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Tangerine Sorbet

23 Jan

Barry brought home a large box of tangerines from school.  He spent days eating  tangerines when I came up with an idea to google for a sorbet recipe.  That evening I squeezed about 20 tangerines to get the juice for the sorbet.  I made the sorbet and we kind of forgot about it.  Christmas was over and Larry was going back on the road.  So on a Tuesday night Mariya and I were watching Cupcake Wars when I thought about the sorbet and asked if she wanted some.  We each had a scoop and then she went back for seconds.  Well the news spread like wild fire, this sorbet was yummy!  It was gone within a couple days.  Larry was coming home for new years and commented that he can’t wait to try the sorbet I had made but we forgotten to eat while he was home.  I had to break the news to him that it was now gone however I had more tangerines and would make some before he got home.  I squeezed about 4 cups of juice to use the remaining tangerines and I drank the extra cup.  Well you know what happens when you drink that much citrus juice before bed?  You get heartburn because the acids in the stomach are having quite the time.  Anyways the sorbet enjoyed by all and now it’s gone until the next time someone comes home with a basket full.

Tangerine Sorbet

  • 3 cups tangerine juice, strained
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons orange flower water
  • 1 tablespoon mandarin vodka

In a bowl combine all ingredients except the vodka.  Chill in the refrigerator. 

Add vodka to mixture.  Churn in ice cream maker as per manufacturers directions.  Freeze.


Cantelope Sorbet

24 Sep

Larry is always bringing home fresh fruits and vegetables.  I think he buys too much and can’t eat it all.  I try to utilize what he brings home but sometimes it does go to waste.  He brought home a cantelope so I decided to make some sorbet with it.  I would just ordinarily eat it but Mariya had gotten a large Edible Arrangements from her fiancee that included melon.  I can only eat so much!  I must say that cantelope was the best tasting I have had for this season and it was almost a shame to not just eat it.  Almost! So I got my Vita Mix blender ready to puree some cantelope and made sure my bowls were in the freezer for the ice cream maker. I just threw this together.  While it was churning I went outside with the puppies to let them play.  I was sitting in the hammock and I can see directly into the kitchen.  I saw Larry stealing a taste of the sorbet while it was churning.  He’s one of my biggest fans. We love this sorbet, it is so refreshing.   The cantelope was pretty large so I had to use both my freezer bowls to mix this, it really made alot which is good for us as Mariya can tear this stuff up!

Cantelope Sorbet

  • 1 cantelope
  • 1/2 cup sugar or more if the melon is not very sweet
  • juice from 1 lime
  • 1/2 melon liquor

Slice melon.  Remove seeds and cut away from the rind.

Puree the melon in the blender.  Add remaining ingredients.

Place in bowl and put in refrigerator until chilled.

Churn in ice cream maker as per manufacturers directions.

Freeze until firm.

Chocolate Peanut Butter Ice Cream

3 Sep

When Sex in the City was running on HBO some years ago every Sunday it never failed Mariya and I were on the sofa with a bowl of Breyers Oreo Mint Chocolate Ice Cream!  We did this for every show until the finale.  During the summer we would go thru easily a gallon of ice cream.  A few years back I thought I would try my hand at making ice cream so I bought a cheap ice cream maker.  It stayed in the box and I returned.  It just seemed like to much work to mix it and then churn it.  Several months ago I started looking at getting an ice cream maker again.  I decided on a cheap Cuisinart and I was shopping at Costco and they had the same one I was looking for so I decided to buy it and try again.  I made the vanilla bean recipe that came with the machine and OMG it was delicious!  I thought ok I can do this.  My next try was a lemon lavender sorbet.  It was so refreshing and unlike anything I’ve had before other than the framboise rose sorbet in Paris!  I came across David Lebovitz’s The Perfect Scoop.  I love reading cookbooks and this one is no exception.  The pictures and flavor combos have my head spinning with ideas.  One of our favorite flavors from Baskin Robbins is chocolate peanut butter.  I wasn’t to crazy about his recipe for chocolate peanut butter but the milk chocolate ice cream sounded delicious and I added the peanut butter to it and I had the most delicious, richest and creamiest ice cream.  So without further ado I give you my adaptation.

Adapted from David Lebovitz “The Perfect Scoop”

Chocolate Peanut Butter Ice Cream

  • 10 ounces total of milk and dark chocolate
  • 1 1/2 cups heavy cream
  • 1 1/2 cups skim milk
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1/2 cup peanut butter

Combine the chocolate and cream in the top of a double boiler of simmering water.  Stir until chocolate is melted.  If there are some bits of solid chocolate that is ok as it will harden into chocolate chips and was rather good in the ice cream.  Remove from the double boiler.  Set aside and place a mesh strainer over the top.

In another saucepan warm the milk and sugar.  In a separate bowl whisk the egg yolks.  Slowly pour the warm milk mixture into the egg yolks whisking constantly until mixed.  Return the egg/milk back into the saucepan.

Stir constantly over medium heat with a heatproof spatula while scraping the bottom as you stir.  Do this until the mixture thickens up and will coat the spatula.  Pour custard through the strainer that was placed over the milk chocolate mixture.  Stir in the peanut butter.

Chill thoroughly in the refrigerator then freeze as per your ice maker’s instructions.  Makes about 1 1/2 quarts.