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10 Jul 2010 Orange Sherbet
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Paula Deen disappointed me with her Orange Cake, but NOT with her Orange Sherbet. This is one of those “Philadelphia-Style” ice creams that I am so crazy about. There’s no custard to make and no eggy taste to the resulting ice cream. The directions called for whole milk and whipping cream, but I used whole milk and half and half. If you don’t mind a not-so-creamy texture to your ice cream, you too can reduce the fat content by using one or two steps down in the type of dairy called for in the recipe, using half-and-half plus low fat milk, perhaps? Since this ice cream also has some orange juice in it, it is automatically lower in fat than many other ice creams out there! BUT, you can be sure the taste is still GREAT, or I wouldn’t be posting this recipe. This sherbet has a strong orange taste, but not overpoweringly so, it’s like the taste of a really good mushed up 50/50 bar! (Reducing the fat content of the dairy, making the sherbet icier, will only intensify the similarity). In fact, [light blub goes off!] this sherbet should probably be called “Smashed 50/50 Bar Sherbet”!

The original recipe was from Paula Deen’s “Best Desserts” Special Interest Collector’s Issue. I increased the orange zest and adjusted the quantities to fit into a 1 quart ice cream maker.

Orange Sherbet

1 1/2 cups orange juice
grated zest of one orange
3/4 cup sugar
2 T. freshly squeezed lemon juice
1 teaspoon orange extract (use vanilla extract if you don’t have orange)
1 1/2 cups whole milk (or 2%, 1%, or non-fat… every step down in fat content will affect the texture and creaminess/iciness of the sherbet)
1 cup whipping cream (or half-and-half)

In a large bowl combine orange juice, zest, sugar, lemon juice, and extract. Stir until sugar is dissolved (2-3 minutes). Stir in milk and cream. Cover and chill for 2-4 hours (or overnight). Pour chilled mixture into container of an electric ice cream maker. Freeze until slushy. Remove mixture to an airtight container and freeze until firm (about 2 hours).

10 Jul 2010 Andes Mint Chip Ice Cream

You know I couldn’t make just one, didn’t you?! Here’s ANOTHER really, really good Philadelphia Style ice cream. Philadelphia Style ice cream is, without a doubt, my choice for ice cream. It tastes lighter and it’s sooooo much simpler to make. I have fond memories of Andes Mint Chip Ice Cream. I have only know of one place that made it, and it went out of business years ago. When I was pregnant with Hannah, 26 years ago, I used to take a walk to this ice cream shop…, on a regular basis…, the cool Andes mint and the cold ice cream just seemed RIGHT! How exciting that I can make this at home now and I don’t have to be pregnant to enjoy it!

I found this recipe, and only modified it a little bit, at serving-ice-cream.com

Andes Mint Chip Ice Cream

1 ¼ cups cold whole milk (or 2%, 1%, or non-fat…remembering that each step down in fat content will affect the creaminess/iciness of the finished product)
2 ½ cups cold heavy whipping cream (or half-and-half)
1/2 cup + 2 tablespoons sugar
1 teaspoons peppermint extract (don’t even think of increasing this.  I did a few times and the ice cream base got bitter)
1/2 teaspoon vanilla
few drops of green food coloring, optional
1 box (4.67 oz.) Andes mints, coarsely chopped
½ cup mini chocolate chips OR ½ cup of chopped milk, dark, or mint chocolate

Stir milk, cream and sugar together, using a wire whisk or hand mixer, until sugar has dissolved. Stir in peppermint extract and optional green food coloring. Pour mixture into an electric ice cream maker. Process for about 15-20 minutes, or until mixture is very thick and slushy. Stir in all of the chopped mints and chocolate. Process for an additional 5 minutes. Remove ice cream to a freezer safe container and freeze until hard, two to four hours (if you can wait that long).

Thanks for stopping by my kitchen today.  Have fun making ice cream.  I have been making homemade ice cream for so long that I really can just walk by all that processed stuff in the freezer section. It just doesn’t taste REAL.  It tastes sweet, yes, and cold, and sometimes there’s something gooey running through it, and, on the whole, store bought ice cream  has good mouth feel and texture and creaminess, but no TASTE.

13 Jun 2010 Cookie Cups (for Ice Cream Sundaes, of course!)

Want a REALLY good ice cream sundae? Ice-cream, fresh fruit, whipped cream, chocolate shavings, maybe a few sliced almonds…in a Cookie Cup! The Cookie Cup transforms a familiar, really good dessert a to a special, really GREAT dessert. People swoon. People moan. People linger.

This recipe has been in my files since I was a newlywed in 1981. I have only a photocopy of a page from a cookbook, no notations. I am pretty sure the photocopy is from a Sunset cookbook from the 1980s, but I am not certain.

Use any nuts you want, but I have specified my favorite combination. Other than that, I have made no changes to the original recipe.

Cookie Cups

1/2 cup butter
1/2 cup brown sugar (Light or dark brown sugar was not specified. I’ve used both, and prefer the dark)
1/2 cup light corn syrup
7 Tablespoons flour
1 cup finely chopped nuts (I use half pecans and half sliced almonds–both chopped finely)
2 teaspoons vanilla

Melt butter in a saucepan over low heat. Add in brown sugar and corn syrup and bring mixture to a boil over high heat, stirring constantly. When liquid boils, remove from heat and stir in flour and nuts until well blended. Stir in vanilla.

Preheat oven to 325 degrees. Spray a cookie pan with Pam for baking (or any other method you prefer). Make 2 cookies on one cookie sheet. For each cookie, pace 2 Tablespoons of batter in a puddle on the cookie sheet.

Batter  before baking, above.  After baking, below.  See how it spreads?  Only bake two cookies on one sheet!

Cookies will spread A LOT (you can bake 2 sheets at one time, if you move the sheets around after 5-6 minutes). Bake in 325 degree oven for 10-12 minutes, or until cookies are lacy and have a rich golden brown color. Remove from oven and let cookie cool on the tray for a minute or two (but not much longer).

Turn a glass or very small bowl, with a flat, 2-inch diameter bottom, upside down onto counter. When the cookie edges are firm, but the cookie is still somewhat stretchy, with a wide metal spatula, transfer cookie from sheet to OVER the upside down glass on the counter. With your fingers, quickly press the cookie into the shape of the glass. The cookie will harden almost immediately. Leave the cookie there to cool a minute or two (while you get the next batch in the oven).

One cookie cooling over an upside down glass, one cookie completely cooled and removed from glass and standing straight and firm.

Remove cookie cup from glass. Cookie cups can be stored in “rigid” (I use tin) container for up to a week, or frozen for longer storage…, but they are delicate, so be careful.

Just before serving, place ice-cream, fresh fruit, whipped cream, whatever your heart desires, into the cookie cups and serve. You’ll see joy in your guests eyes.

Thanks for visiting my kitchen today.  Stop by again for some homemade ice creams, sherbets and sorbets to put in the ice cream cups!

10 Jun 2010 Mocha Ice Cream

The clear winner in the most recent ice cream taste test extravaganza? Mocha. It’s creamy. It’s chocolatey. It has a coffee underflavor (is that a word? hrmm, I don’t think so but it should be!), but the coffee flavor doesn’t trump the chocolate flavor. This ice cream was a favorite with the triathlon ladies, the teenagers, the over 50 crowd–and it was even a favorite of two non-coffee drinkers! The original recipe was found at The Pioneer Woman’s Tasty Kitchen site. I adapted that recipe for use in a Cuisinart Ice Cream maker (did you get yours from Costco yet? Go on, go get it…, you’ll use it all summer!).

Mocha Ice Cream

2 cups Half-and-half
4 ounces Espresso or very strong coffee (just make sure it’s not bitter), cooled
1 cup Whipping Cream
1 can (14 oz. Can) Sweetened Condensed Milk
1 cup Hershey’s Chocolate Syrup (1/2 a can)

Optional toppings:

Crushed Heath Bars
More chocolate syrup
Whipped cream

Mix all ingredients together in a large mixing bowl. Refrigerate this mixture for 2 -4 hours until mixture is very cold (or put in freezer for 20 minutes to chill). Pour into electric ice cream freezer/machine and freeze according to manufacturer’s instructions. Remove slushy ice cream to a bowl and freeze until firm. Serve with chocolate syrup, heath bars pieces and whipped cream.


Mint Mocha:  add a teaspoon of mint extract to the mix before refrigeration. To serve, sprinkle with chopped Andes Mint pieces.

Mocha Chip:  add mini chocolate chips, or chopped chocolate, to slushy ice cream just before putting into the freezer.

Java Chip:  add some crushed coffee beans to slushy ice cream just before putting into freezer.