ICE CREAM AND SORBET RECIPES

ICE CREAM AND SORBET RECIPES Assembled by Barbara Ehrlich 2003-6 Raspberry Sorbet 1 1/2 packages frozen raspberries (12 ounce packages) 1 cup orange juice 1/3 cup lemon juice 1 1/4 cup sugar Defrost berries. Remove most of the seeds. I have had the most success by putting berries in food processor for about 2 minutes, then squeezing the pulp/juice through a sieve with a small mesh (the Oxo steel or the Krona Norpro, both under $20, are recommended). Alternatively, 6-8 layers of cheesecloth works. This job is messy, but necessary. Mix all the ingredients. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Options: 1/4 cup of Grand Marnier or Cointreau can be added just before the sorbet is almost completely frozen in ice cream maker. Raspberry Ice Cream 1 1/2 packages frozen raspberries (12 ounce packages) 1 1/2 cups sugar juice of 1/2 lemon (about 1 tablespoon) 1 1/2 cup milk 1/ 2 cup evaporated milk 1 cups heavy cream Defrost berries. Remove most of the seeds. I have had the most success by putting berries in food processor for about 2 minutes, then squeezing the pulp/juice through a sieve with a small mesh (the Oxo steel or the Krona Norpro, both under $20, are recommended). Alternatively, 6-8 layers of cheesecloth works. This job is messy, but necessary. Mix 1 cup sugar with the berry juice. Mix in rest of sugar with milks and heavy cream. Add sugared berry juice. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Ginger Ice Cream 2 cups half and half 1/4 to 1/2 cup chopped and peeled fresh ginger 2/3 cup sugar 3 egg yolks, beaten 1 cup heavy cream 1 tsp vanilla 1/3 cup candied ginger, chopped in a double boiler combine the half and half and fresh ginger and heat over barely simmering water until scalded. Let steep for 15-30 minutes. Wisk the sugar into the egg yolks, mix with hot half and half and cook over barely simmering water stirring constantly until the custard coats the spoon. Put pan in cold water and cool to room temperature. Push mixture through a sieve an discard ginger fibers. Stir in the cream and vanilla. Cool. Pour into prepared ice cream maker. Mix for about 20 minutes. Al Forno’s Cinnamon Ice Cream 1.5 cup heavy cream 1.5 cups milk 2/3 cup sugar 4 cinnamon sticks 8 expresso beans Combine all the ingredients in a medium sauce pan and scald over medium heat until sugar dissolves. Let steep uncovered for 1 hour. Strain. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Note (march 05) when using an ice cream maker with the compressor included, decrease cream to 1 cup and increase milk to 2 cups Cardamom Ice Cream 1.5 cup heavy cream 1.5 cups milk 2/3 cup sugar 10 cardamom seed, ground with mortar and pestle 3 egg yolks ½ tsp vanilla Combine first four ingredients in a medium sauce pan and scald over medium heat until sugar dissolves. Let steep uncovered for 1 hour. Strain. In bowl whisk together yolks. Remove cream from heat, add a little to yolk mixture to warm it, stirring constantly to keep yolks from curdling. Pour yolk mixture into hot cream stirring constantly. Return custard to stove, cook over low heat stirring constantly with wooden spoon until it thickens enough to coat the back of the spoon. Strain if necessary. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Mexican Chocolate Ice Cream 1/2 cup sugar 2 1/2 tsp cornstarch pinch salt 1 3/4 cups milk 7 oz Mexican chocolate (or use bittersweet chocolate and a half tsp cinnamon) 1/4 cup cajeta (dulce de leche) 3 large egg yolks 1/2 cup evaporated milk 3/4 cup whipping or heavy cream (1/2 cup chopped pecans) In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the milk and the chocolate over medium heat, whisking constantly, until almost simmering, about 5 minutes. Add the cajeta and whisk until it melts. Remove pan from heat. Beat the egg yolks a bit; then add the hot mixture gradually. Return the mixture to the pan and heat until thickened (180 degrees). Remove pan from heat and add the evaporated milk and the cream. Strain when cool and refrigerate. Chocolate Truffle Ice Cream ½ cup sugar 2 large egg yolks 1 cup milk ¼ cup cocoa 1.5 cups heavy cream 6 ounces bittersweet chocolate 1 tsp vanilla Beat the sugar and the egg yolks until thickened and pale yellow. Bring milk to a simmer, whisk in cocoa and simmer 3 minutes Combine sugar, eggs and hot milk, place over low heat and stir constantly until custard thickens. Strain and pour into a clean bowl. Bring cream to a simmer and pour over the chopped chocolate. Stir until smooth Combine chocolate mixtures, add vanilla and chill Freeze in an ice-cream maker according to manufacturer's directions. Variants: Mint : add1/2 tsp peppermint extract before freezing Cabernet: reduce a bottle of wine to ½ cup. Let syrup cool (and sediment settle). Add before freezing. Chocolate Gelato 3/4 cup unsweetened cocoa (Dutch process is best) 3/4 cup sugar 1 cup milk 2 eggs 1 1/2 cup heavy cream in a medium sauce pan combine cocoa and sugar. Stir until well mixed. Gradually add mil, making a paste. Whisk in eggs. Place over medium heat and cook and stir until thickens, about 10 minutes. Stir in cream. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Chocolate Sorbet 1 cup sugar 3/4 cup plus 1 tablespoon unsweetened cocoa powder 9.75 ounces bittersweet chocolate (0.65 pounds) 2 1/4 cups of water 1 cup plus 1 tablespoon of water In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy. Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water. Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions. From Claudia Fleming, pastry chef at Gramercy Tavern, NY http://www.scharffenberger.com/recipes/pages/sorbet.htm Salted Butter Caramel Ice Cream One generous quart (liter) From David Lebovitz For the caramel praline (mix-in) ½ cup (100 gr) sugar ¾ teaspoon sea salt, such as fleur de sel For the ice cream custard 2 cups (500 ml) whole milk 1½ cups (300 gr) sugar 4 tablespoons (60 gr) salted butter scant ½ teaspoon sea salt 1 cups (250 ml) heavy cream 5 large egg yolks ¾ teaspoon vanilla extract 1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil. 2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long. 3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool. 4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it. 5. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2. 6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk. 7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C). 8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled. 9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. 10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin. 11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm. Notes: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.Variations: Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make CoffeeCaramel Ice Cream. Be sure to use good salt. I use fleur de sel, but if you don't have it, a mild-tasting sea salt will do in a pinch, such as Maldon, fine grey salt, or kosher salt. Don't use ordinary fine table salt; it's far too harsh. And since I don't like to wash dishes, and I suspect my readers don't either, I hang on to the same pan after I've caramelized the praline to make the caramel custard in. Rather brilliant, no? Mango Sorbet Sweetened Mango Pulp (large can – I think it is 28 ounces, Shalini brand works) 6 ounces of water 6 ounces of Karo syrup Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Pineapple jalapeno sorbet 4 cups diced pineapple 2 jalapenos, each about 2 1/2 inches long, halved and seeds removed (this amount will vary depending upon the heat index of the jalapenos) 2 cups water 2 cups sugar Combine all of the ingredients in a 2-quart saucepan over medium-high heat and bring to a boil, stirring often. Once the mixture comes to a boil, reduce the heat to mediumlow and allow the pot to simmer until the fruit is tender, about 10 to 15 minutes. Once the fruit is cooked, remove from the heat, and, working in batches, puree the mixture in a blender*(fruit and liquid). Use caution when pureeing hot liquids in a blender; only fill the blender 1/3 to halfway full, and remove the feed tube to allow the steam to escape. Hold a damp cloth over the hole of the feed tube to keep the puree from spewing out. (Alternatively, allow the mixture to cool slightly before pureeing.) When all of the fruit is pureed, transfer to a non-reactive container and allow it to chill thoroughly in the refrigerator before processing in an ice cream maker according to the manufacturer's instructions. Remove the sorbet from the machine and place in a lidded, freezer-safe container and place in the freezer for at least 2 hours before serving. Lychee Sorbet 3 cans lychees (15 ounces), drained – reserve syrup from one can 14 tablespoons sugar (7 ounces) 4 tablespoons lemon juice water, approx half cup Puree lychees in a food processor/blender. Use reserved syrup to make up to 2.5 cups. Add water to make 3 cups. Add the remaining ingredients. After the sugar is dissolved, put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Blueberry Sorbet 1 pt blueberries 1/2 cup sugar 1/4 cup light corn syrup 1/2 cup water Puree berries in a food processor. Add the remaining ingredients. After the sugar is dissolved, put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Lime Sorbet 7/8 cup sugar 1 cup water 1/2 cup lime juice Combine the sugar and water in a medium sauce pan and heat until sugar is dissolved. Remove from heat and add in the lime juice. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Lemon Sorbet Zest from 1 lemon 7/8 cup sugar 1 1/2 cups water 3/4 cup lemon juice Mash the lemon zest with 1 teaspoon of sugar and set aside. Combine the sugar and water in a medium sauce pan and heat until sugar is dissolved. Remove from heat and add in the lemon juice. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. Late Harvest Riesling Ice Cream 1/2 cup half and half 5/8 cup sugar 3 egg yolks 1 1/2 cups heavy cream 1 cup late harvest Riesling wine Warm the half and half and the sugar in a non- corroding saucepan until the sugar has dissolved. Whisk the egg yolk just to break them up and whisk in the half- and- half mixture. Return the pan to low heat and stir constantly until the mixture coats the spoon. Strain if necessary. Add the cream and wine. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. This ice cream does not get very firm in the ice cream maker and must cure in the freezer for a few hours before serving. Taken from Chez Panisse Desserts Mulled Wine Ice Cream 1 bottle (750 ml) merlot or zinfandel 1 cup plus 2 tablespoons sugar 3 cinnamon sticks 1 tablespoon allspice berries 1 vanilla bean, split lengthwise zest from one orange (optional) 1 1/2 cups cream 4 egg yolks In a medium saucepan over high heat, combine wine, 2/3 cup sugar, cinnamon, allspice, vanilla and optional zest. Bring to simmer, then lower heat, cover pan and simmer for 30 minutes. Uncover pan and raise heat to medium. Simmer mixture until it is reduced by half (about 20 minutes). Let cool and then strain, discarding solids. To make the base, bring cream, 1/3 cup sugar to simmer. In bowl whisk together yolks and remaining 2 tablespoons of sugar. Remove cream from heat, add a little to yolk mixture to warm it, stirring constantly to keep yolks from curdling. Pour yolk mixture into hot cream stirring constantly. Return custard to stove, cook over low heat stirring constantly with wooden spoon until it thickens enough to coat the back of the spoon. Strain if necessary. Cool to room temperature both custard and wine before mixing. Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. This ice cream does not get very firm in the ice cream maker and must cure in the freezer for a few hours before serving. Modified from The New York Times Single Malt Whiskey, Crystallized Ginger and Pecan Ice Cream 8 tablespoons butter 1 cup chopped pecans pinch salt 2 large eggs 3/4 cup sugar 2 cups heavy cream 1 cup milk 1 cup chopped crystallized ginger 2 tablespoons single malt whiskey In a small heavy skillet over low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, about 5 minutes. Using a slotted spoon, transfer the pecans to a plate. Reserve the butter. In a large mixing bowl, whisk the eggs by hand for 1 minute. Gradually add sugar and whisk until blended, about 2 minutes. Add cream and milk. Add melted butter. Whisk until smooth. Pour mixture into prepared ice cream maker. When ice cream is stiff, about 2 minutes from finished, add pecans and chopped ginger while drum is still turning. When really stiff and frozen, add whiskey and blend; the ice cream will soften slightly with the addition of the whiskey. Adapted from The New York Times Espresso Ice Cream 0.25 cup whole espresso beans 1 fat cardamom pod a 1 inch length of cinnamon stick 1 cup heavy cream 1 cup milk about 0.5 cups sugar 0.5 cup strong brewed espresso 0.25 cup heavy cream 4 tsp sugar Grind espresso beans, cardamom, and cinnamon in a spice grinder until fine Combine ground mixture with milk, cream, sugar in a heavy sauce pan. Bring to a foaming near boil. Remove from heat, cover and let steep for 30 minutes. Strain through a fine mesh sieve. If you don’t like the texture of tiny grains that slip through, filter a second time through a finer sieve. Stir in brewed espresson, taste. If the mixture is too strong for you ad 0.25 cup cream (I do that) and sugar by the teaspoonful (I add about 4 tsp) Put into refrigerator for at least an hour. Pour into prepared ice cream maker. Mix for about 20 minutes. What to do with all the egg whites, especially if you don’t like meringues. Angel Food Cake Preheat over to 350F Sift and measure 1 cup cake flour Add 1/2 cup sugar, set aside Combine 1 1/4 to 1 1/2 cups egg whites (10 to 12 eggs) 2 1/2 tablespoons cold water 1 1/2 teaspoons cream of tartar 1/4 teaspoon vanilla 1/2 teaspoon salt Beat until stiff, but not dry. Fold in about 2 Tablespoons at a time, 1 cup sugar. Fold in flour and sugar mixture lightly, a little at a time. Bake in an ungreased tube pan about 45 minutes. When done reverse the pan when you remove it from the oven. Let the cake hang for about 1 1/2 hours until it is fully set. Be sure to remove it from the pan before storing the cake. Variation 1: Cocoa Angel Cake Replace 1/4 cup flour with 1/4 cup cocoa Variation 2: Orange Angle Cake Add zest from one orange and 1 tsp lemon juice Daffodil Cake Preheat over to 350F Sift and measure 1 1/8 cup cake flour Sift and measure 1 1/4 cup sugar Whip until frothy 10 egg whites Add 1 teaspoons cream of tartar and 1/2 teaspoon salt Whip until egg whites hold a peak. Fold sifted sugar in gradually. Separate mixture into halves. Fold into one half, a little at a time, ¾ cup of the sifted flour and 6 beaten egg yolks grated rind of 1 orange Fold into the other half, a little at a time, the remaining sifted flour and 1 teaspoon vanilla Place the batters, a cupful at a time in an ungreased tube pan, alternating the colors. Bake about 45 minutes. When done reverse the pan when you remove it from the oven. Let the cake hang for about 1 1/2 hours until it is fully set. Be sure to remove it from the pan before storing the cake. From Joy of Cooking