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Strawberry-Balsamic Sherbet

Let me start out by saying I love sherbet.  As a kid, my pick at the ice cream stand was rainbow sherbet.  I love this sorbet/ice cream hybrid.  I love how it’s creamy, yet tangy.  I will never tire of sherbet.

I knew I wanted to make something with my strawberries in the ice cream maker, but didn’t want traditional strawberry ice cream (not really a fan), and definitely didn’t want a sorbet (tends to get a little icy for my taste).  Then it dawned on me…Sherbet!  I had to scour the internet because I had no clue and found a few variations on how to make it.

Some recipes were cream based, some milk and others buttermilk.  Some recipes called for a ton of sugar or a boat load of lemon juice.  I loved that all the recipes I found had no eggs involved whatsoever.  I took a little of what I found online and threw in a bit of me.

To get the tang I opted to use buttermilk (I made my own, more on that later), very little lemon juice. To up the strawberry flavor profile while still giving it tang, I used strawberry balsamic vinegar from Oro di Oliva.  Side note:  If you are ever in the Milwaukee area, Oro di Oliva is one of the best places to get oils and vinegars.  It’s located in Wauwautosa, WI and well worth the trip.

I found the strawberry balsamic gave my sherbet a nice depth in flavor and great color.  You if you don’t have strawberry balsamic, you can certainly use regular.  I also chose to make my own buttermilk so I can control the fat content.  I used a mix of skim milk and half and half.  The measurements are as follows:

  • 1/2 C skim milk
  • 1/2 C half and half
  • 1 tablespoon lemon juice (or you can use white vinegar)

Pour the first two ingredients into a container and mix together.  In a large measuring cup add 1 tablespoon of lemon juice or vinegar.  Add the milk mixture until you reach one cup. Let stand for 5 minutes.  This will give the milk mixture enough time to sour.

Now to make the Sherbet…

Supplies:

  • 1.5 – 2 lbs fresh strawberries, hulled and halved
  • 3/4 C granulated sugar
  • 4 tablespoons strawberry balsamic vinegar (you can use plain balsamic as well)
  • 2 tablespoons lemon juice
  • 1 C butter milk
  • 1/4 C half and half
  • 1 piece of plastic wrap
  • Fine mesh colander
  • Blender
  • Ice cream maker (I used the ice cream maker attachment for my kitchenaid)

In a medium nonreactive bowl (I used glass) add the berries, sugar and balsamic.  Mix well and let sit for 30 minutes stirring occasionally.  You will notice a lot of liquid will be pulled out. That’s ok!

Once the berries have macerated, add them to a blender and add the lemon juice.  Puree until smooth.  Add the buttermilk and half and half, blend well.  Strain mixture through a fine mesh colander into a clean bowl to get a good amount of the seeds out.  You won’t get them all out and that’s ok.  Cover mixture and let chill.  I suggest you chill overnight.  You will notice it’s a bit thicker and that’s a good thing.

Once your mixture has chilled completely, add it to your ice cream maker and churn according to your maker’s instructions.

Let the sherbert mix slowly to incorporate some good air into it.  It should looks something like this… (I apologize for the less than stellar pics, I had to use my camera phone)

Transfer your sherbet into a freezer safe container.  Cover with a piece of plastic cling to prevent ice crystals from forming on top and let freeze until desired firmness.

Enjoy!  You will absolutely love the flavor of this sherbet.  I am glad I have enough strawberries to make another batch.  If you make this, send me an email tell me what you thought!

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Posted by on June 9, 2012 in Uncategorized

 

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Strawberry Ice Cream

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I got a pint of the most awesome strawberries ever courtesy of HighCross Farm.  The weather has been unbearably hot on Wisconsin.  I thought some ice cream would be appropriate. 

I found this recipe here.  I liked this recipe because you use two eggs.  That’s it.  Not the typical 8 egg yolk recipe traditional ice cream bases call for.

This recipe makes lighter in fat, lighter in texture ice cream.  I think you will be pleased when you make this.  I used my kitchenaid ice cream attachment to make this.  You can use any ice cream maker, or no ice cream maker at all.

Strawberry Ice Cream

sweet cream base
2 large eggs
3/4 cup sugar
2 cups heavy cream (or whipping cream)
1 cup milk

strawberries
1 pint strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 lemon
zest from 1 lemon (optional)

Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.

Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.

Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions.

I didn’t get a dark pink colored ice cream typical of most store bought strawberry ice creams.  What I got was this luscious very very pale pink ice cream with wonderful chunks of fresh strawberries.  Incredible. 

Close up…

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Posted by on June 28, 2009 in ice cream

 

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Homemade Chocolate Ice Cream w/ Snickers

I love toys.  I love toys for my kitchen.  One toy I am so glad to have is the ice cream maker attachment for the Kitchenaid mixer.

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Excuse the poor picture quality.  The lighting in my kitchen is sub par.  This attachment is definitely worth the money.

I found a recipe for triple chocolate ice cream.  This ice cream is more like a frozen custard or gelato, very rich…very good.

This is a very easy recipe albeit time consuming.  It is more than worth it in the end.  Oh yeah, if you are on a diet you might want to stop reading here. 

Triple Chocolate Ice Cream

  • 2 C whipping cream, divided
  • 2 squares or 1 oz of semi sweet chocolate
  • 2 sqaures or 2 oz unsweeteneed chocolate, cut into chunks
  • 2 C half and half
  • 1 C sugar
  • 1/3 C unsweetened cocoa powder
  • 8 egg yolks
  • 4 teaspoons of vanilla
  • 1/4 teaspoon of salt
  • 3 full sized Snickers candy bars, chopped into small pieces

In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.

You will start out with this…

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And end up with this…

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In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.

In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.

It should look something like this…

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Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.  Ok…the recipe calls for chilling for 8 hours.  Chill until it is cooled completely.  I put my bowl out on the balcony for an hour then in the fridge.  It was fine to add to the ice cream maker after a few hours.  The point is you do not want to add a warm base to the ice cream maker; it will thaw out the icy center and not give you the product you desire.  But I digress..

Put the mixture into your ice cream maker and let it go to work. 🙂 During the last 1-2 minutes of freeze time, add in the chopped Snickers bars. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

You need to remember that when things freeze, they expand.  Do not fill the ice cream maker up to the top.  Here is a pictoral of the progression of the base turning to ice cream in the ice cream maker.

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Doesn’t look like much is in there does it?  Don’t worry.  This recipe makes the perfect amount of base for this ice cream maker.  It will start to freeze and expand, then start to look like this…

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After 20- 30 minutes of churning you will finally get this…

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As you can clearly see, the base expands quite a bit after churning.  Be careful not to overflow your container at the beginning. 

This makes a lot of ice cream.  I was able to fill a 2 quart Gladware container to the top…

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Let freeze until desired consistancy then break out the big spoons and enjoy.  This is what you will end up with…

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2 Comments

Posted by on March 1, 2009 in chocolate, ice cream, Uncategorized

 

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