Ice Creams & Sorbets

Nilla Wafer Yogurt Freeze

Leah Short — Wed, 22 May 2013 12:57:58 +0000

Here’s a recipe that happened because another one didn’t. I’m starting to get pretty good at not letting food go to waste when my plans don’t work out. Which is a good thing, since wasting food is a huge pet peeve of mine. I bought a box of Nilla Wafers not too long ago because I’ve been dying to make a cake that’s a twist on a classic dessert (no spoilers here since I still want to make it). I planned on making this cake for a coworker’s birthday, but then luck would have it, I found out she didn’t like one of the main ingredients, so I switched to plan B. That left me with a box of Nilla Wafers. If I opened them, mindless snacking would surely ensue. I’m not going to pretend that still didn’t happen. Right there on the side of the box was a recipe for Nilla Wafer Yogurt Freeze. Three ingredients and no harder than waiting for them to freeze. Sold!

So how’s it taste?

So good! I just whipped them together and thought, “Ok these will be decent for a low calorie snack.” Really had no expectations. Oh yum! I made two flavors, one key lime and one strawberry. Both were really good and so refreshing, but the strawberry had me going “OMG these are incredible!” I think it’s because the strawberry yogurt I used had chunks of real strawberry. These treats would be great with any fruity flavor of yogurt. I think they’d be super tasty with some frozen fruit sprinkled in there, too. You can really have fun with this dessert!

Read more on Nilla Wafer Yogurt Freeze

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Lemon Strawberry Ice Cream

Leah Short — Sat, 02 Jun 2012 00:37:14 +0000

I think I may have found an ice cream that comes darn close to moving my favorite ice cream to the number two spot. This Lemon Strawberry Ice Cream is so refreshing and so pretty in pink, I have a hard time not eating more than one or two bowlfuls. If you like your lemon desserts tart, then you’ll love this ice cream.

So, how’s it taste?

It’s like frozen lemon curd dotted with fresh strawberries. It’s amazingly tart. You will get a serious pucker from this stuff…and I love it that way! It’s just as tart as my Super Lemon Ice Cream, but much creamier in texture thanks to the eggs. The strawberries are first macerated in sugar before adding to the custard mixture. You’d think it would help tame the tart, but it doesn’t. It’s almost like the strawberries absorb the tart themselves. Lemon is definitely the standout flavor, and the strawberries don’t do much more than turn it pink and add some texture. I did taste a few bites of sweetness in some of the strawberries, but even using the most ripe berries won’t cut down on this level of tart. It’s seriously just like my lemon curd, only in frozen form. Leave out the strawberries if you want to make only lemon ice cream.

Lemon Strawberry Ice Cream

The Ultimate Ice Cream Book by Bruce Weinstein
makes about 1 quart

Ingredients:

1 pint strawberries, thinly sliced
2 tbsp. sugar
2 large eggs
1 cup sugar
1/2 cup fresh lemon juice (from 3 to 4 large lemons)
2 tbsp. butter
1 tsp. lemon extract
2 cups heavy cream

Directions:

1. Toss sliced strawberries with 2 tablespoons of sugar and let the fruit macerate at least 2 hours.

2. Combine the eggs, 1 cup sugar, lemon juice, and butter in the top of a double boiler. Place over simmering water and beat constantly until the mixture thickens, about 15 minutes. all the lemon curd to cool slightly. Stir in the lemon extract and cream. Cover and refrigerate until cold or overnight.

3. Stir the cold custard well and add the macerated strawberries. Freeze in your ice cream maker according to the manufacturer's directions. Transfer to a freezer-safe container and freeze at least 2 hours.

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Strawberry Buttermilk Sherbet

Leah Short — Mon, 07 May 2012 14:05:21 +0000

It’s definitely been hot enough outside lately for ice cream. Here in Nashville we’ve been close to 90 with high humidity. Absolutely time to enjoy a scoop of this Strawberry Buttermilk Sherbet! I was instantly intrigued by the flavor combination, the fact it only has five ingredients, and a pretty decent scoop size is only 135 calories.

So, how’s it taste?

It’s magic. A few weekends ago, my mom and I went strawberry picking at Bradley Kountry Acres and it was a blast. I used to eat fresh-picked strawberries as a kid, but I’ve been led astray by those strawberries in the grocery store. Never again. The flavor of locally grown strawberries compared to those bland, barely ripe counterparts is night and day. The Bradley strawberries were so rich and sweet. I couldn’t wait to use them in this sherbet. The recipe is really simple, but I like that because it lets each part shine, yet comes together so perfectly for a scoop of cold heaven. The strawberries, of course, are the most prominent with the Chambord kicking them up a notch in the berry department. The aftertaste is a shot of rich honey and a slight creamy tanginess from the buttermilk. The lemon brings it all together and brightens it up. It’s quite addicting. I used fat-free buttermilk in my version, so the texture was a little more crumbly than what the whole buttermilk version would be. The nutrition information is calculated using whole buttermilk.

Strawberry Buttermilk Sherbet

Cooking Light, May 2012
makes 6 3/4 cup servings
per serving: 135 calories, 2.2g fat, 24.4g carbs, 1.1g fiber, 2.4g protein
(nutrition info calculated with whole buttermilk)

Ingredients:

2 cups chopped strawberries
1/3 cup honey
1 1/2 cups whole or fat-free buttermilk
3 tbsp. Chambord (black raspberry-flavored liqueur)
1 tbsp. fresh lemon juice

Directions:

1. Combine berries and honey in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur and lemon juice; pulse to mix. Freeze using an ice cream maker according to the manufacturer's instructions.

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Super Lemon Ice Cream

Leah Short — Wed, 10 Aug 2011 15:42:45 +0000

Super Lemon Ice Cream…the name says it all. If you like lemon, and I mean tart, refreshing, real lemon, this is the treat for you. I made this ice cream to go along with the lemon-themed birthday for a coworker recently (remember the awesome Lemon Curd & Lemon Cupcakes). It was easy to make from only five simple ingredients and no eggs to temper!

So, how’s it taste?

It’s super lemony! And the kind of lemon I like. Tart to make your lips pucker with just a bit of sweet. As tempting as it will be to use bottled lemon, I encourage you to use freshly squeezed. There’s no replacement for it in this ice cream. The first bite is really tart and then it turns into this refreshing, citrusy heaven. The half-and-half comes in as the last note and gives you relief from the pucker. It’s almost like a sorbet, but has dairy, yet isn’t as creamy as sherbet. My only complaint is without any eggs, the texture isn’t rich and creamy like ice cream. It’s crumbly and difficult to form into pretty scoops. But who cares what the scoops look like when it’s headed for your belly!

Super Lemon Ice Cream

The Perfect Scoop by David Lebovitz
makes about 1 quart

Ingredients:

2 lemons
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
2 cups half-and-half
Pinch of salt

Directions:

1. Zest the lemons into a food processor. Add the sugar and blend until the mixture is very fine. Add the lemon juice and blend until the sugar completely dissolves. Add the salt and half-and-half until smooth.

2. Chill for at least 1 hour in the refrigerator. Freeze mixture in your ice cream maker according to your manufacturer's instructions.

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Butter Pecan Ice Cream

Leah Short — Mon, 25 Jul 2011 13:45:29 +0000

Butter Pecan Ice Cream is one of my favorites. It only comes second to Mint Chocolate Chip, so it was simply a matter of time before I made it. Some of you must really enjoy it as well because it was the #1 voted flavor I should make next when I posted a few choices on Facebook a while back. It beat out Whoppers Ice Cream by one vote, but you know I’ll make that one soon! So without further ado, here’s a big bowl of ice cream just for you!

So, how’s it taste?

Fantastic! Tastes even better than what you’ll find in the grocery store or ice cream shop. I was a little worried after looking over the ingredients list that this wouldn’t match what I’m used to eating. Somehow it all comes together perfectly. It’s rich, creamy, and buttery. That tiny bit of scotch and brown sugar really make the ice cream something special. I’m a huge fan of pecans and they bring the final element of this ice cream together to make it delicious. Smooth ice cream with chunks of buttery pecans. No wonder it’s among my favorites!

Butter Pecan Ice Cream

The Perfect Scoop by David Lebovitz
makes about 1 1/4 quarts

Ingredients:

Ice Cream
5 tbsp. butter, salted or unsalted
3/4 cup packed dark brown sugar
1/2 tsp. coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp. vanilla extract
1 tbsp. scotch whisky

Buttered Pecans
1 1/2 tbsp. butter, salted or unsalted
1 1/2 cups pecan halves
1/4 tsp. coarse salt

Directions:

1. For the ice cream, melt butter in a medium saucepan. Stir in brown sugar and salt. Whisk in 1 cup of the cream and the milk.

2. Warm the brown sugar mixture. Pour the remaining 1 cup cream into a large bowl and set a large mesh strainer on top.

3. In another bowl, whisk the egg yolks. Slowly pour the brown sugar mixture in to the egg yolks, whisking constantly, then pour the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula. Pour the mixture through the strainer and stir into the cream. Add the vanilla and scotch, stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator.

5. Meanwhile, for the buttered pecans, preheat an oven to 350F. Melt the butter in a skillet or microwave. Toss the pecans with the melted butter until well coated, then sprinkle with salt. Spread evenly on a baking sheet and toast in the oven for up to 10 minutes, stirring once halfway through baking.

6. Let the pecans cool and chop coarsely.

7. Freeze the chilled cream in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the pecans.

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Date, Rum, and Pecan Ice Cream

Leah Short — Mon, 11 Jul 2011 14:52:34 +0000

At first, I didn’t have this recipe bookmarked in my ice cream book. It sounded fine, but didn’t jump out at me as a must make. But for the 4th, I wanted to make Oatmeal Ice Cream Sandwich Cookies and needed a fabulous ice cream for the center, beyond your basic vanilla or chocolate. I thought this Date, Rum, and Pecan Ice Cream would pair perfectly and I was right! It’s almost like an oatmeal raisin cookie with nuts and booze!

So, how’s it taste?

Although it wasn’t my favorite ice cream in the world, it was very good. I was nervous the dates would be way too potent after soaking in rum for so long, but the sweet of the ice cream made that a non issue. There’s also rum in the cream mixture, so everything paired together beautifully. Chewy, sweet dates and crunchy pecans surrounded by a rum custard. Not too shabby sandwiched between oatmeal cookies! Fair warning, this ice cream is super sweet and very rich. I think that’s why it went so great with the oatmeal cookies because they were barely sweet. A scoop or two of this ice cream will send your sweet tooth into overdrive!

Date, Rum, and Pecan Ice Cream

The Perfect Scoop by David Lebovitz
makes about 1 1/4 quarts

Ingredients:

Dates
12 dates, pitted
1/4 cup dark rum

Ice Cream
1 cup whole milk
2/3 cup sugar
Big pinch of salt
1 1/4 cups heavy cream
6 large egg yolks
1/2 tsp. vanilla extract
2 tbsp. dark rum
1 cup pecans, toasted* and coarsely chopped

Directions:

1. Chop the dates into 1/2-inch pieces and combine with the rum in a small saucepan. Bring to a boil, then remove from the heat and stir. Cover and let sit at room temperature for at least 4 hours or up to a day ahead.

2. For the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a strainer on top.

3. In a separate bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the eggs, whisking constantly, then pour the egg mixture back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream. Mix in the vanilla and rum, cool the mixture over an ice bath.

5. Chill the mixture completely in a refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the pecans and dates.

*To toast the pecans: Preheat oven to 350F. Spread the pecans in an even layer on a baking sheet. Bake in the oven for 10 minutes, stirring once or twice during baking. Let the nuts cool completely before using.

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Oatmeal Ice Cream Sandwich Cookies

Leah Short — Mon, 04 Jul 2011 16:59:19 +0000

Happy 4th of July! I’m so excited for fireworks tonight. I just love them. Every year I spend the 4th with my mom and cousin. We grill out and then park ourselves in the front yard to watch the neighbors set off fireworks with our iPod blaring a special-made playlist and booze in hand. I look forward to planning the menu each year. I thought ice cream sandwiches would be a classic dessert with sprinkles giving a festive touch. I made Oatmeal Ice Cream Sandwich Cookies and sandwiched them around date rum pecan ice cream.

So, how’s it taste?

Aren’t these the cutest with the patriotic sprinkles?! The cookies were supposed to stay chewy, but mine turned out crispy. I adjusted the cooking time, so maybe that was the reason. There’s no way any cookie bakes for 20 minutes. I’m hoping after the sandwiches sit in the freezer for a bit, that they will soften. Even with the somewhat crispy cookies, these ice cream sandwiches are fantastic. I wanted something different from your basic chocolate cookie/vanilla ice cream combo. The oatmeal cookies aren’t very sweet, which is a much needed contrast from the ice cream. The date rum pecan ice cream is very sweet and such a good match for the oatmeal cookie. I used dates in my cookie instead of raisins because I had them leftover from the ice cream. This is the perfect ending to a 4th of July meal.

Oatmeal Ice Cream Sandwich Cookies

The Perfect Scoop by David Lebovitz
makes 16 cookies for 8 sandwiches

Ingredients:

2/3 cup all-purpose flour
1/4 cup granulated sugar
6 tbsp. packed light brown sugar
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups rolled oats (not instant)
1/2 cup raisins or dates
1/2 cup vegetable oil
3 tbsp. whole milk
1 large egg

Directions:

1. Preheat oven to 350F. Line 3 baking sheets with parchment paper.

2. In a large bowl, whisk the flour, both sugars, baking soda, cinnamon, and salt. Stir in the oats and raisins/dates.

3. Add the oil, milk, and egg. Stir until combined.

4. Drop a heaping tablespoon of the batter on the baking sheet for each cookie. These are large cookies, so about 6 should fit on a sheet. Spread each spoonful of batter with your hands or a spoon into a circle, about 3 inches wide.

5. Bake the cookies for 10-12 minutes, rotating midway during baking, until edges start to become golden brown.

6. Let cookies completely cool before sandwiching with ice cream. Roll edges in decorative sprinkles if you like. Wrap sandwiches in plastic wrap and store in the freezer.

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Hot Chocolate Ice Cream

Leah Short — Mon, 13 Jun 2011 13:47:19 +0000

You may think from the title that I made some sort of super creamy version of ice cream that mimics a mug of hot chocolate. Wrong! I made hot chocolate, as in cayenne pepper hot chocolate. This Hot Chocolate Ice Cream reminds me of those Mexican Brownies from about a year ago, where I paired chocolate with cinnamon and cayenne. I’ve been in love with the combination ever since.

So, how’s it taste?

I was surprised at how creamy this ice cream turned out since it contains no eggs. And it’s packing a serious chocolate punch, but it’s also packing some serious heat! I’d consider myself about a medium-grade heat lover. I’m slowly learning to enjoy more and more heat in my foods. I added the cayenne pepper to the hot mixture a little at a time until at 3/4 teaspoon, I thought I had the right level. I clearly forgot how the flavors would continue to develop as the ice cream chilled and then became actual ice cream. I added about 1/4 teaspoon too much! It doesn’t by any means blow my mouth off and is still quite edible and delicious, but that aftertaste of heat will sneak up on you.

Now if you like your foods spicy spicy, you’d love it! If you’re a lightweight on the heat, leave it out altogether or only add 1/4 teaspoon cayenne total. Any way you take your heat, you’re going to enjoy this ice cream. The cinnamon is subtle in the background, but works to enhance the chocolate flavor. I still can’t believe how velvety rich and creamy this ice cream is without eggs. If you end up adding too much cayenne like I did, simply turn your ice cream into a milkshake! The extra milk tones down the heat level and you won’t have to resort to throwing out perfectly good ice cream.

Hot Chocolate Ice Cream

very slightly adapted from The Perfect Scoop by David Lebovitz
makes about 1 quart

Ingredients:

2 1/4 cups heavy cream
6 tbsp. 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
1/2 - 3/4 tsp. cayenne
2 tbsp. brandy

Directions:

1. In a large saucepan, whisk together the cream, cocoa, and sugar. Heat, whisking frequently, until it comes to a full, rolling boil. Remove from the heat and add the chocolate; whisk until completely melted. Stir in the milk, vanilla, salt, cinnamon, cayenne, and brandy. Pour the mixture into a blender and blend until very smooth, about 30 seconds.

2. Chill the mixture in the refrigerator. Freeze in your ice cream maker according to the manufacturer's instructions.

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Tiramisu Ice Cream

Leah Short — Mon, 09 May 2011 13:33:36 +0000

The decadent ending to my Spring Dinner Party was Tiramisu Ice Cream. I knew I wanted to make homemade ice cream for dessert, but I didn’t want an everyday flavor. I’ve had this one bookmarked as a must-make and thought it would go perfectly after the pasta. The salad was light, the pasta was light, so it was time to turn it up and give my guests something rich. This ice cream did not disappoint.

So, how’s it taste?

What an ending to our dinner! Pure indulgence in every bite. The ice cream tastes exactly like the filling of traditional tiramisu. Silky smooth with hints of Kahlua and brandy. It was heaven. The mocha ripple complimented it so well with its subtle coffee flavor. Ice cream with a river of chocolate running through it…yes, please! You won’t believe how easy this is to make. Eggs aren’t in the recipe, so there’s no scary tempering involved. Mix the ingredients in a food processor, chill, then let your ice cream maker finish the work. The mascarpone creates the thick, rich consistency.

Dinner party tip: This dessert is perfect for dinner parties as it’s a must to make it ahead of time. Make it a few days early and simply scoop it out for your guests right before serving. The mocha ripple takes the place of any topping, making it even easier. If you really want to work ahead, scoop each serving into its own dish a few hours before and store in the freezer. Grab and serve to your guests when ready!

Spring Dinner Party Menu:

Spring Salad with Fresh Mozzarella and House Dressing
Bread Machine Dinner Rolls
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava Beans
Tiramisu Ice Cream
Wine of your choice

Tiramisu Ice Cream

The Perfect Scoop by David Lebovitz
makes about 1 1/4 quarts

Ingredients:

Ice Cream
2 cups mascarpone (do not substitute cream cheese)
1 cup half-and-half
2/3 cup sugar
Pinch of salt
1/4 cup Kahlua
3 tbsp. brandy

Mocha Ripple
1/2 cup sugar
1/3 cup light corn syrup
1 tbsp. instant coffee granules
6 tbsp. cocoa powder
1/2 tsp. vanilla extract

Directions:

1. For the mocha ripple, whisk together the sugar, corn syrup, instant coffee granules, and cocoa powder in a medium saucepan. Heat over medium, whisking constantly, until the mixture begins to bubble at the edges.

2. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

3. For the ice cream, puree the mascarpone, half-and-half, sugar, salt, Kahlua, and brandy together in a food processor until smooth and the sugar is dissolved. Chill thoroughly in the refrigerator.

4. Freeze in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, alternate layers of mocha ripple with the tiramisu ice cream in your storage container.

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Spring Dinner Party

Leah Short — Tue, 03 May 2011 13:40:50 +0000

If you follow me on Twitter or happen to know me in real life, you are more than well aware that I have taken the plunge into grown-up land with new furniture. I’m happy to report that my living space no longer looks like leftovers from a frat house. Yes, my furniture was that old and grubby…but oh so comfy! I finally upgraded into becoming an adult. I’ve got a sofa with no slip cover, a matching chair, and a brand new dining room table. The old table wasn’t so bad, but only seated four and I wanted to feed more friends in one sitting. Once all my new furniture was in place, it was time to have a dinner party!

This may seem quite overwhelming for most folks, but with a bit of planning and working ahead, your night will go so smoothly, you’ll feel like someone else did the work. That’s where I come in. Ok, not literally, I won’t be showing up at your door. I’ve picked out a spectacular Spring menu (mostly thanks to that Stewart lady) where you can do so much ahead of time, all you’ll need to do the night of your party is boil water and pour the wine!

First, don’t fret over every detail. My dinner table may look fancy, but when you break it down, it was super easy. I wanted my guests to feel at home, but special at the same time. A few small touches did the trick. I already had plates for four, and instead of buying a whole new round of dishes, I bought a few pieces that coordinated with my existing. I had the yellow plates and found those cute polka dot plates at Pier 1 on clearance. (I bought these recently, so if you hurry they may have more!)

Second, I thought a nice touch would be real napkins. You know the cloth kind. I was torturing myself over matching and then decided to get whimsical and have fun with it. Actually that came about because they only had two napkins on sale, not the six I needed. I bought the two red napkins (on sale for 28 cents each!), two orange napkins, and two blue napkins, pulling from the colors in the plates, all at Pier 1. I already had two sets of napkin rings, so with three napkin colors, I only need two more “fun” napkin rings to stay with my whimsical theme. I found two orange beaded napkin rings for 50% off at Pier 1. That place sure has some good deals.

Third, I bought some flowers for the table. I purchased a small bouquet of brightly-colored geraniums at Publix. Those “vases” are on the rocks glasses! I wanted to keep the flowers low so we could all see each other. One kind of the flowers was a deep magenta and they ended up coloring the water for another added touch of color. Something I didn’t think about, but you could color your water yourself with some food coloring. One accident bonus, I ended up getting the flowers for free! Did you know if an item rings up incorrectly at Publix, that item is free? I had no idea. Those flowers rang up a measly 99 cents more than the stated price and to my surprise instead of taking that off, the entire bunch was free. So watch those registers!

My last touch was the place cards. I wanted something fun, but all the ones I found were huge and wouldn’t fit on my table. So I finally stumbled through the interwebs and found the cute idea of putting a place card through the tines of the fork at each setting. I bought a packet of speckled business cards at Office Depot and simply printed each person’s name with a script design below it. Ta da!

Now on to the good part, the food! This menu is so easy. Pretty much everything can be prepared ahead of time, leaving you at the dinner table with your guests and not sweating over the stove in the kitchen. Stay tuned this week as I’ll post the recipe for each portion of our dinner and include tips on early preparation.

Spring Dinner Party Menu:

Spring Salad with Fresh Mozzarella and House Dressing
Bread Machine Dinner Rolls*
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava Beans
Tiramisu Ice Cream
Wine of your choice (I served Kim Crawford Marlborough Sauvignon Blanc)

*Can be made days ahead of time and frozen. Before serving, heat for 10-15 seconds on the defrost setting of your microwave. May need more time depending on how many rolls you’re heating.

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