Posts Tagged ‘ice cream’

Raspberry Buttermilk Sherbet

Wednesday, August 10th, 2011

About two weeks ago I got put on a new client project at work. My role on this particular project is all about food. I’m responsible for creating content. About food. Ummmm, could this be a more perfect match? I’m thrilled. I was actually on a business trip for a different client when the spot opened up, and I will love my boss FOREVER for suggesting my name. She pretty much made my life.

For the past two weeks, I’ve been researching and writing. Cooking and baking. Snapping pictures and editing. And it has been FUN. I haven’t had this much fun at work in a loooonnngggg time. I feel excited and inspired. It’s refreshing.

You know what else is refreshing? Sherbet. Specifically, this raspberry buttermilk sherbet. It’s icy and creamy. Light and dense with flavor. It’s the best of both worlds: everything there is to love about the fruitiness of a sorbet combined with the flavor and density of an ice cream. It hits the perfect summer note.

Gather Up:
6 cups raspberries (4-5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Kosher salt

Puree the raspberries, juice and sugar in a food processor until smooth. Stir in the buttermilk, cream and a pinch of salt. Cover and refrigerate until thoroughly chilled, about 4 hours.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

To serve, allow to thaw on the counter for about 20 minutes before scooping.

Enjoy big spoonfuls, or in ice cream sandwiches, with the cookie of your choice. We used mini gingersnaps – yum!

Recipe from the Food Network Magazine

Vanilla Ice Cream and Root Beer Floats

Sunday, September 19th, 2010

Ur Dad loves vanilla ice cream. It is universally his favorite. Vanilla on pie. Vanilla on brownies. Vanilla on berries. On gingerbread. Cobbler. Pound cake. Tarts. Crepes. Upside down cake. If it ain’t broke, don’t fix it! You can see his point…

But I crave new recipes… I want to change things up… I never want to make the same thing twice… (Usually when my family asks me to make a recipe from the distant past I have no idea what recipe they are talking about! This blog is an effort to correct that!) So in MY ice cream dream there are nuts and berries and chunks of candy. (Cuz if you are going to go to all the trouble…)

But an oft-made request is for vanilla… So I decided to try a quick vanilla ice cream using whipping cream. No cooking, no custard, no eggs. Is this laziness? Rebellion? I prefer to think of it as practical. Time-saving. Milk, whipping cream, sugar, vanilla, all chilled down together for several hours and then into the machine!!!

I didn’t have high expectations, (and I was eyeing some coconut add-ins), when my son walked through the door. He promptly stuck a spoon down into the machine for a taste. He thought it was fantastic! Wow, very vanilla! Very wonderful!

It finished beautifully thick and ice-creamy, and remained smoothly the real deal in the freezer afterwards. (This is something my ice creams do not always do…possibly because I am always dropping ingredients into the mix…) I served it over something fudgy – it was delicious and it kind of tasted like whipped cream!

The next day I pulled it out to see if it was, ahem… still good… And vanilla ice cream suddenly became overwhelmingly irresistible! Next stop – vanilla ice cream in a glass of icy root beer and a fizzy, creamy drinkable lunch!!! Did I lose my head over vanilla? I prefer to think of it as a moment of appreciation for one of life’s simpler pleasures. And heck yes, it was yummy!

(Later I definitely had to explain to my family why I had finished the majority of “their” vanilla ice cream… Wait until they notice the missing bottle of root beer…)

Gather Up:
1 cup whole milk
¾ cup sugar
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
Bottled root beer – I used Fitz’s Premium Root Beer

Whisk together the milk and the sugar until the sugar is dissolved, about 2 minutes. Whisk in the cream and the vanilla. Chill the mixture thoroughly, 3-4 hours. Stir and pour into prepared ice cream machine and freeze according to manufacturer’s directions. Turn into airtight container and store in freezer.

To assemble root beer float, fill a tall glass with scoops of ice cream. Pour in root beer to top of glass. As foam settles, add more root beer. Add spoon and straw!

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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