Posted by Lucy Baker, July 10, 2008 at 11:30 AM
- makes about 1 quart -
Adapted from Nightly Specials by Michael Lomonaco.
Don't know what to pair this sorbet with? Read my recommendations along with other à la mode alternatives.
Ingredients
8 ounces sweetened coconut milk
1/2 cup shredded, unsweetened coconut, toasted
Procedure
Combine the coconut milk and 2 cups of water in a large bowl and chill for several hours in the refrigerator until very cold.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Stir in the toasted coconut. Keep frozen until ready to serve.
Posted by Lucy Baker, July 10, 2008 at 11:30 AM
- makes 1 1/2 quarts -
Loosely adapted from a recipe by Gale Gand.
Don't know what to pair this ice cream with? Read my recommendations along with other à la mode alternatives.
Ingredients
2 cups whole milk
2 cups heavy cream
1/2 a vanilla bean
1 cinnamon stick
3/4 teaspoon ground cinnamon
5 large egg yolks
3/4 cup sugar
Procedure
1. Combine the milk, cream, vanilla bean, cinnamon stick, and ground cinnamon in a large saucepan over medium-low heat. Cook, stirring constantly, until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface). Remove from heat.
2. In a medium bowl, whisk the egg yolks and the sugar until lightened. Slowly add a few tablespoons (no more than a 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly, then add the yolks back to the rest of the milk, whisking constantly.
3. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn't drip; a candy thermometer will register 170°F). Be careful not to let it boil.
4. Strain the mixture through a sieve into a bowl. Discard the vanilla bean and the cinnamon stick. Chill until very cold, at least 4 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.
Posted by Lucy Baker, July 10, 2008 at 11:30 AM
- makes about 1 quart -
Don't know what to pair this ice cream with? Read my recommendations along with other à la mode alternatives.
Ingredients
3/4 cup pure maple syrup (grade A)
1 cup whole milk
2 cups heavy cream
pinch of salt
4 large egg yolks
3/4 teaspoon maple extract
Procedure
1. In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower the heat and stir in the milk, cream, and salt. Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface). Remove from heat.
2. In a medium bowl, whisk the egg yolks until lightened. Slowly add a few tablespoons (no more than a 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly, then add the yolks back to the rest of the milk, whisking constantly.
3. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn't drip; a candy thermometer will register 170°F). Be careful not to let it boil.
4. Strain the mixture through a sieve into a bowl. Add the maple extract. Chill until very cold, at least 4 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.
Posted by Leah Greenstein, June 9, 2008 at 4:00 PM
- serves four -
Adapted from The Perfect Scoop by David Lebovitz.
Ingredients
4 cups blackberries
1 cup water
2/3 cup sugar
2 tablespoon rosewater
2 teaspoon fresh lemon juice
3 tablespoon candied ginger, finely chopped
4 ripe peaches, halved
2 tablespoon olive oil
Procedure
1. Puree rinsed blackberries with water, rosewater, and sugar until smooth.
2. Pour blackberry puree through a fine sieve to remove seeds.
3. Stir lemon juice into blackberry puree and then chill mixture down to 45°F.
4. Pour sorbet batter into your ice cream maker, adding ginger pieces just before it's done churning. Using a rubber spatula, scrape the sorbet into an airtight container and freeze 4-6 hours.
5. When sorbet is ready, fire up your grill and brush peach halves with olive oil. Place peaches on grill cut side down and cook until warmed through, about 4 minutes.
6. Plate sorbet and peaches together and enjoy.
