Just about a month ago I thought I was back and life was going to slow down. I wasn’t exactly that lucky and life has continued to keep me busy. I have a few blog updates waiting in the wings, but you’ll have to wait my young jedi’s. Unlike some people *cough* April *cough* I don’t puke out my blog posts all at once.
Even though my google reader has officially stopped counting how many posts I still need to check out (Ya that’s right all I know is that it’s “1000+”) I’ve seen enough of the ice cream craze to motivate my bum to make some ice cream. I love making ice creams and sorbets. There are three main reasons
1. They’re fun and I’m in love with my ice cream maker
2. Ice cream is yummy
3. I don’t feel like I have to eat it all at once because unlike some sweets it actually freezes remarkably well 😛
I was really craving black raspberry ice cream, but my local Trader Joe’s failed me the last week and there were no black raspberries to be found. It was already 8:30pm and I still hadn’t been home so the thought of searching all the grocery stores between where I was and home was just not my idea of a good time. One f my favorite things about black raspberry ice cream is it’s pretty color so I figured I would settle for blackberry ice cream. And before you say to yourself “Aren’t blackberries the same as black raspberries?” I’ll answer it for you, no, they’re not. Google tells me so. I don’t think I’ve ever had blackberry ice cream and even though it was a darker color it was still so delicious. Puddles snuck some while I was taking pictures and in less than 30 seconds she had gobbled down my three tiny scoops. Lucky for me there was more to go around!
I have quite a few ice cream books. I really want the Ice Cream Ireland one, but because I’m in the stupid US I can’t get it without paying like a bajillion dollars in shipping if I can even find somewhere to buy it from. Grumble Seriously though, their blog is amazing if you like ice cream. Everything I’ve made from their blog is delish! This recipe came from a random cookbook I picked up on the Border’s sale racks but it’s fab and there are lots of great recipes. Even better is the fact that a lot of the recipes have instructions to make the ice cream by hand without an ice cream maker.
PS neener neener CB I can make ice cream and yooouuu can’t … if you move to Boston I’ll share wink wink nudge nudge
Blackberry Ice Cream – The Ice Cream Book by: Joanna Farrow and Sara Lewis
5 cups blackberries
6 tbsp sugar
2 tbsp water
1 1/4 cups whipping cream
– Put the blackberries in a pan, cover with the sugar and water. Put a lid on it and let it simmer for about 5 minutes until they’re soft.
– Dump (ya dump that’s what I said) everything from the pan into a sieve and put it though until you’re just left with the nasty stuff you don’t want.
– Put ice cream in ice cream maker for about 10-15 minutes until it starts to firm up then slowly pour the whipping cream in.
– Let the ice cream maker do it’s thing and enjoy!
The first snow of the year + Ice Cream = perfect combination. Right?
Ok, not in most people’s minds, but I’m not most people and when I stumbled upon the Ice Cream Party being hosted by Ice Cream Ireland in an effort to get bloggers to taste test their recipes for a cookbook they’re putting together I couldn’t resist. Who cares if there are light flurries falling from the sky.
A lot of people rave about The Perfect Scoop being THE ice cream book, but to be honest, only a few recipes left me drooling. Most left me feeling meh. If Ice Cream Ireland’s blog is any indicator of what the cookbook will be like then I’m in heaven. Take a look at their blog and if you’re not wiping the drool off your chin recipe after recipe … your crazy.
This was the perfect excuse to take my ice cream maker of out and make a delicious treat, the only problem was deciding which one to make. In the end I settled on the Raspberry Lime Sorbet, but I did have Greg get me everything I would need for the Cookies Ice Cream so, even though I may not make it in time for the round up, it will be made in the very near future and I will be visiting their blog on a regular basis when I’m in the mood to make myself a nice cool treat.
This recipe was great for a number of reasons. First and foremost it tasted AMAZING, it was perfect in every way. You’ll notice that as of right now there isn’t much of a picture of the final product. Ummm I kinda sorta couldn’t keep it on the spoon long enough to take a good picture and any attempt at plating it so it looked good was out of the question. I even dripped a little on my Canon 30D aka nice, expensive camera that doesn’t like ice cream quite as much as I do. I’ll be taking more pictures later, but my eating frenzy left it needing to be put in the freezer before it melted away. Since I plan on gobbling up every last drop I couldn’t risk letting it melt. So, you’ll just have to wait until later for a pretty picture of the final product.
The second and almost as important reason it was great is that it was really easy. Sure, there are a few steps, but a mere 4 ingredients and a short amount of time later you will be left with the most delicious treat ever. Not including the waiting/cooling time this recipe probably takes about 10-15 minutes of your time.
And, since reasons always need to come in sets of three. I present to you reason number three why this is a recipe everyone who likes raspberries and limes will love. It’s a guilt free dessert!! Yes, that’s right, I was able to enjoy my feeding frenzy without an ounce of guilt. With only 1 cup of sugar and the rest being made up of fresh fruit you really can’t do much better than this when you want a tasty treat to calm you sweet tooth.
On a sale of 1-5 I give this recipe a 10.
Raspberry Lime Sorbet
1 Cup Sugar
1 Cup Water
8 oz Fresh, Ripe Raspberries
Zest the 4 limes and add to a pan with the cup of sugar
Boil water and add 1 cup of boiling water to the sugar and lime zest mixture. Stir until the sugar has dissolved and let sit for 30 minutes.
Strain the lime zest and put it back in the pan. Add the raspberries and bring to a boil.
Remove from heat and wisk until the raspberries are broken up. Put in the refridgerator to cool. Once cool add the lime juice.
At this point I decided to put it all through the seive to get rid of the raspberry seeds and any tiny bits of the lime pulp.
Toss it in your ice cream maker and let it do it’s job.