Frozen goodness strikes again!

T

traca

Well-known member
My cookbook group met this weekend and we covered Chez Panisse. I'm still on my ice cream frenzy, so I picked the Chez Panisse dessert book...and made 3 new flavors. All of these were winners:

* Rum Ice Cream

* Blueberry Sherbet

* Cherry Sorbet (with balsamic & kirsh)

I'm too pooped to type them up tonight...but I'd be happy to type them up tomorrow if you like. smileys/smile.gif

 
...I'd like the Cherry Sorbet recipe!

Pretty please.....and I'm edging closer and closer to buying "The Perfect Scoop".
We had some pistachio gelatto at the Lowell Folk Festival this past weekend, and it made me want to savor some gelatto before the summer is gone.

BTW, if anyone finds themselves in this area the last weekend in July, the folk festival is a fantastic take-in. See the link I added. (also a bit of shameless self-promotion, as I am listed with Art in the Courtyard participants).

http://www.lowellfolkfestival.org/index.html
(folk festival main page)

http://www.lowellfolkfestival.org/family.html

 
REC: Rum Ice Cream

I love this particular ice cream. It definitely has a boozy presence (like eggnog) that is just delish with summer cobblers, etc. They serve this ice cream at one of my favorite restaurants...and I always ask for more! I'm thrilled to now know how to make it at home. smileys/smile.gif

Note: If you don't have dark rum on hand, it's also very good with cognac.

Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere

Makes 1 quart

1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum

Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.

 
REC: Cherry Sherbert

This was really good. I loved the addition of balsamic. In another recipe in the same book, they mention that balsamic helps bring out the cherry flavors and it's true. The cherry flavor really popped and I loved the magenta color.

Cherry Sherbet
Chez Panisse Desserts, by Lindsey Remolif Shere

Makes a scant quart

3 pounds Bing or other ripe, full-flavored cherries
1/4 cup water
3/4 cup sugar
Kirsh to taste
A few drops of balsamic vinegar (I added more)

Wash & pit the cherries and cook them with the water in a non-corroding saucepan for about 30 minutes, or until they are tender, stirring occasionally. Cool slightly and puree them through a food mill, in a blender, or a food processor. You should have about 3 cups. The puree will not be perfectly smooth but will still have tiny chunks of fruit. While the puree is still hot, stir in the sugar until it dissolves. Chill. Taste and flavor the mixture with a few drops of kirsh and vinegar to taste. Freeze according to the instructions with your ice cream maker.

 
REC: Blueberry Sherbet

This sherbet has the most incredible color (nearly black-purple) and a flavor that is so intensely blueberry...it's just amazing.

Blueberry Sherbet
Chez Panisse Desserts, by Lindsay Romolif Shere

Makes a scant quart

3 pint baskets blueberries
1/2 cup plus 2 tablespoons water
3/4 cup plus 1 tablespoon sugar
Grated lemon peel to taste
Lemon juice to taste
Kirsh to taste

Rinse the berries and pick out any bad ones Put them in a non-corroding saucepan with the 2 tablespoons water and cook over low heat until tender. Puree in a blender, food processor, or food mill. You will want 3 cups. Boil the 1/2 cup water and sugar together for 5 minutes and add to the puree. Grate a little lemon peel very fine and add about 1/4 teaspoon. Squeeze in a few drops of lemon juice and a few drops of kirsh if you like. Chill thoroughly; then freeze according to the instructions with your ice cream maker.

Serve with other berry sherbets or vanilla ice cream, or alone with crisp cookies.

 
Judy...definitely give the cherry sherbet a try. I just had a bit more tonight. It's soooo good!

 
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