Lava Flow Ice Pops

I love a good lava flow. Cocktail that is. Okay, perhaps witnessing an actual lava flow (from afar) is pretty cool too. Years back we took a cruise to Hawaii. NCL cruise line does a Hawaii cruise and it’s pretty darn fun. The ship cruised around the Hawaiian islands and at night our ship was strolling past the big island (I think it was the big island) when we saw the actual lava flowing into the sea. Now, I’ve never seen The Husband get so excited before. Who knew it took molten hot lava. He was like a little kid when he saw that red orange hot lava flowing over the cliff edges into the cool sea. I’m getting just as excited to think these little puppies are sitting in my freezer box as we speak. So whenever you’ve had a bad week; take some time to whip these little pops up and sit back, close your eyes and pretend you are sitting in Hawaii. No lava needed…

Lava Flow Ice Pops

 

Lava Flow Ice Pops 2

 

Lava Flow Cocktail Pops

 

yield: ~ 6-8 pops depending on size of your molds

1/2 lb. (about 8 or 9) fresh strawberries, washed and hulled

2 Tbsp. sugar

10 oz. can Bacardi Frozen Pina Cola Mix, thawed

6-10 oz. Coconut milk

4 oz. Light Rum (optional)

Non-Alcohol version:

In a blender combine the thawed pina colada mix and 10 oz. of coconut milk, blend to combine. Pour into a 2 cup measuring container. Set aside and rinse the blender. Combine the strawberries and sugar in blender until pureed. Strain the seeds either through cheese cloth or a fine mesh strainer. Place the pureed strawberry mixture into a 1 cup measuring cup and set aside.

For original version with alcohol: Follow instructions as above except use 4 oz. of rum and 6 oz. of coconut milk instead of the 10 oz. of milk.

To create Ice Pops:

Pour about 1 Tbsp. to 1  1/2 Tbsp. of strawberry mixture into bottom of ice pop molds. Take the mold and hold it in your hand at a 45 degree angle and carefully pour the prepared pina colada mix along the side of the molds until mold is full. Hold the mold up straight, and take chopstick or table knife and insert to hit bottom, and drag the strawberry mixture along the sides of the mold in 3-4 places from the bottom upwards to create a flowing effect. Freeze the molds for about 40 minutes and insert wooden sticks and continue to freeze until mixture is completely frozen. To remove pops run mold(s) under hot water for a few seconds to release.


Green Apple Sorbet, Tuile Cookie Cups and Ice Cream Cones

St. Patrick’s Day is right around the corner. I wanted to make something green. I’ve been wanting to make this green apple sorbet for a while, so decided that in celebration of St. Patrick’s Day it would be a good idea. The sorbet is so refreshing. It is very tart but a little sweet. It would be perfect on a hot sweltering day. The contrast between the tart sorbet and the sweet cookie is perfect. Tuile cookie batter is fun to play around with as you can make all sorts of shapes once you bake it off. I added 2 different tints of green to small portions of the batter to make it festive and fun. Happy St. Patrick’s Day.

Note: this recipe takes several hours of prep; so make sure to read through thoroughly before starting.

Green apple sorbet served with cone 2

Tuile Cones

I love how pretty these look, lined up on a tray

Tuile Cones 4

Tuile Cones 2

Green Apple Sorbet Cone 3

The perfect little treat on a hot day…

Green Apple Sorbet Cone 4

Green Apple Sorbet 3

Green Apples 2

tuiles ready for oven

Tuile batter ready for the oven

Green Apple Sorbet ready to processI could not live without my Vitamix…

Green Apples

Green Apple Sorbet

4 Granny Smith apples washed well, stems removed

juice of one small lemon

1  1/3 Cup apple juice

6 Tbsp. granulated sugar

1. Place the lemon juice in the bottom of a large bowl. Peel 2 out of the 4 apples, leave the other 2 apples with the peel on, but core (discard the cores) and cut all the apples into 1/2 inch cubes. Stir the apple cubes well with the juice and placed the cubes flat on a baking sheet and place the cubed apples in the freezer and freeze until firm.

2. Take the apple juice and place in a glass measuring cup and add the sugar. Microwave on high for about 2 minutes so that the sugar dissolves. Place the apple juice in the refrigerator to chill.

3. While the apples and juice a chilling; make the tuile batter.

4. Once the apples are frozen firm, (about 2 hours) place the apple juice in the bottom of a blender or Vitamix, and then add the frozen apples. Blend several minutes until smooth. Process in your ice cream maker as directed. Pour the mixture into a freezer proof container and freeze until firm. Note: If you don’t have an ice cream maker- you can make it in your Vitamix. Allow the mixture to become almost frozen- then scoop out and process again in Vitamix for several minutes then freeze again until completely firm.

Tuile Cookies & Tuile Ice Cream Cones

recipe adapted from Fine Cooking

(yield: ~ 12 cones)

3/4 Cup sugar

3 lg. egg whites

1/2 Cup (1 stick) unsalted butter melted, cooled to room temp

1 tsp. vanilla

1/2 Cup all-purpose flour

green food coloring (optional)*

* For purposes here- I used Americolor in electric green and leaf green

1. In a medium bowl mix the egg whites and sugar with a whisk. Stir gently just to combine-you are not looking to make the mixture foamy. Add the cooled melted butter and vanilla, and stir to combine. Add the flour and whisk until smooth. Portion a small amount of batter into two separate bowls and add 2 drops of leaf green to one, and combine. Add two drops of leaf green to the other portion, stir to combine. Place plastic wrap over all 3 bowls of batter and chill for 4 hours. You can make the batter the day before if you wish.

2. To make the cookies. Preheat the oven to 350° F. Prepare a sheet pan with a Silpat mat or similar silicone liner. Take a small amount of batter and spread it thinly into a circle on the prepared tray. Tip: only bake off 2 cookies at a time, so you have ample time for shaping. Place the green colored batters in either a small paper cone, piping bag or small zip lock bag. Snip off a small corner. Pipe dots or stripes as desired over circles of batter. Have an offset thin spatula ready to form cookies once they come out of the oven. Bake cookies for 10-15 minutes or cookies are lightly golden brown. Immediately take the spatula and carefully lift edge of cookie then slide spatula under cookie to remove and place the cookie over a small glass (to form a bowl) or shape into a cone for (ice cream cones). Tip: for ice cream cone shapes; when rolling pinch the pointy end firmly to make sure there is no hole in the bottom. Let cool.


Coconut-Lime Ice Pops

Which type of coconut person are you? Are you a COCONUT LOVER or not? I know when it comes to coconut people seem to really love it or not…. Guess which one I am? Yep, COCONUT LOVER. I’m kookoo for coconut. My favorite popsicle or ice pop is coconut cream.

My Mom was a tupperware lady when I was growing up and we had beaucoup tupperware. Cupboards of the stuff. One of the things we had was a popsicle maker. My Mom used to make us homemade popsicles and fudgesicles when we were growing up. Now a days you have so many choices in the stores when it comes to buying popsicles and there are ones that are certainly more healthy than others that do not contain a lot of sugar. I like both types of popsicles; healthy and ones not so healthy…..The thing is; there is no reason to feel guilty about indulging in a good popsicle. Decide which type of flavor is your favorite and go from there.  The possibilities are endless.

Coconut-Lime Ice Pops

Coconut-Lime Ice Pops

(recipe adapted from Ice Pops by Shelly Kaldunski)

yield: makes 10-12 ice pops

1 Cup Heavy cream

3/4 Cup superfine sugar

1 can regular (not light) coconut milk

1/2 Cup sweetened shredded coconut

grated zest of  3 limes

1/2 Cup whole milk

In a chilled bowl combine the heavy cream and the sugar on high speed beat until thickened and reach soft peaks; about 90 seconds.

In a blender combine coconut milk and coconut until mostly smooth. Stir in the lime zest. Transfer to a 4 cup meauring cup with a pour spout. Stir in the whole milk. Gently whisk in the whipped cream.

Divide the mixture evenly in ice pop molds. If using wooden sticks; wait about 50 minutes before inserting sticks and continue to freeze until solid; about 4 hours.


Goat Cheese Ice Cream With Roasted Cherries

When I was a little girl growing up in Michigan, my brother, sister and I used to walk home from school taking a short cut through the back yard of a particular house. I did not know the people who owned the house and we were always careful to walk along the border of their property in singular file. There was one thing that was strange and equally intriguing at that same time about that back yard. The owners had a goat. The goat kind of scared me but fascinated me at the same time. He would stop eating the grass just long enough to stare at us with this blank stare as if to say, “Who do you think you are, traipsing through my yard”? Sometimes I would stop just for a minute and stare into his eyes; trying to figure out why someone would have a goat in their yard. Was he a pet, was he there for milk? I was young, so I couldn’t quite figure it out. My sister would catch me staring down this goat and grab me by my jacket and yank me back into formation. Yep, he scared me. To this day, I don’t know the scoop on that goat but one thing is for sure- I know I LOVE goat cheese! Thank God for the beautiful intriguing goat.

Goat Cheese Ice Cream With Roasted Cherries

Recipe: Jeni’s Splendid Ice Creams at Home

Yield: 1 generous quart

2 Cups whole milk

1 Tbsp. + 1 tsp. cornstarch

1/2 Cup fresh goat cheese (4 oz.)

3 Tbsp. cream cheese (1 1/2 oz.) softened

1/4 tsp. kosher salt

1  1/4 Cups heavy cream

2/3 Cup sugar

1/4 Cup light corn syrup

Roasted Cherry Sauce: (see recipe below)

Make the Roasted Cherry Sauce and chill until ice cream is ready.

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

2. Combine the remaining milk, cream, sugar, and corn syrup in a 3-4 quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

3. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freeze bag and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

4. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the roasted cherry sauce and ending with a spoonful of the cherries. Do not mix. Press a sheet of parchment directly onto the surface and seal with an airtight lid. Freeze until firm, about 4 hours.


Blackberry Syrah Sorbet

I am so lucky to live near wine country that all year long we can get some amazing affordable wines. Supermarkets buy up wine in surplus and always have sales on wine. They have to move the wine and get rid of it for new wines coming in. Because of this fast pace vino frenzy The Husband and I like to try new wines from time to time. It’s almost a game; okay, I admit- it is a game.  How low in price can you go and still get a really good bottle of wine. Sometimes it’s really fun, and sometimes… not so much. Every now and then you get a dud. The wine is still drinkable but the flavor is not so stellar. Rather than throw it out we usually make sangria with it as the sugar, brandy, and the juice pull in the flavor and you don’t even notice the bad wine. The other day I was playing the wine game and I got a dud. I decided to marry my syrah with some berries and voila~ a nice sorbet. The sorbet would pair really nicely with a dark chocolate crisp cookie.

Blackberry Syrah Sorbet

2 Cups dark red wine (syrah, cabernet, zinfandel)

6 cups fresh or frozen Black Raspberries/Blackberries*

(If using frozen; let the berries thaw and use all of the reserved juice as well)

1/2 of a lemon; juiced

1 Cup sugar + 1 Cup water to make “simple syrup”

1. Combine the sugar and water in a glass measuring cup and microwave on high until the sugar dissolves; about 50 seconds. Place the simple syrup in the fridge until it is cooled.

2. In a 2-3 quart saucepan bring the wine to a simmer over medium heat until it is reduced to half and you have about 1 cup; this will take about 10-12 minutes. Be careful to heat it gently; you don’t want to boil it; only simmer. Let cool and refridgerate until cold.

3. In a food processor place the fresh or thawed berries along with all the juices, with the lemon juice and puree until smooth. If you happen to have a Vitamix; hey all the better. [I love my Vitamix!]. Strain the puree through a fine mesh strainer to remove all the seeds. Discard the seeds.

4. In a large bowl, whisk the berry puree, simple syrup and wine. Pour the mixture into your ice cream machine container and spin/churn according to your brand model’s instructions. Stop the machine when it is evident it is not churning any longer. Transer the sorbet to a large airtight container [I personally love Lock-N-Lock for this] and freeze for about 2 hours until it is firm enough to serve.

{Printable Recipe}:

https://docs.google.com/document/d/1axwkVPlEcYphegH27AQUtvQjhPbFtUqA1egkJxaExrk/edit


Sweet Corn Ice Cream with Blackberry Swirl

Do you frequent the grocery store on a  Friday or Saturday night between 10:00 Pm-12:00 Am? I’ve noticed  almost everyone in line is buying beer or ice cream.  I know, right??

Also, I noticed the flip-flop to shoe ratio is clearly 4:1

Just an observation~

Okay, what am I doing at the grocery store on a Saturday night at 11:30 Pm? well… buying beer with my husband.

Is it just me, or does every stock boy give you that dirty look  when you try to manuever their GAUNTLET of towering cereal boxes  and peanut butter?

Yeah, I thought so. Just checkin’

Also, listen up single girls! there are a lot of  cute men in the frozen pizza section staring mindlessly as if they are caught in a trance…this is your chance!

Word.

Back to the ice cream.

You have to try this recipe. Seriously, it’s gonna knock your socks off. Corn is in season. Blackberries are in season. You have no excuses. Okay, okay, so you don’t have an ice cream maker, borrow one. Aunt Mildred has one. What else you got? Come on…you will impress your friends. Do it. Be brave. You can do it!  At least once in your life you have to make home-made ice cream. Here’s the thing. Make this, and then ask people to guess what flavor the base is. They will never guess corn ice cream. Try it. Have fun. Report back to me.  Now go rescue that cute guy in frozen foods….careful the gauntlet.

Sweet Corn Ice Cream with Blackberry Swirl

Corn Ice Cream (recipe from Jeni’s Splendid Ice Creams at Home)

(Yield: one generous quart)

1 ear of sweet corn, husked and cleaned

2 Cups whole milk

1 Tbsp. plus 1 tsp. cornstarch

1  1/2 oz (3 Tbsp.) cream cheese, softened

1/4 tsp fine sea salt

1  1/4 Cups heavy cream

2/3 Cups sugar

2 Tbsp. light corn syrup

Blackberry Sauce* (recipe below)

Prep: Slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

Cook: Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-hight heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, alternating it with layers of the blackberry sauce and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

* Blackberry Sauce:

2 Cups Blackberries (rinsed well)

1 Cup Sugar

Combine the berries and sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220º  F (5-8 minutes). Let cool slightly, then force through a sieve to remove the seeds. Refrigerate until cold before using.

p.s. Corn Ice Cream with Salted Caramel version:  Before I mixed in the blackberry sauce I tried some of the ice cream with salted caramel, which was amazing as well! See my recipe for salted caramel~

Enjoy!

Suzie

Printable Recipe:

https://docs.google.com/document/d/1ViCCk-4GC23gDVnJTUlYNLMNiGbYw0BbE0sgBT7-nCo/edit?hl=en_US