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Archive for the ‘Frozen Dessert’ Category

Nutella Gelato

Nutella Gelato

Nutella, what’s not to like. I practically grew up on this stuff ūüėė So why not incorporate it into a silky smooth, perfect Nutella Gelato. Guaranteed to keep you cool and perfectly happy on these late summer days.

Nutella Gelato

Ingredients:

2 cups whole milk (16 fl oz or 473 ml)

2 cups heavy cream (16 fl oz or 473 ml)

1/4 cup sugar (1.7 oz or 50 g), plus an additional 1/4 cup sugar (1.7 oz or 50 g)

4 egg yolks

1/2 teaspoon pure vanilla extract

1/2 cup Nutella (6.2 oz or 175 g)

Directions:

Combine milk, cream and 1/4 cup sugar in a small saucepan, heat until sugar is dissolved. Remove from heat.

Place egg yolks and 1/4 cup remaining sugar in a bowl and beat until thick and pale yellow. Add vanilla extract and mix to combine.

While beating, drizzle 1/2 cup of the warm milk into the egg mixture, this will temper the eggs. Then pour egg mixture into the warm milk in the saucepan and heat over medium-low heat until mixture becomes thick enough to coat the back of a wooden spoon.

Pour custard mixture through a strainer into a bowl. Add nutella and stir until completely dissolved. Chill mixture completely before pouring into ice cream maker and follow manufacture’s directions to freeze. Enjoy!

Recipe adapted from Giada De Laurentiis

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Berry Chip Ice Cream

The other day I had the pleasure of meeting Ree Drummond from the Pioneer Woman. I was thrilled when I found out she was doing a book signing at our local book store here in Virginia Beach. Our normally sleepy Books-A-Million was filled with people and the lines were as long, as if you were waiting to get on the roller-coaster on a warm summers day, but it was well worth the wait. Ree was as sweet and personal as she appears on her blog. She did not rush people and made small talk with everyone. It was a real pleasure.

Pioneer Woman and My Danish Kitchen

Now, I have been plowing through Ree’s new book Pioneer Woman Cooks: Food From My Frontier and it is loaded with tons of delicious food made in traditional Pioneer Woman style. What caught my eye in her new book was her Blackberry Chip Ice Cream which seems very fitting since we have already had some warm days here in VB. I decided to add some raspberries to the blackberries and I also gave the ice cream time to rest and cool down before tossing it into the ice cream maker. The ice cream turned out creamy, silky and delicious with a gorgeous purple/pink color and it was consumed very quickly by a person who shall remain nameless ūüėČ

Ingredients:

For the Berries:

12 oz blackberries

4 oz raspberries

1/2 lemon, juice

1/4 cup sugar

For the Custard:

1 1/2 cup half and half

1 cup sugar

5 egg yolks

1 1/2 cup heavy cream

4 oz semi-sweet chocolate chips, lightly chopped

Directions:

Place blackberries and raspberries in a saucepan, add lemon juice and 1/4 cup sugar. Simmer over medium heat for 25 minutes until berries are soft and syrupy. Place hot berries in a strainer and with the back of a spoon press juices completely out until only the pulp and seeds remain. Set juice aside, discard pulp and seeds.

In a saucepan over medium-low heat, warm the half and half and 1 cup sugar. Meanwhile in a small bowl beat the egg yolks until thick and pale yellow in color. Temper the egg yolks, by pouring a very thin steam of the warm half and half into the eggs while continuing to beat. Then pour the tempered egg yolks into the saucepan with the remaining half and half. Cook while stirring constantly until  custard has thickened, remove from heat.

Mix the heavy cream into the berry sauce. Then add the custard to the berries and stir to combine. Place mixture in refrigerator to¬† cool down completely. After mixture has cooled down, freeze according to your ice cream maker’s instructions. At the end of the freezing process, add the chopped chocolate chips. Store ice cream in a freezer safe container. Enjoy!

Berry Chip Ice Cream

Source: adapted from The Pioneer Woman Cooks: Food From My Frontier

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Coconut Ice Cream with Saffron

It’s been a while since I’ve made Ice Cream, and yes I know it’s in the dead of winter, but I just really had a desire to make Ice Cream. I wanted it be a coconut flavor since that is one of Joe’s (my husband) favorite flavors. Then I came across this exotic Coconut with Saffron Ice Cream on David Lebovitz’s food blog. I literally heard it calling my name and I could hardly wait to get started on making it.

To make the Ice cream was a breeze. Throw the ingredients together, simmer and then cool. The following day, into the ice cream maker and it was done within 10 minutes. The color is a brilliant yellow color with beautiful tiny stands of red saffron (I am not sure my photos did the saffron stands justice). And the taste…well the taste is very interesting. Joe and I kept tasting it over and over again to try to fully comprehend the flavor. Joe was disappointed because the coconut flavor was lost against the saffron. I kinda like the saffron flavor. Who knew that saffron had so much flavor in it? I’ve had saffron before but I have never tasted it like this. So when David Lebovitz says “a scant” 1/2 teaspoon saffron (which is difficult to measure out), don’t get carried away with the saffron because it is intense, in this beautiful yellow Ice Cream.

Ingredients:

2/3 cup heavy cream (160 ml)

1 cup coconut milk (250 ml)

1/4 cup sugar

scant 1/2 teaspoon saffron threads

Directions:

Add all ingredients to a small sauce pan and bring to a boil. Reduce heat and simmer gently for another 10 minutes stirring occasionally. Pour mixture into a sealed Tupperware and allow to cool completely.

Once chilled, pour mixture into your ice cream maker and run according to the manufacturer’s directions. Once churned, serve immediately or place in a sealed container and freeze. Enjoy!

Source: David Lebovitz

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Rhubarb Granita

Melting Rhubarb Granita

Rhubarb Granita¬†–¬†what a brilliant idea! I came across this recipe in a Danish magazine and being a big rhubarb fan and all, I immediately ran to the store to get rhubarb. And I was in luck, because fresh firm rhubarb (not limp please)¬†are not that easy to find around here for some odd reason. So needless to say I was very pleased with my find. Thank you Harris Teeter.

The Rhubarb Granita¬†turned out even better than I had imagined and¬†I was¬†really¬†impressed with it. The combination of rhubarb and vanilla sugar makes for an amazing¬†aroma when cooking it. It will perfume your entire house. Now, I did use the European style vanilla sugar¬†but if you don’t have that¬†you can¬†use 1/2 of a vanilla bean instead. Or you can easily make your own vanilla sugar by tossing some empty vanilla pods into some sugar and store in a closed container and you’ll have flavorful and fragrant vanilla sugar in no time.

The Granita¬†is super easy to make and take a look at that beautiful, brilliant,¬†pink color, not to mention how delicious it taste. Oh and if you decide to enjoy it as a slushy drink, it taste¬†fantastic with a splash of Tequila ūüôā¬†Perfect for these hot summer days.

Ingredients:

2 medium Rhubarb (250 g)

2 cups water (5 dl)

1/2 cup + 3 tbsp sugar (125 g)

1 tsp vanilla sugar or seeds from 1/2 vanilla bean

a splash of Tequila – optional

Directions:

Clean and cut rhubarb into 1 inch pieces. Drop into cooking pot and add water, sugar and vanilla sugar. If using the seeds from 1/2 vanilla bean instead of vanilla sugar, toss in the empty vanilla pod into the pot while cooking for extra flavor. Cover with a lid and simmer until tender, about 15 minutes. Place a sieve over a small bowl and pour cooked rhubarb into the sieve and allow to drip off. Set aside Rhubarb liquid and let cool. After the liquid has cooled off, you can either poor it into a shallow dish, place in freezer for 3-4 hours and break up semi-frozen liquid with a fork every hour. Or if you have an ice cream maker, you can freeze the liquid in there according to the manufactures instructions. It took about 25-30 minutes in my ice cream maker. Serve immediately or store in an airtight container. Note Рif serving as a slushy drink, a splash of Tequila works really well with the Rhubarb. Enjoy.

Rhubarb Granita

Vaniljesukker (Vanilla sugar)

Source: adapted from Familie Journal

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Strawberry Sorbet

Strawberry Sorbet

Memorial Day ‚Äď it marks the beginning of summer, the end of school and a time of remembrance and observance. Strawberries are in season and the weather is turning hot, so what better time for a delicious cold Strawberry Sorbet.

Strawberry Sorbet

Strawberry Sorbet

Ingredients: 

1 pound fresh strawberries

3/4 cup sugar

1 tablespoon raspberry liqueur (optional)

1 tablespoon freshly squeezed lemon

pinch of salt

Directions:

Rinse, hull out and slice strawberries. Place in medium bowl with sugar and raspberry liqueur (if using), stirring until sugar begins to dissolve. Cover and place in refrigerator for 1 hour.

Place strawberries in a blender with their liquid, lemon juice and salt and blend until smooth. Press mixture through a strainer to remove seeds. Chill mixture for an additional hour, then freeze in your ice cream maker according to manufacture’s directions.

Serve frozen with a big dollop of Whipped Cream. Delicious!

Source: adapted from Annie’s Eats originally from The Perfect Scoop

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