Thursday, August 18, 2011

Day 18 - The Ices

Wanted to let you all know that I also follow Amanda's blog 'The Sweet Details', I enjoy reading about all her adventures and recipes. Here is the site to her ice cream recipes:  I am sure you will enjoy her "sweet deals"!!

I have two ice recipes for you today!! Enjoy!

Rhubarb-Strawberry Ice
Make 12 servings
4 cups fresh sliced rhubarb or frozen sliced rhubarb
1 ¼ cups cranberry juice or unsweetened cherry juice
1 cup sugar
2 cups sliced strawberries
Ginger ale (optional)

Step1- If using frozen rhubarb, thaw slightly. In medium saucepan, combine rhubarb, ½ cup of the cranberry juice, and sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or until sugar is dissolved and rhubarb is tender.
Step 2 - Place half of the rhubarb mixture in blender of food processor. Cover and blend or process until smooth. Transfer mixture to 9x9x2” nonmetal freezer-proof container. Repeat with remaining rhubarb mixture. Cove and freeze for 4 to 5 hours or until nearly firm. (If you want to use an ice cream freezer, you can, but follow the manufacture’s instructions.)
Step 3 - Break frozen mixture into small chunks and place in chilled large bowl. Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container. Cover and freeze for at least 6 hours or until firm.
Step 4 - To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little ginger ale around fruit ice.
Refreshing!!!! Enjoy!

The following recipe is tangy, with the use of citrus! A little bang to your taste buds!

Strawberry Italian Ice
1 cup sugar
¾ cup water
1 tablespoon zested orange peel
2 teaspoon zested lemon peel
1 ½ teaspoon zested lime peel
1/3 cup orange juice
3 tablespoon lemon juice
2 tablespoon lime juice
4 cups sliced strawberries

Step1 – In medium saucepan, combine sugar, the water, and citrus peels. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Cool slight. Strain mixture through fine-mesh sieve into bowl; discard peels. Stir the juices into the mixture.
Step 2 – In blender or food processor, combine half of the juice mixture and half of the strawberries. Cover and blend or process with several pulses until mixture is nearly smooth (leave some small chunks of strawberries.)
Step 3 – Transfer mixture to 2-quart baking dish. Repeat with remaining juice mixture and strawberries. Cover and freeze for at least 6 hours or until firm, stirring once after 3 hours of freezing. (Could put all of this on a jelly roll pan and freeze, wouldn’t take maybe 3-4 hours to freeze.)
Step 4 – Let stand at room temperature for 20 to 30 minutes, before serving. To serve, scrape frozen mixture with ice cream scoop. Scoop ice into dessert dishes.

Thanks for stopping by!

No comments: