Orange Blossom Buttermilk Sorbet

Today I made Orange Blossom Buttermilk Sorbet!

This recipe is from Donna Hay Magazine.

1C water, 1C sugar, 1t orange blossom water, 1t finely grated orange zest, 2 1/2C buttermilk

Heat first 4 ingredients on low until boiling. Boil 1 minute. Remove from heat. Let cool completely.

Buttermilk Sorbet

Buttermilk Sorbet

Buttermilk Sorbet

Buttermilk Sorbet

Stir in buttermilk.

Buttermilk Sorbet

Buttermilk Sorbet

Chill mixture overnight. Transfer to ice cream maker.
(Not part of the original recipe:
If not using ice cream maker, freeze two hours.
Remove from freezer, beat with electric mixer 5 minutes on high.
Return to freezer for three hours.)

Buttermilk Sorbet

Mint Ice Cream

Today we made Mint Ice Cream!

This recipe is from “The Ultimate Ice Cream Book” by Bruce Weinstein.

2C half and half, 2 eggs, 3/4C sugar, 1C heavy cream,
1T cornstarch, 2t peppermint extract

Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside. Bring half and half to simmer. Slowly beat a tablespoon of half and half into the eggs and sugar. Pour the entire mixture back into the pan and heat on low, constantly whisking until slightly thickened, about 10 minutes. Do not boil or eggs will scramble. Remove from heat and cool 10 minutes. Add heavy cream and extract. Cover mixture with plastic wrap right on the surface and chill overnight. Transfer to ice-cream maker. (Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)

Roasted Cinnamon Ice Cream

Today we made Roasted Cinnamon Ice Cream!

This recipe is from the book “In the Sweet Kitchen” by Regan Daley.

2t ground cinnamon, 2C half and half, 1 cinnamon stick, 6 egg yolks, 3/4C sugar, 1C heavy cream

Toast cinnamon over low heat, stirring constantly, until warm and fragrant. Do not burn. Remove from heat and set aside.

Roasted Cinnamon Ice Cream

Boil half and half with cinnamon stick. Remove mixture from heat and cool five minutes.

Roasted Cinnamon Ice Cream

In separate bowl, whisk together yolks and sugar.

Roasted Cinnamon Ice Cream

Remove the cinnamon stick from the half and half. Whisk a small quantity of the half and half mixture into the yolks.

Roasted Cinnamon Ice Cream

Roasted Cinnamon Ice Cream

Whisk in remaining half and half. Return mixture to saucepan. Heat on medium, stirring with wooden spoon. Cook 7-10 minutes or until mixture thickens and coats back of wooden spoon. Remove from heat and strain into a bowl. In a separate bowl, add about 2T of the heavy cream to the toasted cinnamon to make a paste. Mix in 2 more T until combined. Whisk this paste into the hot mixture until combined.

Roasted Cinnamon Ice Cream

Whisk in remaining heavy cream. Cover mixture with plastic wrap right on the surface and chill overnight.

Transfer to ice-cream maker.

(Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)

Roasted Cinnamon Ice Cream

Vanilla Ice Cream

Today we made Vanilla Ice Cream!

This recipe is from the book “Serendipity Sundaes” by Stephen Bruce with Sarah Key.

1 vanilla bean, 2C milk, 3 egg yolks, 3/4C sugar, 1C heavy cream, 2t vanilla extract

Split vanilla bean lengthwise, and scrape out the seeds into a saucepan to which the milk has been added.

Vanilla Ice Cream

Drop in the bean.

Vanilla Ice Cream

Vanilla Ice Cream

Bring to boil over low heat. Remove from heat. Leave covered for 30 minutes. In heat-safe bowl, beat yolks and sugar until thick and pale yellow, 5 minutes.

Vanilla Ice Cream

Remove vanilla bean from milk and return to a simmer. Add half the warm milk to the egg yolk mixture and whisk until blended. Whisk the yolk mixture into the remaining milk. Cook over low heat, stirring constantly until mixture coats the back of a spoon, 5 to 10 minutes. Do not overheat, or the yolks will curdle. Remove from heat and immediately add the cream. Pour batter into a clean heat-safe bowl. Cover and chill overnight. Add vanilla extract to the batter and transfer to ice-cream maker. If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.

Vanilla Ice Cream