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Orange Sorbet

Source of Recipe

NET


List of Ingredients

ORANGE SORBET

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar


Recipe



ORANGE SORBET

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction

PINEAPPLE SORBET

1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Pur�e the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the pur�e. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction.

FROZEN CHOCOLATE YOGURT

3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.



FUDGE SAUCE

2/3 cup corn syrup
2/3 cup water
1/2 cup cocoa
1 1/2 cups sugar
2 ounces unsweetened chocolate chopped
6 tablespoons unsalted butter
1/2 cup heavy cream
pinch of salt
2 teaspoons vanilla

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.

Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.



PRALINE SAUCE

2 teaspoons butter
1/4 cup pecans, chopped
1 cup brown sugar
1/3 cup milk
1 tablespoon cornstarch
1/8 teaspoon salt

In a small saucepan, melt the butter over medium heat. Add the pecans and stir until the nuts are lightly toasted and fragrant, about one minute. Remove the pan from the heat; stir in the brown sugar.

In a small bowl combine the milk and cornstarch and salt together; whisk into the brown sugar mixture. Return to heat and whisk until the sauce is simmering and thick, about one minute. Serve warm.


1 1/2 pints raspberries
1 cup sugar
1 cup water

Place all ingredients in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.

FRIED ICE CREAM

4 scoops ice cream
1 egg, beaten
1/2 teaspoon vanilla
2 1/2 cups corn flakes, crushed
1/2 teaspoon cinnamon
oil for deep frying

Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.

In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375�F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.



1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1 T vanilla
1 3 lb coffee can with lid
1 1 lb coffee can with lid
salt
ice

Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.



WAFFLE CONE

3 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder

Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.

Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.