I took the last of my folks neighbor’s Meyer lemon harvest to make some lemon sherbet. I was able to use my Christmas present to juice them – a Kitchen Aid Citrus Juicer (JE) Stand Mixer Attachment. Other than juice dripping down my arm when I first started using because the mixer’s position on the counter was up too high, it ran through the remaining lemons in no time flat.
Lemon sherbet isn’t as common as lime or orange because the lemon can curdle the cream and milk. I find using a blender to mix it plus the addition of the limoncello helps to avoid that. If you’re at all worried, chill the juice separately from the milk/cream/sugar mix and add to the blender right before pouring into the ice cream maker.
The sorbet is tart and refreshing. Definitely taste once you’ve blended the liquid and add up to a ½ cup more sugar if you prefer sweeter sorbet.
1 cup sugar (possibly more)
Zest from the lemons (about 1 tablespoon), chopped fine
1 ½ cups milk
1 ½ cups cream
1 cup freshly squeezed lemon juice
1 teaspoons of limoncello
In a food processor, combine the lemon zest and sugar and process until the sugar is made fine and the lemon zest is distributed throughout.
Place the sugar mixture and remaining ingredients together in a blender and blend to combine. Place the blender container in the fridge for at least four hours or overnight. Before putting it in your ice cream maker, give the liquid another whirl in the blender. If you want a super smooth sorbet, pass the mixture through a fine meshed sieve as you pour it into your ice cream maker.
Churn in ice cream maker per manufacturer’s instructions until almost entirely frozen, about 20 minutes or less. Don’t over churn the sorbet. Remove from the ice cream maker and place in the freezer to finish solidifying
Once it becomes frozen solid, bring the sherbet back to a softer consistency by placing container in the fridge until desired texture and serving.
I recently bought some elderflower tonic for cocktails and, whilst sipping, thought the flavor would go really well in ice cream. I do so love being right!
While using syrup would make for a more intense and sweeter ice cream – the tonic from Jack Rudy Cocktail Company is light and adds a delicious floral scent and taste to ice cream.
Elderflower Vanilla Ice Cream
1 cup heavy cream
1 cup whole milk
⅓ cup granulated sugar
1 vanilla bean pod
1 tablespoon elderflower tonic (I used Jack Rudy’s)
Mix together cream, milk and sugar and whisk until sugar is dissolved. Cut the vanilla bean in half lengthwise and scrape out the seeds. Whisk in the seeds and then toss in the vanilla pod. Cover with plastic wrap and refrigerate overnight.
The next day, remove the vanilla pod and whisk lightly to ensure everything is well mixed. Place in your ice cream maker and process according to the manufacturer’s instructions. Place in an airtight container and freeze until firm.
The cocktail I first made with the elderflower tonic used muddled strawberries, so I decided to try it as ice cream. Winner!
Elderflower Strawberry Ice Cream
2 cups sliced strawberries
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 tablespoons Elderflower Tonic (I used Jack Rudy’)
Place all ingredients in a blender and puree until smooth. Refrigerate until cold and then process in an ice cream maker according to the manufacturer’s instructions. Transfer to a plastic container and freeze until firm.
I went to the local farm stand near my parents and got some peaches from Chilton County. This area of Alabama has some of the best peaches I’ve ever tasted. As I was eating my third peach (bent over the sink as the juices dripped down my face and arms), I decided I should probably do more than just gorge on them.
I’ve done peach ice cream before (with brandy, with buttermilk, with Greek yogurt) but not just a plain, simple peaches and cream. While you can also use frozen peaches in this recipe, since the peaches in the South are at their peak, I’ll be making mine with these beauties:
This ice cream is velvety in texture. The fresh peach taste is well complemented by the cream – so very good!
Peaches and Cream Ice Cream
2 cups chopped fresh peaches (4 medium peaches), peeled and chopped
½ teaspoon lemon juice
3/4 cup sugar (divided)
1 cup whole milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
Combine peaches with 1/2 cup of sugar and the lemon juice. Let stand for one hour.
Place mixture in food processor or blender and pulse until peaches are coarsely chopped. Add remaining 1/4 cup sugar, milk, cream and vanilla to the peach mixture and mix well. Chill for 30 minutes.
Pour into your ice cream maker and churn for about 20 minutes or until desired consistency. Place in an airtight container in the freezer to finish firming up.
I’ve been craving ice cream to go with the jar of Hot Fudge Sauce I found hidden in the very back of the fridge. I decided instead of buying ready-made, I’d make my own.
Since I’m going to take advantage of the KitchenAid Mixer ice cream maker attachment, this recipe is for a quart. That maker can make up to two quarts at a time but I don’t need that sort of temptation in my life.
I’d cut the recipe in half when using my smaller Donvier ice cream maker. If you don’t want to use half a vanilla bean, get some vanilla paste for the pretty seeds and flavor instead. It is my usual substitute when recipes call for whole vanilla pods.
After churning, be sure and freeze the ice cream to make it nice and scoopable. Of course, if you like soft serve, go ahead and eat some right away.
My house is a little warm, so my sundae began melting immediately. No problem as I just drank the creamy liquid down after I ate the ice cream.
Rich ice cream with a lovely perfume and flavor of vanilla. I don’t know about you, but I don’t find vanilla boring at all!
Easy Vanilla Ice Cream
3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife
½ teaspoon pure vanilla extract
1 cup granulated sugar
½ teaspoon salt, more to taste
In a saucepan combine cream, milk and vanilla bean and seeds and vanilla extract. Bring mixture to a simmer. Add sugar and salt and mix until sugar dissolves. Remove from heat. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
Strain mixture into a container. Cover and refrigerate until very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and let freeze until hard.
How much do I love chocolate? To borrow from Elizabeth Barrett Browning’s Sonnet Number 43: “Let me count the ways. I love it to the depth and breadth and height my soul can reach.”
No jar of hot fudge from the supermarket is enough to fill that space. That’s why I make the sauce for my ice cream sundaes about a quart at a time.
It is easy to warm and drizzle over ice cream or put into milkshakes or pour over bananas or just eat off the spoon. Yummy!
Hot Fudge Sauce
2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
¼ teaspoon fine salt
4 ounces bittersweet chocolate, broken in small pieces
1 cup sifted high-fat Dutch-process cocoa like Droste (sift, then measure)
½ teaspoon vanilla extract
In medium saucepan, combine cream, butter, sugar and salt. Bring to a simmer over medium-low heat. Remove from heat. Add chocolate and let sit 1 minute. Whisk to completely incorporate. Add cocoa and whisk until no lumps remain.
Return pan to low heat and bring to a simmer, whisking constantly, about 20 seconds. Remove from heat and stir in vanilla. Serve warm.
Store in a mason jar in the refrigerator. To reheat sauce, microwave a small portion, about 30 seconds until warm.
I drove up to see my friends Roxie and Jamie and they took me to The Parlor Ice Cream Puffs. They specialize in Ice Cream Puffs which is a scoop of their handcrafted ice cream, sealed inside a hot glazed donut.
I know, right!
Just the most awesome ice cream sandwich ever with the ice cream melting from the heat of the soft donut.
They have a good selection of ice cream, many with whimsical names like 50 Shades of Earl Gray Tea (tea infused honey and vanilla ice cream), Midnight in Paris (coffee ice cream with Nutella), Elmos Revenge (red velvet ice cream with Oreos and chocolate chips), Coco Butter Kisses (dark chocolate ice cream with cookie butter and graham crackers), etc. Everyone else got scoops in a cup – Roxie ordered the Midnight in Paris and salted caramel, Jamie ordered Coco Butter Kisses and John ordered Midnight in Paris. I went for the salted caramel ice cream to go in my sandwich.
If you’re going for the ice cream puffs, you place your order and they place the scoop on a donut that has been cut in half. They then disappear into the back with it and, when they come back, it is heated and pressed together. The contrast of warm and cold, soft and creamy, salt and sweet nearly made me shiver. You do need to eat fast as the ice cream is melting but it is so good I was already eager to scarf it down.
Terrific for those who love ice cream sandwiches, especially that you get to choose your ice cream. Of course, now I’m wondering if you could do the same with beignet.
It is a very small shop with only a couple of tables but it wasn’t packed on Sunday evening so we got a table and added a chair from another. Staff friendly and service was quick.
I would probably be here weekly and have blood sugar through the roof but it is a lovely treat.
The Parlor Ice Cream Puffs
2620 Fair Oaks Blvd
Sacramento, CA 95864
I’ve posted before about the chocolate pudding mix that Michelle makes for me and about how you can make delicious puddin pops with it. After a long Labor Day weekend acknowledging the contributions and achievements of American workers, it is time to celebrate with an adultifyied version.
I used RumChata in place of some of the milk. I love their blend of rum, cream, cinnamon and vanilla in drinks and baking and, now I’ve learned just how well it goes in puddin pops.
So good I chomped instead of licked!
So yummy and oh, so refreshing.
I’m thinking the next batch will be made with amaretto. Or maybe crème de menthe.
Spirited Puddin Pops
1 cup chocolate pudding mix (or 1 – 4 ounce box cook and serve chocolate pudding)
1 1/2 cups milk
1/2 cup RumChata
1 cup Cool Whip whipped topping
Place the pudding mix and milk in a saucepan over medium heat, stirring constantly. Once it begins to thicken, add in the RumChata and continue to cook until it comes to a boil
Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.
Pour into molds and place in the freezer. It will take at least five hours to freeze.
Michelle makes me a cook and serve chocolate pudding mix that I store in quart jars and make whenever the urge for rich, creamy chocolate hits. This is better than the box mix as it is 1) cheaper and 2) a deeper chocolate with the high quality cocoa in it.
But, when August is panting her fetid breath on the back of your neck and you want more than just pudding, you can use the mix to make puddin pops. I have very fond memories of that creamy frozen dessert that can beat Fudgsicles for depth of flavor.
Alas, puddin pops are no more in the store but they can be in your home. For richest results use whole milk. While 2% will work, any less fat makes for a thin pudding and not the best texture puddin pops.
These are so good, they taste like I should make more. Good thing she made me a whole recipe of pudding mix!
Chocolate Pudding Mix
4 cups nonfat dry milk powder
2 2/3 cups sugar
1 1/3 cup corn starch
1 1/3 cups Hershey’s Special Dark cocoa powder
1/2 teaspoon salt
Mix all together and store in airtight containers.
To make pudding: Whisk 1 cup chocolate pudding mix into 2 cups milk in a saucepan and bring to a boil, stirring constantly. Pour into a glass dish or bowl and cover the top with plastic wrap to keep a skin from forming. Refrigerate until cool before serving.
Once you have your pudding mix, it is time to cook the pudding for puddin pops.
1 cup Chocolate Pudding Mix
2 cups milk
1 cup Cool Whip Whipped Topping
Place the pudding mix and milk in a saucepan and bring to boil, stirring constantly. Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.
Pour into molds and place in the freezer. It will take at least four hours to freeze.
Michelle’s parents have some very fruitful peach trees and after she had sliced and frozen 20 quart bags and 24 pint bags and dehydrated another 6 pint bags of peaches, there were still plenty left. She gave two 5 gallon buckets worth to a cousin and I decided to use some of the very ripe ones to make a frozen treat.
These pops taste like peaches and cream but are made with milk and Greek yogurt. This recipe can be made with 2 cups frozen peaches, just thaw them out to chop some and dice the others.
Adjust the agave nectar up or down depending on the tartness of the peaches and how sweet you like your pops.
1 cup of peaches, roughly chopped
½ cup peaches, diced
6 tablespoons milk
2/3 cups Greek yogurt
– I used plain but vanilla is good, too
2 tablespoons agave nectar
In a blender, puree the 1 cup of chopped peaches. Add milk, yogurt and agave nectar and blend until smooth.
Stir in diced peaches. Fill your pops molds.
Freeze at least 4 hours.
Michelle has been picking blackberries around her house and we had more than enough to make a pitcher of blackberry lemonade and a batch of lemon blackberry sorbet plus plenty for freezing for later. These recipes made a very refreshing drink and sorbet – beautiful, tasty and loaded with antioxidants.
One day’s haul
To do these two recipes, make a simple syrup with 2 cups of water and two cups of sugar. Bring to a boil, stirring occasionally to make sure the sugar dissolves. Pour over 2 cups of blackberries that have been lightly mashed and let steep for 30 minutes. Press the simple syrup, juice and berries through a strainer. You should have about 3 cups blackberry simple syrup. If you’re only making one of the items, either double the recipe ingredients or drop the simple syrup ingredients (sugar, water and blackberries) to 1 cup.
Leftover syrup can be added to tea or used in cocktails.
1 1/2 cup blackberry simple syrup
1 cup fresh squeezed lemon juice
2-3 cups water
Add blackberry simple syrup and lemon juice to a large container. Add up to 3 cups water to taste.
For an added kick, add a 1/4 cup bourbon to the final mixture.
Lemon Blackberry Sorbet
1 1/2 cup blackberry simple syrup
1 cup fresh lemon juice
1 tablespoon lemon zest
Combine chilled simple syrup with the lemon juice and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the sorbet is made, transfer to a container. Cover and freeze until ready to serve.