Cream, Sorbet, and Frozen Desserts
and White Wine Ice
c fresh raspberries or 1 12-oz. bag of frozen unsweetened
1/2 c dry white wine
|1 c sugar
crème de cassis
berries in food processor and press through fine sieve once or twice
to remove the seeds. Discard seeds and chill remaining purée.
Heat sugar and water in a saucepan. Bring to boil; let boil for
3 minutes. Remove from heat and add in wine and cassis. Cool at
room temperature then chill thoroughly in cooler. Stir in the purée
and freeze according to manufacturer's suggestions. Transfer to
airtight container and freeze.
Velvet Ice Cream
fine bittersweet chocolate, chopped
|1 c sugar
||1 c milk
yolks, well beaten
heavy saucepan, whisk together sugar and cocoa and add in cream
and milk. Bring mixture just to a boil, stirring to smooth, and
temper into beaten yolks. Add back into pan and cook custard over
medium-low heat until mixture reaches 170°F. Remove from heat
and add in the chopped chocolate. Whisk until melted. Pour through
fine sieve into clean bowl set over ice. Cool then chill several
hours in refrigerator. Transfer chocolate custard to mixing bowl
and beat just until mixture is thick and fluffy, then process in
ice cream maker according to manufacturer's suggestions. Transfer
to airtight container and freeze.
© 2004-2005 Beach Cuisine™, Inc.