Fresh Lemon Sorbet
3 cups water
1 cup sugar
1 teaspoon finely shredded lemon peel or lime peel
1/2 cup fresh lemon or lime juice
few drops yellow food coloring or green food coloring
Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill. Combine syrup, peel, and juice in a 9x9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or till almost firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature for 5 minutes before serving. Makes 9 (1/2 cup) servings.
Black Walnut-Caramel Ice Cream 1/2 cup sugar 2 cups milk 2 slightly beaten egg yolks 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 4 teaspoons dried egg whites* 1 cup whipping cream 1/2 cup chopped black walnuts or English walnuts To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Slowly add the milk. Cook and stir over medium-low heat until the sugar is melted, stirring often. In a medium saucepan gradually add the hot milk mixture to the egg yolks. Add the 1/2 cup sugar and the salt. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and stir in vanilla. Quickly cool the egg yolk mixture by placing the saucepan in a sink of ice water for 1 to 2 minutes, stirring constantly. Set aside. Prepare dried egg whites according to package directions; beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Whip cream until soft peaks form (tips curl over). Fold egg whites and whipped cream into cooled egg yolk mixture. Fold in the nuts. Pour into an 8x8x2-inch square baking pan. Cover; freeze for 1 hour. Stir; cover and freeze until firm or overnight. Makes 1-1/2 pints. *Note: Eating uncooked eggs is considered to be unsafe. Beaten egg whites should not be substituted for the dried egg whites. Look for this product in the egg section of the supermarket.
Blueberry Ice Cream
1 envelope unflavored gelatin
1/2 C. cold milk
1/2 C. milk, heated to boiling
2 C. (1 pint) fresh blueberries
3/4 C. sugar
2 C. (1 pint) whipping cream whipped
In a 5 C. blender, sprinkle gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely.
Add blueberries and sugar, process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold whipped cream into gelatin mixture.
Pour into two 4 x 10 inch freezer trays or an 8 inch baking pan; freeze until firm.
Makes about 1 1/2 qt. ice cream.
Blueberry Sorbet 4 cups fresh blueberries 1 can (6 ounces) frozen apple juice concentrate 1 In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. 2 With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. 3 Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days. Servings: 6