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Archive for the ‘Ice cream’s & sorbet’s’ Category

 

What you need:

1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 oz bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
Pinch salt
1 1/4 cups cold whipping cream

What you do:

In a small bowl, combine coffee powder and hot water. Let stand until coffee dissolves, about 5 minutes.

In a bowl, microwave chocolate, sweetened condensed milk, and the coffee mixture, stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.

With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.

Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.

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What you need:

4 eggs (yolks only)

100g caster sugar

300ml milk

½ vanilla pod

300ml double cream

What you do:

Carefully separate the egg yolks from the egg whites, then put the yolks into a mixing bowl. (You can use the egg whites to make meringues.)

Add the sugar to the yolks and whisk them together until they leave a trail when you lift the whisk out.

Heat the milk in a saucepan until it begins to bubble, but do not let it boil.

Pour the hot milk over the egg yolks and sugar, whisk together and pour back into the pan. Stir with a wooden spoon until the custard thickens.

Split the vanilla pod open and use the back of the teaspoon to remove the seeds. Pour the cream into a bowl and add the vanilla seeds, stir well with a tablespoon and carefully pour the custard into the cream. Mix well together.

Pour into the ice cream machine and churn until frozen, or follow the instructions below.

If you don’t have an ice cream machine, put the ice-cream into a wide, freezer-proof container, cover and place it in the coldest part of the freezer. After 45 minutes, the sides will have frozen but the middle will still be soft. Mix the ice cream with a fork and then beat well until it is an even thickness throughout. Put the container back in the freezer for another 45 minutes and mix again. Do this once more (putting the container in the freezer for 45 minutes, taking out and mixing), then return the ice cream to the freezer until frozen.

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What you need:

1 ¾ cup (14oz can) unsweetened coconut milk
1 cup heavy cream
1 cup half and half
Pinch of salt
¼ cup coconut-flavored rum (e.g. Malibu rum)
6 egg yolks
½ cup sugar
¾ cup Macapuno , plus more for serving (Macapuno is shredded coconut that can be found in jars at Asian markets)

What you do:

Place the coconut milk, cream, half and half, and salt in a medium saucepan over medium heat.  Stirring occasionally, bring to a bare simmer (just about when it starts to steam and barely bubble) and remove from heat.  Add the rum to the milk mixture.

In a medium mixing bowl, whisk the egg yolks until they lighten in color.  Slowly add the sugar while continuing to whisk the eggs.  Whisk until all the sugar is incorporated.

Temper the eggs by slowly adding, one ladle at a time, the warm milk mixture to the eggs, whisking continuously.  When about a third of the milk mixture has been added to the eggs, pour the remaining milk mixture into the eggs, then return the entire mixture back to the saucepan over medium low heat.  Continue to cook and whisk until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer.  If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon. If your finger leaves a definite trail on the spoon, then the custard is done. If the trail flows back together, continue to cook the custard until it thickens some more.)

Pour the custard through a fine mesh sieve into a large bowl.  Add the Macapuno to the custard and mix well.  Allow the mixture to sit at room temperature for 15 minutes.  Cover and place the mixture in the refrigerator for at least 4 hours, though overnight is better.

Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions.  (Optional) Top ice cream with more Macapuno before serving.

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What you need:

500 g caster sugar

250 ml lemon juice (6-8 lemons)

1 lemon, unwaxed, zested

What you do:

Put the sugar in a pan with 750 ml water. Heat gently until the sugar dissolves then simmer for a couple of minutes. Stir in the lemon juice and zest then leave to cool.

Churn the liquid in an ice cream machine to sorbet consistency.

Serve a couple of scoops per person sprinkled with a few strands of lemon zest.

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what you need:

2 cups water
1 1/2 cups granulated sugar
pinch salt
1 package frozen raspberries = about 3 cups
1 small container fresh raspberries = 1 cup

what you do:

Puree together both raspberries in a food processor.  In a medium saucepan cook together the water and sugar over med-low heat, cook until the sugar is fully dissolved.  Add the salt and raspberry puree.  Strain half the mixture at a time through a fine mesh strainer to remove the seeds.

Cover and refrigerate for 2 -3 hours or overnight.  Turn on your ice cream maker and pour in the raspberry mixture.  Mix until thickened about 15-20 minutes.  Pour the sorbet in an air tight container and place in freezer until desired firmness or until ready to serve.

 

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What you need:

2 large, ripe mangoes (2 pounds, 1 kg)
2/3 cup (130 g) sugar
2/3 cup (160 ml) water
4 tsp freshly squeezed lime juice, plus more to taste
1 tbsp dark rum, plus more to taste
Pinch of salt

What you do:

Peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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What you need:

1 1/2 cups water

3/4 cup sugar

2 tsp grated lime rind

1/2 cup fresh lime juice (about 3 limes)

2 tbsp tequila

What you do:

Mix together water and sugar in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely.

Mix together sugar syrup, rind, juice, and tequila. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.

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What you need:

150 g caster sugar

50 ml Water

600 g fresh raspberries

1 fresh mango, diced into small chunks (pat dry)

1 tbsp lemon juice

what you do:

Pour the sugar and water into a pan and place over a low heat until the sugar dissolves. Bring to the boil, then remove and let it cool

When the sugar syrup is cool, add raspberries and lemon juice to the syrup in a food processor and puree.

Strain the pureed mixture through a fine sieve and transfer to a freezable container

Put the container in the freezer for half an hour

Take out the container, break up the mixture that will be slowly freezing, take the mango and slowly stir it into the mix

Place the mixture back in the freezer for about 4 – 6hrs

 

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What you need:

1 cup sugar
1 cup water
⅛ tsp salt
½ tsp ground cumin
½ tsp ground cinnamon
3 mango, peeled, pitted, and cubed
2 Tbsp freshly squeezed lemon juice

What you do:

Mix together the sugar, water, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.

Whisk in the cumin and cinnamon, and continue to cook, whisking continually, for 1 minute. Remove the pan from the heat and place in a bowl of ice water to quickly cool the syrup. Let it cool, stirring often, for 5 minutes.

While the syrup is cooling, place the mangoes and the lemon juice in a food processor and puree until smooth. Strain the mango puree through a mesh sieve into a medium bowl. Add the syrup to the puree and whisk until smooth. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.

Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

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