I tend to neglect my ice cream maker with a fair amount of frequency. It’s stored out in the garage freezer, so it’s not like I see it all the time to help remind me. Plus, it seems like some of my previous ice cream/sorbet experiments have not blown me away.
Enter this Blood Orange and Cardamom Sherbet…Blown away!
So creamy, pretty much ice crystal free, and a not too sweet, but with a totally dessert-like flavor. And such a pretty pink color. It reminds me slightly of my beloved, gone-but-not-forgotten Grapefruit Sorbetto at Cafe Pallino. I think I am going to try sherbets more often (mostly fruit juice, but also with cream), or at least make more custard-less style ice creams. I seem to have more luck with those types — in terms of texture. Luckily, all of my ice cream maker experiments have tasted delicious.
For this, I used Penzey’s cardamom seeds but Savory Spice Shop also carries them. You could just as easily use 4-5 cardamom pods, smashed, to steep with the cream. Or, if you have neither, skip it all together and go for more of a Blood Orange Creamsicle . . . → Read More: Blood Orange and Cardamom Sherbet
I was really excited for this French Fridays with Dorie as I’m always on the lookout for recipes to make with my fancy-olive oil and also because I’ve had olive oil ice cream before and it’s really good! This recipe was no disappointment, either. Both jwa and I really loved it. The olive oil you use probably makes all the difference, of course.
I decided to go with my Oregon Olive Mill Arbequina Olive Oil, as it’s nice and fruity. And because there’s only two of us, I opted to make a half recipe, giving me about one pint of ice cream. In retrospect, I maybe should have made a full recipe as all of the ice cream is now gone. So sad. Anyway, this was delicious on its own but also with some quick & lazy toasted-kinda-candied almonds*.
Okay, on with the pictures! And here’s a link to everyone’s posts.
The star of the show, the olive oil.
Mostly soft-servish…I was a little impatient.
In a bowl, ready for about an hour of freezer time.
. . . → Read More: FFwD: Olive Oil Ice Cream
Do you still have a few Meyer Lemons hanging about that you really, really, REALLY need to use? Well, I recently found myself in that position and this is the recipe I came across. Fate? Perhaps, because I had exactly five lemons. I did not, however have cream. But I had half and half. See, it’s still kind of fate-ish. I ended up making what technically would be an ice milk* but wow, was it ever good!
If you want to do what I did, use 2 cups half and half and 2 cups 1% milk. You may do this because it has a lower fat content, you may also do it this way because you are too lazy to go to the store and get cream. I won’t judge you. If you want to make the original recipe, do what is written below.
I had a slight issue with the logistics, as my ice cream maker’s canister was not quite as frozen as it should have been. I hate it when that happens. I swear it seems I need to put it in the freezer a WEEK before I want to use . . . → Read More: Meyer Lemon and Cardamom Ice Milk (or Cream)
This was a revelation in my ice cream making adventures. You see, I already had the cream but I also had only fat-free milk at home. And I was too lazy to go to the store and get some whole milk. Well, I thought, it might be weird anyway because of the sesame oil, so I should just make it with fat-free milk and see what happens. It’ll be an adventure!
Because it was an adventure, I chose to make a half recipe from the original recipe I came across in Food & Wine Magazine. I also halved it because that recipe used 8 egg yolks, which I have a problem with on a completely non-rational level. Eight egg yolks = crazy. A half recipe using only 4 egg yolks = sensible. I have no idea why.
That all said, wow, was this delicious! I didn’t miss the extra fat from the milk at all. And, truth be told, I did kind of monkey with the ratios a bit and used half cream to milk, instead of a quarter cream to milk as called for originally. But still, this was so smooth and creamy. I loved it. . . . → Read More: Sesame Ice Cream
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the sugar and water in a pan, bring to a boil, then turn the heat down and continue to simmer for 5 minutes or until the sugar is completely dissolved and the water is clear. Once the liquid is clear and syrupy, remove the pan from the heat and allow it to cool for 15 minutes.
Add the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)