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Quick and Easy Herb Ice Cream or Sorbet
Source of Recipe
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Coconut Herb Sorbet
Ingredients:
1 (14-ounce can) coconut milk (not coconut cream)
Juice of half a lime
1 cup ginger/lemongrass syrup (or syrup flavor of your choice, recipes at right)
Directions:
Mix all ingredients and pour into ice cream maker. Process for 25 to 30 minutes or until thick and creamy. Serve immediately or pour into a freezer-safe container and store for up to 2 weeks. Makes 4 servings.
PER SERVING: Cal 428 (42% fat) Fat 21 g (19 g sat) Fiber 1 g No chol Sodium 79 mg Carb 64 g Calcium 19 mg
Fruity Mint Ice Cream Sorbet
Ingredients:
½ cup sugar or citrus sugar
¼ cup fresh spearmint leaves (or other herb)
1 (10-ounce) package frozen strawberries, raspberries, sliced peaches or mango chunks
2/3 cup whipping cream
½ cup light cream
Directions:
Combine sugar and mint in the food processor. Pulse until mint is finely chopped into the sugar. Add frozen fruit and chop coarsely.
With the motor running, slowly add the whipping cream. Process until well blended. If too thick, add light cream to thin as desired. Makes 4 servings.
Sorbet: Omit whipping and light creams and add 2/3 cup chilled herb syrup and process as above. (Herb syrup recipes below.)
Basil Ice Cream
Ingredients:
1 cup milk
2 cups whipping cream
1 cup sugar
4 egg yolks, beaten
Basil Mix (recipe follows)
Directions:
Mix milk, cream and sugar in a nonreactive saucepan over medium-low heat, stirring constantly. When the milk mixture begins to get warm, mix 1 cup of it slowly into the beaten eggs, whisking while blending. Add egg mix slowly into the remaining milk base.
Add Herb Mix and continue to stir until the mixture coats the back of a metal spoon. Do not allow to boil. Remove from heat and allow to cool. Chill for several hours or overnight before freezing. Pour into ice cream freezer and process until thick and creamy, about 25 minutes.
Pour into a freezer-safe container and allow hardening for an hour before serving. Makes 10 to 12 servings.
Basil Mix: Cook 1 cup milk in a nonreactive pan over low heat until it starts to simmer. Stir in 1 cup tightly packed basil leaves, remove from heat and cover with wax paper. Cool at room temperature for at least 20 minutes. Process in a blender until smooth, strain and discard the herbs.
Variations
Mint Ice Cream: Substitute mint leaves for basil.
Lavender Ice Cream: Omit basil. Add 3 tablespoons culinary lavender flowers.
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Lemon Cardamom Ice Cream
Ingredients:
1 cup sugar
2 cups light cream
2 eggs, beaten
1 cup heavy cream
½ cup lemon sugar
(Citrus Sugar recipe follows)
1 teaspoon ground cardamom
1 tablespoon vanilla
Directions:
Stir together sugar and light cream in a saucepan. Cook over low heat until it begins to simmer. Very slowly, mix half the heated mixture into the beaten eggs, whisking constantly so the eggs don't harden. Add egg mixture back to the cream and sugar mix and add heavy cream.
Continue cooking over low heat until the mixture coats the back of a spoon. Remove from heat. Strain, if needed, to get out any curdled egg pieces. Add remaining ingredients and chill for several hours or overnight.
Pour into an ice cream maker and process until thick and creamy. Makes 10 to 12 servings.
Citrus Sugar: In the bowl of a food processor, add 1 cup sugar and the zest (the colored part of the rind only) of 1 lemon, lime or orange. Pulse until the zest totally disappears into the sugar. Place in a tightly covered jar and refrigerate for up to 2 months, or freeze for longer periods.
PER SERVING: Cal 290 (48% fat) Fat 16 g (10 g sat) Trace fiber Chol 85 mg Sodium 33 mg Carb 36 g Calcium 57 mg
Orange Rosemary Sorbet
• Low fat • No cholesterol
Ingredients:
1½ cups water
1 cup sugar
Zest of 1 medium orange
2 sprigs (about 4 inches long each) fresh rosemary
1½ cups fresh orange juice or tangerine juice, chilled
2 tablespoons fresh lemon juice
Directions:
Add water, sugar and orange zest to a stainless steel saucepan and bring to a boil, stirring until sugar dissolves. Simmer covered for 5 minutes. Remove from heat and add rosemary, stir well, cover and allow to cool. Strain and discard rosemary. Chill syrup before making the sorbet
Mix syrup with juices and pour into an ice cream maker. Process the base for 20 to 25 minutes, until thick and fluffy. Pour into a freezer container and freeze until firm for up to 2 weeks. Makes 6 servings.
PER SERVING: Cal 164 (1% fat) Trace fat Trace fiber No chol Sodium 1 mgCarb 41 gCalcium 21 mg
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Basic Herbal Syrup
Bring 11/2 cups water and 1 cup sugar to boil in a nonreactive saucepan. Add herb leaves of your choice (see suggestions), stir and remove from heat. Allow to cool to room temperature with herb leaves. Strain and discard leaves. Pour into a glass container and refrigerate for up to 2 weeks. Chill well before adding to sorbet mixes.
For woody or fibrous herbs (cinnamon, ginger or lemongrass), simmer in the simple syrup mix for 5 minutes or more – longer for a fuller flavor.
Variations
Here are some suggestions for flavorings:
Ginger syrup: Simmer 4 inches ginger, thinly sliced, with the syrup for 5 minutes. Allow to cool, strain and discard the ginger.
Lemongrass/ginger syrup: Use 2 stalks lemongrass cut into 2- to 3-inch sections. Use a 2-inch piece of ginger, sliced thinly. Add a tablespoon of lemon zest (colored part only of the rind) for more flavor. Simmer together for 5 minutes.
Mint syrup: Use 1 cup freshly picked peppermint or spearmint leaves. Add leaves to the syrup when it comes to a boil. Stir in, cover and remove from heat. Allow to cool and strain out the leaves.
Lemon syrup: Use a combination of lemon balm, lemon verbena and lemongrass, to equal 1 cup. Bring to a boil, stir in herbs and let steep until cool. Strain syrup and discard herbs.
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