June 25, 2012 at 5:00 am
· Filed under Ice Cream-Sorbet-Yogurt, Recipes
|
“Summertime is about simplicity,” says TV chef and “Chopped” judge Alex Guarnaschelli, as she shared these summer dessert ideas with us (originally published in The Daily Meal).
Ice Cream: Buy lemon verbena or five varieties of mint, mash the leaves and stir them into ice cream. EDITOR’S NOTE: We also use basil. Purée the leaves of the herb and blend 1/4 cup of purée into a pint of softened vanilla ice cream. If you want a more intense flavor, add more purée.
Ice Cream Or Sorbet Pie: Ice cream pie is the new ice cream cake, says Guarnaschelli. Fill a pie shell with raspberry sorbet, pack it down and top it with a “sauce” of warmed raspberry jam. EDITOR’S NOTE #1: Warm the jam in the microwave and drizzle or spread with a spatula. You don’t want the jam hot, or it will melt the sorbet. EDITOR’S NOTE #2: A garnish of fresh rasperries—or sliced strawberries with strawberry ice cream, blueberries with blueberry ice cream, peaches with peach ice cream, etc.—make this dessert even more festive.
Wild Card: Guarnaschelli sautés small cherry tomatoes (or grape tomatoes) and tops with a scoop of vanilla ice cream and a squeeze of lemon juice. Or, take cinnamon ice cream (you can blend cinnamon into vanilla) and top with brown sugar, honey and a squeeze of lemon or orange juice.
|
|
A strawberry ice cream pie, topped with sugar-dipped strawberries. Photo courtesy Miki’s Recipes. Get the recipe. |
“All of a sudden,” says Guarnaschelli, “you’ve created this whole new universe, and yet it’s so easy.”
Here’s another recipe for a Strawberry Daiquiri Cocktail Pie from Miki’s Recipes.
|
Permalink
Comments are closed.