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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-Balsamic Sorbet

 

This my friends, is the perfect scoop of summer. A strawberry sorbet that stays true to the berry’s sweet flavor, with harmonies sung by a fantastic strawberry balsamic.  This is summer in a dish.

I found myself getting carried away at Mischler’s Berry Farm and picking myself two flats of strawberries.  Needless to say my freezer is full of berries now.  I did fill a large Tupperware container so I had berries to use throughout the week.

I’ve made everything from shortcakes, ice cream bread etc.  This recipe however, is my favorite.  Balsamic vinegar and strawberries go together like chocolate and peanut butter.  I love the acidic bite coupled with the sweetness of the berry.  It truly is one of my favorite flavor combinations.

This recipe is easy and quick. In no time you will be diving your spoon into a bowlful of bliss.  Trust me.

Supplies

  • 3 pints strawberries
  • 1 c granulated sugar
  • 1 c water
  • 3 tablespoon balsamic vinegar (I used strawberry baslamic from Oro di Oliva out of Wauwatosa, WI)

Hull your berries  and pulse in a food processor.  I chose to leave my berries a tad on the chunky side. I like finding chunks of berry while I enjoy my sorbet.  Place pulsed berries in a large bowl and add the balsamic.  Set aside.

Heat the water and sugar in sauce pan until boiling.  Lower heat and let simmer until sugar is completely dissolved.  Let cool completely and add to strawberries mixing well.

Add mixture to your ice cream machine (I used the kitchenaid attachment) and process until desired thickness.

You can scoop some into a bowl (or in my case eat right out of the ice cream maker) immediately or store in a freezer safe container and store in your freezer to enjoy later.

You will love this.

 

 
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Posted by on June 29, 2011 in Uncategorized

 

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Strawberry-Rhubarb Buckle

I must confess. This recipe is semi-homemade.  I was pressed for time, but wanted to make something that would utilize the strawberries and rhubarb sitting in my refrigerator.  What I came up with was a buckle-like dessert that knocked my family’s socks off.

The rhubarb was obtained at the local farmer’s market. The strawberries, however, were store bought.  Also store bought was the cake batter for the buckle.  I had a small box of Jiffy yellow cake mix (you know, the kind your mom bought you for your easy bake oven so it would last). The topping is what does me in.  A marriage of brown sugar, oats, flour, butter and cinnamon. Heaven.

This recipe is easy and won’t take much time at all to throw together.  What you get in return is an awesome combination of sour and sweet hugged in a bed of fluffy cake all topped with a delectable crumbly, crunchy topping.

I threw this recipe together on a whim.  The amount of strawberries and rhubarb you use is up to preference.

Supplies:

  • 1-1.5 C rhubarb, diced
  • 1-1.5 C strawberries, sliced
  • 1 9 oz box of Jiffy Golden Yellow Cake Mix
  • 1 egg
  • 1/2 C water
  • 1 C oats
  • 1/2 C brown sugar
  • 1/2 C flour
  • 1 tbsp cinnamon
  • 1/2 stick butter, cold and cut up

Preheat your oven to 350. Spray a 8×8 pan with cooking spray and  layer the strawberries and rhubarb on the bottom of the baking dish.

Mix the cake mix, egg and water until thoroughly mixed. Pour over berries and rhubarb.

In a separate bowl combine the oats, brown sugar and cinnamon.  Cut in the cold butter until it’s crumbly and the butter is about the size of a pea.  Cover batter with crumble topping.  I like a lot of topping on mine.  If you feel the same, go ahead and double the ingredients to make the topping.

Bake until golden brown and a toothpick comes out clean when inserted into cake.  Baking time will vary depending on your oven.  For me it took about an hour. It should look something like this when it is finished baking.

Let cool before slicing.  It is fantastic warm or cold.  Try a scoop of vanilla ice cream on top if so inclined.

Enjoy!

 
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Posted by on June 3, 2011 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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Strawberry Tarts

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Nothing beats farm fresh strawberries..nothing.  HighCross Farm delivered some of the sweetest berries, I can honestly say, I have ever had.

I decided to forgo the usual strawberry shortcake and mix it up a little bit.  I had some puff pastry cups in the freezer and a basic pastry creme recipe from my grandmother.  Puff pastry, pastry creme, strawberries…sounds like a winning combination to me. 

The results were nothing less than stellar.  If you are looking for an impressive yet quick dessert, this one is a keeper.

The Supplies:

  • 1 package of frozen puff pastry shells, baked according to package directions
  • 2 tablespoons strawberry-rhubarb jam
  • pastry creme (see recipe below)
  • fresh strawberries, cleaned and hulled (the strawberries in my csa box were small in size, so I left them whole.  If you have larger berries, slice or quarter them)
  • chopped macadamia nuts
  • fresh whipped cream (see recipe below)
  • fresh mint to garnish

Pastry Creme:

  • 3 egg yolks
  • 1/4 c plus 2 tablespoons granulated sugar
  • 1/2 flour
  • 1 tablespoon vanilla
  • 1 tablespoon butter
  • 1 cup whole milk

In a small saucepan, Heat milk to boiling point and remove from the heat.

In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow.  Beat in the flour. 

Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place back in pot you heated milk in. Heat, stirring constantly, until thickened. Remove from heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Vanilla Whipped Cream

  • 1 1/2 pint container of heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla

Beat in a chilled bowl until thick and creamy.  Do not over beat or you will have butter. 

Putting the tart together

Heat the jam until it melts.  It will not be runny, but it will not be a clump of jam either.  pour over your strawberries and coat thoroughly.

Fill your pasty shell with a good tablespoon of pastry cream. 

Top with the jam glazed strawberries.

Sprinkle with chopped nuts

Add a dollup of whipped cream and garnish with fresh mint.

That’s it.  Simple. 

Here is what it looks like on the inside.

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Go..make..now.  🙂

 

 

 
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Posted by on June 20, 2009 in Uncategorized

 

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