nothing more than regular granulated sugar, but is finer. To make superfine sugar, pour sugar into a food processor fitted with a metal blade. Cover food processor with a kitchen towel to keep the sugar dust from escaping into your kitchen. Turn the food processor on high speed for 1 or 2 minutes. Your superfine sugar is now ready to be used.
Lychee Ice
Ingredients:
2, 20 ounce cans lychee
juice of one fresh lime
3/4 cup powdered sugar
fresh mango or papaya slices
Procedure:
Remove juice from canned lychees (makes a great drink). Place the lychee flesh in blender with lime juice and powdered sugar. Process until smooth. Pour into a container suitable for the freezer, freeze until slushy, then beat well. Repeat this twice. Freeze for several hours until solid. Serve in small scoops with slices of fresh mango or papaya. Makes 6 servings.
Mocha Mama
Ingredients:
3 cups strong brewed, expresso coffee, chilled (you can use instant espresso coffee granules)
1 tablespoon prepared chocolate sauce
1 tablespoon brown sugar
2 cups chocolate milk or chocolate ice cream
crushed ice
prepared whipped cream
chocolate shavings, or cocoa power for garnish
Procedure:
Combine all the ingredients, except the last three, in a blender and process until frothy. Pour over tall, ice filled glasses. Top with whipped cream and chocolate shavings. Makes 2-3 servings.
Dragon Fruit & Coconut Ice Cream
Ingredients:
2 cups dragon fruit (about 4 dragon fruit)
1 cup sugar
1 cup coconut milk
1 1/2 cups cream
1 tablespoon fresh lime juice
Procedure:
Combine everything in a food processor and blend. Pour into an electric ice cream maker and process for about 30 minutes. Put into plastic containers and freeze for at least 3 hours. Makes 2 pints.
Mango Tango Ice Cream
This is my favorite tropical ice cream recipe to date. I have made this many times for dinner parties with no complaints.
Ingredients:
1 1/2 cups pureed fresh mango
2 whole eggs
1 cup heavy whipping cream
1/2 of a 15 fluid ounce can of coconut cream (shake can just before opening)
1, 14 fluid ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg
fresh mango cut into small cubes for garnish (optional, but recommended)
Procedure:
In a food processor puree fresh mango. Add the rest of the ingredients except the garnish. Blend together and pour into your ice cream maker. Process until frozen to a soft consistency which should take about 1/2 hour. Freeze for several hours until solid. Serve with fresh mango cubes. Makes just over 2 pints, or 6 to 8 servings.
Tahitian Lime Mango Ice
Ingredients:
2 ripe mangoes
zest and juice of 2 Tahitian limes
1/3 cup superfine sugar*
Procedure:
Peel mangoes and carefully cut the flesh away from each mango's pit, then roughly chop the flesh. In a blender, Add the chopped mangoes, lime zest, and lime juice. Add the sugar and 1/4 cup cold water, and blend until the mixture is smooth. Pour the blended mixture into four serving glasses, and place in freezer for 1 hour. Makes 4 refreshing servings.
Cooks Notes*: Superfine sugar is nothing more than regular granulated sugar, but is finer. To make superfine sugar, pour sugar into a food processor fitted with a metal blade. Cover food processor with a kitchen towel to keep the sugar dust from escaping into your kitchen. Turn the food processor on high speed for 1 or 2 minutes. Your superfine sugar is now ready to be used.
Lychee Ice
Ingredients:2, 20 ounce cans lychee
juice of one fresh lime
3/4 cup powdered sugar
fresh mango or papaya slices
Procedure:
Remove juice from canned lychees (makes a great drink). Place the lychee flesh in blender with lime juice and powdered sugar. Process until smooth. Pour into a container suitable for the freezer, freeze until slushy, then beat well. Repeat this twice. Freeze for several hours until solid. Serve in small scoops with slices of fresh mango or papaya. Makes 6 servings.
Mocha Mama
Ingredients:
3 cups strong brewed, expresso coffee, chilled (you can use instant espresso coffee granules)
1 tablespoon prepared chocolate sauce
1 tablespoon brown sugar
2 cups chocolate milk or chocolate ice cream
crushed ice
prepared whipped cream
chocolate shavings, or cocoa power for garnish
Procedure:
Combine all the ingredients, except the last three, in a blender and process until frothy. Pour over tall, ice filled glasses. Top with whipped cream and chocolate shavings. Makes 2-3 servings.
Dragon Fruit & Coconut Ice Cream
Ingredients:
2 cups dragon fruit (about 4 dragon fruit)
1 cup sugar
1 cup coconut milk
1 1/2 cups cream
1 tablespoon fresh lime juice
Procedure:
Combine everything in a food processor and blend. Pour into an electric ice cream maker and process for about 30 minutes. Put into plastic containers and freeze for at least 3 hours. Makes 2 pints.
Mango Tango Ice Cream
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| Mango Tango Ice Cream Click on photo to view larger |
Ingredients:
1 1/2 cups pureed fresh mango
2 whole eggs
1 cup heavy whipping cream
1/2 of a 15 fluid ounce can of coconut cream (shake can just before opening)
1, 14 fluid ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg
fresh mango cut into small cubes for garnish (optional, but recommended)
Procedure:
In a food processor puree fresh mango. Add the rest of the ingredients except the garnish. Blend together and pour into your ice cream maker. Process until frozen to a soft consistency which should take about 1/2 hour. Freeze for several hours until solid. Serve with fresh mango cubes. Makes just over 2 pints, or 6 to 8 servings.
Honey Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup honey
3 large egg yolks, beaten
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Procedure:
In a large saucepan, add all ingredients. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes to cook the egg yolks. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Stir the mixture again to blend. transfer it to an ice cream maker and freeze according to manufacturer's instructions, or about 1/2 hour. Remove from ice cream maker into plastic containers and freeze at least 3 hours. Refrigerate for 1/2 hour before serving to soften. Makes 6 servings.
Liliko'i-Pineapple Ice
Ingredients:
2 cups fresh liliko'i juice (about 28 liliko'i)
1/4 cup fresh liliko'i seeds left whole (about 4 liliko'i)
2 cups pineapple pulp
3/4 cups sugar
2 egg whites
Procedure:
To juice the liliko'i remove all pulp from all the fruit. Place in blender and pulse for 5 to 10 seconds. Pour in a fine mesh strainer placed over a bowl and with the back of a spoon push the pulp around until you are left with just the seeds in the strainer. Place all the ingredients in a food processor and process until well blended. Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time. Makes about 5 cups.
Note: Liliko'i juice can be made in advance and frozen in ice trays then transferred to freezer bags for future use.
Liliko'i Ice Cream with Honey
This is a delicious recipe, creamy, tart with the sweetness of honey.
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
6 egg yolks
1 cup fresh passion-fruit pulp (juice), seeds removed
Honey for serving
Special equipment: an ice cream maker
Procedure:
Place the cream, milk and 1/2 cup sugar into a large saucepan, whisk and then heat over medium heat until the sugar is dissolved.
Whisk the remaining 1/4 cup sugar, egg yolks and passion fruit together in a large mixing bowl until light and well combined.
Slowly add half of the milk mixture to the yolk mixture, whisking the entire time.
Slowly add the warmed yolk mixture into the remaining milk in the large saucepan.
Over very low heat, whisk until thickened and the mixture coats the back of a spoon; about 10 minutes. DO NOT STOP WHISKING or you will have scrambled eggs.
Place the custard mixture into a glass bowl, cover with plastic and place in the refrigerator overnight.
Next day, freeze according to your ice cream makers instructions. After churning the ice cream, place in a freezer proof container and freeze until ready to eat.
Makes about 6 cups, enough for 8 servings. Serve with honey drizzled on top of each serving.
Rum Butter Dessert Sauce
I had to put this rum butter sauce in here. It's very easy to make and it really tastes good over vanilla or macadamia nut ice cream.
Rum Butter Dessert Sauce
I had to put this rum butter sauce in here. It's very easy to make and it really tastes good over vanilla or macadamia nut ice cream.
Ingredients:
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon coarse kosher salt
3 tablespoons dark rum
Procedure:
Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Makes enough for 2 servings.
Starfruit-Lilikoi Sherbet
Ingredients:
4 ripe starfruit
1/2 cup sugar
1/2 tablespoon orange zest
1/2 teaspoon pure vanilla
1 lilikoi (Hawaiian word for passion fruit)
1 cup whole milk
1 ripe starfruit sliced thinly for garnish
Procedure:
Chop 4 of the starfruit, put in food processor and puree. Strain the pureed fruit in a fine strainer to get all of the juice out of the starfruit without the pulp. Use a spoon to push the fruit through the strainer. Whisk in the sugar, orange zest and vanilla extract. Cut the fresh lilikoi in half and with a spoon, scoop out the juice and seeds and add both to the mixture. Add the milk, whisk, then place the mixture in the refrigerator for 1 hour. Pour the mixture into your ice cream maker and churn until frozen, about 1/2 hour. Scoop out the sherbet into a plastic container and continue freezing about 3 hours, or until hard. To serve, place one or two scoops of sherbet into 4 dessert glasses or martini glasses and garnish with a slice of starfruit. Makes 4 servings.
Mango Melon Freeze
Ingredients:
3 cups chopped mangoes (peeled, pitted)
1 cup chopped cantaloupe
1/2 cup maple syrup
1/2 cup apple juice
1/4 cup lime juice
a pinch of salt
Procedure:
Puree all ingredients in a food processor until smooth. Pour into a bowl and place in the refrigerator for an hour, just enough time for the flavors to meld. Scrape the mango-melon mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep in the freezer until ready to serve. Serve in frozen martini glasses with a sprig of mint. Makes 8 servings.
Maui Strawberry Sorbet
Ingredients:
1 cup granulated sugar
1 cup water
2 pints fresh ripe strawberries
2 tablespoons freshly-squeezed lemon juice
2 to 3 tablespoons vodka
Procedure:
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the sugar syrup.
Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings.
Fresh Mango with Sake Cream
Ingredients:
1/2 cup sake2 tablespoons butter
1 tablespoon brown sugar
dash of salt
1 tablespoon heavy cream
3 cups fresh mango slices
3 cups vanilla ice cream
1/3 cup sweetened coconut for garnish
Procedure:
To prepare sake cream, combine sake, butter, brown sugar, and salt in a medium saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes). Remove from heat; stir in cream. Gently stir in mango slices. Serve over ice cream and sprinkle with sweetened coconut. Makes 6 servings.
Avocado Honey Lime Ice Cream
Ingredients:
4 large egg yolks
2/3 cup pure honey
1/8 teaspoon salt
2 cups half and half
1 cup buttermilk
2 tablespoons lime zest
3 ripe avocados, pureed
Procedure:
Whisk together eggs, honey and salt in a medium bowl; set aside. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours. Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil). Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day). Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days. Makes 4 servings.
Pear Sorbet with Red Wine
The flavor of the pears and wine mixed with a beautiful red color makes this an elegant frozen dessert.
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon coarse kosher salt
3 tablespoons dark rum
Procedure:
Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Makes enough for 2 servings.
Starfruit-Lilikoi Sherbet
Ingredients:
4 ripe starfruit
1/2 cup sugar
1/2 tablespoon orange zest
1/2 teaspoon pure vanilla
1 lilikoi (Hawaiian word for passion fruit)
1 cup whole milk
1 ripe starfruit sliced thinly for garnish
Procedure:
Chop 4 of the starfruit, put in food processor and puree. Strain the pureed fruit in a fine strainer to get all of the juice out of the starfruit without the pulp. Use a spoon to push the fruit through the strainer. Whisk in the sugar, orange zest and vanilla extract. Cut the fresh lilikoi in half and with a spoon, scoop out the juice and seeds and add both to the mixture. Add the milk, whisk, then place the mixture in the refrigerator for 1 hour. Pour the mixture into your ice cream maker and churn until frozen, about 1/2 hour. Scoop out the sherbet into a plastic container and continue freezing about 3 hours, or until hard. To serve, place one or two scoops of sherbet into 4 dessert glasses or martini glasses and garnish with a slice of starfruit. Makes 4 servings.
Mango Melon Freeze
Ingredients:
3 cups chopped mangoes (peeled, pitted)
1 cup chopped cantaloupe
1/2 cup maple syrup
1/2 cup apple juice
1/4 cup lime juice
a pinch of salt
Procedure:
Puree all ingredients in a food processor until smooth. Pour into a bowl and place in the refrigerator for an hour, just enough time for the flavors to meld. Scrape the mango-melon mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep in the freezer until ready to serve. Serve in frozen martini glasses with a sprig of mint. Makes 8 servings.
Maui Strawberry Sorbet
Ingredients:
1 cup granulated sugar
1 cup water
2 pints fresh ripe strawberries
2 tablespoons freshly-squeezed lemon juice
2 to 3 tablespoons vodka
Procedure:
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the sugar syrup.
Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings.
Fresh Mango with Sake Cream
Ingredients:
1/2 cup sake2 tablespoons butter
1 tablespoon brown sugar
dash of salt
1 tablespoon heavy cream
3 cups fresh mango slices
3 cups vanilla ice cream
1/3 cup sweetened coconut for garnish
Procedure:
To prepare sake cream, combine sake, butter, brown sugar, and salt in a medium saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes). Remove from heat; stir in cream. Gently stir in mango slices. Serve over ice cream and sprinkle with sweetened coconut. Makes 6 servings.
Avocado Honey Lime Ice Cream
Ingredients:
4 large egg yolks
2/3 cup pure honey
1/8 teaspoon salt
2 cups half and half
1 cup buttermilk
2 tablespoons lime zest
3 ripe avocados, pureed
Procedure:
Whisk together eggs, honey and salt in a medium bowl; set aside. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours. Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil). Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day). Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days. Makes 4 servings.
Pear Sorbet with Red Wine
The flavor of the pears and wine mixed with a beautiful red color makes this an elegant frozen dessert.
Ingredients:
2 1/2 pounds ripe Bosc pears
1/2 cup sugar
1 1/2 cups good Burgundy red wine
1 1/2 cups water
1 cinnamon stick
1/2 teaspoon vanilla extract
pinch of freshly ground black pepper
2 tablespoons fresh lemon juice
Procedure:
Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they’re somewhat hard. Add the pepper. Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer. Freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes. Makes one quart, serving six.
Macadamia Nut Ice Cream
1/2 cup sugar
1 1/2 cups good Burgundy red wine
1 1/2 cups water
1 cinnamon stick
1/2 teaspoon vanilla extract
pinch of freshly ground black pepper
2 tablespoons fresh lemon juice
Procedure:
Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they’re somewhat hard. Add the pepper. Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer. Freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes. Makes one quart, serving six.
Macadamia Nut Ice Cream
with Caramel Sauce
Ingredients for caramel sauce:
2/3 cup granulated sugar
1/4 cup butter, cut into small pieces (1/2 stick)
1/2 cup half-and-half (or light cream)
1/4 tsp salt
Ingredients for vanilla ice cream base:
4 egg yolks
1/4 tsp salt
2/3 cup granulated sugar
2 1/2 cups half-and-half (light cream)
1 tsp vanilla
3/4 cup chopped salted macadamia nuts
Procedure to make caramel sauce:
Pour sugar into small, heavy-bottomed pan. Place over medium heat and let sugar melt to make a dark brown liquid. Stir in butter adn half-and-half (mixture will sputter, so be careful). Stir over medium heat until mixture comes together as a sauce. Stir in salt. Remove from heat.
Procedure to make vanilla ice cream base:
In a heat-proof bowl, beat together egg yolks and salt. Set aside. In a heavy-bottomed sauce pan, combine sugar and half-and-half. Bring to a simmer. Pour about 1/2 cup of the mixture into egg mixture and beat. Return mixture to pan, and cook slowly over low heat until thickened to sauce consistency and it coats the back of a spoon. Remove from heat. Stir in vanilla. Strain into bowl. Cover and refrigerate until cold.
If Caramel Sauce is too thick to pour, microwave on low for 30 seconds.
Make ice cream according to manufacturer’s directions. While ice cream is soft but almost firm, drizzle in caramel sauce and nuts. Continue to churn ice cream just to mix ingredients. Remove from machine and freeze immediately for 2 hours before serving.
Brown Sugar-Ginger Ice Cream
Ingredients:
4 large egg yolks
6 tablespoons dark brown sugar - (packed)
2 tablespoons sugar
1 pinch salt
1 1/4 cups whipping cream
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Procedure:
Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-lowheat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.) Makes 6 servings.
2/3 cup granulated sugar
1/4 cup butter, cut into small pieces (1/2 stick)
1/2 cup half-and-half (or light cream)
1/4 tsp salt
Ingredients for vanilla ice cream base:
4 egg yolks
1/4 tsp salt
2/3 cup granulated sugar
2 1/2 cups half-and-half (light cream)
1 tsp vanilla
3/4 cup chopped salted macadamia nuts
Procedure to make caramel sauce:
Pour sugar into small, heavy-bottomed pan. Place over medium heat and let sugar melt to make a dark brown liquid. Stir in butter adn half-and-half (mixture will sputter, so be careful). Stir over medium heat until mixture comes together as a sauce. Stir in salt. Remove from heat.
Procedure to make vanilla ice cream base:
In a heat-proof bowl, beat together egg yolks and salt. Set aside. In a heavy-bottomed sauce pan, combine sugar and half-and-half. Bring to a simmer. Pour about 1/2 cup of the mixture into egg mixture and beat. Return mixture to pan, and cook slowly over low heat until thickened to sauce consistency and it coats the back of a spoon. Remove from heat. Stir in vanilla. Strain into bowl. Cover and refrigerate until cold.
If Caramel Sauce is too thick to pour, microwave on low for 30 seconds.
Make ice cream according to manufacturer’s directions. While ice cream is soft but almost firm, drizzle in caramel sauce and nuts. Continue to churn ice cream just to mix ingredients. Remove from machine and freeze immediately for 2 hours before serving.
Brown Sugar-Ginger Ice Cream
Ingredients:
4 large egg yolks
6 tablespoons dark brown sugar - (packed)
2 tablespoons sugar
1 pinch salt
1 1/4 cups whipping cream
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Procedure:
Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-lowheat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.) Makes 6 servings.
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