#recipesofdesserts

[90jeduardo-blog]

https://bakingbites.com/2019/04/buttermilk-pineapple-sorbet/ Simple Buttermilk Pineapple Sherbert POSTED ON APRIL 30, 2019 Fresh pineapples are one of my favorite fruits to have around. Not only are they good looking just sitting there, but the fruit itself is absolutely delicious and the fronds can be used to garnish various desserts and cocktails, too! I buy whole pineapples on a regular basis and use them to make pineapple upside down cakes, smoothies and fruit salads. They also make excellent sorbets and sherberts. This Buttermilk Pineapple Sherbert uses just four ingredients, yet produces a wonderfully refreshing dessert that is perfect for hot summer days. You will first need to prepare your pineapple by cutting off the outer skin and removing the core at the center, but the sherbert base takes just minutes to prepare from start to finish. Once you’ve put in the work, you’ll be rewarded by an absolutely fantastic . . . Buttermilk Pineapple Sherbert 16-oz fresh pineapple 2/3 cup sugar 3/4 cup buttermilk 1 tsp vanilla extract Combine all ingredients in a food processor and whizz until mixture is smooth and all of the sugar has been dissolved, 60-90 seconds. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions. Serves 6-8. #icecream #summer #summervibe #recipesforthesummer #recipesofkitchen #sorbeto #recipesofdesserts #recipesoficecream https://www.instagram.com/p/CEo8zJ6nVMj/?igshid=1uyzkg2phevl4

[90jeduardo-blog]

https://bakingbites.com/2019/07/tropical-smoothie-ice-cream/ Tropical Smoothie Ice Cream POSTED ON JULY 10, 2019  Fruit smoothies are a refreshing and easy breakfast or snack option on a hot day. But as delicious as they are, I often want something a little bit more indulgent for a dessert. This Tropical Smoothie Ice Cream was inspired by a smoothie I had for breakfast recently – but converted into a more decadent no-churn ice cream recipe that is perfect for treating yourself on a hot summer night. The ice cream starts with a variety of frozen fruits: strawberries, pineapple, banana and mango. I used equal parts of each of the fruits, but feel free to mix it up based on what you have available at home! The fruit should be pureed before the other ingredients are added, then the ice cream base is blended at high speed to whip in plenty of air, allowing you to freeze it right away without churning in an ice cream maker. I often use frozen fruit to whip up a quick smoothie – since frozen fruits mean a thicker smoothie – and I stuck with frozen fruits . . . Tropical Smoothie Ice Cream 16-oz of strawberries, pineapple, banana and mango chunks (pref frozen) 14-oz sweetened condensed milk 16-oz (2 cups) heavy cream 1/2 tsp vanilla extract In a blender or food processor, whizz fruit until very smooth. Add in remaining ingredients and blend on high speed for 2 minutes. Pour into a freezer-safe container and freeze for at least 3 hours, or until solid. #icecream #summer #summervibe #recipesforthesummer #tropicalsmoothie #recipesofkitchen #sorbeto #recipesofdesserts #recipesoficecream https://www.instagram.com/p/CEmScSJHn-y/?igshid=wpxy6u087l13

[90jeduardo-blog]

https://bakingbites.com/2005/06/strawberry-black-pepper-sorbet/ #icecream #summer #summervibe #recipesforthesummer #recipesofkitchen #sorbeto #recipesofdesserts #recipesoficecream #strawberry Strawberry-Black Pepper Sorbet (from Cooking Light, June 2005) 1 cup sugar 1 cup water 1 tbsp ground black pepper (fresh, if possible) 2 pounds strawberries, rinsed and roughly chopped (6 cups) 2 tbsp lemon juice Heat sugar and water in a small sauce pan until sugar dissolves. Stir in pepper. Place strawberries, sugar syrup and lemon juice into a food processor and process until smooth, about 2 minutes. Do this in two batches, if necessary. Pour into large bowl and chill for several hours or overnight in the fridge. Pour into prepared ice cream maker and freeze according to the directions (30 minutes in my Cuisinart). Transfer to a freezer-safe container and freeze until ready to serve. It should be firm after approximately 2 hours in the freezer. https://www.instagram.com/p/CEj-sjynbOK/?igshid=1ffl5npdmxe71

[90jeduardo-blog]

https://bakingbites.com/2005/04/we-all-scream-for-vanilla-bean-ice-cream/ We all scream for… Vanilla Bean Ice Cream POSTED ON APRIL 2, 2005 Vanilla bean ice cream is a simple, classic flavor that you can never go wrong with. This basic recipe is not difficult to make and has a ton of vanilla flavor – thanks to two whole vanilla beans that go into the recipe! You may never go back to store bought ice cream again. Vanilla Bean Ice Cream 2 vanilla beans, split 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 2 egg yolks In a heavy saucepan, combine vanilla, cream and milk. Bring to a simmer over medium heat and cook for about 5 minutes. Whisk together sugar and egg yolks in a medium bowl. Temper the egg yolks with a little bit of hot cream. Gradually whisk all the cream into the eggs. Return all to saucepan. Cook over medium heat, stirring, until custard is thick enough to coat the back of a wooden spoon. You will just start to see steam coming off the custard. Strain custard into a bowl. Scrape vanilla beans into the custard and stir to combine. Cool mixture over an ice bath or in the fridge until completely cool. Freeze as directed by your ice cream maker. And eat something healthy for dinner when you’re having this for dessert. #icecream #summer #summervibe #recipesforthesummer #recipesofkitchen #sorbeto #recipesofdesserts #recipesoficecream #vainilla https://www.instagram.com/p/CEfZ-sCH2vG/?igshid=brpdjtshpsde

[90jeduardo-blog]

https://bakingbites.com/2005/01/tyler-florences-blood-orange-sorbetto/ Tyler Florence’s Blood Orange Sorbetto POSTED ON JANUARY 11, 2005  I think that this is one of the most beautiful desserts I have ever seen. The photo doesn’t do it justice, but the color of the sorbetto was just wonderful. Fresh out of the ice cream maker, it was very, very smooth, much like a sorbet. The next day, after freezing overnight, it should be allowed to thaw somewhat before serving, or it will be a bit like granita. It was just sweet enough and incredibly refreshing. Perfect. Tyler Florence’s Blood Orange Sorbetto 1 cup water 1/2 cup sugar 2 cups blood orange juice (about 5-6 oranges) 1 tbsp orange zest Combine water and sugar in a small saucepan and bring to a boil. Let cool for about 15 minutes, until nearly room temperature, then add to orange juice and zest and stir. Pour into ice cream maker and follow your machine’s directions. Serves 6-8 January 11, 2005 According to T.F., you can pour your unmixed sorbet into a covered dish (like tupperware) and put it in the freezer. Every 20-30 minutes, break it up with a fork until it reaches sorbet consistency. Then freeze it until you’re ready to serve. I suspect this might take a while, so you might want to do your laundry at the same time. =) Goo Tyler Florence’s Blood Orange Sorbetto 1 cup water 1/2 cup sugar 2 cups blood orange juice (about 5-6 oranges) 1 tbsp orange zest Combine water and sugar in a small saucepan and bring to a boil. Let cool for about 15 minutes, until nearly room temperature, then add to orange juice and zest and stir. Pour into ice cream maker and follow your machine’s directions. Serves 6-8 #icecream #summer #summervibe #recipesforthesummer #recipesofkitchen #sorbeto #recipesofdesserts #recipesoficecream #bloodorange https://www.instagram.com/p/CEfZlcPnr7v/?igshid=19k3shwi70wyu