|Champagne Granita |
2 1/2 cups sugar
1 bottle dry champagne
1) Fill a large bowl with ice and water. Combine sugar and 2 1/2 cups water in medium saucepan, and bring to a boil. Cook until sugar is completely dissolved. Transfer to a large bowl set over the ice bath, and cool completely.
2) Add champagne to sugar, and stir to combine. Pour into a 9-by-13-inch pan, and place in the freezer for 30 minutes. Stir with tines of a fork, scraping up icy parts. Return to freezer, and stir every 20 minutes until mixture is frozen and texture is similar to shaved ice. Cover with plastic wrap until ready to serve.
|Ice Cream Cones |
1/4 cup (60 ml) egg whites (about 2 large egg whites)
7 tablespoons (85 g) sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup (90 g) flour
2 tablespoons (30 g) unsalted butter, melted
Preheat the oven to 350 F (175 C).
1) In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
2) Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches (15 cm) across. Try to get the circles as even and smooth as possible (you\re likely to get 2 rounds on one standard baking sheet).
3) Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so don?t worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it's too firm, return the baking sheet to the oven for a minute or so until it's pliable again.)
4) Repeat, using the remaining batter. You'll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.
For Sesame or Poppy Seed Ice Cream Cones, stir 3 tablespoons (35 g) toasted sesame or poppy seeds and a bit of grated lemon zest into the batter.
To make Chocolate Ice Cream Cones, increase the sugar to 1/2 cup (100 g), and use 6 tablespoons (60 g) flour and 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder in place of the 2/3 cup (90 g) flour.
For Gingersnap Ice Cream Cones, add 1 tablespoon mild molasses and 1/4 teaspoon each ground cinnamon, ginger, and nutmeg to the batter. Increase the sugar to 1/2 cup (100 g).
For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites. Melt 2 teaspoons of strongly flavored honey with the butter, and substitute 1/2 cup (70 g) of flour and 1/4 cup (35 g) of stone-ground cornmeal for the 2/3 cup (90 g) flour.
For Rosemary Ice Cream Cones, add 2 teaspoons finely chopped fresh rosemary to the Honey-Cornmeal Ice Cream Cone batter.
The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They're best eaten the same day they're baked.
|Low Sugar Mango Sorbet (without an ice cream freezer) |
2 large very ripe mangoes
1/2 cup water
1/2 cup Granulated Stevia In The Raw, Splenda, or sugar
1 1/2 T fresh lime juice
1) In a small pan combine the water and sweetener and bring to a boil. Turn off and let the mixture cool while you peel and cut up the mangoes.
2) Put the chopped mango and lime juice in a food processor and process for about 45 seconds, until the mixture is quite pureed. Add the cooled simple sugar mixture and process about 45 second more, until there are no lumps.
3) Put the mixture into a plastic bowl with a tight fitting lid and put it in the freezer. Ever 30 minutes, remove bowl from the freezer, scrape away the frozen part around the edges and whisk it into the mixture.
4) Total freezing time is 3-4 hours, depending on how cold your freezer is.
5) Divide into individual bowls and serve. This recipe could easily be doubled and made in an ice cream freezer.
|Easy Mint Chocolate Chip Ice Cream
2 cups 2% milk
2 cups heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
1) In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2) Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
|3 Ingredient, 5 Minute Strawberry Banana Ice Cream
4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar (or powdered stevia)
1) Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
2) Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.
3) When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time.
4) Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
5) Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.
*NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!
|Vegan Chai Ice Cream
1.5 cups raw cashews, soaked for 4-6 hours (or overnight), then drained
1 cup light coconut milk (or sub another dairy free milk, such as almond or rice)
3 packets chai tea (or ~4 tsp loose leaf, or sub black tea for a more subtle chai flavor)
1/4 cup coconut oil, melted (or olive oil)
1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
1/4 cup cane sugar
1 tsp pure vanilla extract
1/2 tsp each cinnamon and ginger powder
Optional: 1/4 tsp each black pepper, ground cloves and cardamom
1) Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
2) When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.
3) In the meantime, drain cashews and measure out other ingredients.
4) Add tea and all remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.
5) Add mixture to your chilled ice cream maker bowl and churn according to manufacturer?s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
6) Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.