We all SCREAM for ice-cream!!

With the latest temperatures reached in NJ and all over the country, even ice-cream might fail to refresh. But since a post about this wonderful dessert is long overdue, SWEETTABLESCAPES took out the ice-cream maker and had a blast!!

There are many recipes out there for as many flavors as we can fathom. Some are so simple you wonder why you wouldn’t make your own ice-cream every day…and some are a little more time consuming but SOOO worth it. The use of fresh fruit and ingredients brings home-made ice-cream to a whole new level. Add a few toppings and you are in heaven!!

Today, we decided to mix and match favors and levels of “time input” and produced Raspberry Sherbet, Lime and Blueberry Ice Cream and Pear Sorbet batches.

With some nuts, sprinkles, chocolate fudge and whipped cream., the dessert table will be in all its glory this week-end!! Recipes below…

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Lime Ice Cream (Martha Stewart Living)

8 Key limes or 5 regular limes

2 cups milk

6 large eg yolks

3/4 cups plus 2 TBsp sugar

2 cups very cold heavy cream

1. Grate lime zest, reserve. Squeeze limes to yield 1/2 cup juice. Place zest in a saucepan with milk. Scald mixture, cover, remove from heat and steep for 30 minutes.

2. Combine egg yolks and sugar in a bowl, whisk until pale yellow and thick.

3. Fill a large bowl with ice and water, set aside. return milk to stove and bring to a simmer. Slowly pour milk mixture into egg-yolk mixture, whisking constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 5 mn.

5. Remove pan from heat, stir in chilled cream to stop cooking. Pour through a fine mesh sieve into a bowl set in ice bath, stir occasionally until cooled. Stir reserved lime juice into custard. Cover and chill at least 30 mn or overnight.

6. Pour custard into an ice-cream maker following manufacturer’s instructions.

Churn until ice cream is just set but not hard and transfer to an airtight container. freeze at least 4 hours and up to a week.

Pear Sorbet

1 (15 1/4-oz) can pears in heavy syrup, frozen

1 oz (2 TBsp) vodka, chilled

1/2 tsp finely grated peeled fresh ginger

Dip can in hot water 15 seconds, open can and slide out cylinder.

Cut cylinder in rough chunks, transfer to a food processor. Pulse with vodka and ginger until pureed.

Serve immediately!

Raspberry Sherbet

2 cups fresh raspberries

1 cup sugar

1 8-oz carton dairy sour cream

1 tsp vanilla
1. In a large bowl mash raspberries and sugar together, let stand for an hour.

2. Stir in sour cream and vanilla until well combined.

3. Freeze mixture in an ice-cream maker according to manufacturer’s directions. Remove and place in container in freezer for 4 hours.

Blueberry Ice Cream (Gourmet / Aug 1997)

2 cups picked-over blueberries

3/4 cup sugar

1/8 tsp salt

1 cup milk

1 1/2 cups heavy cream

1. In a saucepan, bring blueberries, sugar and salt to a boil over moderate heat, mashing berries and stirring with a fork.

2. Simmer mixture, stirring frequently, 5 mn and cool slightly.

3. In a blender puree mixture with milk just until smooth and stir in cream.

4. Pour puree through a sieve into a bowl, pressing on solids with back of spoon. (chill mixture, covered at least 2 hours or until cold and up to a day)

5. Freeze mixture in an ice-cream maker. Transfer into airtight container and freeze to harden.



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