Chunky Pineapple Buttermilk Sherbet – Diabetes Recipes.
Chunky Pineapple Buttermilk Sherbet
Growing up, I always looked forward to my mother’s homemade sherbets. This recipe is an
adaptation of her pineapple sherbet. It requires only three ingredients. Buttermilk’s creamy consistency and hint of tartness balances a mixture of intensely flavored sweet pineapple juice concentrate and chunky-textured crushed pineapple.
y i e l d : 4 c (1 qt) sherbet s e r v i n g s : 8
s e r v i n g s i z e : H cup sherbet
Combine all ingredients in a bowl. Mix until well blended. Pour mixture into freezer container of an ice cream freezer and freeze according to manufacturer’s instructions. Serve immediately, or spoon into a covered airtight container and freeze.
Alternatively, to still-freeze sherbet, pour G-inch layer of mixture into a nonreactive metal pan. Cover tightly and freeze until almost firm.
Break into small chunks with a heavy spoon. Beat in a mixing bowl until just slushy, beginning with mixer on low speed and increasing to medium as mixture softens.
Repeat freezing and beating 3 times at half-hour intervals. Serve after final beating or freeze until serving time. If sherbet is frozen hard, place in refrigerator until slightly softened, or 15 to 20 minutes, before scooping.
Scoop into 8 dessert dishes and serve.
Ziploc Freezer Bag Ice Cream | Delicious Recipes.
Ziploc Freezer Bag Ice Cream
- ½ Cup heavy whipping cream
- 2 TBS white sugar
- ¼ TSP vanilla extract
Place ingredients in a Ziploc bag and freeze 1 liter zipper. Take a Ziploc freezer bag and put the bag inside the ice, then add crushed ice until half full, then sprinkle with salt 6 TBS and top zip the bag closed. Gently shake, rotate, mix and knead the bag so that the mixture can get cold enough to make ice cream. After 5 to 10 minutes, the liquid in the inner bag begins to harden in ice cream. Continue to shake, rotate, mix and knead the bag. When the ice reaches the consistency you want, open the Ziploc bag and remove the ice cream. Do not forget to rinse the bag with ice cream to remove any salt residue before opening and eating.
Note: You can double the recipe, but it does not work well for larger portions. For a lighter ice cream, use milk or cream and whole milk.
Tutti−Frutti Ice Cream | Delicious Recipes.
Tutti−Frutti Ice Cream
- 2/3 cup raisins
- 2 tablespoons chopped candied cherries
- 2 tablespoons chopped candied pineapple
- 2 tablespoons chopped candied orange peel
- 1 tablespoon chopped candied angelica
- Long strip of lemon peel
- 4 tablespoons brandy or orange liqueur
- 4 eggs, separated
- 1 cup confectioners’ sugar, sifted
- 1 1/4 cups heavy cream, whipped
- 2 1/2 tablespoons slivered almonds
Soak fruits and lemon peel in brandy or liqueur for at least 4 hours.
Put the egg yolks and sugar in a bowl and beat until thick and light. In another bowl, beat egg whites until stiff but not dry. The egg yolk egg whites with the cream. Pour the mixture into a bowl.
Cover and freeze until it begins to be firm around the edges. Remove and discard the lemon zest fruit. Mix fruit, soaking liquid and almonds in the ice cream. Place the mixture at a 5-cup. Cover and freeze until firm.
About 20 minutes before serving, turn into a cold plate and refrigerate. Garnish with cherries and angelica leaves quarters arranged in the shape of flowers.
Charleston Cobblestone Ice Cream | Delicious Recipes.
Charleston Cobblestone Ice Cream
- 1 1/2 ounces unsweetened baking chocolate
- 1 cup half−and−half
- 1/3 cup granulated sugar
- 1 cup whipping cream
- 6 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup miniature marshmallows
- 1 cup toasted, chopped almonds
- 1 cup raisins
- 1 cup miniature chocolate chips
In small saucepan, over low heat, melt chocolate with half and half. Stir until smooth. Set aside.
In medium saucepan, combine 1/3 cup sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 cup sugar until light and lemon colored.
Temper egg yolk mixture by stirring about half of the very hot cream mixture in. Pour egg mixture into saucepan and continue cooking until thickened (about 165 degrees F). Remove from heat and stir in the softened butter and vanilla extract.
Add the chocolate mixture and stir until quite smooth and well blended. Allow to cool, then refrigerate. Before churning, add the marshmallows, almonds, raisins and chips.
Makes 1/2 gallon.
NOTE: To toast almonds, chop them first, then spread them on cookie sheet. Bake for 4 minutes in350 degree F oven. Cool.
- 1 cup white sugar
- 1 cup milk
- 2 eggs, beaten
- 2 cup heavy cream
- 1 1/2 teaspoons vanilla extract or 1 vanilla bean, split
- 1 tablespoon fresh lemon juice
Warm milk in medium saucepan over low heat (if using vanilla bean, infuse for 10 minutes and remove bean). Stir in sugar and beaten eggs. Cook over low heat; stirring continuously, about 15 to 20 minutes.
Mixture will thicken and should coat the back of a metal spoon. Remove saucepan from heat and cool
completely. In a chilled medium size bowl, with chilled beaters, whip cream until soft peaks form. (If using vanilla extract add at this time.) Add lemon juice and continue beating at high speed until stiff peaks form.
Gently fold whipped cream into custard and chill in refrigerator at least 8 hours, preferably overnight.
After mixture has been well chilled, stir thoroughly and freeze in ice cream maker according to manufacturer’s directions.
Frozen Vanilla Custard
via delicious recipeshttp://1000deliciousrecipes.blogspot.com/2013/07/frozen-vanilla-custard.html