Ices and Sorbet

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Coffee Ice Cream
5 EASY Ice Cream Recipes
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Vanilla Gelato
Coconut Ice Cream
Pistachio Ice Cream
Salted Caramel Ice Cream


Bourbon Butter Pecan Gelato
Use a lower-proof bourbon like Buffalo Trace to ensure ideal freezing.
1 stick unsalted butter, 2 C cups whole milk, 1 C heavy cream, 2/3 C sugar, 4 large egg yolks, 1/4 C bourbon, 1 C roasted pecan halves, frozen
Place the butter in a small saucepan over medium heat. Heat, stirring frequently, until it melts completely and just turns a light golden, about 5 minutes. Remove from the heat, pour into a medium heatproof bowl, and let cool slightly.
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, whisk the sugar with the butter until smooth, then whisk in the egg yolks until well incorporated and the mixture is thick and pale. Temper the egg yolks by very slowly pouring in the milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Heat, stirring frequently with a wooden spoon, until thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the custard through a fine-mesh strainer into a clean bowl and cool completely, stirring often. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Gently whisk the bourbon into the custard. Pour the mixture
into the container of an ice cream machine and churn according to the manufacturer’s instructions. Add the pecans 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.
Makes 1 quart.

Gelato2 C milk, 1 C heavy cream, 4 egg yolks, 1/2 C sugar
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly.
Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl.
Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Pistachio GelatoFinely grind: 3/4 C Pistachio and 1/4C sugar in processor.
Mix and boil: Pistachios, 2C Whole Milk and 1t Almond extract.
Whisk: 5Lg Egg Yolks and 1/2C sugar.
Gradually whisk in milk mix into eggs and return to pan.
Stir over low heat till thickens slightly (8min). Do not boil. Whisk in green food coloring.
Fridge about 3 hours. Process in ice cream maker. Garnish with pistachios.
Can be made 1 wk ahead

Cranberry GranitaBoil: 4C Cranberries (1#), 4 C Water, 2 C Sugar, 1 C Light Corn Syrup, 12 C OJ
When sugar dissolves, remove from heat and steep 30 Min.Puree mixture and strain out solids.
Pour liquid in 15X10in dish
Freeze 2 hours then stir in frozen parts. Freeze another 5 hours till slushy.
Cover and keep frozen 1 day.

Mango Granita w Tequila and LimeBoil till sugar dissolves:
1/4 C Water, 3 T Tequila, 2 T Sugar
Puree: 2 Lg Mangos, 2 T Lime juice
Above sugar syrup: Transfer to pie plate and freeze 2 hours. Stir and freeze more.
Let stand 10 minutes. Break into chunks and process till smooth

Ginger Pear SorbetLine 9in glass pie dish with plastic wrap.
Drain 16oz can of pears of heavy syrup. Save. Transfer pears to plate.
Mix: Pear syrup, 1/4 C Sugar, 1 T Crystalized Ginger (chopped), 1t Lemon Peel.
Pour over pears. Freeze solid (6hr)
Remove from plate, peel off plastic and cut into 1 in pieces. Blend and freeze 1 hour.
Can be made 2 days ahead.

Key Lime Pie SorbetBoil: 3/4 C Water and 1/2C Sugar
Add: 14 oz Sweeten Condensed Milk and 1 C Key Lime Juice.
Pour into a bowl that is set in ice water and cool, stirring often about 30 Minutes.
Process in IceCream Maker. Can be made 2 days ahead

Strawberry SorbetBoil till sugar dissolves:2C water and 1C Sugar
Working in batches puree 1qt Strawberries.
Add: Puree, 1/3C OJ, 1/3C Lemon Juice to sugar syrup.
Fridge 2 hours. Process in ice cream maker.

Persian Ice Cream1 1/2 cups half-and-half, 1/2 of a vanilla bean, 6 egg yolks, 1 C sugar, 1/2 t saffron, 1/3 C rosewater, 1 C finely chopped pistachios
Bring half-and-half to a boil, add vanilla bean and saffron. Beat egg yolks and sugar together. Add half-and-half mixture slowly to yolks, then cook over simmering water until thickened. Remove, cool in an ice bath, add rosewater. Refrigerate overnight. Strain through a fine strainer, add pistachios, and freeze in ice cream maker.

Tangerine-sicle Vodka Ice Cream
Ice Cream
1 C heavy cream, 3/4 C sugar, 2 large eggs, 1/2 C whole milk, 1/4 t kosher salt, 1 1/2 C fresh tangerine juice (from about 12 tangerines), 2 T mandarin or plain vodka, 3/4 t pure vanilla extract
Topping
4 tangerines, 1 t superfine sugar Mint sprigs
To make the ice cream, stir the cream and sugar in a heavy saucepan over medium heat until steam rises from the surface and bubbles begin to form along the edge of the pan.
Whisk together the eggs, milk and salt in a bowl until well combined. Whisking constantly, slowly pour in the hot cream, and return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly and scraping the bottom with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 6 minutes. Do not let the mixture boil. Pour through a fine mesh strainer into a bowl.
Place the bowl into an ice bath and stir occasionally until almost cool. When it is close to room temperature, remove from the ice bath, stir in the tangerine juice, vodka and vanilla. Cover and refrigerate for several hours until very cold, or place in the freezer for about 1 hour.
Freeze in an ice cream maker according to the manufacturer’s instructions until it is no longer becoming any firmer, about 30 minutes.
Quickly pack the ice cream into a chilled quart container and “thunk” the container on the countertop a couple of times to remove air pockets. Press a piece of plastic film or waxed paper directly on top of the ice cream before covering. Freeze until the desired consistency, about 2 hours, or up to 1 week.
To make the topping,
finely grate the zest from two of the tangerines and set aside. Peel all four tangerines and remove any of the white pith. Using a sharp paring knife and working over a bowl to catch the juices, hold one tangerine in your hand and cut between the membranes and the segments to release the segments into the bowl. Squeeze the membranes over the bowl to catch the remaining juices. Repeat with the remaining three tangerines.
Gently stir in the sugar and reserved zest until the sugar is completely dissolved. Use immediately, or refrigerate in a tightly covered container for up to 1 day.Scoop the ice cream into small bowls and top with the tangerine sections, drizzling a bit of the juices over the ice cream. Garnish with the mint sprigs.

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