Peach Ice Cream

Loving to cook, does not preclude my dislike of making custard type ice creams. They take far too long and like a kid in a candy shop, I need to get my fix right away. My quest has been to develop my own frozen dessert recipes in as short a time as possible. If you place your fruit in the refrigerator overnight, you can make this recipe in 40 minutes. Though not the least bit silky, the texture is still pretty good considering the speed lightening execution of this formulation; and it didn't even require a simple syrup.


Ingredients:
3 1/2C peaches
1C sugar
2T corn syrup
1 1/2C heavy cream

Directions:

Place fresh peaches in the refrigerator overnight, wash, pit and pulse in a food processor until pureed. Yes, include the skin as it adds fiber to your diet and provides an excellent excuse for eating ice cream. Add sugar and corn syrup and mix. If you have not chilled the peaches beforehand then chill this mixture and continue your recipe later. I believe this recipe can substitute Splenda for sugar, but haven't tried it yet.

Add the cream to the pureed peaches and place in your ice cream maker. Mine requires 30 minutes for processing the mixture into ice cream.

Pina Colada Creamy Sorbet

Under Construction
Ingredients:
2C pureed pineapple chunks (1 lg can)
1C lite coconut milk
3/4C simple syrup
2T dark rum
1C sweetened coconut flakes

Directions:
Puree the pineapple chunks and rum until smooth, then add the syrup, coconut milk and coconut flakes. Place in your refrigerator for 2 hours or more until thoroughly chilled, then follow the directions on your ice cream maker.

Creamy Grape Sorbet

Finding a bumper crop of grapes was all the inspiration I needed for this recipe. It's grapey but very subtle, so I may try improving upon it in the future.


Ingredients:

1 2/3C grape juice and pulp pressed from 4C grapes
2/3C simple syrup
1C milk
2/3C heavy cream

Directions:

Strain the fruit through a sieve to release the pulp and juices but to keep the skins from entering the mix, then add other ingredients and chill for an hour. Place in your ice cream machine and get to work!

Raspberry Vanilla Ice cream

Ingredients:
2C raspberry puree
1C half & half
1C simple syrup
1/2C heavy cream
2t vanilla paste

Directions:

When fresh berries are unavailable use 2 bags of frozen berries and add them half frozen to a food processor, then puree until the seeds are broken up. I confess, I'm lazy; I tried forcing the puree through a sieve and realized it was useless. We need more fiber in our diets anyway!

Add the other ingredients to a large measuring cup and measure out 2 cups of the puree, add it to the liquids, then stir until well incorporated. Pour into your ice cream freezer and follow manufacturer's instructions.

Creamy Nectarine Sorbet

Ingredients:
2 1/2C pureed nectarine
1 1/2C simple syrup
3/4C heavy cream
2T peach schnapps

Directions:

Pit but don't peel 5 large nectarines, chop and put them in a food processor to puree, mix with 1 1/2 cups of the simple syrup, add the cream and schnapps and stir. Chill for 1 hour or overnight and freeze in your ice cream maker according to the manufacturer's instructions. this batch in a self contained unit took 35 minutes. Place in a container and place in your freezer for an hour or so to get a firmer texture.

Cantaloupe Ice Cream

While traveling in Italy, I discovered "melone" gelato and this is my attempt to duplicate it. It still needs refining and most likely a custard base, but this recipe doesn't use one. That may be the very reason that the texture is less creamy than desired. The sauce pictured below is also made from cantaloupe.


Ingredients:
Fruit from one large cantaloupe (about 2 1/2C)
1 pint heavy cream
1C milk
2/3C sugar
1T corn syrup

Directions:
Puree the fruit, combine with other ingredients, chill and put into your ice cream freezer following its instructions for freezing ice cream.