HOME MADE ICE CREAM ANS SORBET

I scream, you scream, we all scream for ice cream...and sorbet!

We love homemade ice cream and sorbet around hear. When summer hits, the ice cream maker comes out of storage and works it's little heart out, for as long as the thermometer stays above 80 degrees.

I don't' have one of those fancy or expensive indoor machines either. I've actually tried them and returned them. Nothing works as well as my old fashioned ice and rock salt churner. It's a little loud and can be messy so we make it out on the back porch, but it makes the best ice cream.

Last weekend was our machines summer debut. We made strawberry banana ice cream and welcomed summer officially!


HOME MADE ICE CREAM

2 C. scalded milk
1 1/3 C. sugar
½ t. salt
1 T. vanilla
2 C. half & half
4 C. heavy cream
4 C. fruit or candy

1. Mix scalded milk, sugar, salt and vanilla until sugar and salt are completely dissolved.
2. Add half & half, cream and fruit or candy.
3. Refrigerate for 1 hour.
4. Pour into ice cream machine and freeze according to manufacturer’s instructions.

Flavor ideas: Any favorite fruit pureed, or your favorite candy bar, nuts etc… You can experiment with all kinds of flavor combinations as well. One of my favorites is pineapple, coconut & walnuts. Have fun!

The following are some of my favorite sorbet recipes. I'm a huge fan of sorbet. It's a lot less fattening than ice cream and so refreshing on a hot summer day!

SORBET

Apricot
2 C. water
1 ½ C. sugar
4 C. strained apricot puree
Juice of 1 lemon

1. Bring water and sugar to a boil.
2. Add puree and lemon juice. Cool in refrigerator for 2 hours.
3. Pour into ice cream machine and freeze according to manufacturer’s instructions.

Kiwi
1 C. sugar
½ C. water
9 large Kiwis, peeled, diced

1. Combine water and sugar in a saucepan and bring to a boil over medium heat stirring constantly until the sugar has dissolved. Cool.
2. Puree the kiwis in a food processor. Set aside 1 C. puree.
3. Strain the remaining puree through a fine sieve.
4. Combine both purees and the syrup in an ice cream maker and freeze according to manufacturer’s instructions.

Melon & Mango
3 large mangoes, peeled and pitted
1 C. cantaloupe chunks
½ C. maple syrup
½ C. water
2 T. lime juice

1. In a blender, puree the mangos, cantaloupe, maple syrup, water and lime juice until very smooth.
2. Poor into ice cream machine and freeze according to manufacturer’s instructions.

Peach
4 C. peaches, peeled, pitted and sliced
2 ¼ C. sugar
2/3 C. orange juice
1/3 C. lemon juice

1. In a blender or a food processor, puree the peaches.
2. In a large saucepan, combine the sugar, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves.
3. Remove from heat. Stir in peaches.
4. Refrigerate until cold.
5. Poor into ice cream machine and freeze according to manufacturer’s instructions.

Pineapple
1 pineapple
Juice of 1 lemon
2 C. water
1 C. sugar

1. Heat 1 C. of the water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool
2. Puree the pineapple and work in through a sieve to remove the fibers.
3. Stir the sugar syrup, lemon juice, and the rest of the water into the puree.
4. Chill in the refrigerator for 1 hour.
5. Poor into ice cream machine and freeze according to manufacturer’s instructions.

Raspberry
4 C. raspberries
Juice of 1 lemon
2 C. water
1 C. sugar

1. Heat 1 C. of the water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool
2. Puree the raspberries and work in through a sieve to remove the seeds.
3. Stir the sugar syrup, lemon juice, and the rest of the water into the puree.
4. Chill in the refrigerator for 1 hour.
5. Poor into ice cream machine and freeze according to manufacturer’s instructions.

Watermelon
1 C. sugar
½ C. water
¼ C. lemon juice
3 C. watermelon flesh

1. Place the sugar, water and lemon juice in a small saucepan. Bring to a boil, stirring occasionally.
2. When the sugar is dissolved, remove the pan from the heat. Allow to chill in the refrigerator for 1 hour.
3. Prepare the watermelon by removing all the seeds from the flesh.
4. Puree in a food processor.
5. Add to the chilled syrup.
6. Poor into ice cream machine and freeze according to manufacturer’s instructions.