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Simply Raspberry Sherbet

June 4, 2009 By The Recipe Mom Leave a Comment
raspberries

raspberriesWhat You Need:

2 C of boiling water
1 (6 oz.) pkg. raspberry gelatin
1/2 C of cold water
1/2 C of chocolate syrup
3/4 C of whipping cream

How to Make It:

Carefully place the boiling water into a large mixing bowl.
Sprinkle the gelatin powder into the water and whisk until completely dissolved.
Pour the cold water into the bowl and whisk to combine.
Add the syrup and whipping cream and whisk until all the ingredients are blended together well.
Cover the bowl and place in the refrigerator 1 hour to chill, not allowing the gelatin to set up.
Pour the cooled mixture into the ice cream maker and freeze according to the directions for your ice cream maker.
Ripen the ice cream for 2 hours.

Makes 8 servings

If raspberries don’t top your list of favorite fruits you can substitute any type of gelatin you like. Pineapple gelatin, peach gelatin or orange gelatin work great with this recipe. Chopped fruit pieces may also be added. Fold the chopped fruit into the ice cream just before you place in the freezer to ripen.

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Supreme Buttermilk Ice Cream

June 3, 2009 By The Recipe Mom Leave a Comment
icecreamsundae1

ice-cream-sprinklesWhat You Need:

8 C of buttermilk
2 C of sugar
2 C of whipping cream
2 T of vanilla

How to Make It:

Place the buttermilk and sugar into a large bowl and whisk to just combine.
Add in the whipping cream and vanilla and continue whisking until the sugar has completely dissolved.
Transfer the mixture to the freezer canister of your ice cream maker.
Freeze according to the manufacturer’s directions for your particular ice cream maker.
Ripen in the freezer for 4 hours.

Makes 20 servings

Top this ice cream with your favorite topping such as strawberry or pineapple. Better yet add fresh sliced fruit or sprinkle on fresh blueberries or raspberries. Hot fudge or butterscotch also tastes great on this supreme ice cream.

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Hawaiian Pineapple Sherbet

June 2, 2009 By The Recipe Mom Leave a Comment
pineapple

pineappleWhat You Need:

1 (15 oz) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple with juice
1 C orange juice
1/4 C of light rum

How to Make It:

Pour the cream of coconut into the blender.
Add the crushed pineapple including the juice.
Pour the orange juice into the blender.
Add the rum and cover the blender tightly.
Blend the mixture until well combined and smooth.
Transfer the mixture to a 2 qt. baking dish.
Cover with plastic wrap and freeze for 4 hours or until firm.
Chill a large mixing bowl in the refrigerator.
Remove the frozen sherbet and place it in the chilled bowl.
Use a wooden spoon and break the sherbet into small chunks.
Beat the mixture with an electric mixer on low speed until smooth but not melted.
Transfer the mixture back to the baking dish and recover.
Return to the freezer for at least 4 hours or until firm.

Makes 10 servings

Pineapple juice can be substituted for the rum in this recipe. Top the sherbet with some toasted coconut for sinful summer dessert.

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Peachy Cream Cheesecake Ice Cream

June 1, 2009 By The Recipe Mom Leave a Comment
peaches

peachesWhat You Need:

1 C of milk
1 1/4 C + 3 T of sugar, divided
3 egg yolks, beaten
2 C of heavy whipping cream
2 t vanilla extract
2 (8 oz.) pkgs. cream cheese, cubed
1/2 C peach nectar
4 t lemon juice
4 fresh peaches, peeled and chopped

How to Make It:

Heat the milk in a saucepan over medium heat until it reaches 175 degrees.
Add 1 1/4 C of sugar stirring until the sugar is dissolved.
Remove 1/4 C of the heated milk and whisk into the egg yolks.
Add the egg mixture to the heat milk stirring as you add.
Place the heat on low and cook the mixture until it coats the back of a metal spoon, stirring constantly.
Immerse the pan in ice water for 5 minutes to quickly cool.
When cool place the mixture into a mixing bowl.
Put the whipping cream and vanilla into the blender.
Carefully add the cubes of cream cheese and blend until smooth.
Stir the mixture into the custard.
Add the peach nectar and lemon juice and mix until blended in well.
Cover the bowl and refrigerate at least 8 hours or overnight.
Once chilled, transfer the mixture to the cylinder of your ice cream maker.
Freeze as the directions suggest for your maker.
When the ice cream maker is finished ripen the ice cream for 4 hours in the freezer.

Makes 2 quarts

Always be sure to transfer your ice cream to a freezer container when you ripen it. Place the container in the freezer for 2 to 4 hours. The longer it is in the freezer the firmer the ice cream will become.

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Nut and Brittle Ice Cream

May 31, 2009 By The Recipe Mom Leave a Comment

mixed-nutsWhat You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled
1 C of peanut brittle, crushed

How to Make It:

Place the sugar and salt into a heavy duty saucepan.
Add the milk stirring as you to add to combine.
Place the egg yolks into the sauce pan and blend in well.
Heat the mixture over medium heat for 3 minutes or until bubbles begin to appear.
Allow the mixture to cool to room temperature.
When cooled stir in the vanilla and whipping cream until well combined.
Transfer to an ice cream freezer and freeze as directed by the manufacturer.
Fold the peanut brittle into the ice cream.
Ripen 4 hours.

Makes 1 quart of ice cream

When using a crank style ice cream maker follow the directions above, except add the peanut brittle when you add the vanilla. Place in the ice cream maker and crank until you can no longer turn the crank. Drain off any excess water. Replace the lid and ripen 4 hours.

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Superfine Chocolate Sorbet

May 30, 2009 By The Recipe Mom 2 Comments

chocolate-ice-cream-dishWhat You Need:

3 C of water
2 C of superfine sugar
12 oz. unsweetened chocolate, chopped
4 TB brandy

How to Make It:

Pour the water into the saucepan.
Add the sugar and whisk until completely dissolved.
Add the chopped chocolate to the mixture.
Pour the brandy into the mixture and stir to combine.
Place the pan over medium heat and bring the mixture to a steady boil.
When the mixture is boiling, remove the pan from the heat and stir until the chocolate is completely melted.
Allow the mixture to cool to room temperature.
Transfer to your ice cream maker and freeze as directed.

Makes 1 quart

Sorbet is similar to sherbet but is made without milk products. Sorbet is often made with fruit puree or chocolate. It has a slightly mushy consistency. Superfine sugar dissolves quickly and is great when making a sorbet. Regular sugar works just as well if you have trouble trying to find superfine. The measurements remain the same when using regular sugar.

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Citrus and Banana Sorbet

May 29, 2009 By The Recipe Mom Leave a Comment
islandpool

islandpoolWhat You Need:

3 ripe bananas cut into chunks
1/2 C lemon juice
1 1/2 C of sugar
2 C of cold water
1 1/2 C of orange juice

How to Make It:

Puree the bananas and lemon juice together in the blender until smooth.
Add in the sugar and blend until the sugar is dissolved.
Transfer the mixture to a mixing bowl.
Whisk in the water and orange juice until well combined.
Pour the mixture into the cylinder of your ice cream maker and freeze per the manufacturer’s directions.
Ripen 2 to 4 hours in the freezer.

Makes 2 1/2 quarters

Sorbet is a wonderful dessert idea especially if you are looking for something pleasing to look at and a taste bud treat. Serve sorbet before the main course or as an ending to the perfect meal. Garnish with fresh fruit.

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Luscious Lemonade Ice Cream

May 28, 2009 By The Recipe Mom Leave a Comment
lemonade

lemonadeWhat You Need:

4 C whipping cream
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can frozen lemonade concentrate, thawed
5 drops yellow food coloring

How to Make It:

Whisk together the whipping cream and milk.
Add the lemonade concentrate and stir until well combined.
Drop in the food coloring and stir until you reach the desired color.
Transfer to the ice cream maker and freezer according to the directions.
Place in the freezer to ripen 4 hours.

Makes 16 servings

This is one of the easiest ice cream recipes there is and one of the best tasting if you like lemonade. The food coloring is optional in this recipe.

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Fruit Flavored Tea Ice Cream

May 27, 2009 By The Recipe Mom Leave a Comment
different-ice-creams

different-ice-creamsWhat You Need:

1 (12 oz.) can evaporated milk
1/2 C of sugar
3 fruit flavored tea bags
1/2 pint whipping cream
1/2 t vanilla

How to Make It:

Place the milk into a saucepan and place the pan on medium heat.
Whisk the sugar into the milk.
Continue whisk and cook the mixture 3 minutes being sure the sugar is completely dissolved.
Heat the mixture 1 minute longer.
Remove the pan and place the tea bags into the pan.
Steep the tea for 5 minutes then remove the tea bags and discard.
Cover the pan tightly and chill for 2 hours.
Pour the whipping cream into the mixture.
Fold in the vanilla and stir until the ingredients are well combined.
Transfer to the ice cream maker and freeze according the manufacturer’s directions.
Ripen in the freezer for 4 hours if desired.

Makes 1 quart

Taste the mixture after steeping the tea to insure it is strong enough. If you like your tea taste a little strong add another tea bag and steep for 3 additional minutes. If you prefer loose tea add 3 T to the hot milk and steep for 5 minutes. Strain and continue following the recipe directions above.

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Almond and Pistachio Ice Cream

May 26, 2009 By The Recipe Mom Leave a Comment
almonds

almonds1What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
1/2 t almond extract
2 C whipping cream, chilled
1/2 t green food coloring
1/2 C pistachios, chopped

How to Make It:

Place the sugar and salt into a saucepan over medium heat.
Add the milk stirring to blend well.
Blend the egg yolks in well.
Cook the mixture for 3 minutes, stirring continuously until bubbles begin to form.
Cool the mixture to room temperature.
Add the vanilla and almond extracts.
Blend the whipping cream into the mixture thoroughly.
Add the food coloring and stir well.
Transfer to your ice cream maker and freeze according to the directions.
Fold in the pistachios and ripen 4 hours.

Makes 1 quart of ice cream

To make this ice cream without an ice cream maker, follow the directions to where the mixture is cooled to room temperature. Stir in the vanilla and freeze the mixture for 45 minutes mushy. Place the whipping cream in a chilled bowl and beat until soft peaks form. Transfer the partially frozen ice cream to a second chilled bowl. Beat the mixture until smooth. Add the whipping cream mixture, the almond extract, food coloring and pistachios and stir until well combined. Freeze in 2 freezer trays until firm.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,
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