Tag Archives: Frozen

Strawberry-Banana Sorbet

I hate that period right after a really stressful and busy month when your body finally realizes it can relax for the first time in too long, lets its guard down, and BAM!  You’re sick.  I was starting to feel my body head down that road today, so I took a nice hour-long nap and drank tons of water.  I’m already feeling a little bit better, so I’m hoping I managed to ward it off.

It also helps that I made lots of yummy and frozen treats today, from ice pops to strawberry-banana sorbet.  All that cold fruit does a body good!

Strawberry-Banana Sorbet (inspired by this recipe)

  • 2 C frozen strawberries, roughly chopped–reserve 1/2 from the blender!
  • 2 very ripe bananas
  • 1/2 C cold water
  • 1/2 C granulated sugar
  • 2 t lemon juice

Put all the ingredients in a blender or food processor, except for 1/2 C of diced strawberries.  Blend until smooth.

Pour into the tub of an ice cream maker (which should have been frozen overnight, or as directed) and allow it to churn the sorbet for about 15 minutes, until it starts to thicken.  Add the 1/2 C chopped strawberries and continue to churn.  You can serve it immediately when it thickens as much as you want, or freeze it overnight to harden further.

If you don’t have an ice cream maker, you can just pour the strawberry-banana puree into a tub and stick in it the freezer, stirring it every half and hour or so until it reaches your desired consistency.

Isn’t it gorgeous?  I let it freeze for another two hours, but we wanted to have some for dessert.  It’ll probably be the perfect scooping consistency tomorrow.

The strawberry-banana flavor was seriously good.  Just enough tart strawberry perfectly mellowed out by the smooth banana (and the strawberry chunks just add that extra oomph).

Fritz, who loves ice cream and all things frozen (due to that heat-regulation problem that all men seem to have), says that it was really refreshing.  I’m excited to make more sorbet–I’m thinking a mojito flavor might be my next one!  Sadly, rum doesn’t freeze well…but I’m okay with having the rum on the side.

I also went over to my friend Gill’s house today, and made ice pops with another friend, Laura, and her daughter.  These ice pops freeze instantly “right in front of your eyes”, which makes them extra fun for layering and decorating.  We were definitely rookies, but it did give me some fun ideas for how I might make other frozen stuff in the future.

Here’s what we made:

The one I made was layered cranberry and lemonade with lime slices in the middle–yum.

And of course, how could I resist playing with my new camera with an adorable baby around?  I took about a million pictures of Laura’s daughter, Lila:

Isn’t she cute?

I’m a little sad because my sister has been sick for the last few days, and the doctor thinks she might have mono.  If so, our Boston trip is off, but we’ll see how she feels tomorrow before we decide whether to drive there for a visit.  Get better, Kristen!!

I’ll bring you some sorbet, if it helps.

Oh, one last thing (so many things to talk about today!).  I stopped at a little-old-lady church thrift shop today, and look what I walked away with for the outrageous price of 25 cents?

The sweet woman I bought it from laughed and said “Wow, you’ll have to eat a lot of oatmeal to fill that bowl!”

If only she knew.

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Mom’s “Special” (Amaretto) Ice Cream

Mom was worried that she may come across as having a bit of an alcohol problem on this post.  I reassured her that she needn’t be worried, because she clearly doesn’t have one…she just enjoys an occasional sip of wine, you know?  And perhaps a rare enjoyment of amaretto poured over her ice cream.  And Bailey’s in her coffee.

Okay, okay, I kid.  She uses Bailey’s flavored creamer–she’s a working woman, you know.  And there’s not much ice cream to be found in these parts anymore.

Or there wasn’t, until I came home for break.  When we were kids, my mom would sometimes serve herself a bowl of ice cream and settle in for a movie.  When we clamored for a taste, she’d inform us that it was “Mommy’s special ice cream” and we couldn’t have any. 

Only when we were adults did we discover that “special” meant “21 and over” or “doused in amaretto”.

So in honor of a special lady, I thought I’d recreate the ice cream treat, only this time around with the “special” mixed right in.

 

Amaretto Ice Cream (original recipe here)

  • 1 1/2 C heavy cream
  • 1 1/2 C whole milk
  • 6 egg yolks (save those whites for a healthy omelet!)
  • 3/4 C sugar
  • 1 T light corn syrup
  • 3 T amaretto
  • 1/3 C chopped toasted almonds

 

Oh, yes.  Did I mention that this is a treat?  If you want a healthy frozen dessert, try this banana frozen yogurt.  However, if you’re ready to give yourself the gift of rich, custardy, creamy ice cream, then stick with me.

Now, if you are using an ice cream maker, don’t be like me.  Read the instructions and realize that you need to freeze the bowl for 6-12 hours before using.  Do that the day before.  Save your sanity.  If you aren’t using an ice cream maker, than you can put it in the freezer and just take it out and stir every once in a while to prevent big ice crystals from forming.

Bring the milk and cream to a simmer in a medium-sized heavy saucepan.  Not a rolling boil, just a nice chill simmer.

In a large bowl, whisk together the egg yolks, sugar, and corn syrup.

Slowly add the hot cream mixture–go slowly, because you don’t want scrambled egg yolks as part of your ice cream!

Give it a nice whisk, then pour back into the saucepan.  Place over medium-low heat and continue whisking until the custard thickens–it should coat the back of a spoon without running.  Once again, go slow and steady to avoid the eggy thing–it should take about ten minutes.

If you think you have egg bits, then strain back into the bowl; otherwise, just dump it back in.  Add the amaretto and chill in the fridge until completely cool. 

Now, either place it in the freezer and stir, or use your ice cream maker as directed.  Right before freezing, add the toasted almonds and do it up.

Yum.

This is so rich and creamy that you really won’t need a big bowl to feel satisfied–and the crunch of the almonds goes perfectly with the smooth amaretto.  It does melt quickly because of the alcohol content, so be prepared for drips–and don’t be tempted to add extra alcohol, because the taste is strong enough as is, and you don’t want to mess up the freezing process.

Special ice cream, indeed.

 

We had breakfast this morning with some family friends at Denny’s.  It’s always so nice to catch up (and Cora made another appearance, of course).

By the way, I shot the pictures for this post using our new Canon T3i!  Exciting, huh?  I also was using the manual setting for the first time ever in my life–what do you think?  Any tips?

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