Sunday, July 17, 2011

Berry-Banana Freezer Pops

Jennifer S.

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
1 container (6 ounces) Yoplait® Original strawberry yogurt
1 small banana, mashed
10 wooden sticks with rounded ends (Can be found in most craft supply stores)

1 Place strawberries, yogurt and banana in blender. Cover and blend until smooth 2 Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.


For a different flavor, try frozen berries with a matching berry yogurt and the banana.

Watermelon Granita

Jennifer S.

A granita is an ice dessert made of a combination of water, sugar and liquid flavoring. The texture will be grainier than a sorbet--very similar to a slush.

3 tablespoons lime juice (juice of 2 to 3 limes)
1 cup water
1/2 cup sugar
6 cups 1-inch cubes seeded watermelon

1 In 1-quart saucepan, mix lime juice, water and sugar. Cook over low heat about 5 minutes, stirring occasionally, until sugar is dissolved. Cool slightly, about 5 minutes.
2 In blender or food processor, place watermelon. Cover; blend on high speed about 2 minutes or until smooth. Add lime juice mixture; blend until well mixed. Pour into ungreased 13x9-inch glass baking dish. Cover; freeze 1 hour.
3 Scrape with fork to distribute ice crystals evenly. Every 30 minutes, repeat scraping procedure for at least 3 hours until mixture is consistency of fine ice crystals. Scoop into chilled dessert cups to serve.

Grasshopper Dessert Squares

Jennifer S.

1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
2/3 cup crème de menthe syrup. You'll find the syrup in the ice-cream toppings section of your supermarket.
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups. See Tip below.
1 1/2 cups whipping cream

1 Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2 In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3 In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4 Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.


Shave off 65 calories and 8 grams of fat per serving by replacing the beaten whipping cream with 3 cups of reduced-fat whipped topping.

To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.

Top each serving with a dollop of whipped cream and chopped chocolate mint candies.

Frozen Key Lime Torte

Jennifer S.

1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*

1 Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
2 In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
3 Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
4 To serve, let stand at room temperature for 15 minutes. Cut into wedges.


Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.

Frozen Strawberry-Pistachio Dessert

Jennifer S.

1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted

Strawberry Layer
1 (1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half

Fudge Sauce
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired

1 Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2 Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3 Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4 Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.

To save prep time, use purchased fudge ice cream topping.
The fudge sauce for this dessert is delicious; try it over sundaes.
Instead of spooning the fudge sauce over the dessert, drizzle it on the plate before adding the dessert square.

Creamy Frozen Orange Squares

Jennifer S.

2/3 cup coarsely chopped blanched almonds
5 tablespoons butter
60 vanilla wafer cookies, finely crushed (2 cups)
5 cups vanilla ice cream (from 1/2 gallon), softened
5 cups orange sherbet (from 3 pints), softened
1/2 pint (1 cup) whipping cream, whipped
Orange peel curls, if desired

1 In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
2 Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
3 In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
4 To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.

Make this dessert and freeze it up to four days ahead of time. Transfer it to the refrigerator and let it soften 20 minutes before cutting and serving.

Friday, July 1, 2011

Helpful Hints When Making Homemade Ice Cream

Always follow the directions that came with your freezer/maker.

If you inherited yours or got it at a garage sale then these hints may be very helpful to you.

Only use rock salt, found in grocery and hardware stores. The coarse salt melts more slowly, and the ice cream will freeze more evenly. Only use table salt in a pinch.

Mix the ice and salt in a 6-1 ratio. Six cups of ice to 1 cup of rock salt.

For Ripening use a 4-1 ratio. Four cups ice to one cup rock salt.

On hot day (over 75 degrees) plan on changing the ice/salt mix every 2 hours during ripening. For days over 90 degrees (and we get plenty of those here in AZ) plan on ripening your desserts indoors!! Change out ice/water every 2-3 hours indoors.

DO NOT try to ripen ice cream and yogurt in the home freezer. It is just NOT cold enough to freeze them hard enough.

Use ONLY the diary products called for in the recipe. One dairy product does NOT substitute for another.
If you are trying to save on fat and calories then take the dairy product down one lower fat level (ie whole milk to 2%) to see if the final product turns out with the right consistency. If it does then you can continue to attempt to take the dairy product down another level (2% to 1%).

IF the final product turns out to be icy, watery or grainy in texture then you are NOT able to make that recipe with the lower fat dairy product you cut it back to.

Let's face it if you are trying to cut out fat and calories you shouldn't be eating homemade ice cream!! Just kidding!! Enjoy!!

Ripening Frozen Desserts

Homemade ice cream and frozen yogurts taste better, and melt more slowly, if they are "ripened" before serving.
To ripen ice cream or frozen yogurt in a traditional-style ice cream freezer, after churning, remove lid and dasher (the mixing paddle) and cover the top of the freezer can with with waxed paper or foil. Plug the hole in the lid with a piece of cloth, a cork or a ball of foil; replace the lid. Place in the outer freezer bucket enough ice and rock salt to cover the top of the freezer can, using a 4-1 ratio (4 C ice to 1 C rock salt). Cover freezer with a towel or newspaper. Ripen for 4 hours, or follow your manufactures directions for times on ripening.
When using an ice cream freezer with an insulated mixing can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen 4 hours.

You will definitely want to do the ripening part inside the house here in Arizona!!

Do NOT try to ripen in the home freezer, its NOT cold enough to harden the ice cream enough.

Frozen Strawberry Yogurt

Jennifer S.

8 C plain yogurt
3 C fresh or frozen (in syrup) strawberries, thawed
1 1/2 C sugar
2 C whipping cream

Combine all ingredients.
For best results cover and place in home freezer before transferring to ice cream maker for freezing.

Frozen Blueberry Yogurt

Jennifer S.

5 fresh or frozen blueberries, if frozen thaw and drain
5 C plain yogurt
2 C half-and-half
2 C sugar

Combine all ingredients.
For best results cover and place in home freezer for 30 minutes before transferring to ice cream maker for freezing.

French Vanilla Ice Cream

Jennifer S.

2 large eggs
3/4 C sugar
2 C heavy cream
1 C milk
2 TBS vanilla

Whisk eggs in large bowl until light and fluffy.
Whisk in sugar a little at at time, making sure that it is dissolved.
Add cream, milk and vanilla, whisk to blend.
Transfer to ice cream maker, follow directions.

Vanilla Ice Cream

Jennifer S.

4 C half-and-half
1 1/2 C sugar
1 TBS vanilla
2 C whipping cream

In a large bowl combine half-and-half, sugar and vanilla. Stir until sugar dissolves.
Stir in whipping cream. Freeze in 4-5 qt freezer, following maker's directions.
Ripen 4 hours (see post).

Cookies-N-Cream Ice Cream

Jennifer S.

2 C milk
1 3/4 C sugar
1/2 tsp salt
2 C half-and-half
1 TBS vanilla
4 C whipping cream
About 25 sandwich cookies

In sauce pan scald milk (
Remove pan from heat and add sugar and salt. Stir until dissolved.
Stir in half-and-half, vanilla and whipping cream.
Place in fridge for at least 30 minutes before transferring to ice cream maker.
Add cookies last 20 minutes of freezing.
Ripen for 2-3 hours before serving. (See post on ripening)

Old Fashioned Vanilla Ice Cream

Jennifer S.

2 1/4 C sugar
1/4 C plus 2 TBS flour
1/2 tsp salt
5 C whole milk
4 eggs, beaten
4 C whipping cream
2 TBS vanilla

In a sauce pan combine sugar, flour and salt.
Gradually stir in milk.
Cook over medium heat about 15 minutes, or until thickened, stirring constantly.
Gradually stir in 1 C hot mixture into eggs, careful NOT to make scrambled eggs.
Add egg mixture back to hot milk mixture, stirring constantly. Place back on burner and stir for 1 more minute.
Cover with plastic wrap and chill in fridge for 2 hours.
Combine whipping cream and vanilla in large bowl, add chilled mixture and whisk together.
Freeze in ice cream maker, following maker's directions.

Strawberry Gelato

Jennifer S.

3 C strawberries (washed, and cut into small pieces)
6 C milk
1 1/3 C sugar
12 beaten egg yolks
red food coloring (optional)

In blender or food processor blend berries until nearly smooth.
In large sauce pan combine 3 C of milk, sugar and egg yolks.
Cook and stir constantly over medium heat until coats back of spoon.
Remove from heat. Stir in remaining milk, berries and food coloring (as many or little as you like). Cover mixture with plastic wrap and place in fridge over night.
Transfer to ice cream maker. Follow maker's directions.
Ripen for 4 hours (See post on Ripening)

Strawberry-Lemonade Ice Cream

Jennifer S.

This is a to-die-for family favorite!

1-qt (4 C) milk
1 12-oz can evaporated milk (NOT sweetened condensed)
1 C whipping cream
3 C sugar
1/2 C frozen lemonade concentrate (yellow or pink lemonade)
4 C fresh (OR frozen thawed and drained) strawberries, washed, culled and mashed with a potato masher
2 large, ripe bananas, mashed with potato masher

Pour all into ice cream maker at once.
Follow maker's directions.
And enjoy!!

Chocolate Velvet Ice Cream (NO ice cream maker needed)

Jennifer S.

4 C heavy cream
1 14-oz can (1 1/3 C) sweetened condensed milk
1 1/2 C chocolate syrup (the kind you make choc milk with)
2/3 C nuts or candies (optional)

In mixing bowl combine cream, sweetened condensed milk and chocolate syrup.
Beat with an electric mixer until soft peaks form.
If using nuts or candies fold in now.
Pour into an 8x8x2 baking pan, cover with plastic or wax paper.
Freeze for 8-24 hours before serving.

Ben and Jerry's Chocolate Ice Cream

Jennifer S.

4-oz unsweetened chocolate
1 C milk
2 large eggs
1 C sugar
1 C heavy or whipping cream
1 tsp vanilla
1 pinch of salt (approx 1/8 of a tsp) brings out the chocolaty flavor

In microwave safe bowl add chocolate and milk. Heat for 30 sec increments, until chocolate is melted and milk is hot. Stir between to make sure it stays nice and smooth. Let cool in the fridge.
After mixture is cooled...
In a large mixing bowl whisk together eggs and sugar, until sugar is dissolved. Add chocolate mixture, cream, vanilla and salt. Whisk to blend.
Cover and put in fridge for 3 hours.
Pour into ice cream maker and follow directions.

Maple Walnut Ice Cream

Jennifer S.

Of course I would NEVER eat this one (allergies) but others in my family love it!

Sweet Cream Base of choice (Base #1 , Base #2, or Base #3)
1/4 C Pure maple syrup (NOT pancake syrup)
1/2 C coarsely chopped walnuts

Prepare sweet cream base
Add syrup and blend
Pour into ice cream maker and follow directions
About 2-5 minutes before ice cream is done freezing add nuts, let continue to mix in maker and enjoy!

Orange Cream Dream Ice Cream

Jennifer S.

Sweet Cream Base of your choice (See other posted recipes 3 to choose from)
1/3 C frozen orange juice concentrate
2 tsp vanilla

Prepare sweet cream base. Whisk in orange juice and vanilla.
Pour into ice cream maker, and follow maker's directions.

Sweet Cream Base #3

Jennifer S.

2 C light cream
1 C sweetened condensed milk (NOT evaporated), cold

Whisk together until well blended
Pour into ice cream maker. Follow directions for your maker.

This base is creamy, but less rich. Some say they like the "Cooked" flavor of the condensed milk.

Sweet Cream Base #2

Jennifer S.

2 C heavy whipping cream
3/4 C sugar
2/3 C half-and-half

Pour cream into mixing bowl
Whisk sugar in a little at at time, until completely blended
Whisk in half-and-half

Pour into ice cream maker. Follow directions for your maker

This base makes a VERY creamy ice cream that does NOT store very well in the freezer, so be prepared to eat it all!!

Sweet Cream Base #1

Jennifer S.

2 large eggs
3/4 C sugar
2 C heavy or whipping cream
1 C milk

Whisk eggs in a bowl until light and fluffy, 1-2 minutes
Gradually whisk in sugar, a little at a time. Whisk an additional 1-2 minutes after all sugar is in, to make sure it's dissolved
Add cream and milk, whisk together and pour into ice cream maker.
Follow your makers directions

This base has a creamy texture, and is good for adding fresh or frozen fruit, cookies and candies too the last 20 minutes of freezing time.