Cookaholics Bulletin Board

Sorbets sound very good too. I will try to promote a smaller machine down the road so I can do smaller test batches and sorbets.

Hi,

The best book on ice cream is David Lebovitz's "The Perfect Scoop". His strawberry ice cream recipe is excellent and does not get icy. (I add strawberry preserves when out of season) I have also made this subbing creme fraiche/mascarpone and half&half with great results.

CC

Ingredients:
1 lb. fresh strawberries, rinsed, hulled and sliced. (organic recommended)
¾ cup sugar
1 tbsp. vodka or kirsch (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice
Directions: Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer's instructions.

Thank you Tim! I will add David L's book to my "must get" list.

I made the strawberry ice cream yesterday and it was divine. I used creme fraiche and whole cream. I copied to put into my macgourmet and then found I had already copied it from somewhere else. I am now off to Amazon to order the DL book.

Thanks Tim!

Mary

I'm a copy cat so I made it too, using sour cream and half & half. It is delicious. In addition, I made vanilla bean (modified CI recipe) and chocolate (Pierre Herme's). Last night we had the best banana split ever!

I also found another recipe I squirreled away for a spiced strawberry sorbet with black pepper and balsamic vinegar. Wouldn't they be nice side by side with some thinly sliced strawberries????

Mary

Must be something going around -- I had the hankering for ice cream, too. My churn died and I haven't had a chance to replace it yet so we had the no-churn stuff from CC. Not heavenly, but still quite good, especially with warm butterscotch sauce.

Mary -- Okay Miss I-found-a-recipe-for-nirvana-on-a-stick, are you planning on posting that strawberry/balsamic ice cream recipe or just torturing us with the description?

Oh I was gonna give it to you, I just wanted to see you squirm first.


Spiced Strawberry Sorbet
For the sorbet:
⅔ cup sugar
⅔ cup water
3 tablespoons black peppercorns, crushed coarse
1 quart strawberries (preferably local), hulled
2 tablespoons balsamic vinegar, or to taste
Accompaniments:
toasted almond phyllo crisps:
½ cup whole blanched almonds, toasted lightly and
cooled
½ cup granulated sugar
six 17- by 12-inch phyllo sheets, thawed if frozen,
stacked between 2 sheets wax paper, and covered with a
dampened kitchen towel
¾ stick (6 tablespoons) unsalted butter, melted
confectioners' sugar for sprinkling crisps
whole and/or halved strawberries
To make the spiced strawberry sorbet:
In a saucepan combine sugar and water and bring to a
boil, stirring until sugar is dissolved. Stir in
peppercorns and remove pan from heat. Cover pan and let
syrup stand 1 hour.

Strain syrup through a fine sieve into a food processor
or blender and discard peppercorns. Purée hulled
strawberries with syrup until very smooth and force
though sieve into a bowl, discarding seeds and other
solids. Stir in vinegar and chill, covered, until cold.
Freeze mixture in an ice-cream maker.

Serve sorbet with crisps and strawberries.

To make the toasted almond and phyllo crisps:
Preheat oven to 350°F.

In a food processor grind almonds with granulated sugar.
(Almond sugar may be made 2 days ahead and kept in an
airtight container at room temperature.)

On a work surface arrange 1 phyllo sheet and brush with
some butter. Sprinkle sheet evenly with about 2
tablespoons almond sugar. Top sheet with remaining 5
phyllo sheets, brushing and sprinkling each in same
manner. Trim edges of phyllo if uneven and cut into 24
rectangles, each about 4 by 2 inches. (Cut stacked
phyllo lengthwise into 3 strips and cut each strip
crosswise into eighths.) Cut each rectangle diagonally
to form 2 triangles for a total of 48 cookies.

Arrange triangles, sugared sides up, in one layer on 2
heavy baking sheets and bake in batches in middle of
oven until golden brown, 10 to 15 minutes. Transfer
crisps to racks and cool.

Sprinkle crisps with confectioners' sugar. (Crisps keep
in an airtight container at room temperature 4 days.)


Source

Gourmet August 1995
Servings/Yield

1 quart

The crisps look pretty good too...

Mary

Oooo, thank you, thank you, thank you!

While we are at it, does anyone have a good recipe for pineapple sherbet?

Mary