7
Nutritional information per serving:
Calories 207 (60% from fat) • carb. 18g • pro 4g • fat. 14g
sat. fat 8g • chol. 125mg • sod. 48mg • calc. 84mg • fiber 1g
PEPPERMINT STICK ICE CREAM
Serve peppermint stick ice cream alone, or top with your favorite hot
fudge or chocolate sauce.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
3/4 cup whole milk, well chilled
2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled
3/8 teaspoon pure vanilla extract
3/4 teaspoon peppermint extract
1/2 cup crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, vanilla and peppermint extract.
Turn the machine ON; pour mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. Add the crushed peppermint candies
during the last 5 minutes of mixing. The ice cream will have a soft
creamy texture. If desired, transfer the ice cream to an airtight container
and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 274 (56% from fat) • carb. 29g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 32mg • calc. 58mg • fib 0g
SORBETS & SHERBETS
FRESH LEMON SORBET
Bits of fresh citrus zest add a burst of flavor to this refreshing sorbet.
Preparation: 10 minutes + cooling time; 20 – 25 minutes chilling time.
Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1-3/4 cups sugar
1-3/4 cups water
1-1/4 cups freshly squeezed lemon juice
2 teaspoons finely chopped lemon zest*
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is
called a simple syrup and may be made ahead in larger quantities to
have on hand for making fresh lemon sorbet. Keep refrigerated until
ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into the freezer bowl, and mix until
the mixture thickens, about 20 to 25 minutes. The sorbet will have a “soft
serve” texture. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
*When zesting a lemon or lime, use a vegetable peeler to remove the
colored part of the citrus rind.
Nutritional information per serving:
Calories 178 (0% from fat) • carb. 47g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 4mg • fiber 0g
VARIATIONS:
Fresh Lime Sorbet: Substitute 1-1/4 cups freshly squeezed lime juice for
the lemon juice and 2 teaspoons finely chopped lime zest for the lemon
zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1 teaspoon each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute 1-1/4 cups freshly squeezed
pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped
grapefruit zest for the lemon zest. Add 3 tablespoons Orgeat Syrup to
the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or
Scorpion, and can be found with the drink mixers in most grocery
stores).
FRESH MANGO SORBET
A nice light ending to any meal.
Preparation: 10 – 15 minutes; 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes eight servings.
28 ounces mango cubes
1/3 cup sugar
2 tablespoons corn syrup
3 tablespoons fresh lemon or lime juice
