Cream, Sorbet, and Frozen Desserts
|2 c water
||1 t vanilla
dry heavy saucepan, cook sugar over medium heat until it begins
to melt. Stir until sugar is completely melted and turns to a deep
caramel. Remove pan from heat and add in the water along the side
of the pan; do this slowly and carefully as the caramel may bubble
and spatter. Return to heat and cook until caramel is completely
dissolved, stirring constantly. Add in the salt and vanilla and
chill. Process in ice cream maker according to manufacturer's suggestions.
Transfer to airtight container and freeze.
and Lime Frozen Yogurt
containers whole milk plain yogurt
||6 T fresh
squeezed lime juice
|1 t lime
zest, finely grated
yogurt in a large sieve covered in cheesecloth over a bowl and drain
yogurt 12 hours. Discard liquid. Cut vanilla bean in half lengthwise
and scrape out seeds. Purée in blender half the drained yogurt,
vanilla beans, and remaining ingredients. Add puréed yogurt
with remaining yogurt in large bowl, and stir together. Process
in ice cream maker according to manufacturer's suggestions. Transfer
to airtight container and freeze.
© 2004-2005 Beach Cuisine™, Inc.