April 30, 2009

Cinnamon Ice Cream

Diane in MN, 6 April 09, comment to ‘Apricots’

1 cup heavy cream, 2 cups half and half, 1/2 cup sugar, 2 TBSP cinnamon (or to taste). Put it in the [ice cream maker] machine and that’s it.

Alternative Cranberry Sauce

Diane in MN: Comment to “In Honour” on August 11, 2008

Here’s an alternative cranberry sauce recipe that’s so easy it’s a joke:

Take 1 12-ounce package of cranberries, add 1 cup grade-A maple syrup, and boil together until cranberries pop.
(You want the grade-A syrup for this recipe so the maple flavor isn’t overwhelming.)

This does *not* come out too sweet.  I like a rather spicy cranberry sauce, so I add cinnamon and cloves to the mix.  It would also be easy to add orange peel or even orange extract.

****Have lots of friends over when you make it****

Yes, SHARE those calories! ;)

Vanilla Ice Cream

Diane_in_MN, 14 June 08, comment to “What’s a Little Sugar Syrup Among Friends?”

And here is a recipe for reduced sugar ice cream, which I make probably more often than I should:

Vanilla Ice Cream (makes 6 cups, the max for my Cuisinart machine)

1 cup whole milk, cold
2 cups heavy cream, cold
1/2 cup sugar
2 teaspoons pure vanilla extract

Whisk all ingredients together and transfer the mixture to the ice cream machine. Process according to manufacturer’s instructions. Transfer to a freezer container to firm up. (Consistency will be VERY SOFT when finished; it will need two hours or more in the freezer.)

Some variations:
Cinnamon: combine 1 tablespoon cinnamon with the sugar before mixing. 1 teaspoon vanilla optional.
Peppermint: substitute 1 teaspoon peppermint extract for vanilla.
Orange Creamsicle: use 1teaspoon vanilla and 1 teaspoon orange extract.

Plum Sorbet with Black-Current Liqueur

Diane_in_MN, 14 June 08, comment to “What’s a Little Sugar Syrup Among Friends?”

Makes 4 cups sorbet

1 cup sugar
1 cup water
1 1/2 pounds ripe purple plums, pitted and wuartered
1/4 cup creme de cassis

Stir sugar and water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to a generous cup, about 6 minutes. Chill the syrup until cold.

Puree the plums in food processor, blender, etc. until smooth. Put the puree through a medium-mesh strainer set over a 4-cup measuring cup, pressing on solids to extract as much pulp as possible. Stir the chilled syrup and creme de cassis into the strained puree. Transfer the mixture to your ice cream maker and process according to manufacturer’s instructions. Transfer the finished sorbet to a freezer container and freeze until firm, at least two hours.