Posts Tagged ‘best ice cream recipes’

Orange Popsicle Ice Cream One part nostalgia and two parts warm weather call for an iconic dessert flavor. The taste of Orange Popsicle Ice Cream transports you to summer days passed and the tinkling song of the ice cream truck in your neighborhood. The fresh flavors of orange juice and orange zest conspire with the creamy goodness of sour cream and half-and-half to bring out the child in you.

Orange Popsicle Ice Cream
Recipe from the Perfect Scoop by David Lebovitz

⅔ cup (130 g) sugar
Grated zest of 3 oranges, preferably unsprayed
1¼ cups (310 ml) freshly squeezed orange juice (from 4 or 5 large oranges)
1 cup (240 g) sour cream
½ cup (125ml) half-and-half
2 teaspoons Grand Marnier or another orange liqueur

1. In a blender, pulverize the sugar and orange zest until the zest is very fine.

2. Add the orange juice, sour cream, half-and-half, and Grand Marnier and blend until the sugar is completely dissolved.

3. Chill the mixture thoroughly in the refrigerator, then process it in your ice cream maker according to the manufacturer’s instructions.

Yields: About 1 quart (1 liter)

1. For fun, the next time I make this, I’ll pour the ice cream mixture into frozen pop molds.

2. My husband tripled the recipe, because 1 quart is not enough to serve my ice cream-loving family!


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Lemon Mascarpone Gelato Looking at the bowl of ice cream sitting before you, you might think, “Plain old vanilla.” After first taste, however, you jump for joy at the bright lemon flavor that swims through your mouth. Together, fresh lemon and creamy mascarpone cheese form a delicious flavor combination reminiscent of cheesecake. Simply delightful!

Lemon Mascarpone Gelato
Max Falkowitz, Editor of Serious Eats:New York

2 cups mascarpone cheese, chilled
1½ cups whole milk, chilled
1/2 cup sugar
1 teaspoon finely grated lemon zest from 1 lemon
1/2 teaspoon fresh juice from 1 lemon
1/4 teaspoon kosher salt

1. In a large bowl, slowly whisk together all ingredients until well combined. If cheese and milk are not already chilled, chill mixture in refrigerator for 2 to 3 hours.

2. Transfer mixture to ice cream maker and churn according to manufacturer’s instructions. Serve immediately as soft serve or chill in freezer for 4 hours for a firmer texture.

Yields: About 1 quart

1. Mix the cheese and milk mixture together well, so that small lumps of mascarpone cheese don’t remain.

2. Because I have a large ice cream maker, I doubled the recipe.


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