Recipes - Desserts

[Winchester]

This is from my Cuisinart ice cream book that came with our ice cream freezer. The Cuisinart book also says to make sure you put the freezer bowl in the freezer at least 24 hours ahead of when you plan to make your ice cream. Notice this recipe states whole milk; do not substitute 1% or 2% milk or skim milk....whole milk will help with the freezing.

Strawberry Ice Cream

8 ounces very red, ripe strawberries (fresh summer berries or frozen berries, thawed)

2/3 cup granulated sugar

1/4 teaspoon vanilla

2/3 cup whole milk (do NOT substitute skim milk)

1-1/3 cups heavy cream

Place strawberries, sugar, vanilla and whole milk in a blender jar or food processor fitted with the metal "s" blade and blend on high speed until completely smooth, about 40-50 seconds. Pout into a bowl and stir in heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use. 

Turn on ice cream maker and pour in the ingredients. Allow to mix and freeze until of desired consistency. Begin checking for consistency after 12-15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer and continue freezing until desired consistency is reached. Check every few minutes.

Makes ten 1/2-cup servings 

 

[mani]

This is a very good reason why I haven't bought an ice-cream maker.  I would end up looking like the side of a bus!

It looks divine...

 

[LTS3]

Recipes: Cool, sweet strawberry desserts for the all-too-short season - The Boston Globe

The season for good local strawberries doesn’t last long in New England. So what are you waiting for?

www.bostonglobe.com

STRAWBERRY SORBET

Makes about 1 quart

Note: You’ll need an ice cream maker for this recipe.

3 pints fresh strawberries, rinsed, hulled, and quartered

½ cup sugar

Salt

1 teaspoon vanilla extract

1½ teaspoons fresh lemon juice

2 teaspoons framboise, kirsch, or vodka, optional

In a large bowl, toss the berries, sugar, and ¼ teaspoon salt to coat and set aside, stirring occasionally, until the sugar is syrupy and partially dissolved, at least 30 minutes. Scrape the berry mixture into a blender and puree until smooth. Set a fine-mesh strainer over a glass or ceramic bowl and strain the puree, working it through the strainer with a flexible spatula until only seeds and a tiny bit of pulp remain (you should have about 3½ cups smooth puree). Add the vanilla, lemon juice, and spirits, if using, and stir to combine well. Cover and refrigerate for at least 4 hours or until the mixture reaches 35 to 40 degrees on an instant-read thermometer. Taste and adjust the seasoning with sugar or lemon juice if necessary.

Following the manufacturer’s directions for your ice cream maker, churn the mixture until frozen (place a metal bowl in the freezer while the sorbet churns). Scoop the frozen sorbet into the chilled bowl, cover, and put in the freezer until the sorbet is firm, about 3 hours. Allow the sorbet to rest at room temperature for a few minutes to soften slightly and then serve at once.

 

[LTS3]

Recipe: For a last-minute dessert, pack fresh berries, crushed cookies, and lots of cream into Mason jars - The Boston Globe

Recipe for Mason Jar Berries, Cookies, and Cream from the Food section of The Boston Globe.

www.bostonglobe.com

Mason Jar Berries, Cookies, and Cream

Serves 8

1	cup heavy or whipping cream
2	tablespoons sugar
1	teaspoon vanilla extract
½	pint (8 ounces) strawberries, hulled and sliced (2 cups)
½	cup blueberries
1½	cups raspberries
5	ounces shortbread cookies, broken up, with their crumbs (about 1 1/2 cups)
	Handful fresh mint leaves (for garnish)

1. Have on hand 8 Mason jars, jelly jars, or canning jars (8-ounce capacity each).

2. In an electric mixer, combine the cream, sugar, and vanilla. Beat the cream on medium speed for 5 minutes, or until it forms medium peaks.

3. Divide the strawberries among the jars. With a spoon or a pastry bag, divide slightly more than half of the whipped cream among the jars. Layer the blueberries and raspberries (save 8 for garnish) on top, then the shortbread. Top with a spoonful of whipped cream and garnish with the remaining raspberries and the mint.

4. If you're traveling with the jars, cover them with their lids. Store in the refrigerator for up to 2 hours.

 

[LTS3]

Raspberry Bars with Cocoa Streusel

Yield: 12 bars


For the shortbread
Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 pinch kosher salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 large egg yolk
• ½ cup granulated sugar

Instructions
First, make the shortbread: In a medium bowl, whisk together the flour, baking powder, and salt, and set aside. In the bowl of a stand mixer (or in a large bowl with a handheld mixer), beat the butter on high speed until pale and fluffy, then add the egg yolk and sugar and beat until the sugar has dissolved, about 4 minutes. Reduce the speed to low and add the dry ingredients and continue mixing until the dough comes together in a ball.

Wrap the dough in a sheet of plastic wrap and freeze for at least 15 minutes while you prepare the streusel. (The shortbread dough can be made up to a month ahead, wrapped tightly and frozen until ready to use; let stand at room temperature for 10 minutes before using.)

For the topping
Ingredients

• 9 tablespoons all-purpose flour
• ¼ cup plus 1 tablespoon granulated sugar
• 6 tablespoons almond flour
• 2 tablespoons cocoa powder
• ¹⁄8 teaspoon kosher salt
• 4 tablespoons unsalted butter, at room temperature
• 2 pints (12 ounces) fresh raspberries
• 2 teaspoons cornstarch

Instructions
Next, make the streusel: In the bowl of a stand mixer, combine the flour, ¼ cup sugar, almond flour, cocoa powder, and salt, and mix on low speed until combined. Add the butter and continue to mix on low until the mixture looks like crumbly wet sand. If it appears very fine, grab a small amount in your hand and squeeze; it should hold together in a clump. Set aside.

Lightly grease an 8-inch square pan and line with parchment, leaving an overhang on all sides (this will make removing the baked bars from the pan easier). Preheat the oven to 350°.

In a medium bowl, combine the raspberries, cornstarch, and 1 tablespoon sugar and toss gently to coat. Remove the shortbread dough from the freezer and coarsely grate on the large holes of a box grater directly into the prepared pan. Scatter the grated dough so it covers the bottom of the pan, but don’t press down on the dough; as it bakes, it will meld together. Scatter the berries over the dough in an even layer, then top with the cocoa streusel, distributing it evenly over the raspberries.

Transfer to the oven and bake until the shortbread layer is deep golden brown (look at the edges and any exposed shortbread peeking through the streusel and berries), 45 to 50 minutes. Transfer to a wire rack and let cool completely.

Once cool, use the parchment to help lift the bars out of the pan. Set on a cutting board, then use a sharp knife to cut into 12 (2-by-2-inch) bars.