Amaretto Sour Sorbet

Posted on August 3, 2009 by Vandy Roadifer

I’ve decided that before I make any more citrus sorbets, I need to get a reamer. Squeezing lemons and limes by hand is a messy and annoying task. Luckily the results have been so worth it! Today I made a lime and almond extract sorbet that is very reminiscent of my favorite alcoholic beverage – an Amaretto Sour. I just needed a cherry to top it off with.

Amaretto Sour Sorbet

2 cups water
1 cup fresh squeezed lime juice
1 cup sugar
1 tsp almond extract
3 Tbs vodka (or substitute Amaretto)

Warm water just enough to dissolve sugar. Add lime juice, extract and vodka. Chill mixture until cold. Pour mixture into ice cream maker according to the machine’s instructions.

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Rosemary Lemon Sorbet

Posted on August 3, 2009 by Vandy Roadifer

On Saturday I made a recipe from my Kitchen Witch’s Cookbook – Rosemary Lemon Sorbet. I didn’t follow the recipe, of course, since I’d made it before. I think it turned out better than the original, especially since this time I had a machine to make it in.

Rosemary Lemon Sorbet

3 cups water
1/2 cup fresh squeezed lemon juice
1/2 cup honey
3 Tbs dried rosemary
3 Tbs vodka

Heat water to almost boiling, add rosemary, slightly crushing it before putting it in the water. Let steep at least ten minutes, longer if you want a stronger rosemary flavor. While water is still warm, add honey. Stir until dissolved. Chill rosemary tea until cold, at least one hour. Add lemon juice and vodka. Strain mixture through a fine mesh sieve. Pour into ice cream maker according to machine’s instructions.

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Lavender Sorbet

Posted on July 30, 2009 by Vandy Roadifer

OMG! Lavender Sorbet is the best thing ever!! I used a lot more lavender than the recipes I found but I like it more herbaceous. I made the lavender tea when I was home for lunch and let it seep in the refrigerator until I got home four hours later. By then the tea was a beautiful light pink color and the lavender buds had been leeched of color. The sorbet is lovely in flavor and color.

Lavender Sorbet

3 Tbs food grade lavender buds, slightly crushed
3 1/2 cups very hot water (not quite boiling)
1/2 cup honey
Juice of one lemon, freshly squeezed
3 Tbs vodka

While the water is hot, add honey, lavender and lemon juice. Stir until honey is dissolved. Chill until cold, at least one hour. Strain through a very fine sieve and stir in vodka. Pour into ice cream maker according to the machine’s instructions.

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Nectarine Cobbler Sorbet

Posted on July 30, 2009 by Vandy Roadifer

I noticed that the nectarines on my counter were getting a little too ripe. I peeled them, pitted them and rough chopped them into a bowl. I dumped about a quarter cup of brown sugar over them, stirred them well and put them in the fridge. As I was making the Lavender Sorbet, I finished up making my mixture for tomorrow’s sorbet. If the sorbet tastes as fantastic as the nectarine mixture then I’m in for a real treat tomorrow night. I imagine this will be just as good with peaches, I just can’t stand fuzzy fruit.

Nectarine Cobbler Sorbet

3 ripe nectarines, peeled, pitted and chopped
1/4 cup brown sugar
1 cup apricot or peach nectar
1 tsp ground cinnamon
1/2 tsp ground cardamom
3 Tbs vodka or peach schnapps

Sprinkle sugar over the chopped nectarines. Cover and let set for at least one hour, until a syrup forms. Pour nectarines, sugar syrup, and the rest of the ingredients into a blender and puree until all the nectarine pieces are incorporated. Pour mixture into ice cream maker according to the machine’s instructions.

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Goat Cheese & Roasted Garlic Ice Cream

Posted on July 29, 2009 by Vandy Roadifer

Today, even though I didn’t find anyone to have dinner with me, I made goat cheese and roasted garlic ice cream. I had it with lamb and while it went well with the meat, a little bit of it went a long way. I’m not sure what I’m going to do with the quart of it in my freezer. Even though there was an entire head of garlic in the recipe, I couldn’t taste it. If I decide to make this again (very slim chance) I think I’ll use more garlic. The lavender added a nice herby flavor that played off well with the lamb.

Goat Cheese & Roasted Garlic Ice Cream

6 oz goat cheese, crumbled
1 cup goat milk
2 cups heavy cream
3 Tbs honey
1 head of roasted garlic
1 tsp lavender buds (optional)

Puree garlic, honey, lavender and milk in blender. Add crumbled cheese and cream. Stir well and pour into ice cream maker according to the machine’s instructions.

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Blueberry & Goat Milk Ice Cream

Posted on July 29, 2009 by Vandy Roadifer

Last night I made blueberry and goat milk ice cream. I really didn’t notice a difference using goat milk versus cow milk but then it was only one cup of milk.

Blueberry Goat Milk Ice Cream

1 pint fresh blueberries
1/3 cup sugar
1 cup goat milk
2 cups heavy cream

Puree blueberries, sugar and milk in blender. Add cream and pour into ice cream maker according to the machine’s instructions.

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Green Tea Sorbet

Posted on July 27, 2009 by Vandy Roadifer

6 bags of green tea (I used Good Earth Green with lemongrass)
3 1/2 cups of very hot water (not quite boiling)
1/4 cup honey
3 Tbs vodka

Steep tea bags in the hot water for at least five minutes. Remove tea bags and add honey to the hot tea. Stir until honey is dissolved. Chill  in refrigerator until tea is cold, at least one hour. Once tea is chilled, add vodka, stir and pour into ice cream maker according to the machine’s instructions.

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Cherry Almond Ice Cream

Posted on July 27, 2009 by Vandy Roadifer

Last night I decided to make good use of the fresh cherries I had in my fridge. After the agony of pitting and quartering the cherries, I couldn’t bring myself to throw them in the blender so I didn’t. I also ran out of sugar and vanilla extract so I made some substitutions.

Cherry Almond Ice Cream

2 cups fresh cherries, pitted and quartered
2 cups heavy cream
1 cup black cherry juice
1/4 cup honey
1 tsp almond extract

Warm cherry juice and honey in a microwave safe bowl for about one minute. Stir until honey is dissolved. Chill in refrigerator until cold, at least one hour. Once juice is chilled, add the rest of the ingredients and stir until cherries are equally distributed. Pour mixture into ice cream maker according to the machine’s instructions.

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Pina Colada Ice Cream

Posted on July 25, 2009 by Vandy Roadifer

After a week of eating mostly sorbets, I was craving a little actual ice cream. Using ingredients in my fridge, I made the following concoction. I thought I had some coconut extract but alas, I didn’t. A teaspoon of it would have made this ice cream perfect.

Pina Colada Ice Cream

2 cups pineapple juice
2 cups heavy cream
1/4 cup honey
3 Tbs lime juice

Warm pineapple juice and honey slightly to dissolve honey. Cool in refrigerator for at least an hour. Add cream and lime juice. Stir well and pour into ice cream maker according to the machine’s instructions. Add 1/4 cup shredded coconut and/or 1 tsp coconut extract for more of that tropical flavor.

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Apricot Black Cherry Sorbet

Posted on July 25, 2009 by Vandy Roadifer

6 small ripe apricots, diced
1 cup ripe cherries, pitted and halved
1 cup apricot nectar
1 cup black cherry juice
1/4 cup sugar
3 Tbs vodka

Blend all ingredients in a blender or food processor until fruit pieces are pureed. Pour into ice cream maker according to machine’s instructions.

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