raspberry sorbet

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adapted from saveur

note: the original recipe included more vanilla and sugar, but i think it has a brighter/ “fresher” taste with less. otherwise, this recipe was very easy to make and tasted great!

MAKES ABOUT 5 CUPS

INGREDIENTS

1 cup sugar
1/4 tsp. vanilla extract
1¼ lb. fresh raspberries (about 5 cups)
2 tbsp. fresh lemon juice

INSTRUCTIONS

1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.

2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.

3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.

4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

 

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cinnamon ice cream

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Ingredients:

  • 2/3 cup white sugar
  • 1 1/2 cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
 Directions:
  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

sweet corn ice cream

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this might sound kinda crazy, but trust me it is so good. a little labor-intensive, but definitely worth it! recipe from here. when i made it, i substituted 2 cups heavy cream/ 2 cups milk for 3 cups 2% milk and one cup half-n-half. it became more like corn sorbet, which was different/ less creamy but definitely still good.

ingredients

  • 4 ears fresh corn, shucked
  • 2 cups milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 4 large egg yolks

preparation

1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Infuse (let sit) for 30 minutes. Remove cobs from pot, and then, using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour more.

2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.

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key lime pie ice cream

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i can’t rant about this enough, this was the best ice cream ever.

recipe from here:

Ingredients

  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon Key lime zest
  • 1/3 cup Key lime juice
  • 1/2 cup coarsely crushed graham crackers

Preparation

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, for about 5 minutes. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Cook over medium heat again, stirring constantly, until mixture has thickened a bit– about 5 minutes or less, probably.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Add vanilla and stir well. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Store in freezer-safe container, and then let stand at room temperature 5 to 10 minutes before serving.

peanut butter ice cream

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super proud of myself, because i basically made up this recipe! (using the previous vanilla base as inspiration). it was made slightly healthier by using 2% milk instead of more cream or half&half… which was probably negated by the addition of peanut butter and candy : p

yield: 1 quart

prep time: 1 hours

cook time: 20 minutes (churn time)

total time: 3 hours

INGREDIENTS:

  • 5 egg yolks
  • 1/3 cup granulated sugar, divided
  • 1/2 cup half and half
  • 2 cups 2% milk
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • about 1/2 cup crushed reeses pieces
  • about 1/4- 1/2 cup peanut butter (i used extra crunchy skippy, but anything would probably be fine)

DIRECTIONS:

1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and half of the sugar in a (different) small bowl; set aside.

2. Warm the remaining half of the sugar, half and half, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. When the ice cream is about 5-10 minutes from being done, heat up the peanut butter until smooth and pourable, and add it to the ice cream maker. next, add the crushed reese’s pieces bits and churn a few minutes more, until thickened. at this point it will still be rather soft, so if you want it to harden up just put the ice cream into a freezer-safe, air-tight container.

cookies and cream ice cream

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just bought an ice cream maker! first ice cream attempt was a success. i used trader joe’s cookie sandwiches, and to be honest, i think oreos would have been tastier. but otherwise, everything turned out pretty great! i’m definitely going to be trying out a lot of new ice cream recipes in the near future.

recipe from here:

yield: 1 quart

prep time: 1 hours

cook time: 20 minutes (churn time)

total time: 3 hours

INGREDIENTS:

  • 5 egg yolks
  • ½ cup granulated sugar, divided
  • 1¾ cups half and half
  • ¾ cup 2% milk
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • about 3/4 cup crushed oreo-type cookies (i would say to stick with oreo brand, unless you know you prefer something else)

DIRECTIONS:

1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and ¼ cup of the sugar in a (different) small bowl; set aside.

2. Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready*, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

*note: i did things differently here– rather than following step #4, i just added the cookie crumbles like 5 minutes before the churning was done. that’s just personal preference, though, and i’m sure the original recipe would be delicious as well.