Crafty Cookery

2 cups plain or vanilla yogurt (I used Nancy’s Organic Honey Yogurt)
2 cups fresh raspberries
1/2 cup sugar (or more to taste)
1/2 to 1 cup whole milk

Smash the raspberries and mix with the sugar. Let macerate for at least one hour, preferably in the refrigerator since the ingredients should be cold. Once the sugar is dissolved, blend with the yogurt. Add milk if the mixture is too thick. Pour into the ice cream maker per the machine’s instructions.

2 cups heavy cream
1 cup water
8 oz. dried figs, stems removed and quartered
1 Tbl lemon juice
1/4 cup honey

At least four hours prior to making the ice cream, combine the figs, water, lemon juice and honey in a small sauce pan and simmer until the figs are soft, about ten minutes. Take the mixture off the stove and pour into a food processor or blender. Blend until the figs resemble a thick jam. Cool the fig mixture in the refrigerator until completely chilled. Once chilled, combine with the cream and pour into the ice cream maker according to the machine’s instructions.

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tsp vanilla extract
1 sleeve of fig newton cookies, cut into bite sized pieces

In a blender or food processor, blend milk and sugar together until the sugar is dissolved. Mix the cream and vanilla into the milk and sugar. Pour the mixture into the ice cream maker according to the machine’s instructions. About five minutes before the ice cream is done, slowly add the cookie pieces. Before freezing, make sure the cookie pieces are equally distributed within the ice cream.

Forget Green Tea Sorbet, Earl Gray Sorbet is spectacular!! I added a dash of milk on a whim right before adding it to the ice cream maker and I’m glad I did even though I usually drink my tea black. As a frozen dessert tea, I think it needed that little bit more richness.

Earl Gray Tea Sorbet

3 cups water
4 bags of Earl Gray Tea (I used Stash Decaf Tea)
1/2 cup whole milk
1/4 cup of sugar
3 tsp vodka

Heat one cup of water to almost boiling. Steep tea bags in the water for at least six minutes. Take out tea bags, add sugar to the tea and stir until sugar is dissolved. Add the rest of the water, the milk and vodka to the tea and chill until cold. Pour into the ice cream maker per the maker’s instructions.