Cool Desserts
While summer is still in full swing, there's another chance to post some Cool Desserts. Check out the Mango Soft Serve, the Best Pineapple Orange Sorbet, and the rest of today's yumminess. Very cool! Enjoy!
FRESH MINT CHIP GELATO
This is from Chip Stone on the Food Network, and begins, "Mint and chocolate were just made for each other and, when combined, just happen to be my favorite gelato flavor."
Prep Time: 30 minutes; Cook Time: 15 minutes; Inactive Time: 7 hours; Total Time: 7 hours 45 minutes; Yield: about 2 quarts; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/fresh-mint-chip-gelato-3364225.
Ingredients
1 cup sugar
2 tablespoons cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces bittersweet chocolate (70% cacao), chopped
Directions
In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble.
Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. (Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.) Cover the mint cream and refrigerate about 4 hours, or until completely cold.
Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid.
Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
Curtis serves his homemade gelato between waffle cookies.
SERIOUS VANILLA ICE CREAM
This is from Alton Brown on the Food Network.
Prep: 10 hours; Cook: 1 hour; Total Time: 11 hours; Yield: 1 quart; Level: Easy
To view this online, go to https://www.foodnetwork.com/profiles/talent/alton-brown.
Ingredients
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
FRESH MINT CHIP GELATO
This is from Chip Stone on the Food Network, and begins, "Mint and chocolate were just made for each other and, when combined, just happen to be my favorite gelato flavor."
Prep Time: 30 minutes; Cook Time: 15 minutes; Inactive Time: 7 hours; Total Time: 7 hours 45 minutes; Yield: about 2 quarts; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/fresh-mint-chip-gelato-3364225.
Ingredients
1 cup sugar
2 tablespoons cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces bittersweet chocolate (70% cacao), chopped
Directions
In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble.
Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. (Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.) Cover the mint cream and refrigerate about 4 hours, or until completely cold.
Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid.
Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.
Curtis serves his homemade gelato between waffle cookies.
SERIOUS VANILLA ICE CREAM
This is from Alton Brown on the Food Network.
Prep: 10 hours; Cook: 1 hour; Total Time: 11 hours; Yield: 1 quart; Level: Easy
To view this online, go to https://www.foodnetwork.com/profiles/talent/alton-brown.
Ingredients
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
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