Cookaholics Bulletin Board

I have CI's sherbet recipes, but was wondering if anyone had some that were better (or are CI's the pinnacle that they profess to be?). This heat is making me want to make some really cool food.

I have a couple of Sorbet recipes, but no Sherbet (lactose issues). If interested, let me know. One, my fav, is blueberry cream cheese (from Cooking Light).

I too have a couple of sorbet recipes, but no sherbet, a chocolate sorbet from Ina, a melon from AB, and a watermelon sorbet from Giada. Let me know if you'd like them.

Auntcy--please post the blueberry cream cheese sorbet.......sounds great for this time of year!

Yes, ditto on the blueberry sorbet, and Alinda, I'd like to see the watermelon sorbet please

This is the recipe for Blueberry Cheesecake Ice Cream. Sorry, I spoke incorrectly about it being sorbet.

Blueberry Cheesecake Ice Cream
(Cooking Light JULY 2006)

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk

1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water

Preparation

Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Note: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Thanks for sharing Auntcy1----will add this to my ongoing recipe list! The ingredient list sounds as if the ice cream will be creamy!

Yes, its definitely creamy. I haven't made it in a while but I think I too have to add it to my summer to-do list!
Nance

I have several recipes in my to-try file - all from reputable sources. Let me know if you want me to post any of them:
LEMON-BUTTERMILK SHERBET - David Lebovitz
BLACKBERRY-BUTTERMILK SHERBET - Cooking Light
MANGO SHERBET (SORBETA DE MANGO) - member of Finer Kitchens
MANGO SHERBET (Helado De Mango) - Better Homes and Gardens

Here's a recipe I have made several times. We love it. It does however need sugar. I add about 1/2 cup, taste mixture and add to your liking. I also like it with coconut water.

The perfect ending for an exotic meal. Sweet and tart without being heavy--very refreshing. Unfortunately, this sorbet melts rather quickly. However, you'll be eating it so fast that it probably won't matter!"
Coconut-Lime Sorbet

Ingredients:
* 1 (15 ounce) can cream of coconut
* 1/2 cup fresh lime juice
* 3/4 cup water

Directions:

1. Combine the cream of coconut, lime juice, and water in the container of an ice cream maker. Freeze according to manufacturer's instructions.

Number Of Servings:4

Laurie