Peppermint Ice Cream
This ice cream does not harden as much as some recipes because of the high sugar content from the candies, which inhibits hard freezing. It is meant to be enjoyed as soft ice cream. Makes about 1 quart.
Ingredients
3 cups heavy cream
1 1/4 cups sugar
2 1/2 teaspoons vanilla extract
About 36 hard peppermint candies (6 ounces)
Directions
In a bowl, stir cream and sugar together until sugar dissolves. Add vanilla and stir to combine. Set aside for about 15 minutes, stirring occasionally, to allow flavors to blend. Cover and refrigerate until chilled, at least three hours or up to 8 hours.
In a food processor, grind peppermint candies by pulsing 2 or 3 times. Some candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
Pour cream mixture into an ice-cream maker and freeze according to manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add ground peppermint candies. Churn or stir just until mixed. Transfer ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Peppermint Ice Cream
This ice cream does not harden as much as some recipes because of the high sugar content from the candies, which inhibits hard freezing. It is meant to be enjoyed as soft ice cream. Makes about 1 quart.
Ingredients
3 cups heavy cream
1 1/4 cups sugar
2 1/2 teaspoons vanilla extract
About 36 hard peppermint candies (6 ounces)
Directions
In a bowl, stir cream and sugar together until sugar dissolves. Add vanilla and stir to combine. Set aside for about 15 minutes, stirring occasionally, to allow flavors to blend. Cover and refrigerate until chilled, at least three hours or up to 8 hours.
In a food processor, grind peppermint candies by pulsing 2 or 3 times. Some candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
Pour cream mixture into an ice-cream maker and freeze according to manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add ground peppermint candies. Churn or stir just until mixed. Transfer ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Strawberry Ice Cream
From Williams-Sonoma “Ice Cream,” this recipe makes about 1 1/2 quarts.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Pinch salt
1 teaspoon vanilla extract
2 cups fresh strawberries, stemmed and coarsely chopped, plus extra for additional garnish
Directions
In a bowl, combine cream and milk. Add sugar and salt and whisk until sugar begins to dissolve. Stir in vanilla. Set aside, stirring occasionally, to allow flavors to blend, about 15 minutes.
Cover and refrigerate mixture until chilled, at least 3 hours or up to 8 hours.
In a bowl, using a fork or potato masher, mash half of the chopped strawberries; they should break down into small chunks. Add remaining coarsely chopped strawberries to bowl. Cover and refrigerate strawberries for about 1 hour.
Pour milk mixture into an ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add strawberries. Churn or stir until just blended. Transfer ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
If desired, garnish with additional chopped strawberries before serving.
Watermelon Ice Cream Bombe
Serve this “fruit cake” after a summer barbecue of hamburgers and hot dogs. From “Icebox Desserts” by Lauren Chattman, serves 6 to 8.
Ingredients
1 quart lime sherbet, slightly softened
1 cup vanilla ice cream
1 quart strawberry sherbet
1/2 cup semisweet mini chocolate chips
Directions
Line a 2-quart bowl with plastic wrap so it overhangs the side of the bowl by at least 1 inch. Let lime sherbert soften 5 minutes on the counter. Spoon sherbet into bowl, pressing it into the bottom and up the side to form a smooth layer. Place in freezer for 20 minutes to firm up.
Let vanilla ice cream soften for 5 minutes on the counter. Use a small offset spatula to smooth it over lime sherbert in a thin layer. Place in freezer for another 20 minutes to firm up.
Let strawberry sherbet soften 5 minutes on counter. Spoon into a large bowl and mix in chocolate chips. Spoon this into bowl containing lime sherbert and vanilla ice cream so it fills remaining space and comes to the top of the bowl. Smooth top and cover with plastic wrap. Freeze at least 6 hours or up to 1 week.
To unmold, remove plastic from top of bowl. Gently tug at overhanging plastic lining bowl to loosen ice cream. Place a serving platter over bowl, invert and shake to release. Peel away plastic, cut into wedges, and serve immediately.
Pop Art Raspberry Icebox Cake
Strategically placed wafer cookies look like large polka dots when this cake is unmolded. When you slice it, you see the stripes. Make sure the cake is fully frozen before slicing for the cleanest look. From “Icebox Desserts,” by Lauren Chattman, serves 6.
Ingredients
27 Nabisco Famous Chocolate Wafer Cookies
2 ounces bittersweet chocolate, melted
1 envelope unflavored gelatin
3 tablespoons cold water
1 12-ounce bag frozen raspberries
3/4 cup sugar
2 cups heavy cream, chilled
2 tablespoons framboise (raspberry liqueur)
1 teaspoon vanilla extract
Directions
Line a 9 1/2-by-4-by-3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the sides of the pan. Place pan in freezer.
Sprinkle gelatin over cold water in a small bowl and let soften for 2 minutes. Combine raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until sugar dissolves and mixture is warm to the touch. Stir in gelatin mixture. Let cool to room temperature, stirring occasionally.
Combine heavy cream, framboise and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in cooled raspberry mixture, taking care not to deflate cream.
Remove pan from freezer. Pour all but one-fourth of mousse into pan. Smooth top with a rubber spatula. Insert remaining 18 wafers into mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. Spread remaining mousse over wafers and smooth with spatula. The pan should be full. Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.
To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over pan and turn over. Gently tap to release. Carefully peel plastic from cake. Cut into slices and serve immediately.
Champagne Granita
There may be no more elegant granita, sweet and tart. It’s a fine finish to any meal, especially alongside some fresh macaroons. From “The Ultimate Frozen Dessert Book,” makes about 4 cups of shaved ice.
Ingredients
2 cups champagne, Prosecco or sparkling wine
1 cup sweetened apple juice or white grape juice
1/2 cup sugar, preferably superfine
Directions
Whisk all ingredients together in a bowl until sugar dissolves and the foaming just starts to subside (some foaming will help the granita stay light and airy as it freezes). Pour into a 9-by-13-inch baking pan. Freeze on the floor of the freezer for about 2 hours, stirring with a fork every 20 minutes. When granita is frozen but soft, smooth out crystals and cover pan with plastic wrap. Tightly sealed, the granita can stay in the freezer for up to 2 weeks.
Serve by scraping up the ice crystals with a fork and mounding them in cups, bowls or glasses.
White granita: Substitute red or white wine for the champagne; increase sugar to 3/4 cup.
Sweet dessert wine granita: Omit apple juice and use 3 cups vin santo, sweet marsala or port; decrease the sugar to 1/4 cup.
Honey Minted Fruit Toss
As part of a month-long salad celebration, Sweet Tomatoes is helping its guests chill out during the hot August days with a cool new Honey Minted Fruit Toss salad available through Aug. 19. The new recipe features a fresh mix of spinach and romaine lettuce, oranges, strawberries, cucumbers and crunchy banana chips tossed in a honey-mint dressing. Dressing makes 2 1/4 cups. Salad serves 6-8.
Ingredients
Dressing
1 cup honey
2/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/8 cup fresh mint, finely chopped
1/2 cup canola oil
Salad
4 cups spinach leaves, chopped
4 cups romaine leaves, chopped
1/2 cup mandarin oranges
1 teaspoon lemon zest
3/4 cup fresh sliced
strawberries
3/4 cup sliced cucumbers
1/2 cup banana chips
Directions
Blend honey, lemon juice, salt, pepper and mint in a food processor or blender. Slowly drizzle canola oil to emulsify.
Combine all salad ingredients, dress as desired and toss. If not serving right away, add banana chips right before serving to keep them from getting soggy.
