RECIPLEASE!

Raspberry Ice Cream 

Ingredients: 

1 ½ cups half-and-half

1 cup sugar

1 ½ cups heavy cream

4 large egg yolks

1 ½ cups strained raspberry puree

1 tbsp. freshly squeezed lemon juice

 

Directions:

Warm the half-and-half and sugar in a medium saucepan.  Pour the cream into a large bowl and set a mesh strainer over the top.

 

In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

 

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 it into the cream.  Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.

 

Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

Chocolate Raspberry Ice Cream

Ingredients:

1 ½ cups heavy cream

5 tbsp. unsweetened Dutch process cocoa powder

2/3 cup sugar

2 cups raspberries, fresh or frozen

 

Directions:

Whisk together the cream, cocoa powder, and sugar in a large saucepan.  Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).  Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.

 

Purée the mixture in a food processor or blender.  If you wish, press the mixture through a mesh strainer to remove the seeds.

 

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Blackberry Lime Sorbet
Ingredients:
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

Directions:
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved.  Remove from the heat and set aside to cool.

Puree the blackberries in a blender or food processor with the sugar syrup.  Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree.  Add a splash of tequila, if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Mango Sorbet
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Ingredients:
2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt

Directions:
Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Strawberry Ice Cream Brownie Cupcakes
Ingredients:
For the brownies:
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 large eggs plus 1 egg yolk
1 1/8 cups sugar
1 tsp. vanilla extract

For the ice cream:
1 batch strawberry ice cream, slightly softened

For the ganache:
3/4 cup mini semisweet chocolate chips
1/4 cup heavy cream
(Note: I ended up needing more ganache, and made an extra half batch) 

To garnish:
Fresh strawberry slices

Directions: 
To make the brownie bottoms, preheat the oven to 350 degrees F.  Line two cupcake pans with foil liners.   Combine the flour, baking powder and salt in a small bowl; stir together and set aside.  In a heatproof bowl set over simmering water combine the butter and chocolate.  Heat, stirring occasionally, until melted and smooth.  In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract.  Whisk to blend.  Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

Scoop 1 tablespoon of batter into cupcake liner.  Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes.  Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature.  Freeze for at least 30 minutes.  Top with strawberry ice cream until the cupcake liner is full.  (If the ice cream is freshly made, it is just the right consistency for filling the cupcake liners.)  Return the cupcake pans to the freezer for 45 minutes to 1 hour.  

To make the ganache, place the chocolate chips in a small bowl.  Bring the cream to a simmer in a small saucepan.  Pour the cream evenly over the chocolate, let stand for 1 minute.  Stir until smooth with a rubber spatula.  If the ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable.  Once the ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops.  Garnish with fresh strawberry slices, if desired.

Remove cupcakes from the freezer 5-10 minutes before serving.  Enjoy!

Frozen Mocha Marbled Loaf Cake
from allrecipes.com

Ingredients:
-2 cups Oreo crumbs
-3 tbsp butter or margarine, melted
-1 (8 oz) package cream cheese, softened
-1 (14 oz) can sweetened condensed milk
-1 tsp vanilla extract
-2 cups whipped cream, whipped
-2 tbsp instant coffee granules
-1 tbsp hot water
-1/2 cup chocolate syrup

Directions:
1. Line a 9 x 5 inch loaf pan with foil. Combine cookie crumbs and butter in a bowl until moistened. Press firmly into the bottom of the lined loaf pan.
2. Beat cream cheese in a mixing bowl until light and smooth. Add sweetened condensed milk and vanilla, mixing to combine. Fold in whipped cream. Set aside half of this mixture.
3. Dissolve coffee in hot water and fold into one half of the cream cheese mixture. Fold in chocolate syrup.
4. Spoon half of chocolate/coffee mixture over the crust. Top with half of the cream cheese mixture. Repeat layers. Use a knife to swirl layers. Cover and freeze for at least 6 hours.
5. To serve, remove from freezer and lift out of pan. Remove foil and cut into slices.

Blood Orange Frozen Yogurt

1 24-Ounce Container Unsweetened Plain Soy Yogurt

2 Blood Oranges
1/2 Cup Granulated Sugar
1/2 Cup Water

3/4 Cup Light Agave Nectar
2 Tablespoons Grand Marnier, Limoncello, or Vodka
1/2 Teaspoon Vanilla

First things first, line a strainer with two layers of cheesecloth, place over a large bowl to catch the drips, and pour all of the soy yogurt in. Cover the top with another sheet of cheesecloth, and place the plastic yogurt container lid on top of that. Use a can of beans or tomatoes (anything you’ve got) as a weight by putting it squarely on top of the plastic lid. The lid is there to disperse the weight a bit, and prevent yogurt from squeezing out around the sides of the can. Let sit in a cool place (but not the fridge) for approximately 48 hours, until 1/2 cup of “whey” has drained out.

Meanwhile, take your oranges and remove the peel in long, thin strips. Cut away as much pith as possible, and reserve the oranges’ flesh for later. Place the peels in a small sauce pan and add water to cover. Bring it to a boil, turn off the heat, and thoroughly drain away the liquid. Cover again with fresh water, and repeat this process for a total of 3 times. This will help to remove excess bitterness.

Next, add in the the sugar and 1/2 cup of water, turn on the heat to medium, and bring it to a boil. Once the sugar has dissolved, reduce the heat slightly so that it’s stays at a gentle but energetic simmer. Swirl the pan every few minutes, until the sugar begins to take on a golden amber color. At the point that the mixture is fully golden brown and caramelized, quickly pour everything out on a silpat or piece of parchment paper, and do you best to separate the peels. Let cool completely before breaking into small shards. Save them in an air-tight container to prevent the sugar from melting or softening.

With both of the most difficult elements ready to go, transfer the drained yogurt into your blender or food processor, along with the agave, alcohol of choice, and vanilla. Trim away any remaining white pith from the reserved orange flesh, remove pips if you spot any, and toss the whole oranges in as well. Blend thoroughly, stopping to scrape down the sides of the bowl as needed, until completely combined and perfectly smooth. Be patient, and don’t worry if the mixture becomes rather warm in the process.

Chill thoroughly for at least 2 hours before churning in your ice cream maker according to the manufacturer’s instructions. As you transfer the soft, fresh frozen yogurt into an air-tight container, fold in your caramelized orange peel shards. Stash the containers in your freezer for at least 4 hours before scooping and serving. The peels will eventually soften over time, so this is best served within a week, though it can certainly be stored longer.

Vanilla Custard with Chocolate Raspberry Syrup
Chocolate Raspberry Syrup
4 cups fresh (or frozen) raspberries  1 unsweetened chocolate squares1 1/3 cups sugar
1Crush berries thoroughly (and thaw if using frozen). Sieve to remove seeds if desired.
Measure 2 cups of crushed fruit and the sugar into a heavy saucepan. Chop or grate the chocolate and add it to the saucepan
Bring to a boil and cook until the mixture thickens slightly. Serve warm or cold over ice cream, pancakes, crepes, or waffles. Store remaining syrup in the refrigerator.   
Basic Vanilla Custard
5 egg yolks2/3 cup powdered sugar2 cups half and half2 tsp. vanilla extract
Scald half and half over medium heat in a medium sauce pan. Remove from heat. 
In a stand mixer whisk together the yolks and sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going. 
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in vanilla. Chill the custard thoroughly. About two hours. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

Chocolate Ice Cream

2 cups heavy cream

1 cup whole milk + 2 tbs divided

2 egg yolks

3/4 cup of sugar

1/3 cup cocoa powder

4 oz dark chocolate, chopped.

1 tsp vanilla

Heat the milk and sugar over medium until the sugar dissolves and the mixture simmers, whisk slowly. Combine the cocoa powder and 2 tbs milk in a small bowl and heat in the microwave about 30 seconds. Stir to produce a thick paste. Add to milk mixture along with the dark chocolate, Stir well to combine.

Separate the egg yolks into a small bowl. Whisk quickly while using a ladle to stream a small amount of hot milk into the yolks. This step tempers the eggs– brings them up to temperature before being added to the hot mixture so you don’t have scrambled eggs in your ice cream.

Add the tempered egg yolks to the milk and sugar and stir over lowered heat. Cook until a custard forms. Test this by dipping a clean spoon into the liquid, drawing it out, and running a finger along the back of the spoon. If the mark left behind is held by the thickened liquid you have custard. If the line your finger draws collapses and flows together the mixture needs more time on the heat.

Once your base has thickened, remove from heat and add vanilla.

Let cool for five minutes. Add the cream. Refrigerate until thoroughly chilled before following the instructions on your ice cream maker.

Aztec “Hot” Chocolate Ice Cream
adapted from David Lebovitz, The Perfect Scoop
makes about 1 quart

• 2 1/4 cups heavy cream
• 6 Tbs unsweetened Dutch-process cocoa powder
• 3/4 cup sugar
• 3 oz semisweet chocolate, chopped
• 1 1/4 cups whole milk
• 1 tsp vanilla extract
• pinch of salt
• 1 1/4 tsp ground cinnamon
• 2-3 tsp chile powder
• 1/8-1/4 tsp cayenne pepper
• 2 Tbs brandy

Whisk together the cream, cocoa powder, and sugar in a large saucepan.  Heat the mixture, whisking frequently, until it comes to a full, rolling boil.  Remove from heat and add the chopped chocolate, whisking constantly until it’s completely melted.  Stir in the milk, vanilla, salt, cinnamon, chile powder, cayenne, and brandy.  Pour into a blender and blend for 30 seconds, until very smooth.

Chill for several hours in the refrigerator, then freeze in the ice cream maker according to the manufacturer’s instructions. 

Pineapple Champagne Sorbet
from The Perfect Scoop, by David Lebovitz

1/2 pineapple, peeled and cored (2 cups or 500 mL of puree)
6 tablespoons (75 g) sugar
1/2 cup (125 mL) champagne or sparkling wine

Cut the pineapple into chunks and add it to your blender along with the sugar.  Puree until smooth.  Stir in the champagne.

Alternatively, if you want to use canned pineapple: Make sure you use unsweetened pineapple canned only in its own juice, not in syrup.  Add the pineapple and the juice to your blender, and puree until smooth, then measure out the 2 cups of puree called for in the recipe and continue.  {Note: I used a 20 oz can of pineapple chunks and wound up with about 3 cups of puree total.}   Blend the pineapple puree and the sugar until smooth and then stir in the champagne.

Chill the mixture thoroughly (overnight is good) then freeze it in your ice cream maker according to the manufacturer’s instructions.  Transfer to an airtight container and freeze for at least a few hours before serving.

Recipes for Pumpkin Soufflés and Maple Pumpkin Ice Cream

Soufflé recipe adapted from The Sweet Life: Desserts from Chanterelle by Kate Zuckerman
Makes 8-12 four-five ounce souffles

Ingredients:

For the souffles:

*3 tablespoons organic butter, melted, plus 1 tablespoon
* 3/4 cup plus 3 tablespoons organic sugar
* 1/2 pure maple syrup
* 1/2 cup plus 2 tablespoons well-drained pumpkin puree or organic canned pumpkin
* 1/4 cup plus 2 tablespoons organic half-and-half
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon fine sea salt
* 7 large eggs
* 3 tablespoons ground almond flour
* pinch of cream of tartar
*1-2 tablespoons bourbon

For the ice cream:

* 1 1/2 cup half and half or cream
* 1 cup milk
* 1 cup pumpkin puree
* 1/2 cup maple syrup
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cardamom
* pinch of fine sea salt
* 4 egg yolks
* 2 tablespoons bourbon or amaretto

Directions:

Prepare the ramekins:

1. Grease ramekins with melted butter. Chill in the refrigerator until butter is firm, then grease and chill again. Dust with 3 tablespoons of the sugar and place in refrigerator until ready to fill.

Make the pumpkin custard:

1. Boil the maple syrup in a heavy bottomed pot until reduced by half (140°F). Allow to cool for approximately 10 minutes.

2. Add pumpkin, half-and-half, spices, and salt. Whisk until all ingredients are warm and fully incorporated.

3. Separate the 7 eggs and reserve the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Place 4 eggs yolks in a medium bowl and set aside 2 for later (save remaining egg yolk in refrigerator for another use).

4. Whisk 2 tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the almond flour until smooth. Continue to temper the egg yolks by whisking in another cup of the warm pumpkin mixture, then add the egg yolk mixture back to the pan.

5. Bring the custard to a boil, continuously whisking and scraping the bottom of the pan, for about 20 seconds. Remove from heat and stir in 1 tablespoon of butter and the bourbon. Transfer to a clean bowl and allow to cool.

Make the meringue:

1. Heat all but 2 tablespoons of the remaining sugar with 4 tablespoons water in a small saucepan on the stove. Attach a candy thermometer to the side of the pan.

2. Turn your stand mixer on high and beat the 7 egg whites until foamy. Add the cream of tartar. When the egg whites begin to hold the lines of a whisk, check on the sugar syrup. The temperature should be about 225-230°F.

3. With the syrup still on the stove and the mixer running on high, add the remaining 2 tablespoons of sugar, one teaspoon at a time, to the egg whites. They should become shiny and gain volume.

4. When the sugar syrup reaches 248°F., quickly take off the heat and, in a slow and steady thin stream, pour the hot syrup down the bowl into the egg whites. The egg whites should gain more volume and turn satiny white. Continue beating until stiff peaks form and meringue cools, about 3-5 minutes.

Fold the meringue into the custard:

1. Whisk remaining 2 egg yolks into custard. Fold 1/4 of the meringue into the pumpkin mixture until just mixed. Add remaining meringue and fold until all of the egg whites are just incorporated. Use a good folding technique to ensure you maintain the maximum volume of the egg whites.

Fill the ramekins and bake:

1. With a plastic or metal spatula, spoon filling into the prepared ramekins and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 4 hours (or freeze for up to 24 hours).

2. When you are ready to bake the soufflés, allow any that are frozen to come to room temperature for 1 hour (refrigerated soufflés should spend 30 minutes at room temperature before baking).

3. Heat the oven to 375°F and arrange the rack in the bottom third. Five minutes before baking, place a baking sheet on the rack. After five minutes, place soufflés on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Serve with homemade pumpkin ice cream.

For the ice cream:

1. In a blender, process all ingredients except egg yolks and bourbon. Heat in a heavy bottomed pot on the stove over medium heat until almost boiling. Reduce heat to a simmer.

2. Whisk the egg yolks in a separate bowl and then whisk in about 1 cup of the hot pumpkin mixture, stirring constantly.

3. Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

4. Immediately pour the mixture through a strainer into a container in which you can cool the custard in the refrigerator until well chilled (overnight is best).

5. When you are ready to make the ice cream, whisk in the bourbon, then freeze in your ice cream maker according to the manufacturer’s instructions.