• ice pop assemblyfrom Everyday Food, July/August 2010

    1/2 pound strawberries, hulled and quartered (1 1/2 cups)
    1/4 cup sugar, divided
    1/2 pound blueberries (1 1/2 cups)
    1 1/4 cups low-fat plain yogurt (we used full fat)


    In a food processor, puree strawberries with 1 tablespoon sugar.  Transfer to a small bowl.

    In processor, puree blueberries with 1 tablespoon sugar.

    In another small bowl, whisk together yogurt and 2 tablespoons sugar.

    Pour the three mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers each.  With a skewer or thin bladed knife, swirl mixtures together in an up-and-down motion.  Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

    Makes 10.

    *For tropical pops use 4 kiwis and 1 large mango instead of the berries.

  • 1 cup cocoa powder
    2 cups sugar
    1/4 teaspoon salt
    1 cup cold water
    1 tablespoon vanilla


    In a 3-quart saucepan, whisk together the cocoa, sugar and salt until no lumps of cocoa remain.  Whisk in the cold water (it will resist combining at first).  Turn on the heat to medium to medium high and bring to a boil- whisking pretty consistently.

    Once it comes to a boil, turn down the heat so that it is still boiling, but not in danger of boiling over- medium low worked well for me.  Continue cooking and stirring for 5 to 7 minutes, or until the mixture has appeared to thicken slightly.   Be careful not to overcook, this is a fairly thin syrup.

    Remove from heat and add the vanilla.  Cool, pour into a glass jar and store in the fridge.

    Makes about 1 3/4 cups of chocolate syrup and will keep for several weeks refrigerated.

  • 4 egg yolks
    1 cup light brown sugar packed
    1 cup heavy cream (can substitute whole milk)
    3 cups half & half or light cream (if using whole milk above — substitute heavy cream)
    1 1/2 tsp vanilla extract

    In a heavy, medium nonaluminum saucepan, whisk together the egg yolks and the brown sugar until thick.

    In another medium saucepan, bring the cream and half-and-half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream.

    Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 6 minutes; do not boil.

    Immediately strain the custard into a medium bowl. (DON’T skip this step—because you mixed the yolks with the brown sugar, inevitably some of the yolks won’t blend, and will turn instead into little teeny flecks of scrambled eggs. You need to strain those out)

    Stir in the vanilla and let cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours. Pour the cold custard into an ice cream maker and freeze according to the manufacturer’s instructions. Let the ice cream soften slightly before serving.

    **Note: I used 1 cup heavy cream and 3 cups whole milk to good effect. I think as long as you maintain the four cups of dairy you will be fine.

  • 5 egg yolks
    2 tablespoons corn syrup
    3/4 cup sugar
    2 cups organic whole milk
    1 cup organic half & half
    pinch of sea salt
    2 tablespoons vanilla extract
    1 teaspoon cinnamon

    Combine egg yolks, corn syrup, and sugar in a heat-proof bowl and whisk together until well-combined. Slowly stir in milk and half & half. Whisk until all combined. Set bowl over a saucepan filled with simmering water. Stir constantly while heating gently to 180ºF. The mixture should thicken slightly, but don’t cook much past 180 or your eggs will scramble.

    Remove bowl from pan and place in an ice bath. Add your vanilla extract and pinch of salt now. Stir occasionally while cooling down. Place the mixture into the refrigerator and chill for several hours or overnight.

    Pour the mixture into the container of an ice cream maker and process according to your machine’s instructions. Add the cinnamon when there is about five minutes left in the churning. Once it is processed, place in a seal-able container and put in the freezer for at least two hours to ripen.

    Makes about 1 1/2 quarts gelato.

  • 5 cups cubed cantaloupe
    1 mango, diced
    1/2 cup apple juice
    1 cup sugar
    1/4 cup lime juice
    pinch salt

    Combine all the ingredients in a blender. Puree for about a minute- or until everything is completely pureed and combined.

    Place the puree in the refrigerator for at least one hour for the flavors to combine and the mixture to chill.

    Pour the mixture into the container of an ice cream maker and process according to your machine’s instructions. It should take about 20 minutes to become sorbet.

    Place sorbet in a sealable container and place in the freezer for about 2 hours to firm up. Allow the sorbet to rest on the counter for 5 minutes to soften up before scooping.

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