Churned frozen desserts like ice cream, sherbet, and sorbet get their soft, spoonable texture from being stirred with a paddle (known as a dasher) while they are cooled to below the freezing point in an ice-cream maker. The stirring action ensures that the ice crystals remain tiny and introduces enough […]
Makes 4-6 Servings Simple Syrup Ingredients 1/2 cup water 1/2 cups sugar Directions Combine the water and the sugar in a saucepan over medium heat and bring to a boil. Remove the pan from heat and cool to room temperature. Granita Ingredients 1 cup simple syrup, at room temperature 2 […]
Makes 16 bars These bars can be as homemade as you like, from the ice cream to the hot fudge and marshmallow cream. Higher quality ice cream will freeze firmer, making the bars easier to handle, but don’t hesitate to refreeze the bars as many times as needed to make […]
Makes 8 Servings Ingredients 3/4 cup sugar 3/4 cup water 1 1/4 cups lime juice (from about 10 limes) 3 lb crushed ice 1 cup mint leaves Directions In a saucepan over medium heat, combine the sugar and water and simmer to dissolve the sugar, about 1 minute. Set aside […]
“Flower of Milk” Gelato Makes 1 Quart
Makes about 1 cup You can use refined or unrefined (or virgin) coconut oil for this recipe, but refined has a more neutral, and less coconut-y, flavor. For dipping, use the higher quantity of coconut oil for a more fluid finished product. Ingredients 1 cup semisweet chocolate chips or roughly […]