Fresh Strawberry Sorbet

Oh gracious, have you been sick too? I am so utterly delighted we are finally coming out of it. It must be this sorbet that did the trick- I am convinced. It's so lusciously strawberryish (go figure) and sweet, yet soft on your tummy and soothing on your throat- I might have to fake sick more often to justify making this stuff.

As I was eating it, my mind went haywire thinking of all the possibilities with this extremely simple method of sorbet- making: you could exchange nearly any fruit for the strawberries and still come out with the greatest grins on your face and alternatively, if you own popsicle molds, this sorbet base would offer wonderful homemade popsicles for your little nugget toddlers.

If you are the kind of folk who buys their jellies/jams without the seeds, I would probably suggest you strain the base liquid after blending it to rid of all the seeds. Personally, I found them rustic and natural tasting, so they fit my affinity fine.

Don't eat all the strawberries while they are macerating in their juices! Trust me, it will tempt even the most controlled of fools. ENJOY!

Strawberry Sorbet

1 lb of strawberries, rinsed and hulled (isn’t that just a great word??)

¾ cup sugar

1 tsp freshly squeezed lemon juice

Tiniest pinch of salt

Slice the strawberries and combine them in a stainless steel bowl with sugar. Allow them to *macerate for about an hour. After that hour, pour the strawberries and all the juices into a blender and puree this until completely smooth. Add the salt, and pour this mixture into your ice cream freezer (aka, ice cream maker). Freeze until sorbet-like. Eat immediately. You won’t have leftovers, so no worries about storage!

*macerate: fancy pants talk for “marinate”- it tends to deal with things sweet- allowing them to soften or break up…. And in this case, we are allowing the strawberries to release their juices with the sugar, creating something extraordinary!

Nutella Gelato

I keep thinking that someday there is going to be a drought of recipes to pull from. Can new recipes really keep emerging?? And yet, all I have to to is a tiny bit of electronic surfing around favorite foodie-centered websites and like a bolt of lightning striking my head, there's again, another recipe I am screeching to try.

Come 6 months from now, ice cream will be as extinct as the dinosaurs (you can tell I've been playing with a certain 2.5 year old cutie today). I just don't make homemade ice cream as frequently in those winter hibernation months. Makes sense, no?

And since we're really good friends, can I admit right here and now that nutella might be one of my all-time favorite foods? Nutella and I have been well acquainted for many years- it's always been a loyal friend, a total comfort food fall back, and ever reliant for my high strung chocolate needs. I like nutella on my toast, drizzled over pound cake, used as a dip for pretzels, slathered in evil proportions between freshly made crepes, spooned over ice cream, and now, as the main star in a homemade ice cream recipe.

I think this ice cream also falls into the "OMG" category of life. It's kinda good, like, excellent good. Smooth and creamy and invigorating........think Wendy's Frosty, but homemade and slightly richer. That's what it tastes and feels like on your tongue- only again, you get that slight hazelnutty undertone because, well, it's made with hazelnut chocolate spread but it's hardly noticeable and completely not overly daunting for any nut non-enthusiasts.

I'm just now feeling bad that amongst the three of us (me + 2 children), we have consumed the majority of the recipe as if we were in a world ice cream eating competition, with hardly any leftovers for the man who works so hard for us. Hmmm... must think of plan B for that stud.

Enjoy!!!

(oh yes, PS, please excuse my lack of ice-cream-all-scooped-up-so-cute-in-a-dainty-bowl photograph. We ate it too quickly before it had a chance!).

Nutella Gelato

{Giada de Laurentiis}

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts (kate note: or if you’re like us, you won’t even need a garnish when it’s eaten straight from the ice cream freezer! Bwa ha ha!!)

Strawberry Sour Cream Ice Cream

Three things in this world that are a match made in heaven: heavy cream, sugar, and strawberries. One technique that brings these two ingredients into celestial sublimity, freezing.

One unexpected component that made this equation boo-ya awesome, SOUR CREAM.

I love when sour cream can be used in unpredictable ways. Don't you? It strengthens my foundational belief that all things sour cream are right and good and true. This is a brightly-colored, bright-tasting, and bright-looking dessert for your summer repertoire. Sure to please any crowd, I am convinced!

Ooh how I devoured and sinfully loved each tiny bite.

Strawberry Sour Cream Ice Cream

{The Perfect Scoop: David Lebonitz}

1 pound fresh strawberries, rinsed and hulled

3/4 cup granulated sugar

1 tablespoon vodka or kirsch (I left this out)

1 cup sour cream

1 cup heavy cream

1/2 teaspoon freshly squeezed lemon juice

Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using- I left the alcohol out and you can too if desired. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

Refrigerate mixture for at least one hour. At least. Freeze in your ice cream maker according to the manufacturer’s instructions. You will melt into a blubbering mess for some ice cream. It’s just perfectly i-scream, u-scream, we all scream for ice cream-esque! Good luck staying away!:)

Vive Homemade Ice Cream!!!

{photo by janem}

Dear recipe blog,

I am sorry for being so negligent in updating you regularly. My brain has been in other places. Please forgive me. I hereby commit to updating you at least 2-3 times a week- that is a sincere, electronic pinky swear.

In the mean time, it's ice cream season. Are you eating your fair share of homemade ice cream? The loud roaring sound it makes as it freezes its contents is like Vivaldi to my ears- homemade ice cream gives my summer life zing and joy.

Procure for yourself an ice cream machine- it is so worth it. We use ours year round but in high summer months like now, it gets the sha-daieses kicked out of it. I've garnered a decent amount of ice cream recipes that I'd like to share with you- later today we are making a sour cream strawberry ice cream which, really, might make my heart stop just at the thought. Yum.

Enjoy the rest of summer with these especial recipes.

As Julia Child once said, "If you're scared of butter, use cream!"

I believe in cream- the heavy stuff. The naughty stuff. The good stuff. It makes the ice creams decadently memorable.

Ta ta.

1. Buttermilk ice cream: very creamy and rich, unexpected, and unique.

2. Lime ice cream: uber-refreshing, and perfect balances of tart and sweet.

3. Coconut frozen yogurt: different, unpredictable, and an instant mind trip to Huh-why-ee!

4. Kiwi sorbet: completely unexpected, extremely refreshing and tart, yet sweet enough to satisfy and is even kind of "healthy" in an, I-don't-feel-guilty-for-one-second-eating-this type thing.

5.Watermelon and lime sorbet: this will knock your socks off with idyllic summer dreaming. To me, this sorbet epitomizes the sensational flavors of the season.

Check out the sidebar under "icecream/sorbets" for more ideas: ice cream sandwich cake (o.m.g.g.- oi moi goodness good), lemon sorbet, chocolate sorbet, etc.

Raspberry and Cantaloupe Popsicles

One of the great plus's of having a toddler in the summer time is that it brings back a lot of childlike magic from my own childhood and among other things, some of our current favorite activities we seem to indulge in often is popsicle eating, particularly outside all while trying to eat it as quickly as possible before the hot sun melts it into liquid waste. We like to find shapes in the clouds, run through sprinklers, draw with chalk, and play ball all while stuffing our faces with these cool and refreshing treats. If I can admit it without sounding like a juvenile adult, I still feel like a kid most summer days right along with my toddler- I'm just a lot taller and can actually speak in full sentences. Most the time.

And since popsicles are becoming my tot's main staple of nutrition, I am opting to take matters into my own hands and actually make them from scratch. This might just be the only area of my life where I title myself a complete control freak-knowing what is actually going into his food- it's hard not be with all the bad talk about preservatives and what have you.

Therefore, I am always on the lookout and search for "healthier" recipes that are kid-friendly and kid-appealing and this particular recipe sang Hallelujah's to me: fresh fruit puree protein-infused yogurt...... and they were an opportune coincidence: ripe cantaloupe lay on my counter, Greek yogurt hanging out in my fridge, and raspberries were just a trip away. The raspberry portion of the popsicle is such a perfect concoction of sweet and tart- the cantaloupe portion is just sweet and subdued- the two flavors make a perfect match for oscillating between tart and pure sweetness. I'll surmise and say that if cantaloupe isn't your thing, which, for a lot of people is true, you can use whatever fruit tickles your taste buds. It was tempting to not get my brain wrapped around all the potential combinations: kiwi and strawberry, banana and lemon, strawberry and nectarine, lime and raspberry... oohhhh don't entice me.

Raspberry and Cantaloupe Popsicles

{Everyday Foods, July 2011}

½ cantaloupe, seeded

1 cup fresh raspberries (about 5 ounces)

2/3 cup sugar

½ cup Greek yogurt (or any other plain yogurt)

In a blender, puree cantaloupe and 1/3 cup sugar until smooth. Strain through a fine-mesh colander into a mixing bowl. Discard the solids (you should have a cup or so of “cantaloupe juice”). Set aside.

In a clean blender, puree raspberries and 1/3 cup sugar until smooth. Strain through a clean fine-mesh colander into another mixing bowl. Discard the solids (mostly seeds).

Whisk in a ¼ cup of yogurt into EACH bowl of puree. Whisk until finely incorporated and no longer lumpy.

In a Popsicle mold, fill the top 1/3 of each with raspberry puree. Then fill the last half with the cantaloupe puree. Freeze overnight (you may have to run it under mild water to loosen the molds).

Easiest Ice Cream Sandwich Cake

{via}

Don't know about you, but I am grossly disgusted with myself in that I haven't had a bona-fide, store-bought, ice cream sandwich for quite some time. They may be a bit flimsy, a bit "fake", but you can't get much better than it and as I ate nearly two while making this dessert, I can see why all these many years, ice cream sandwiches have stood the challenge of time!

This cake might become a new go-to. Especially when bringing dessert for a bunch of kids- heck, forget age- I AM one of them. I couldn't stop licking my chops after a few spoonfuls of these sucker. It's perfectly comforting and perfectly delicious.

I offered to bring dessert to a dinner date of sorts last night and on a Sunday afternoon when you sometimes really need some nap-age, this quick and insanely-pathetically-easy-to-make dessert is just the sort of thing you need. And since we took it to someone's house, ate it all up, there was nothing left for me to photograph- hence the borrowed picture up top!

Next time around I make it however, believe you me that there are indeed a few modifications I may employ to spruce things up a bit. You really can go any direction with this cake- whatever your little chocolate-hungry heart tells you- peppermint extract into the whipped cream and then shaved peppermint candy with dark chocolate chips on top during the xmas season.... peanut butter "sauce" (is there such thing?) drizzled in between layers and then crushed butterfinger on top?? Crushed graham crackers between each layer with a huge pileage of fresh rasberries on the very top?? See what I mean? Lots of options here, peeps.

One- I will add a 3rd layer of ice cream sandwiches to the cake- making it a triple tiered cake.

Two- I will decrease the thickness of the whipped cream in between each ice cream sandwich- don't get me wrong- whipped cream is heaven sent, but too much of it is still too much. I thought in this case, it completely overpowered the ice cream sandwich.

Third- I will add chopped butterfinger candy or snickers candy or some favorite chocolate candy bar NOT just onto the top, but I will sprinkle a thin layer onto each whipped cream layer. Make sense??

And if you really want to get crazy, you may consider drizzling caramel or chocolate sauce all over too. This may just be one of the more versatile desserts in this world.

Easy Ice Cream Sandwich Cake- the Basic Recipe

{Real Simple}

1 cup heavy cream

2 tablespoons confectioners' sugar

6 ice cream sandwiches (3.5 ounces each) (if you plan on eating a few while making this dessert, I would have TWO boxes of ice cream sandwiches on hand)

1/2 cup chocolate chips, chopped (again- you may use chopped up candy bar if you wish- which, I recommend!)

Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Roasted Marshmallow Milkshake

I betcha never have had a roasted marshmallow shake before, eh?

Me neither. And it's strikingly difficult to "swallow" the fact that this has been a void in my life until tonight.

Yup. My man and I put the kiddies into deep z's, crept downstairs, and stealthily made and engulfed the entire thing for our two happy palates. All I can say is that, you gotta try it. Refreshing, addicting, comforting, tantalizing, and luscious are just a few of the adjectives that instantly come to mind and do it some justice.

How do you roast your marshmallows, ps? Do you sit there patiently balancing your marshmallow rod over a hot flame while it slowly churns into light golden brownness? Or do you

take pure childish joy in flinging it to and fro until it catches fire?? I've always been on the latter side of the spectrum, but tonight, we very patiently waited out those long 6 minutes while the mallows took their sweet time tanning under the broiler until they were dark golden brown- but not charred. You may try it however.

But you must try it-that, is the no-optional portion of this post!:)

Roasted Marshmallow Milkshake

{adapted just slightly from Spike Mendelsohn's recipe via Joy the Baker}

8-10 large marshmallows

3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream

1/2 cup of milk

1/2 teaspoon vanilla extract

Place marshmallows on metal skewers and roast over your stove top burner. Alternatively, place on a cookie sheet and broil for 5-7 minutes, watching very carefully so they don’t blow up. Alternatively again and if you are super duper ambitious, roast via normally over a nice set up campfire outside. Once the ‘mallows are roasted, place them in a blender with ice cream, milk, and vanilla. Save one or two toasted marshmallows to top the milkshake(s). Blend well. For a thinner milkshake add more milk. If you'd like it a bit thicker... add more ice cream. Pour into glasses and top with toasted marshmallows.

Pumpkin Ice Cream

We have finally settled into our new abode. I mean, define "settled" how you wish, but things are getting into their places and the cardboard boxes are disappearing, one by one.

And ever since we got the kitchen boxes mostly unpacked (now we just have to decide how we want to finalize the placement for each tool and utensil), I've been afflicted with a suffering to make pumpkin ice cream. You have to understand, that our little ice cream machine is our culinary sanity in any season of the year. And in this year, more than any other, we've been crazy superfluous with the Libby's canned pumpkin. Really. I think we've had more than our fair share and although I think we could happily continue to indulge in pumpkin-made anything, something tells me this is our last recipe involving the orange squash until '11. It's the ethical thing to do.

Anyway. So, ice cream. In the middle of winter. Seems a bit counter-intuitive, what with hot chocolate and hot cider abounding everywhere, but no snowfall or cold forecast could eschew us from gluttonizing in this rich concoction.

I should warn you too, that it doesn't make an awful lot. Perhaps I had too many spoonfuls of the custard ( you know how we always "have to make sure it tastes good") and depleted the outcome, but I would double this next time, for sure.

And the tots really like it too. I believe you are looking at my kid's third bowl.

Here you go. Recipe for all.

Pumpkin Ice Cream

{Williams Sonoma}

1 cup fresh pumpkin puree or canned, unsweetened pumpkin puree

1 tsp. vanilla extract

2 cups heavy cream

3/4 cup firmly packed dark brown sugar

5 egg yolks

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

Pinch of freshly grated nutmeg

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart

Buttermilk Ice Cream

My preface to this recipe will remain terse and straight to the point but being as blunt and forward as I can verbally utter, this is one of the most interesting, but dreamy ice creams that has ever come in contact with my taste buds. Buttermilk -flavored ice cream seems awfully counter-intuitive, doesn't it? Yet, blend it with egg yolks, cream, heat, and sugar, and lusciousness is upon you.

Now, I wish I could take the credit and pat myself on the back for this unthinkably yummy combination but alas, I cannot. The recipe comes straight from this website where I often peruse, dream, and drool like a teething baby.

And one bite of this cold, soft, tangy, but richly sweet ice cream put me in an instant state of felicity. Now you go try it!

Buttermilk Ice Cream

2 cups heavy cream

1 1/4 cup sugar

12 large egg yolks*

2 cups buttermilk

2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream

Pinch of salt

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Strain again. Cool completely and freeze according manufacturer’s directions.

*I used 8 egg yolks and trust me, it was no less decadent! Thus, feel free to decrease from the summoned 12..

Lime Ice Cream

My brilliantly domestic mother threw this deliciousness together in a snap the other night when a plethora of limes were seeing the end of their lives as ripe fruit.

So, soon-to-be-rotten limes morphed into never-to-be-forgotten ice cream.

Really, if you haven't tried anything like this, do it at your next summer BBQ. It's really a choice ending to any burger, 'dog, or fish entree. And sooo easy!

Because the technique and the measurements were all winged, I'm going to do my best to nail it right, but, please, please, take prudence and adjust the measurements to fit your ice cream machine. We used a 3 -quart ice cream freezer (you know- the large, metal ones that require ice and salt? yeah..), but if you happen to be using the Cuisinart electric ice cream machine, consider halving this recipe.

Lime Ice Cream

2-3 lbs limes (you need 3 cups worth of juice)

1-2 cups sugar (start with 1 cup, and then if the mixture needs more, gradually add a tad at a time)

1 quart heavy cream

1 quart half & half

1-2 cups milk (we used 2 %)

Zest an entire lime and set that aside. Cut the remaining limes in half, juicing each one in order to yield 3 cups of juice. In a large bowl, combine cream, half & half, and milk. Add sugar, lime juice, and lime zest. Taste to make sure it is sweet enough, and add more lime zest if desired.

Freeze according to manufacturer's instructions, and enjoy nice and cold! Freeze leftovers in tupperware.

Coconut Frozen Yogurt

Well, if you've been paying attention to the nation's weather forecasts as of late, perhaps you've heard that we folks back east have been spoiled rotten with beautiful, summer-like weather.

Yesterday Hejo and I met up with a friend and her little dude to picnic it before the boys went down for naps. The minute I stepped outside and began hauling our stroller four blocks, I was sweatin' like you can't even believe. Summer in April! Who knew??

This afternoon Henry and I came inside to retreat from the pounding heat of the sun. It drained our energy! And it was the type of "summer" day where all you want to inhale are smoothies, ice-cream, Popsicles, and the like.

So, we hit up Trader Joes for our Fage Greek yogurt and coconut, came home and made this sweet, sweet treat.

Depending on where you live in the country, it reminds me of natural frozen yogurt shops like Sweet Ending and Sprinkles here in Philly, Red Mango and Spoon Me in Salt Lake City, and so forth. The texture is thick and creamy, the taste is a bit more "sour" and "natural" than your normal TCBY frozen yogurt. I love that taste, quite frankly.

The only thing I might do differently next time is leave OUT the coconut, and simply garnish the top with a few shredded strands. My husband and I concurred after analyzing each tantalizing bite that the texture of the frozen yogurt is just too heavenly and silky to then have to deal with gnawing on strands of coconut.

Do as you please, but seriously, delicious this is. The coconut extract is absolutely critical to making this as yummy as it is! So don't leave it out. Thank you.

Coconut Frozen Yogurt

{Adapted from Secrets of the Skinny Chef}

4 cups Greek yogurt (we used Fage)

1/2 cup confectioners' sugar (you may wanna add in another two tablespoons or so)

1/2 cup coconut, shredded

1 Tbsp coconut extract

In a large skillet over medium high heat, toast the shredded coconut until lightly brown and fragrant. Remove from heat.

In a bowl, mix together the yogurt, sugar, and extract, adjusting taste to please your palate.

Add the cooled coconut.

Place in an ice-cream machine and freeze according to manufacturer's directions (it only took about 10-15 minutes in our Cuisinart).

Eat and be taken to Hawaii!

Chocolate Sorbet

I know. The sorbet thing is a bit out of control, but when it's reaching 70 degree weather, I'm compelled.

I say this knowing that next week we'll probably have another snow storm that dumps 3 feet on us. Cross your fingers NO!

This is Ina Garten's recipe but I've adjusted it just slightly so it's Mormon-friendly: no coffee or alcohol in this one.

And it's very rich. I think some whipped cream on the side to dollop on top would've been a nice balance for the chocolateyness.

Ta ta!

Chocolate Sorbet

• 1 cup sugar
• 1/2 cup very good cocoa powder
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 cups water
• 
  

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

Kiwi Sorbet

Oh my oh my, I luv a good sorbet!

And because it's spring already, in my meteorologist opinion, despite all that March 21st stuff, I'm head over heels for this recipe. Let me warn you: it has quite the zing effect from the tartness, sweetness, and coldness hitting your taste buds all at the same moment. For my palate, that is a very good thing! Hmm.

This recipe is a combination of many different ones I found online. You may add lemon or lime juice to just slightly enhance the flavors or exercise your liberty in leaving it out. Your choice.

This recipe should serve about 6, if you're curious.

There you go. Hope it's a beautiful day where ever you are. Gotta get outside now!

Kiwi Sorbet

6-8 kiwi's
1/2 cup sugar
1 cup water
Lemon or lime juice

Bring water and sugar to a boil to make simple syrup. Remove from heat, stir until sugar is completely dissolved, then let cool.

Peel kiwi's, chop, and puree in a food processor to make 2 cups of puree.

Add syrup, kiwi puree, and 2 Tbsp lemon or lime juice in an ice cream maker and freeze according to manufacturer’s instructions, letting it churn until you get your desired consistency.

A Humid Lift

Want in on my secret? I'm protesting this heat wave we're having back east right now by staying inside today and cranking up the ol' air. It is muggy. It is sticky and it's oppressive... and if you want to see how I can really whine, then you best come over here.

Woe is me, right? I mean, lower 90's with clobbering humidity is really not bad in the eyes of some. I shant not more complain! At least the sun is shining and that is beautiful.

As a result however, the hubs and I are finding great ways to stay somewhat cool- the jersey shore, ice cold water, sticking our heads in the freezer, that kind of stuff..... and mark my words, if sprinklers existed in Philly, I'd be jumping through them across every lawn and Henry would crawl along right with me.

Frozen treats are yet another way we're conquering the heat funk. We've made watermelon sorbet and just last night we did a lemon version. If you were to ask our guests, they would tell you it was incredibly tart. If you ask me, it was a perfect balance between my face being sucked in and my teeth rotting with cavities.

In conclusion, it's a very, very simple recipe with great results, and it tastes like a store-bought treat, especially if you eat it side by side with vanilla ice cream. Ooohhh sinful!


Lemon Sorbet

1 2/3 cup sugar
1 1/2 cup water
1 Tbsp lemon peel
1 cup fresh lemon juice (I used 7 large, room temperature lemons for this- it might require more if they are smaller)

Mix sugar, water, and lemon peel in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and stir in lemon juice. Let it chill for at least one hour in the fridge. Process mixture in an ice cream maker according to the manufacturer's directions.

Please store in freezer. Obvious, right?

Das Ist Doch Lecker!

This was kind of an impetuous recipe decision- we had a ripe watermelon and peak-green limes, and decided to strike while the iron was hot, or so they say.

My husband and I both like to have our certain "nocturnal treats"- Chris craves anything ice-cream related or whatever can be termed, "slushy". I, on the other hand, let it be known, am fond of ice cream, but most times, I love to indulge in cookie dough or brownie batter. In my taste buds, both are equal in culinary luxury.


So anywho. We decided to give this a shot: watermelon sorbet with a hint of lime- it is afterall, summer.... Of course we went google- searching for some inspiration and found a few recipes that molded our intentions and here's what we came up with. It worked!

Watermelon Lime Sorbet

1 medium sized watermelon (we saved our sanity and spent extra $ for the seedless kind)
1 cup simple syrup (recipe below)
Zest of one lime
Juice of one lime

Cut off all rind from the watermelon, taking out any seeds that don't belong:), and cube (you should have anywhere between 6-8 cups of cubed melon). Place in blender and puree until smooth. Measure out 4 cups of puree, and strain through a fine-meshed colander. Mix in the lime zest and lime juice, stir to combine. According to your manufacturer's ice cream model, freeze the mixture and store finished sorbet in freezer. Use an ice-cream scoop dipped in hot water to serve out scoops.

Simple Syrup

1 cup water
1 cup sugar

Bring sugar and water to boil in a saucepan, stirring. Let it boil for a few minutes until sugar is dissolved. Pour into a bowl, and let it chill until completely (notice the use of my italics on the word 'completely'- if the syrup is at all warm and you put that into your ice cream freezer, it will not freeze up properly, I warn you..) cool before using in sorbet.

Top Ten Favorite Recipe

Best Ice Cream
{Everyday Food}

So, in my last recipe, Chocolate Chip Angel Food Cake, you use a lot of egg whites, right? Brilliantly, you can use all those egg yolks in this easy ice cream recipe and viola: homemade angel food cake AND homemade ice cream. It's just brilliant. I think you'll be surprised at how easy this is to make- you'll never go back.

2 cups skim milk
8 egg yolks
1 cup sugar
1/4 tsp salt
choice of flavoring (see below)*
2 cups heavy cream

In a medium saucepan OFF of heat, whisk together the egg yolks, sugar, and salt until well blended. Gradually whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon until custard thickens a bit and can evenly coat the back of spoon (10-12 minutes). Pour custard through a fine mesh sieve into a bowl set over water-bath (ice+water). Stir in cream, and let stand stirring occasionally, until chilled. Churn in an ice-cream maker, according to manufacturer's instructions, and transfer finished ice cream to a container, freezing until firm.

*Choices of Flavoring

Chocolate-Stir in 1/2 cup of unsweetened cocoa powder into egg-yolk mixture before adding milk.
Strawberry (any fruit)- Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand for 10 minutes. Add to ice cream as it churns in ice-cream maker.
Vanilla- Add 2 tsp vanilla extract into custard, right before churning p