Homemade Ice Cream And Sorbet

Chocolate Melt Ice Cream

Ingredients:

2 cups half-and-half

1 cup sugar

3/4 cup melted milk powder (look for jars of melted milk powder next to the ice cream cone section or where baking goods are)

1/4 cup cocoa powder

2  ounces unsweetened chocolate, finely chopped

2 eggs, whisked

1 cup heavy or whipping cream

1 tablespoon vanilla extract

1/4 teaspoon salt

Directions:

Whisk half-and-half, sugar, melted milk powder, cocoa powder and chopped chocolate in a saucepan over medium heat until chocolate melts and mixture is smooth.

Whisk half the cocoa mixture into eggs. Whisk this mixture back into remaining cocoa mixture.

Reduce heat to very low. Whisk constantly until mixture thickens slightly and coats back of a spoon, about 2 minutes. Remove from heat and whisk in cream, vanilla and salt.

Pour into lar

ge container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer

; freeze according to manufacturer’s instructions.

Serves 12.

Banana Gelato

(Gelato or Italian ice cream tends to be lower in fat than regular ice cream. It’s made from milk and less cream, but its texture is denser because it has less air beaten into it.)

Ingredients:

1-3/4 cups whole milk

2 very ripe bananas, peeled and quartered

5 egg yolks

3/4 cup sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup heavy or whipping cream

Directions:

Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low and simmer 10 minutes.

Cool 5 minutes, then puree in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.

Beat egg yolks and sugar in a large bowl with a mixer at high speed until thick.

Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.

Pour into large container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer; freeze according to manufacturer’s instructions.

Serves 8.

Raspberry Sorbet

Ingredients:

3/4 cup sugar

1/4 cup lime juice

1/4 cup light corn syrup

1/4 cup water

4 cups fresh or frozen raspberries

1/4 teaspoon salt

Directions:

Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat, and cool 5 minutes.

Pour into a blender. Add raspberries and salt, cover and blend until smooth.

Strain trough a fine mesh sieve into a large container to remove most of the seeds.

Pour into large container, cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice cream freezer; freeze according to manufacturer’s instructions.

Serves 6.

ENJOY!!!

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