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Grown-Up Strawberry Slushies

May 17, 2012 in drink

I’m trying to drink more wine these days.

Not for the health benefits or because I enjoy the taste but because my children are driving me absolutely crazy and having a glass of wine on a Wednesday night is not frowned upon like having a glass of tequila with a shot of Diet Coke is.

But the truth is, I cannot stand wine. I think it’s thick and smells funny and is only drinkable when it’s ice cold. Well, last week while doing my French Fridays with Dorie hopping, I learned that you can buy wine in pink cans. And since I am a sucker for cute packaging, I went straight to our liquor store, was greeted with a “Roll Tide!”, and asked them where the wine cans were. They didn’t have them (of course) so I ended up walking out with a bottle of Riesling.

I gagged on the smell alone. So I made this.

It’s just pureed strawberries and wine so… it counts as a glass of wine, right? Right?!

I thought this recipe was especially fun since it’s made in the ice cream maker but if you don’t have an ice cream maker (or don’t feel like dirtying yours), just use your blender and frozen strawberries instead of fresh ones. You’ll get pretty much the same effect.

I’ve got a glass waiting in the freezer for tonight and I am SO excited about it.

One year ago: French Dip
Three years ago: Bread Baker’s Apprentice – Anadama

Grown-Up Strawberry Slushies
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Yield: about 4
from Bon Appetit
Ingredients
  • 2 cups sliced strawberries
  • 1 750 milliliter bottle Riesling
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar
Instructions
  1. Put all ingredients into a blender or food processor and process until smooth. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Serve immediately or transfer to a freezer-safe container and put in freezer.

 

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Lemonade Iced Tea Sorbet

May 10, 2012 in frozen goodies

I know, I’m a day early again this week. I really didn’t think that whole Frozen Friday thing through, huh?

This sorbet was the very first thing my ice cream maker ever made for me. Seriously, the night I received the ice cream maker I threw the bowl in the freezer and then stood there, opening the freezer door every 5 minutes, waiting for it to freeze. I had been saving this recipe for months and was way excited to finally get to try it. And it was obviously amazing because I’m sharing it on the blog for the second time!

If you love a refreshing glass of sweet tea with lemon in the summer, this is perfect for you! It’s sweet with just a bit of lemon and you can change up the flavor by using different teas. I used a black tea with orange for this batch and it was extra delicious. I have made this a number of times and each time I stop the ice cream maker about halfway through so I can have a slushy one. I think it’s my favorite way to enjoy this recipe!

Lemonade Iced Tea Sorbet
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adapted from Cooking Light
Ingredients
  • 2 cups boiling water
  • 4 black tea bags
  • 3/4 cup sugar
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 cup ice water
Instructions
  1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
  2. Pour tea mixture into the bowl of an ice cream maker; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.

 

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Frozen Mango Margarita

May 3, 2012 in drink

Frozen Friday is coming a day early this week! Get excited!

Mangoes are so ridiculously cheap around here right now – is that happening everywhere? I bought mangoes 3/$1 this week! I paid more for the limes in this margarita than I did for the mangoes! Crazy, right? I very rarely buy mangoes (I think they taste like perfume) but when I saw that price, I knew there were margaritas in my future.

These were the best drinks I’ve ever made at home which I know isn’t saying much since my at-home drink of choice is Diet Coke and whatever is in the freezer but take my word for it, these are amazing! The recipe is easily adjustable so play around with it if you like it not-so-sweet or even sweeter. You really can’t mess it up!

Two years ago: Chocolate Malt Cheesecake
Three years ago: Strawberry Shortcake

Frozen Mango Margarita
3.0 from 1 reviews
Print
Yield: 2 margaritas
from The Complete Book of Mixed Drinks via Cook LIke a Champion
Ingredients
  • 3 ounces tequila
  • 1 1/2 ounces triple sec
  • 2 – 2 1/2 cups ice
  • 2 ounces freshly squeezed lime juice
  • 1/2 ounce simple syrup
  • 4 ounces fresh or frozen mango pieces
  • lime wedges & salt or sugar for rim of glass
Instructions
  1. Put tequila, triple sec, ice, lime juice, and simple syrup in a blender; blend until smooth. Adjust the consistency to your preferences by adding more ice or more liquid. Moisten the rims of 2 glasses with the lime wedges; roll in salt or sugar. Pour margarita into glasses. Serve immediately.

 

 

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Chocolate Ganache Ice Cream

April 27, 2012 in frozen goodies

Chocolate is probably my least favorite of all ice cream flavors. I don’t mind chocolate chunks or chocolate swirls but straight up chocolate ice cream just isn’t my thing. This recipe, though, has been calling my name since I bought Baking: From My Home to Yours. Yeah, it’s chocolate but it’s chocolate ganache and therefore a million times more interesting than plain chocolate.

The recipe, despite it’s fancy name, is incredibly simple. You make the ganache by melting chocolate (I used semisweet) together with some heavy cream. That gets stirred into a custard which only takes a few minutes to make. Chill it overnight, pour it into your ice cream maker, and you’ve got chocolate ganache ice cream!

It is definitely the best chocolate ice cream I’ve ever tried. I knew it was going to be good when I pulled the chilled custard out of the fridge and it had the texture of pudding! Like I said, I’m normally not a fan of chocolate but I’ll make this one again – and next time I’m going to add chocolate chunks to make it even richer!

One year ago: Taco Pasta

Chocolate Ganache Ice Cream
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from Baking: From My Home to Yours
Ingredients
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup sugar
Instructions
  1. Place the chopped chocolate in a large heatproof bowl. Set aside.
  2. Put 3/4 cup of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for about a minute; gently stir with a rubber spatula until smooth.
  3. In a medium heavy-bottomed saucepan, bring the milk and the remaining 3/4 cup of heavy cream ot a boil.
  4. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about 1/3 of the hot milk mixture to temper the eggs. Slowly pour in the remaining liquid, whisking the whole time. Pour the custard back into the pan and cook, stirring consistently, over medium heat until the custard thickens slightly. Remove the pan from the heat and gently stir the ganache into the custard.
  5. Refrigerate the custard overnight.
  6. Scrape the chilled custard into the bowl of your ice cream maker and churn according to manufacturer’s instructions. Put the ice cream in a freezer-safe container and freezer for at least 2 hours, or until it is firm enough to scool.

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Butter Pecan Ice Cream

April 20, 2012 in frozen goodies

Happy last day of the work week!!

As I promised last week, I’m back with more ice cream! This one is even better than that amazing vanilla bean!

Butter pecan has never really been a favorite of mine but every once in a while I get a wild hair and buy a small container. I had always assumed that the butter flavor in butter pecan came from the little bottled butter flavoring. But this recipe? Has 6 tablespoons of butter in it! And you can taste every tablespoon. So rich, so decadent, so perfect! It tastes just like store-bought butter pecan but even more buttery, if that’s possible. It’s like frozen pecan pie minus all the gooeyness.

Two years ago: Lime and Cardamom Sweet Rolls

Butter Pecan Ice Cream
Print
from The Sweets Life
Ingredients
  • 6 egg yolks
  • 6 tablespoons butter
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped
Instructions
  1. In a heat-proof bowl, whisk egg yolks. Set aside.
  2. In a saucepan over medium heat, melt the butter. Cook, stirring constantly, until it just begins to brown. Add brown sugar and salt, stirring until sugar melts.
  3. Slowly pour in the heavy cream and milk, stirring the whole time. Continue to heat and stir until the sugar is dissolved. Do not let the mixture boil!
  4. Slowly add about 1/2 cup of the milk mixture to the eggs, whisking constantly. Add the warmed egg mixture to the saucepan with the rest of the milk.
  5. Stir the mixture constantly over medium heat with a wooden spoon or heatproof spatula, scraping the bottom while stirring. Heat until mixture slightly thickens and coats the spatula (5-7 minutes).
  6. Pour the mixture through a sieve into a large bowl. Stir in the vanilla. Cover and chill mixture thoroughly.
  7. Once mixture has chilled, toast pecans on a baking sheet at 350F for 6 minutes, or until lightly toasted. Set aside to cool.
  8. Freeze the ice cream according to the manufacturer’s instructions. Once fully churned, stir in prepared pecans and transfer to a freezer-safe container. Freeze for many hours before serving.

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