Ice Creams and Sorbets
4 recipes found
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
Peanut Butter Pie Ice Cream
Chocolate and peanut butter are already a perfect match. This ice cream builds on that pairing and brings in the cream cheese and chocolate cookie crust of a peanut butter pie. The easy egg-free base is made with both cream cheese and peanut butter, so it has a lighter texture and allows the flavors to shine. Once the ice cream is churned, incorporating bits of cookie (the crust) and a ripple of a chocolate-peanut butter hard shell (the topping) gets you the rest of the way to peanut butter pie. But feel free to experiment with other mix-ins and swirls of your own creation. And the peanut butter ice cream is just as delicious on its own.
Heirloom Tomato Sorbet
This tangy sorbet transforms peak-season heirloom tomatoes into a quenching savory-sweet treat. Flavorful and refreshing, it’s the platonic ideal of what summer sorbet should be. Reminiscent of a sweet gazpacho, the base comes together quickly: Add the tomatoes, sugar, water, lemon and a pinch of salt to a blender; purée the mixture until smooth; then pass it through a fine sieve directly into an ice cream maker. (No ice cream maker? This base makes an excellent granita; see Tip.) The quality of your sorbet or granita directly reflects your tomatoes, so opt for the ripest, most fragrant ones you can find.
Mango Soft Serve
When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.