Taste USA: Ice Cream

Thursday, June 30, 2016

instant summer berry sorbet

How to make instant summer berry sorbet recipe - Calories per serving 178

Serves 4

Preparation time 10 minutes

Ingredients:
300 g (10 oz) frozen summer berries
400 ml (14 fl oz) raspberry yogurt
6 tablespoons icing sugar

Method:
Tip the frozen berries, yogurt and icing sugar into a food processor or blender.

Whizz until blended. Scrape the mixture from the sides and blend again.

Spoon the sorbet into 4 chilled glasses or bowls and serve immediately.

For frozen berries with white & dark hot chocolate sauce, divide 400 g (13 oz) frozen mixed berries between 4 chilled serving plates or shallow bowls. Melt 75 g (3 oz) gluten-free plain dark chocolate and 75 g (3 oz) gluten-free white chocolate in 2 separate small pans. Whip 150 ml (¼ pint) double cream until soft peaks form. When ready to serve, drizzle the hot chocolate sauces over the frozen berries and serve immediately with a dollop of the whipped cream. Calories per serving 496

instant summer berry sorbet

Tuesday, June 28, 2016

caramel and chocolate crunch sundae

How to make caramel and chocolate crunch sundae recipe - A topping of salted caramel sauce and crunchy chocolate pretzels take this homemade vanilla ice cream to another level.

SERVES 4

PREP TIME 15 mins, plus chilling and churning, COOK TIME 20 mins

Ingredients:
2 1⁄4 cups heavy cream
2 cups whole milk
6 egg yolks
1⁄2 cup sugar
1 tsp vanilla extract
chocolate-covered pretzels

For the salted caramel sauce:
1 cup sugar
1 stick (8 tbsps) butter, cut into cubes
1⁄2 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt

Method:
1 Heat the cream and milk in a heavy-based saucepan over medium heat, until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.

2 Return the custard to the rinsed-out pan and heat over medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble.” Remove the custard from the heat and transfer to a clean, cold bowl immediately, whisking for a couple of minutes to cool it down.

3 Cool the custard completely, then cover the surface with a layer of plastic wrap (placing it directly on the custard) to prevent a skin forming. Transfer to the fridge and chill for a minimum of 4 hours, or overnight.

4 Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.

5 To prepare the salted caramel sauce, melt the sugar in a heavybased frying pan over medium heat. As it melts, whisk frequently for 7–10 minutes, until it becomes amber brown. Add the butter and whisk to combine.

6 Remove from the heat and add the cream. Continue whisking as the caramel bubbles, until it settles into a smooth mixture. Whisk in the vanilla extract and sea salt. Set aside to cool completely.

7 To serve, roughly crush some chocolate-covered pretzels in a plastic food bag and scatter over the ice cream. Finish with a drizzle of the salted caramel sauce.

COOK’S TIP
For a healthier version, try a spoonful of the Fresh berry compote with vanilla and thyme or the dried fruit compote, and top with a handful of fresh blueberries.

caramel and chocolate crunch sundae

Saturday, June 11, 2016

Cheats Summer Berry Sorbet

How to Make Cheats Summer Berry Sorbet Recipe - preparation 10 minutes

Serves 4

Ingredients:
500g/1lb 2oz frozen mixed summer berries
6 tbsp blackcurrant cordial
4 tbsp caster (superfine) sugar
2 fresh mint sprigs
4 tbsp Greek yogurt with honey

Method:
1 Put the frozen mixed summer berries in a food processor with the undiluted blackcurrant cordial and sugar. Pulse in short bursts until the mixture is smooth and thick. Add the leaves from the mint sprigs and blitz again.

2 Spoon into glasses and stir through the honey-flavoured yogurt for a rippled effect.

3 Serve immediately while the fruits are still frozen, or return to the freezer.

Wednesday, June 8, 2016

Strawberry Ice Cream

How to Make Strawberry Ice Cream Recipe - preparation 10 minutes

Serves 6

Ingredients:
500g/1lb 2oz frozen strawberries
grated zest of 1 orange
75g/3oz/⅔ cup icing (confectioner’s) sugar
125ml/4fl oz/½ cup whipping cream

Method:
1 Put all the ingredients in a food processor and blitz until the mixture is smooth.

2 Serve immediately or spoon into a freezerproof container and freeze for up to one month. Allow the ice cream to soften a little at room temperature before serving.

Lemon Sorbet

How to Make Lemon Sorbet Recipe - preparation 10 minutes plus chilling and freezing cooking time 15 minutes

Serves 4

Ingredients:
4 juicy lemons
125g/4oz/½ cup caster (superfine) sugar
2–3 tbsp limoncello
1 large (US extra-large) egg white

Method:
1 Finely pare the lemon zest, then squeeze the juice. Put the zest in a pan with the sugar and 350ml/12fl oz/1½ cups water and heat gently, stirring until the sugar dissolves. Increase the heat and boil for 10 minutes. Set aside to cool.

2 Stir the lemon juice and limoncello into the cooled sugar syrup. Cover and chill in the refrigerator for 30 minutes.

3 Strain the syrup through a fine sieve into a bowl. In a clean, dry bowl, beat the egg white until just frothy, then whisk into the lemon mixture.

4 Freeze in an ice-cream maker and follow the instructions. If you don’t have one, pour into a shallow freezerproof container and freeze until almost frozen. Remove and mash well with a fork, then freeze until solid.

5 Transfer the sorbet to the refrigerator 30 minutes before serving to soften slightly.

Lemon Sorbet

Thursday, June 2, 2016

Summer Berry Sherbet

How to Make Summer Berry Sherbet Recipe - preparation 10 minutes Serves 2

Ingredients:
150g/5oz strawberries
150g/5oz raspberries
2 tbsp strawberry or raspberry syrup
1 egg white
4 ice cubes

Method:
1 Hull the strawberries. Wash all the fruit and pat dry with kitchen paper. Put them in a blender.

2 Add the fruit syrup and blitz briefly until smooth.

3 In a bowl, whisk the egg white until thick and foamy but not stiff. Add to the blender with the ice cubes.

4 Blitz for a few seconds until slushy. Pour into two glasses and serve.

Friday, April 29, 2016

Country Style Ice Cream

How to make Country Style Ice Cream Recipe - The original ice cream was made from unthinned cream, which was sweetened and flavored.

Makes 8 servings

Ingredients:
6 eggs
1 cup sugar
1 pint milk (2 cups)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 pint whipping cream (2 cups), lightly whipped

Method:
In a medium-sized bowl, beat eggs until thick and lemon-colored. Beat in sugar, milk,vanilla and salt. Fold in whipped cream. Pour into 2 freezer trays or an 8- or 9-inchsquare metal pan. Freeze until partially set.

Break into chunks in a large bowl. Beat with an electric mixer until light and fluffy but not melted. You may also drop the chunks, 1 at a time, through the feed tube into a food processor fitted with the steel blade and process until fluffy. Return to tray; freeze until firm.

Variations
Maple-Nut Ice Cream:
Substitute 2 teaspoons maple flavoring for vanilla. Add 1/2 cup toasted chopped pecans halfway through processing in machine or after beating.

Strawberry Ice Cream:
Add 2 cups whole fresh strawberries halfway through processing in machine or during second beating; mixer will chop the berries.

Peppermint Ice Cream:
Omit vanilla. Reduce sugar to 1/2 cup. Add 2/3 cup crushed peppermint-stick candies before freezing. Halfway through processing in machine or after beating, remove one-third of mixture and add a few drops of red food coloring to it. Swirl pink ice cream with white ice cream and return to machine or freezer tray.

To make Sherbets:
Use only 1 cup milk. Halfway through processing in machine or at second beating, add 1 (6-ounce) can orange-juice concentrate, 1 cup red-raspberry puree, or 1 (6-ounce) can lime-juice concentrate. You may reduce sugar by half.

Note:
If using a hand-crank or mechanical freezer, combine all ingredients except cream and vanilla in the top of a double boiler or in a heavy saucepan. Heat slowly, stirring, until mixture coats the back of a wooden spoon (176F, 80C). Cool. Add cream and vanilla. Turn into freezer and follow manufacturer's directions for freezing. Read More

Sunday, October 4, 2015

Rum and Raisin Decadence

How to make Rum and Raisin Decadence Recipe - This is the reason I love ice cream.

SERVES 8

Ingredients:
1 cup raisins
1/2 cup dark rum
1 1/2 quarts chocolate chip ice cream, softened
8 ounces chocolate-coated macadamia nuts (about 3/4 of an 11-ounce bag), cut in half

Method:
Line a 9-inch loaf pan with parchment paper. Soak the raisins in the rum for 2 to 3 hours. In a large bowl, whip the ice cream until peaks are just starting to form.

Fold in the raisin mixture and two-thirds of the macadamia nuts. Scrape the mixture into the pan.

Cover with plastic wrap and freeze overnight. When ready to serve, unwrap, turn out onto a chilled serving platter, peel off the parchment paper, and top with the remaining nuts.

Rum and Raisin Decadence

Fruitcake Ice Cream Terrine

How to make Fruitcake Ice Cream Terrine Recipe - This was my favorite dessert last Christmas. Simply stunning!

SERVES 8

Ingredients:
1 pound fruitcake, homemade or store-bought, cut into 1-inch slices
3 tablespoons Cointreau
1 tablespoon finely grated orange zest
1 1/2 quarts vanilla ice cream, softened

Method:
Line a 9-inch loaf pan with plastic wrap. Brush the cake slices with the Cointreau. Stir the orange zest into the ice cream. Spread half the ice cream mixture in the pan.

Top with the cake slices, then the remaining ice cream. Cover completely with plastic wrap and freeze overnight.

When ready to serve, unwrap, carefully turn the terrine out onto a serving platter, and peel off the plastic. Use a hot knife to cut into eight delicious slices.

Fruitcake Ice Cream Terrine

Caramel Ice Cream

How to make Caramel Ice Cream Recipe - When I made this on a national morning show in Australia, the switchboard jammed with inbound calls. If you have to travel to buy dulce de leche, do so. Your guests will praise your efforts for weeks!

SERVES 8

Ingredients:
1 1/4 cups heavy cream, chilled
One 13.4-ounce can dulce de leche

Method:
Line a 9-inch loaf pan with parchment paper. In a large bowl, beat the cream until soft peaks form. Fold in the dulce de leche until combined. Transfer to the pan, cover with plastic wrap, and freeze overnight.

To serve, allow to soften briefly in the fridge, then scoop out into serving dishes.

Optional:
Serve with additional dulce de leche drizzled over the top or garnished with fresh sweet raspberries and toasted coconut.

Hint:
To make your own delectable dulce de leche, remove the label from a 14-ounce can of sweetened condensed milk and place the unopened can in a saucepan.

Cover with water by at least 1 inch and bring to a boil. Simmer for 1 1/2 to 2 hours for runny dulce de leche, or up to 4 hours for a more solid consistency. Add more boiling water to the pan when required to keep the can covered.

Caramel Ice Cream

Sunday, March 15, 2015

Chocolate ice cream

How to make Chocolate ice cream recipe - Ice cream made sans ice cream maker becomes hard quickly, so it is best to eat within two days. crème glacée au chocolat recette

Setting • overnight, Special equipment • electric mixer

Serves 8

4½oz (125g) semisweet chocolate

1¾oz (50g) milk chocolate

4 large egg yolks

4 tbs granulated sugar

4 cups (1.1 liters) heavy whipping cream

Method:

1 Break both of the chocolates into pieces and place in a heatproof bowl. Sit the bowl over a pan of simmering water and stir, just until the chocolate melts. Remove from the heat and allow to cool slightly.

2 Meanwhile, place the egg yolks in a mixing bowl and beat with an electric mixer at least 2 minutes or until they are light and fluffy. Add the sugar a little at a time, whisking constantly until it is all combined. Gradually stir in the melted chocolate to blend well.

3 Place the cream in a mixing bowl and beat with an electric mixer until it forms soft peaks. Fold into the chocolate mixture. Spoon into a freezer-safe airtight container, and freeze overnight to set.

4 Remove the ice cream from the freezer 5–10 minutes before serving so it has a chance to soften slightly.

Chocolate ice cream

Tuesday, March 10, 2015

Vanilla ice cream with coffee drizzle

How to make Vanilla ice cream with coffee drizzle recipe - for variation. For an instant mocha dessert, use chocolate ice cream. glace à la vanille avec filet de café recette

Serves 2

Ingredients:

6 scoops premium vanilla ice cream

2 freshly brewed single or double espressos, or strong coffee

pinch of demerara sugar (optional)

Method:

1 Remove the ice cream from the freezer and let it soften for 5–10 minutes, until easy enough to scoop.

2 Place 3 scoops of ice cream in two bowls. Sweeten the coffee with sugar, if you wish, then pour the coffee over the ice cream and serve immediately.

Cook’s Notes:

For an instant mocha dessert, use chocolate ice cream. If you’re serving the dessert in a glass dish, be sure it can withstand the heat of the coffee.

Vanilla ice cream with coffee drizzle

Wednesday, January 21, 2015

Ice Cream Sundae Brownies

How to make Ice Cream Sundae Brownies Recipe - This over the top brownie recipe has been a Picky Palate favorite for quite some time now. Jazzing up brownie mixes is something I love to do. Adding a big scoop of your favorite ice cream to this mix bakes up a rich, decadent treat that is fun to share with the whole family. Play around with different flavors of ice cream for a new batch of brownies each time.

Ingredients:
1 18.3-ounce box brownie mix
2 large eggs
1⁄2 cup vegetable oil
1⁄2 cup ice cream of choice, slightly softened
1 1⁄2 cups semi-sweet chocolate chips
1⁄4 cup prepared hot fudge topping, chilled

Method:
1. Preheat the oven to 350°F and line a 9×13-inch baking dish with foil and spray with nonstick cooking spray.

2. Add the brownie mix, eggs, and oil to a large bowl and mix until combined. Do not add the water as directed on the box. Add the ice cream (slightly softened), chocolate chips, and hot fudge and stir to combine.

3. Pour the brownie batter into the prepared baking dish and bake for 40 to 50 minutes, until a toothpick comes out nearly clean from the center. Let cool completely, remove from the baking dish, cut into squares, and serve. Read More

Sunday, January 4, 2015

Sweet Corn Ice Cream

How to make Sweet Corn Ice Cream Recipe - Serve as an exciting side to a spicy taco for sweet relief, or have some for dessert! Use regular corn (1 large fresh corn cob should do, and canned whole kernels, drained, will also work); there is plenty of sweetness in the rest of the ingredients!

Makes 4-6 servings

Ingredients:
2 Tablespoons butter
2 cups corn kernels
¼ cup sugar
½ teaspoon salt
1 pinch black pepper
2 cups heavy cream
1 cup half and half
2 Tablespoons honey
¼ teaspoon vanilla

Method:
Melt butter in a medium saucepan over medium heat. Add corn, sugar, salt, and pepper, and cook 10 minutes until corn begins to turn to turn gold (lightly caramelized).

Mix heavy cream, half and half, honey, and vanilla in a mixing bowl and add to corn. Bring to a boil and turn off heat.

When mixture has cooled, at least ten minutes, blend in a food processor until smooth. Pass through a fine sieve. Cover and refrigerate at least 2½ hours, then mix in an ice cream maker according to the product’s instructions.

Cover and refrigerate at least 4 hours, preferably overnight, before serving.

Sweet Corn Ice Cream