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Rhubarb Sorbet Recipe

Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest [can use a generous half teaspoon of dried zest)
2 teaspoons of chopped fresh ginger [can grate a generous half tsp of dried whole ginger]
2 tablespoons of corn syrup

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. [I did this but I don't actually think it made a difference.] Stir in corn syrup. Cover and refrigerate [in 1 gal ziploc bag] until totally chilled, several hours or overnight.

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
nothavanas: (Default)

Cranberry Ice Cream Recipe

  • 2 cups fresh or frozen cranberries
  • 1/2 cup water
  • 4 cups milk
  • 4 cups sugar
  • 2 cups heavy whipping cream
  • 1 cup orange juice
  • 1/2 cup lemon juice


  • In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
  • Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

I did a half recipe and substituted lemon juice for orange and lime juice for lemon. After the cranberries were cooked, I added the juices and let that mixture sit while I dealt with the dairy. Next time, I'll heat the milk, sugar, and cream together to a higher temperature until it starts to thicken a bit. I transferred it to a bag in the fridge and let it cool; I hesitated to add acid to milk until just before churning. When I did churn it, after straining the cranberry-citrus mixture in, it didn't quite thicken up. I put the ice cream freezer back in the large freezer for a few hours, then rechurned it. It still ended up like soft-serve. The flavor was excellent. Next time I think I'll do 1.5 cups of cranberries, just so it's a bit more intense, but I really liked the citrus addition. A bit like a Cosmo, and a bit like rainbow sherbet.

nothavanas: (Default)
Chai Ice Cream
based on a fusion of two recipes online, plus Cedars' chai.

In a medium saucepan, heat 1 cup heavy cream, 3/4 cup sugar, a pinch kosher salt, and a 4x batch of Cedars chai spices (1 tbl cardamom, 32 cloves, 1 tsp fennel seed). When it bubbles gently, add 1 cup milk and 8 orange pekoe tea bags. Bring back to bubbling and let steep for 10 minutes or so. Strain into a small bowl. Press the teabags to extract all the liquid. Set up a small bowl with 1 cup heavy cream over an ice bath. In a separate bowl, whisk 6 egg yolks. Pour in the flavored cream very slowly, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and heat over low to medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard into the chilled cream and stir to stop the cooking. Once thoroughly mixed, cover and refrigerate until chilled.

Assemble ice cream on the kitchenaid: install the drive converter (which removes the orbital motion) and affix the bowl and dasher. Turn the mixer on to STIR and pour in the ice cream custard. Allow to mix for 24 minutes, or until the dasher slips and clicks. Transfer to plastic container and chill for some quantity of hours.

The soft-serve state is a little too warm for perfection, alas.
nothavanas: (Default)
So I was at Rockridge Orchards' stand at the U-District Farmers' Market, contemplating their rhubarb fiercely. The woman who works there (I believe she's the owner's wife/co-owner) asked if she could help, and I said I was trying to decide between pie and cobbler. She suggested stir-fry; just add the rhubarb in as if it were a vegetable. Which it is, technically, and it's only used in desserts with a ton of sugar. So I got a few sticks, along with some raspberry apple cider made on Friday.

(Diversion: Empire Ice Cream is back! They have bacon and hazelnuts, chocolate, mint, brown sugar, and rhubarb-oolong sorbet. All are delicious.)

Today I got some mixed stir-fry frozen vegetables, along with some fake chicken strips and some stir-fry sauce, and threw diced rhubarb in there. It came out quite well. The rhubarb was tart and crunchy, and some chunks got soft and sweeter. It went very well with the crispy broccoli and snow peas and such.

Ice Cream!

Aug. 30th, 2008 01:11 pm
nothavanas: (Default)
Carrot/Chile Sorbet, and Shiro Plum Ice Cream.

Allow me to read you the ingredients lists for these:
Water, local carrots, sugar, lemon drop chiles.
Cream, milk, sugar, eggs, shiro plums.

The sorbet is reasonably spicy, and has a nice carrot flavor as well as the chile flavor. The ice cream is to die for. They've roasted the plums a bit to caramelize them, and the ice cream base they use is unbelievably delicious. (Obligatory William Carlos Wiliams reference goes here.)

Oh, and I got a most excellent green chile and cheese tamale, with corn and tomato inside as well, and a nice tomatillo/cilantro salsa on top.
nothavanas: (Default)
Spiced Blackberry Wine, from Rockridge
Thai Basil, Bill's Peach, and Blueberry/Lemon Pudding Cake ice creams from Empire ice cream. I said I was going to freeze some for a while, and he said "Don't keep it for more than two weeks." !!! I laughed and said I just wasn't going to eat it all that morning, and he allowed that was acceptable.


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