“Chocolate Covered Cherry” Sorbet

DISCLAIMER: The following blog entry involves discussion of non-REAL food. 😉

When I was a little girl, growing up in Iowa, I would sometimes be lucky enough to spend a few days at a friend’s house who lived “in the country”. We’d stay up late playing barbies in her basement, and the next day, grab some bikes and ride down to the DQ for drippy ice cream cones that melted faster than we could lick in the hot, humid, midwestern air.

Every once in a while, on family night, my family would drive down to the local DQ and get “belly-buttons” as a treat. Dilly bars no longer have the curlicue in the middle that made them look like an “outie” belly-button. Now they’re just a circle on a stick. Sad, really.

Now, I live in a semi-rural suburb, where one of the only “fast-food” places nearby is a DQ. Many traditions now revolve around the DQ: first day of school, last day of school, birthdays, etc. typically involve a trip to the DQ for drippy ice cream cones that melt faster than we can lick in the hot, dry, southwestern air. I still love a “crunch” covered cone, and occasionally a butterscotch dipped. But, when it comes to blizzards, my favorite is the “chocolate covered cherry” blizzard. Vanilla soft-serve mixed with cherries and chocolate coating. It’s just darn tasty!

A week ago, we had an exciting delivery: AN ICE CREAM MAKER. We actually have one already, it’s one of those huge old fashioned types that require ice and rock salt. I have to admit, the old clunkers do a much better job making tasty rich ice cream. But, I wanted one of the new-fangled speedy ones that make a batch in 20 minutes (of course, that’s not accounting for the time to freeze the bowl, make the mix and chill the mix…it’s still a half-day affair, but still beats having to watch and add rock salt every little while).

This recipe I devised after seeing fresh cherries on sale and reminiscing about DQ. It’s a sorbet made from fresh cherries, with chocolate flakes throughout. It’s very tasty and a perfect summer treat.

CHOCOLATE COVERED CHERRY SORBET

2 pounds fresh cherries
2/3 cups sugar (you may want less if your cherries are really sweet)
1 cup water
1 tsp fresh lemon juice
1/8 tsp real almond extract
1/2 cup semi-sweet chocolate chips
2 TBS coconut oil (you can use butter if you don’t have coconut oil)

Rinse and remove stems and pits from cherries. Place in a pot with the sugar, water and lemon juice. Bring to a boil over medium heat. Lower heat and simmer for 10 minutes. Place in a blender or food processor and puree. Pour mixture through a fine-mesh strainer into a large bowl, use a rubber scraper to push as much juice out as possible. At this point, you can add some of the pulp back in, depending if you want a smooth sorbet, or small bits of cherry pulp in it. I scooped two spoonfuls of pulp back into the juice and discarded the rest. You can skip the straining altogether (just watch out for hiding pits), or just use the juice for your sorbet. Add the almond extract to the juice. Cover and refrigerate at least 2 hours before putting into your ice cream maker.

When the mixture is chilled, turn on your ice cream maker and pour in the cherry mixture. Make according to the directions for your ice cream maker. I have found that sorbet takes a little longer than ice cream. While the ice cream is churning, melt the chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Remove and stir until smooth. When the sorbet is nice and thick and about done, use a spoon and drizzle the chocolate into the churning ice cream. Every once in a while, it may build up, and you may have to use the rubber scraper to stir it in. It just depends on the design of your ice cream maker. The idea is to pour in a thin stream, which will harden and break into flakes in your sorbet. You can accomplish this however it works best with your ice cream maker. You may or may not use all of the chocolate. Add as much as you would like. When finished, remove into a freezer-safe bowl, cover it and freeze until hard. Overnight is best, if you want it really hard. My kids didn’t mind the soft texture of ours one bit. 😉 (Ours chilled about 4 hours).

REAL food alert: check for artificial flavors in your chocolate chips.
ALLERGY alert: the only thing with dairy here is the chocolate. You can just make the cherry sorbet without the chocolate flakes, or use dairy-free chocolate.
VEGGIE alert: to make this vegan: see above.

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From-scratch EASY Ice Cream Sandwiches

I’m back. Did you miss me? That was an unscheduled absence.

It is officially summer here!! Woo Hoo!! My hubby is a teacher so summers are a big fat deal around here. I love having him home and playing and lazing around all summer. In honor of summer, here is one of my favorite easy treats. The greatest thing about this is that it’s totally flexible. You can create whatever ice cream flavors you want..without an ice cream maker!!! I’ve included some ideas to get you started. You could even let your kids make their own, by mixing in their favorites! I also love that the ingredients are pure and simple: cream, milk, sugar. No additives and artificials you get from conventional ice creams. For those of us in the U.S., the tea biscuits can be found in the specialty or imported food section of your grocery store. I use a combo of plain and chocolate, for variety. Some have additives, others don’t.

ICE CREAM SANDWICHES

Basic Recipe:
1-2 packages rectangular tea biscuits
2 cups heavy cream
2/3 cup sweetened condensed milk

Line a 9×13 pan with plastic wrap. Line up your biscuits to cover the bottom of the pan, top down. Whip together the cream and condensed milk until stiff. (See this post about whipping cream if you need help). Fold in any add-ins (see below). Place biscuits on top to line up with the bottom biscuits. If you are using a typical 9×13 pan, notice that the sides are bigger on top than the bottom. I line up the first row of biscuits, so they are directly above the bottom ones. This means you will have some excess around the sides on the top. Cover the pan with plastic wrap and freeze for at least 8 hours (I typically do it over night). When you remove the pan from the freezer, pull the entire block of sandwiches out of the pan using the plastic wrap. (Yippee! The pan is still clean! Put it back in your cupboard. I love avoiding dirty dishes). Cut the excess from around the top edge. Now you should be able to pick up the block and break apart the sandwiches. Serve on a hot summer day!

Add-ins:

2/3 cups of:

mini chocolate chips (that’s what I typically use)

chopped dried cherries (with or without the chocolate chips)

mini chocolate chips + 1/2 tsp mint extract

broken pretzels

crumbled cookies

crushed strawberries (fresh or frozen)

crushed raspberries + coconut+ white chocolate chips

REAL food alert: check the biscuits for additives, check your chocolate chips for artificial flavoring, check the cream for additives.

printable version

Adapted from To Food With Love

Raspberry Lemonade Floats

Summer is fast approaching, and there’s nothing better in the summer than a frosty, creamy, refreshing drink. For this post, we have a guest interview. This delicious concoction was invented by my oldest son (age eleven) one night at dinner. His eyes lit up suddenly and he exclaimed “Ooh! We should put ice cream in pink lemonade, you know, like floats?”

So, we tried it…and it’s delicious! The tartness of the lemonade is smoothed by the creamy sweetness of the ice cream. I subbed raspberry lemonade for pink lemonade to add a little extra dimension.

Here’s my interview with the inventor:

Me: How did you come up with the idea for the Raspberry Lemonade Floats?

Him: Um, well, I like ice cream. My brother mentioned lemonade, and I thought since people really like root beer floats, I thought we could try it with pink lemonade.

Me: You are a great cook, do you have a specialty you cook?

Him: Pancakes…well, not pancakes. I like making sausage egg burritos, those are fun…and easy.

Me: What’s your favorite food to eat?

Him: Mac n Cheese and Stroganoff

Me: Who’s your favorite cook? 😉

Him: My mom. (smiles)

Well, there you have it. An interview with one of the greatest up and coming food inventors. Even though summer is still a few months off, spend some time in your kitchen with your kids this summer, teaching them to cook and helping them invent their own creations. Creativity is contagious!!

RASPBERRY LEMONADE FLOATS

Vanilla ice cream
Raspberry  lemonade
Fresh raspberries (optional)

Line up several tall glasses. Drop two scoops of vanilla ice cream in each glass. Pour raspberry lemonade over the ice cream. garnish with fresh raspberries.

REAL food alert: many lemonades are filled with corn syrup, and sometimes artificial colors, flavors or preservatives. Look for “natural” lemonades that are fruit juice and real sugar, or make your own! Ice cream also varies with the amount of additives. Breyers and other natural brands are a step up from conventional brands, full of all sorts of additives and corn syrup. Get used to reading labels for your family’s health. Or….make your own. 😉

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