01 4 / 2013
*EDIT: This recipe yields 1 pint (half quart)
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I have 2 weeks left on the Whole Life Challenge and here is another Paleo/Primal-friendly frozen dessert that is very easy to make, adapted from this recipe. Puree, freeze in the New Air ice cream machine, ready in 30 minutes! The delicious Cherimoya (which I grew up knowing as Custard Apple) was from my local farmer’s market. PHOTO
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26 7 / 2012
Adapted from the Pomegranate Margarita recipe in Ice Cream Happy Hour. Even though the original recipe calls for 1 cup of pomegranate juice, I reduced this to make the flavor more intense like in a grenadine. I also used less Triple Sec in proportion to the Jose Cuervo tequila, and this is my first time trying out Guar Gum. PHOTO
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02 7 / 2011
Ice Cream Terrine: Red, White and Blue
This US Independence Day weekend, I made my very first Ice Cream Terrine: a red, white and blue layered ‘ice cream cake’ WITH NO ADDITIONAL FOOD COLORING.
OK, I guess the RED of the beets turned out to be more of a magenta, and the BLUE is more of an aqua…
Beet-Orange ice cream. Made with pureed sweet roasted beets, orange zest and mascarpone. Don’t be put off by the “beet”. This tastes like a creamsicle.
Lime-Cardamom Frozen Yogurt. A delicious tangy lime flavor with a hint of cardamon.
Blue Moon ice cream. Sweet pineapple and Blue Curacao…Yum.
Happy 4th. of July!
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14 6 / 2011
Source: The Perfect Scoop
*Whenever I remember to do so, I always add a smidgen of alcohol when the ice cream or sorbet is churning. In this case, vodka or tequila would go splendidly!
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