Ice Cream Classics: 4 Fabulous Frozen Dessert Recipes
Café Latte Float
This coffeehouse-style ice cream recipe is perfect as an afternoon
treat or after a summer meal. The touch of club soda creates a luscious
cappuccinolike froth.
Serving: 4
· 6 cups milk
· 3/4 cup sugar
· 3/4 cup brewed espresso, chilled
· 1 cup club soda
· 4 scoops coffee ice cream
· 1 cup whipped cream
In a large saucepan, combine the milk and the sugar and stir over
medium heat until the sugar has dissolved. Remove from heat and cool. Place
in the refrigerator until chilled, about 1 hour.
In 4 large coffee mugs or tall glasses, pour enough milk to fill
two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the
first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped
cream. Repeat with the other 3 mugs.
Sherbet Bombe
Don't let the looks deceive you. This elegant dessert is easy to
create and can be made way in advance. Unmolding ice cream can be tricky,
though; if it's your first time, try a combination of sherbet and sorbet.
Serving: 2 to 3
· 1 pint orange sherbet
· 1 pint raspberry sherbet
· 1 pint vanilla ice cream
· 1/2 cup fresh raspberries
· 4 mint sprigs
Slightly soften one of the sherbets. Evenly pack the sherbet onto the
bottom and the sides of a 4-cup metal mixing bowl, creating a
1/3-inch-thick layer. Freeze for 1 hour. Soften the second sherbet and
spread it against the frozen sherbet, creating an inner layer. Freeze again
for about an hour. Fill the center with the vanilla ice cream and refreeze,
covering the surface with plastic wrap. Can be made up to a week in
advance.
To serve, loosen the edges of the mold with a knife. Dip the mold very
briefly in hot water, then invert onto a serving plate. Cut into wedges.
Garnish with raspberries and mint.
Sangria Granita
This works well as a welcoming cocktail slush or as an after-dinner
drink if you're serving paella or some other hearty main course.
Serving: 10 to 12 (Makes 9 cups)
· 3 cups medium-bodied red wine
· 3 cups chardonnay wine
· 1 1/2 cups sugar
· 2 whole oranges, sliced
· 1 whole lemon, sliced
· 1 whole lime, sliced
· 1 tablespoon orange zest
· 1 tablespoon lime zest
· 1 tablespoon lemon zest
Combine the wines and the sugar in a large saucepan. Over medium
heat, stir just until the sugar is dissolved, about 7 minutes. Remove from
heat, add half of the sliced fruit and allow to cool to room temperature.
Strain out the fruit slices and discard. Add the zest and chill in the
refrigerator until cold.
Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your
freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to
break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a
fork and add the remaining fruit slices. Return to the freezer for an hour.
Scoop the frozen sangria into a large pitcher and serve with wine glasses.
Fast Cherry Chocolate Ice Cream-Filled Cupcakes
Yields: 12 cupcakes
· 12 chocolate cupcakes
· 2 pints cherry chocolate ice cream (or your favorite flavor)
· 1 pint chocolate frosting
Using a tablespoon or large melon baller, scoop out about a
golf-ball-size portion of cake from the top of each cupcake. Soften the ice
cream slightly and spoon a scoop into each cupcake cavity.
Place the frosting in a piping bag with a star tip and pipe the frosting
over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours
in advance.
Source: ivillage.com
Delma
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