Sweet Cherry Sorbetto
Zabaglione Gelato
Fresh Strawberry Granita
Gewurztraminer Peach Sorbet
Sweet Cherry Sorbetto
* Exported from MasterCook *
Recipe By :Michele Scicolone
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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1/2 cup hot water
1/2 cup sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 16-ounce bag frozen pitted dark sweet cherries -- thawed,
juices reserved
Stir first 5 ingredients in medium bowl until sugar dissolves.
Blend cherries and reserved cherry juices in processor until cherries are
coarsely chopped. Add sugar syrup; blend until smooth.
Process cherry mixture in ice cream maker. Transfer sorbetto to
container;
cover tightly and freeze until solid, at least 3 hours. (Can be made 2
days
ahead. Keep frozen.)
Source: Bon Appetit
Yield: "3 1/2 cups"
Per Serving (excluding unknown items): 451 Calories; trace Fat (0.5%
calories from fat); 1g Protein; 113g Carbohydrate; trace Dietary Fiber;
0mg
Cholesterol; 6mg Sodium. Exchanges: 1 Fruit; 6 1/2 Other Carbohydrates.
Zabaglione Gelato
* Exported from MasterCook *
Recipe By :Michele Scicolone
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream Italian
Amount Measure Ingredient -- Preparation Method
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4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat
milk and cream in medium saucepan over medium heat until mixture bubbles
at
edges. Gradually whisk hot Milk mixture into yolk mixture; return to
saucepan. Stir over medium heat until custard leaves path on back of
spoon
when finger is drawn across and temperature registers 170F, about 6
minutes. Immediately pour custard through sieve set over another medium
bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at
least 3 hours.
Process custard in ice cream maker. Transfer gelato to container. Cover
and
freeze until firm, at least 6 hours. (Cart be made 2 days ahead. Keep
frozen.)
Source: .Bon Appetit"
Yield: .3 1/2 cups"
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Per Serving (excluding unknown items): 1672 Calories; 117g Fat (64.5%
calories from fat); 24g Protein; 120g Carbohydrate; 0g Dietary Fiber;
1210mg Cholesterol; 239mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Non-Fat
Milk; 22 Fat; 6 1/2 Other Carbohydrates.
NOTES : Marsala, a Sicilian fortified wine, is traditionally used to
flavor
zabaglione, a light dessert custard. In this recipe, rum is added for a
more intense flavor.
Fresh Strawberry Granita
* Exported from MasterCook *
Recipe By :Michele Scicolone
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries -- plus additional
berries for garnish
Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3
cups
strawberries in processor until smooth. Add sugar syrup and blend until
combined.
Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy
around edges, about 25 minutes. Using fork, stir icy portions into middle
of pan. Freeze until mixture is frozen, stirring edges into center every
20
to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky
crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep
frozen.)
Scrape granita into bowls. Garnish with berries and serve.
Source: .Bon Apptit"
Yield: .6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 588 Calories; 0g Fat (0.0%
calories
from fat); trace Protein; 152g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 10 Other Carbohydrates.
Gewurztraminer Peach Sorbet
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh peaches
1/2 teaspoon fresh lemon juice
1/2 cup superfine granulated sugar
1 whole star anise -- or 1 teaspoon star anise pieces
1 1/2 cups Gewurztraminer, Riesling
or other slightly sweet white wine
2 tablespoons light corn syrup
Cut an X in bottom of each peach and immerse peaches in a large pot of
boiling water until skins loosen, about 15 seconds. Transfer peaches to a
bowl of ice water to cool, then peel and cut into 1-inch-thick wedges.
Toss peaches with lemon juice in a 4 quart heavy pot, then stir in sugar,
star anise and 1 cup wine and simmer, covered, until peaches are tender,
about 5 minutes. Discard star anise, then transfer mixture to a blender
and puree (use caution when blending hot liquids). Force through a medium
mesh sieve into a bowl, pressing hard on and then discarding solids.
Stir in corn syrup and remaining 1/2 cup wine, then chill, covered, until
very cold, about 4 hours. Freeze in an ice cream maker, then transfer to
an airtight container and freeze until hard, at least 1 hour.
Source: .Gourmet"
S(Mastercook Formatted by🙂: .Patricia <[email hidden]>"
Yield: .1 quart"
Start to Finish Time: .5:45"
T(Active Time🙂: .0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 1g Fat (3.8% calories
from fat); 4g Protein; 73g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Fruit; 0 Fat; 2 Other Carbohydrates.
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