Tag: ice cream

Strawberry Sorbet

I love strawberries! This year we live close to strawberry farm gardens and we’re able to buy several quarts of sweet strawberries harvested on the same day. In my house, that means ice cream and sorbet! I’ve posted my recipe for Strawberry Ice Cream before. Today I’m posting my recipe for Strawberry Sorbet. Sweet!

Ingredients:
1 cup sugar
1 cup water
1/4 cup maple syrup
1 quart fresh strawberries
Juice of 1 lemon

Bring sugar and water to a boil over medium heat. Reduce the heat to low and simmer without stirring until the sugar is completely dissolved. Remove from heat and let cool.

Remove stems from strawberries and cut into quarters. Add the juice of 1 lemon to strawberries. You could use a food processor to puree the strawberries. I don’t have a food processor, so I used a potato masher then a blender to make the puree. Some people like to put the puree through a cheesecloth or sieve to take the strawberry seeds out, but I prefer to leave it in for a little crunch.

Whisk the sugar syrup, strawberry puree and maple syrup together until smoothly combined. Chill for at least an hour.

Prepare ice cream maker according to manufacturer’s instructions. Churn the mixture in ice cream maker for 30 minutes or until thickened into a soft-serve consistency. Transfer to an airtight container and freeze for at least 2 hours to overnight to ripen into a firm sorbet.

June 13, 2012
Halo Halo Ice Cream

Ingredients:
1 cup whole milk
1/2 cup sugar
1 jar Halo Halo 16 oz (Mixed Sweet Beans from Asian stores)
2 cups heavy cream, chilled
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream, vanilla and halo halo.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.

Enjoy!

June 12, 2012
Strawberry Ice Cream

I consider myself lucky because my local farmers market has an abundance of the sweetest organic strawberries I’ve ever tasted. Harvested on the same day, these strawberries are ripe when I buy them. Much of the berries are eaten same day by my voracious family, but when there’s still at least a pint left, I turn these beautiful strawberries into my favorite dessert, Strawberry Ice Cream.

Ingredients:
1 pint fresh ripe strawberries, stemmed
freshly squeezed juice of 1 medium-sized lemon
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream, chilled
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Combine the strawberries, lemon juice and 1/3 cup of sugar in a medium bowl. Mash the strawberries roughly (I prefer mine with larger chunks than you might. It’s up to you.) and allow them to macerate together for 2 hours.
2. Heat whole milk in a medium saucepan until it bubbles around the edges.
3. Whisk sugar into the heated milk.
4. Transfer to a medium bowl and let it cool completely.
5. Stir in heavy cream and vanilla.
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Add strawberry mixture slowly while ice cream is churning.
8. Freeze for at least 2 hours if a firmer consistency is desired.

Enjoy!

June 11, 2012
Chocolate Ice Cream

Chocolate is my guilty pleasure. I always have to think twice about buying it, and when I do it’s always with a deep breath first before I dive in. So when I made this Chocolate Ice Cream, I put twice as much chocolate as I originally intended. If I am going to feel guilty about something, I may as well make the most of it.

Ingredients:
1 cup whole milk
1/2 cup sugar
1 package (16 oz) semi-sweet chocolate chips
2 cups heavy cream, chilled
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar into the heated milk.
3. Add 1 cup (8 oz) semi-sweet chocolate chips and whisk until melted into the milk.
4. Transfer to a medium bowl and let it cool completely.
5. Stir in heavy cream and vanilla.
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. While churning, melt remaining 1 cup (8 oz) semi-sweet chocolate in a small sauce pan. Pour the melted chocolate into ice cream as is churns. The melted chocolate will immediately harden upon contact with the ice cream. You will have slivers of crunchy chocolate in your ice cream.
7. Freeze for at least 2 hours if a firmer consistency is desired.

Enjoy!

June 10, 2012
Pistachio Ice Cream

I love my Pistachio Ice Cream! It is a simple recipe, and does away with the green food coloring that you will find in store-bought pistachio ice cream. The pistachios chop up into a fun confetti of green, yellow and pink to make the ice cream look sprinkled with pastel colored nuts.

Ingredients:
1 cup whole milk
1/2 cup sugar
1 cup chopped pistachios
2 cups heavy cream, chilled
1 tsp vanilla extract

Preparing the pistachios is easy if you have a nut chopper. I recruited my 5-year-old in shelling the pistachios and we both had a fun time grinding the nuts into tiny pieces.

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
6. Add chopped pistachios while ice cream is churning.
7. Freeze for at least 2 hours if a firmer consistency is desired.

Enjoy!

June 9, 2012
Peanut Butter Ice Cream

I love this latest ice cream flavor that came out of my Cuisinart Ice Cream Maker.

It’s a hit with the whole family. I think there is something about the creaminess of peanut butter that goes really well with cream. Here is the creamy perfection…

Peanut Butter Ice Cream

Ingredients
1 cup whole milk
1/2 cup sugar
1 cup peanut butter (smooth or crunchy, it’s up to you)
2 cups heavy cream, chilled
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar and peanut butter into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.

June 1, 2012
Pumpkin Ice Cream

Ingredients
1 cup whole milk
1/2 cup sugar
1 15-oz can pumpkin
2 cups heavy cream, chilled
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker.

1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar and pumpkin puree into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.

November 14, 2008
Blueberry Ice Cream and Sorbet

There she is! My beautiful red Cuisinart ice cream maker. My mouth is watering just looking at it.

I made two desserts this weekend: Blueberry Ice Cream and Blueberry Sorbet.

Ingredients
Blueberry Sorbet
1 1/4 cup sugar
1 cup water
1 quart blueberries
4 tbsp fresh lemon juice

Blueberry Ice Cream
1 pint blueberries
3 tbsp fresh lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract

Follow manufacturer’s instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.

Blueberry Sorbet

1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
2. Macerate the blueberries with lemon juice.
3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
5. Freeze for at least 2 hours if a firmer sorbet is desired.

Blueberry Ice Cream

1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
4. Add the blueberry mixture during the last 5 minutes of churning.
5. Freeze for at least 2 hours if a firmer consistency is desired.

My husband wanted to eat his sorbet before it was frozen so he used it as a topping on a slice of my fresh baked bread. It was kind of weird to me, a bit heartier than I like my desserts, but he liked it, so what the hey! I’m happy if he’s happy! 😀

August 5, 2008