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Archive for Ice Cream-Sorbet-Yogurt

TIP OF THE DAY: Make Sorbet With Fruit Juice

If you’re switching your menus to fall vegetables and fruits, you can still a variety of seasonal ice creams and sorbets.

In this easy recipe, you don’t even need fruit: You use the bottled juice. Apple, blood orange, grapefruit, pear and pomegranate are delicious fall sorbet flavors.

You can set out different garnishes and let everyone style their own dessert or snack.

This sorbet recipe comes to us from US Apple, which has many recipes and apple-cooking and -baking tips.
 
RECIPE: APPLE CIDER POMEGRANATE SORBET

Ingredients

  • 2 cups fresh apple cider (or other juice)
  • 1-1/4 cup pomegranate juice (or other juice)
  • 2/3 cup granulated sugar
  • 1 cinnamon stick
  • Pinch salt
  • 1 tablespoon freshly squeezed lemon juice
  • Optional garnish: dried apple chips, fresh apple slices*, pickled apple slices (recipe below), pomegranate arils
  •  
    Preparation

    1. STIR together the juices, sugar, cinnamon and salt in a medium saucepan over high heat. Boil for 5 minutes; then transfer to a large bowl, stir in the lemon juice, add the cinnamon stick, cover and chill in the fridge until cold.

    2. FREEZE the mixture in an ice-cream maker according to manufacturer’s instructions.
     
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    *Leave the skin on—it’s more attractive. Be sure to dip the sliced apples in acidulated water to prevent browning: 2 tablespoons lemon juice, lime juice or wine per quart of water.
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    CHECK OUT THE DIFFERENT TYPES OF FROZEN DESSERTS
    in our Ice Cream & Sorbet Glossary.

     

       

    Apple Pomegranate Sorbet

    Natalie's Pumpkin Apple Juice

    [1] Easy apple-pomegranate sorbet, served with a fresh apple slice (photo and recipe courtesy USApple.org). [2] Use your favorite juice. Two of our fall favorites from Natalie’s: Pumpkin Apple and Orange Cranberry (photo courtesy FreshPlaza.us).

     
    RECIPE: PICKLED APPLE SLICES

    Make your own pickled apples. In addition to a sorbet garnish, you can use them on sandwiches, slaws, sides with grilled meats and seafood, baked ham and any fat-laden recipe that needs a slightly tart counterpoint.

    This recipe makes a quart or more, depending on the apple size. If you want to test the recipe, halve it, taste and adjust accordingly. If you make the recipe but have more than you’ll use in a month, you can send some home with guests.

    Note that these are not sterilized, shelf-stable pickles. You can keep them in the fridge for up to a month. The flavors will intensify for a week.

    If you don’t like the “pumpkin pie spices,” substitute black peppercorns, cardamom, coriander seeds or other favorite.

    Make extra for gifting!

     

    Pomegranate Arils

    Pickled Apple Slices Recipe

    [3] Pomegranate arils are colorful and easy garnish (photo courtesy Good Eggs | SF). We buy the arils-only in plastic bags. [4] Pickled apple slices, featured in the Apple Lovers Cookbook by Amy Traverse. Here’s her recipe.

     

    RECIPE: PICKLED APPLE SLICES

    Ingredients

  • 1/2 cup tap water
  • 1/2 cup ice water
  • 1 cup cider or white wine vinegar
  • 1 cup sugar
  • 1 tablespoon whole allspice berries
  • 1 tablespoon whole cloves
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground ginger
  • 6 apples
  • Optional: 1/8 cup liqueur (apple or elderflower liqueur, schnaps [the difference])
  •  
    Plus

  • 1-2 one-quart jars or other containers.
  •  
    Preparation

    1. PLACE the tap water, vinegar, sugar and spices into a small pan (for convenience, you can put the spices in a spice ball or cheesecloth). Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Then add the ice water to cool the brine. Meanwhile…

    2. PEEL, core and slice them 1/2- or 3/4-inch-thick (we used a mandoline for even slices). Immediately place into the pickling containers and cover with the brine.

    3. KEEP the open jars on the counter until cool. Then cover with the lid and place in the refrigerator. Let infuse for at least 60 minutes. For the first week, the apples will continue to pick up flavor from the brine.

     
    Quick Pickling Variation

    We use this recipe to pickle fruits and vegetables when we have only an hour or so.
     
    APPLE CONVERSION GUIDE

    For cooking or baking, here’s an apple conversion guide from Kercher’s Orchard:

  • 1 large apple (3″ to 3-3/4″ diameter) yields 2 cups sliced
  • 1 medium apple (2-3/4″) yields 1-1/3 cups
  • 1 small apple (2-1/4″) yields 3/4 cup
  •   

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    RECIPE: Blueberry Ice Pops For National Blueberry Popsicle Day

    Blueberry Ice Pops

    Blueberry Cream Ice Pops

    [1] Puréed blueberries, perked up with a bit of lemon juice (photo courtesy Will Cook For Smiles). [2] Make a creamy blueberry pop with yogurt or non-dairy milk (photo courtesy A Healthy Life For Me). Here’s the recipe with almond and coconut milks; the recipe for a yogurt pop is below.

     

    September 1st is National Blueberry Popsicle Day, following close on the heels of National Cherry Popsicle Day, August 24th.

    Here’s the history of Popsicles (a happy accident!).

    But the name of the holidays needs to be changed. The Popsicle® brand doesn’t make blueberry Popsicles (here are the current flavors), for starters.

    Regardless of the flavor, only Unilever can call its ice pops Popsicles.

    Well sure, you can call it Popsicle for your own private use; but try to give brands the respect they deserve. Call them ice pops instead of Popsicles®, a slow cooker instead of Crock-Pot®, a food processor instead of Cuisinart®, tissues instead of Kleenex® and lip balm instead of Chapstick® (and on and on).

    Anyone can make or sell blueberry ice pops. And making them couldn’t be easier.

    RECIPE: EASY BLUEBERRY ICE POPS

    Ingredients

    First, chose what kind of blueberry you’ll use: blueberry juice, fresh or frozen blueberries. See the conversion table below.

  • 24 ounces blueberry juice (our favorite is Knudsen)
  • 1 pound bag frozen blueberries, puréed*
  • 1-2 pints fresh blueberries, puréed*
  •  
    Sweetener

    Next, choose your sweetener. These are pretty low caloric pops if you use non-caloric sweetener or agave (you need only half the amount of agave, as it’s twice as sweet).

  • Agave
  • Granulated (table) sugar
  • Honey
  • Non-caloric sweetener (the different types of sweeteners)
  • Simple syrup
  •  
    Plus

  • 1/3 cup water
  • Optional: 2 tablespoons fresh lemon or lime juice (add a 3:1 ratio of juice to zest if you like)
  • Ice pop molds or paper cups with sticks or plastic spoons
  •  
    Preparation

    1. BRING bring the sugar (or other sweetener) and the water to a boil in a small sauce pan over high, stirring until the sugar (or other sweetener) dissolves. Transfer to a large measuring cup or other container and refrigerate for 30 minutes, until cool. If using blueberry juice, it may be sweet enough to avoid this step. Taste and decide.

    2. COMBINE the blueberry juice or puréed blueberries with the lemon or lime juice. Add the sweetener/water mix to taste. (The juice may need far less sweetening than the fresh or frozen berries.)

    3. STIR thoroughly and pour into ice pop molds. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

    4. RUN the molds under warm water to release the pops for serving.
     

    BLUEBERRY CONVERSION MEASUREMENTS

    These measurements are from CooksInfo.com. Volume equivalents will vary based on size of the berries.

    Depending on how many pops you’re making and how many ounces are in each mold, determine how much fruit you need:

  • 1 pint fresh blueberries = 2 cups
  • 1 pound bag frozen berries = 3-1/2 cups
  • 1 cup fresh blueberries = 9 oz
  •  

    RECIPE: YOGURT & BLUEBERRY POPS

  • 2 cups blueberries, fresh or frozen
  • 2 tables honey or other sweetener (see list above
  • 2 cups vanilla or blueberry Greek yogurt (or any flavor)
  •  
    Preparation

    1. PURÉE the blueberries and sweetener together (see footnote below).

    2. POUR into a large bowl, add the yogurt mix gently: For a swirled effect, use a spatula to make swirls in the bowl. You can also add the yogurt first, then the blueberries, to get a half-and-half effect in photo #2, above. Otherwise, combine thoroughly for a lighter purple pop.

    3. TASTE and adjust sweetener if desired, then pour into the molds or cups. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

    4. RUN the molds under warm water to remove the pops.

     

    Blueberry Yogurt Pops Recipe

    [3] Don’t have ice pop molds? Use paper cups and sticks or plastic spoons. But ice pop moles are inexpensive. If you enjoy making pops, treat yourself to a set.

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    *To purée, place the berries in a food processor or blender and blend on high speed until the consistency of a smoothie.

      

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    TOP PICK OF THE WEEK: JonnyPops, A Smoothie On A Stick

    JonnyPops Mango & Strawberry

    JonnyPops Boxes

    JonnyPops & Yogurt

    JonnyPops in Banana Cinnamon & Cream and Strawberries & Cream. Each bite is a joy. [2] Look for this box. [3] A creative snack or breakfast: added to yogurt. You can also top a pie, or dip the whole bar in chocolate. All photos courtesy JonnyPops.

     

    In 2011, still in college, Jonny Pop’s CEO Erik Brust and his cousin Jonathan imagined starting a business, selling an “all-natural, fruit-forward, purely delicious frozen treat that would take the market by storm.”

    They tried every fruit bar and ice cream novelty they could find, dividing the pops into two categories: icy and artificial, or decadent and unhealthy. A year later, in his dorm room, Erik decided to make it a reality.

    Blend fresh fruit, cream, cane sugar, purified water and a pinch of salt, the team has achieved something special: what they describe as a smoothie-on-a-stick and “frozen goodness.” These are apt descriptions.

    Smooth and creamy, redolent of fresh fruit (often with toothsome bits of fruit in each bite), the ingredients may be simple but the way they come together is outstanding.
     
    JONNYPOPS FLAVORS

    Each flavor as splendid as the next, each bite a joy. We were fortunate to receive samples of each. It’s impossible to choose; but by the same token, there’s no wrong choice. Try them all:

  • Banana Cinnamon & Cream
  • Coffee & Chocolate (coffee lovers: you’ll go wild for it)
  • Mango & Cream
  • Pineapple Coconut & Cream
  • Raspberries Blueberries & Cream
  • Strawberries & Cream
  • Strawberry Banana & Cream
  •  
    The manufacturing facility is completely peanut- and tree nut-free with the exception of the coconut flavor; and are gluten-free.

    Try them direct from the wrapper, as well as:

  • Cubed and added to yogurt.
  • Cubed and used for pie à la mode.
  • Dipped in chocolate (at the Minnesota State Fair—so much better than deep-fried Twinkies).
  •  
    PAY IT FORWARD

    The company’s mission is to make the world a better place, one pop at a time. Each JonnyPops stick is printed with a good deed to be paid forward. You can suggest good deeds on their Facebook page.

    Now for the sad part: Cousin Jonathan, the original co-imaginer, died of a drug overdose before the company came to be.

     
    The product is named in his memory, and the company donates a portion of the proceeds—plus a supply of JonnyPops—to the Hazelden Betty Ford Foundation, a national leader in addiction treatment and recovery. Every pop you buy helps in the fight against substance abuse.
     
    ASK YOUR GROCER

    Here’s the rub:

    JonnyPops is a small start-up with concomitant resources to sell in to retailers. The pops are currently distributed in the Midwest, California, New York and Texas, but in not enough locations.

    You can help! Print out this product request form and bring it to your grocer, deli or convenience store. (Bring it to all of them!)

    We promise, it’s worth the wait!

    For more information visit JonnyPops.com.
     
    FOOD TRIVIA: HOW DID THE ICE POP GET IT’S NAME?

    In 1923 Frank Epperson, a California real estate salesman, made his homemade treats—frozen juice on a stick—for a Fireman’s Ball.

    His “Epsicles” were a sensation, and Frank obtained a patent for “a handled, frozen confection or ice lollipop.” His kids called the treat a Popsicle, after their Pop (so if Mom had made them instead of Pop, they could have been Momsicles).

    Here’s the bigger story.

      

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    TIP OF THE DAY: Treats For Banana Lovers

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    Banana Split

    Banana Hot Fudge Sundae

    Bunch of Bananas

    [1] A grilled banana split: no need for a special banana split dish (photo courtesy Pampered Chef). [2] Another presentation from Women’s Day. Here’s their recipe. [3] Fusion food: a grilled banana hot fudge sundae (photo courtesy Weber). [4] The world’s most popular fruit (photo Nathan Ward | SXC)!

     

    Who doesn’t love a banana? It’s the world’s most popular fruit. Some 25 pounds of bananas are consumed per capita each year.

    In the U.S., more bananas are consumed than oranges and apples combined! And August 27th is National Banana Lovers Day.

    Bananas were introduced to the U.S. in 1880. By 1910, bananas were so popular that cities—which then lacked sanitation systems—had a problem disposing of the banana peels.

    People were literally slipping on banana peels that were discarded on sidewalks and streets (a reality appropriated by comedians), leading to injuries. The Boy Scout Handbook recommended picking up banana peels from the street as a Scout’s good deed of the day (source).
     
    MORE BANANA TRIVIA

  • Man has been growing bananas for some 10,000 years, since the dawn of agriculture. It’s the oldest cultivated fruit.
  • Bananas don’t grow on trees: The banana plant is actually the world’s largest herb. It’s a cousin to ginger and vanilla.
  • There are more than 1,000 varieties of bananas. The majority grow in Africa and Asia: 600 varieties in India alone.
  • The American supermarket banana is a variety called the Cavendish. It’s a more bland banana, but it travels well.
  • Bananas float in water (so do apples)!
  •  
    WHAT’S YOUR FAVORITE BANANA RECIPE?

    Banana Bread? Banana Cream Pie? Banana Daiquiri? Banana French Toast? Banana Ice Cream? Banana Pudding? Peanut Butter and Bananas?

    We say YES! to all, but today are focusing on two: the kid favorite Banana Split and the over-21 Bananas Foster.
     
    BANANA SPLIT HISTORY

    Two towns in the U.S. lay claim as the home of the banana split.

  • In 1904 in Latrobe, Pennsylvania, David Strickler, a 23-year-old druggist’s apprentice at Tassel Pharmacy is said to have created the first banana split sundae for the local college crowd.
  • In 1907 in Wilmington, Ohio, restaurateur Ernest R. Hazard held a dessert contest among his employees at The Café. One came up with a sundae of sliced banana topped with three scoops of ice cream, chocolate syrup, strawberry jam, pineapple bits, chopped nuts, whipped cream and cherries.
  •  
    Fortunately for the rest of us, the concept spread nationwide, affording all of us the joy of a Banana Split.

    RECIPE: GRILLED BANANA SUNDAE

    Banana splits are easy to make: Split a ripe banana vertically, place it in a long dish, top with three scoops of ice cream (traditionally vanilla, chocolate and strawberry) and toppings of choice. (You can get Anchor Hocking banana split dishes for about $2 each.)

    Here’s a twist: a grilled banana sundae, a cross between the classic and Bananas Foster. In the latter, bananas are caramelized in butter with brown sugar and cinnamon, then topped with dark rum and flambéed, with the bananas and the flaming sauce served over vanilla ice cream.

    We’ve included a Bananas Foster recipe below. The recipes are very similar, except that for Bananas Foster, the bananas are sautéed in butter instead of grilled; and alcohol is added to the caramel sauce. The banana is typically sliced in half lengthwise and crosswise.

    Ingredients For 4 Servings

  • 2 firm, ripe bananas
  • 2 tablespoons firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups vanilla ice cream
  • 1/4 cup fudge sauce
  • 1/4 cup toasted slivered almonds
  •  
    Preparation

    1. PREHEAT a grill pan over medium heat for 5 minutes.

    2. CUT the bananas in half lengthwise and crosswise for a total of 4 pieces each. Combine the brown sugar and cinnamon in shallow dish. Gently coat the bananas with the sugar mixture.

    3. SPRAY the grill pan lightly with vegetable oil and add the banana pieces, cut sides down. Grill for 2-3 minutes per side or until grill marks appear.

    4. SERVE warm with ice cream, ice cream topping and almonds.
     

     

    RECIPE: BANANAS FOSTER

    The original Bananas Foster recipe was created in 1951 by Paul Blangé (1900 to 1977), the Executive Chef at Brennan’s in New Orleans. The dish of sautéed bananas, flambéed and topped with ice cream, was named in honor of Richard Foster, a regular customer and friend of restaurant owner Owen Brennan Sr.

    Note that while both the recipes above and the original Bananas Foster cut the bananas into oblong pieces (see photo above), we prefer the round slices of banana, about 3/4-inch thick.

    While igniting the dish tableside is dramatic both at a restaurant and at home, it isn’t necessary.

    Ingredients For 4 Servings

  • 4 firm, ripe bananas
  • 4 tablespoons unsalted butter
  • 1 cup firmly packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 pint vanilla ice cream
  • 1/4 cup banana liqueur
  • 1/2 cup dark rum
  • Optional garnishes: toasted chopped pecans, grated orange zest
  •  
    Preparation

    1. CUT the bananas in half lengthwise and crosswise for a total of 4 pieces each (alternative: cut 3/4″ rounds; you’ll have more than 4 pieces).

    2. MELT the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring until the sugar dissolves (about 2 minutes—this creates a caramel sauce). Add the bananas and cook on both sides until they begin to soften and brown (about 3 minutes).

    3. ADD the banana liqueur and stir to blend into the caramel sauce. If you want to flambé, follow the instructions below. However, the drama of the flambé works only if the dish is prepared tableside. Otherwise, the drama is lost in the kitchen (the flame extinguishes quickly).

    4. LIFT the bananas carefully from the pan and top the four dishes of ice cream; then spoon the sauce over the ice cream and bananas and serve immediately.
     
    TIPS ON HOW TO FLAMBÉ

  • Liquors and liqueurs that are 80-109 proof are best to ignite. Don’t use a higher proof; it is highly flammable.
  • The liquor must be warmed to 130°F before adding to the pan. Higher temperatures will burn off the alcohol, and it won’t ignite.
  • Always remove the pan from the heat source before adding the liquor to avoid burning yourself.
  • Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.
  •  
    MORE

  • Read these tips
  • Watch this video
  •  

    Bananas Foster

    Bananas Foster

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    [1] Bananas Foster at the Bonefish Grill, looking like a more complex Banana Split. [2] It’s harder to sauté a lengthwise half of banana without breaking it. Hence, the suggestion of slicing lengthwise and crosswise (photo Fotolia). [3] This recipe from Taste Of Home slices the bananas into coin shapes (a.k.a. chunks), easier to salute.

     
    READY FOR A DRINK?

    Relax with a Banana Colada.

      

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    TIP OF THE DAY: Savory Ice Cream

    We thought about labeling this article Food Fun instead of a Tip Of The Day. After all, savory ice cream isn’t everyday fare.

    Then, we remembered that our purpose is to expand your food horizons (and impress your guests), so here goes.
     
    SAVORY ICE CREAM

    Savory ice cream flavored with cheese and/or herbs—no sugar or just a small amount—is not a new concept.

    We published a large collection of cheese ice cream recipes 11 years ago, but the savory recipes date to way before that.

    You can find recipes for formaggio gelato (cheese ice cream) and formaggio di parmigiano gelato (Parmesan ice cream) in older Italian cookbooks.

    It replaced the cheese course at the end of summer lunches, or was cut into slices and served as a first course with ham and hard-boiled eggs.

    We have several recipes, below; but the basic Italian recipe is simple:

    1. GRATE one pound of Grana Padano or Parmigiano Reggiano (or crumble Gorgonzola; combine with one quart of heavy cream and a pinch of salt and pepper.

    2. STIR over a moderate flame until the mixture becomes creamy. This infuses the cream with Parmesan flavor.

    3. REMOVE from the heat, cool, strain and process in an ice cream maker according to manufacturer’s directions. If you don’t have an ice cream maker, you can freeze the mixture in a container and stir at regular intervals (for a less creamy texture).
     
    HOW TO SERVE SAVORY ICE CREAM

    Use your imagination! For starters:

  • Baked potato, instead of sour cream
  • Cheese course, single or trio scoops—Parmesan, Cheddar and Stilton, for example
  • Chilled soups, savory like gazpacho or sweet like fruit soup
  • Compound butter substitute: for example, a small scoop of blue cheese ice cream on a hot steak, or a scoop of herb ice cream on grilled fish
  • Cone or taco shell
  • Cream puffs or éclairs: substitute the vanilla ice cream for blue cheese or Parmesan
  • Dairy on dairy: with cottage cheese or yogurt
  • Ice cream sandwich with tuilles or waffles
  • Fruit or nut pies
  • Salad: green herb salad or fruit salad
  • Shortcake: on a biscuit with fresh berries
  • Parfait with melon and prosciutto
  •  
    Optional Garnishes

  • Dried fruit: dates, figs or others depending on flavor
  • Fresh fruit: diced apples with cheddar ice cream, berries with goat cheese ice cream, etc.
  • Fresh herbs: basil sprig, herb blossoms, lavender, rosemary sprig, sage leaves, tarragon or thyme sprig
  • Grape tomato, olive or other wee vegetable
  • Nuts
  •  
    RECIPE #1: QUICK PARMESAN ICE CREAM BALLS

    This recipe is much simpler to make. Use it with cold vegetable soups and the other serving suggestions above.

       

    Rosemary Ice Cream

    Cheddar Ice Cream

    Savory Ice Cream Sandwich

    Dill Ice Cream

    [1] Rosemary ice cream on an herb salad (photo courtesy Rosetta Restaurant | Mexico City. [2] Cheddar ice cream on an apple crumble (photo courtesy Hannah Kaminsky | Bittersweet Blog). [3] Avocado ice cream sandwiched by 34 Degrees crisps (photo courtesy Food Flirt) [4] Dill ice cream cone with smoked salmon topping (here’s the recipe from Cup Of Sugar Pinch Of Salt.

     
    We make a similarly simple recipe of blender gazpacho: tomatoes, basil and olive oil with optional chopped bell peppers, cucumbers and onions (it depends on how much time or desire we have for chopping). Serve it in a Martini glass or large wine goblet, topped with a small scoop of ice cream.

    Ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup whipping cream
  • Freshly ground pepper
  • Fresh herbs for garnish
  •  
    Preparation

    1. HEAT the cream in a saucepan over medium heat; bring to a simmer.

    2. STIR in the Parmesan cheese and continue stir until the cheese is melted. Stir in a dash of fresh ground pepper and remove to a small bowl to cool. When cool…

    3. PLACE the mixture in a small freezer-proof bowl or plastic container. Cover the container and place it in the freezer for 1-2 hours.

    4. SCOOP little balls of the frozen Parmesan ice cream, using a melon baller or a teaspoon. Place a ball of into each bowl of soup just before serving. Garnish with a sprig of fresh herb.

     

    Blue Cheese Ice Cream

    Goat Cheese Ice Cream

    Rosemary Ice Cream

    [1] Blue cheese ice cream (photo courtesy Yummly). [2] Goat cheese ice cream (photo courtesy Charlie Trotter). [3] Rosemary olive oil ice cream (here’s the recipe from Local Food Rocks.

      CHEESE ICE CREAM RECIPES

  • Parmesan Ice Cream from Ferran Adrià
  • Blue Cheese Ice Cream from Point Reyes Farmstead
  • Cheddar Ice Cream
  • Goat Cheese Ice Cream from Charlie Trotter
  •  
    You can turn any of these recipes into herb ice cream, by substituting fresh herbs for the cheese. Our favorites are basil and rosemary; there’s a recipe right below.
     
    Bonus

  • Sweet Cream Cheese Ice Cream for dessert: the best “cheesecake” ice cream.
  •  
    RECIPE #2: ROSEMARY ICE CREAM

    This recipe is sweetened, but you can reduce the honey to 1/8 or 1/4 of a cup for a more savory ice cream, or add just a tablespoon. You can also substitute basil. If you’d like the herb flavor to be stronger, use more next time.

    You can make this recipe up to four days in advance.
     
    Ingredients For 1.25 Quarts

  • 2 cups whipping [heavy] cream
  • 1 cup whole milk
  • 2/3 cup honey
  • 1 6-inch-long fresh rosemary sprig
  • 5 large egg yolks
  • Large pinch of fine sea salt
  •  
    Preparation

    1. COMBINE the cream, milk, honey and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from the heat; cover and let steep 30 minutes.

    2. DISCARD the rosemary and put the pan back on the stove. Bring the contents to a simmer, then remove from the heat.

    3. WHISK the egg yolks and salt in a medium bowl. Gradually add the hot cream mixture, whisking until thoroughly combined. (The eggs and cream make this a custard, the style known as French ice cream. See the different types of ice cream.)

    4. RETURN the custard to the saucepan. Stir over medium-low heat until the custard thickens slightly and coats back of spoon. This should take 4 to 5 minutes and the mixture should register 165°F to 170°F on a thermometer. Do not boil!

    5. STRAIN the mixture into a medium bowl. Set the bowl into a larger bowl containing a slurry of ice and water. Allow to cool, about 10 minutes, stirring occasionally.

    6. REMOVE the custard bowl from the slurry. Cover it with plastic wrap and chill for at least 4 hours.

    7. TRANSFER the custard to an ice cream maker and follow the manufacturer’s instructions. Transfer the churned ice cream to a container. Cover and freeze until firm, at least 4 hours.

     
    THE HISTORY OF ICE CREAM

    Fruit ices are thousands of years old, dating back to ancient China. But gelato, the first type of ice cream, is comparatively recent.

    The original concept, a sherbet-like concoction, came from Northern China in the more than 4,000 years ago, before the 2nd century B.C.E. Snow and saltpeter in a container served as an ancient ice cream maker to freeze ingredients, the snow mixed with fruit juices, honey and aromatic spices.

    A modern form of it still exists, called snow cream. You can make it with a fresh batch of snow: Here’s the recipe.
     
    Fruit Snow Travels West

    Through trade routes, the frozen dessert recipe was introduced to Persia—about 2,500 years ago. The Persians called the frozen concoction sharbat, “fruit ice” in Arabic. We know it as sherbet, sorbet or sorbetto.

    Alexander the Great, who battled the Persians for 10 years before finally toppling the Persian Empire in 330 B.C.E., “discovered” the fruit ices and returned to Greece with the knowledge. Within three centuries, Emperor Nero was serving fruit juices mixed with honey and snow at his banquets, dispatching the fastest runners to the mountaintops to bring back the snow.
     
    On To Europe

    Fruit ice arrived in Europe with the Arab invasions of Sicily in the fifth century. Italian granita was born, flavored with a wide range of fruits including citrus. Coffee ice was also made.

    It took until the late 1500’s in Florence, for fruit ice to be adapted to gelato. The original ice cream, gelato was (and is) made with cream and eggs. This combination enables a more intense showcasing of the fruits, nuts and other flavors. (The key differences between gelato and ice cream are less cream/more milk and less air [overrun].)

    The invention is credited to Bernardo Buontalenti, a multi-talented genius born Bernardo Delle Girandole (c. 1531 to 1608). Buontalenti, his professional name, means great talent. He was an architect, theatrical designer, military engineer and artist.

    It is believed that he created gelato for a Medici banquet.

    Buontalenti, who spent his life in the employ of the Medici family, was, among other things, the impresario of the fabulous Medici banquets. While no historical record exists that names Buontalenti as the creator, he is a likely candidate.

    Gelato spread from Italy to the rest of Europe. This is attributed to another Italian, Catarina de’ Medici, who married the future King Henri II of France. (She was only 14 when she married; no wonder she liked ice cream).

    Here’s the full history of ice cream, to modern times.

      

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