Chai Green Tea Icecream
A Hello Delicious! Original
Ingredients:
1 Green Tea Bag*
1 Spiced Chai Tea Bag*
1 Cup Milk
1/4 Cup Heavy Cream
3 Egg Whites from Large Eggs
1 tbsp Clover Honey (+more to taste)
1/2 tbsp ground Cinnamon
*If you don’t have 1 of each, using 2 Chai Green Tea Bags from Stash will work just fine.
Directions:
In a medium sauce pan add the milk. Allow to heat over high heat until it starts to foam and rise, quickly reduce to low heat. Add the honey and cinnamon. Carefully remove the strings from the tea bags and place the bag in the milk.
Allow to simmer over low heat, whisking constantly, for about 5 to 10 minutes, or until desired flavor is reached. When stirring, stir gently and be careful not to break open the tea bags. When finished, gently remove the bags and press between two spoons until all of the liquid is removed. Set aside.
The liquid should still be simmering on low heat. Separate the whites from 3 large eggs and toss the shells and yolk. Adding a little at a time, whisk the egg whites into the mixture until incorporated. Stir in the heavy cream and allow to simmer a while longer while whisking.
Remove the liquid from the stove and blend in a food processor or blender for a bit to make sure the base is smooth. Poor into a heat proof container and freeze overnight.
I separated the mixture into two empty 8oz philidelphia cream cheese containers that I had saved and got two 8oz servings for different days.
Makes a little over 2 cups or 2 servings.
Honey Lavender Ice Cream
Ingredients:
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs
1/8 teaspoon salt
Directions:
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Rosemary-Infused Lemonade Popsicles
Ingredients:
1 cup water
1 cup sugar
1 tablespoon light corn syrup
2 big sprigs rosemary, plus a few leaves for each popsicle
zest of 1 lemon
1 cup fresh squeezed lemon juice (10-12 lemons)
Directions:
In a medium saucepan, combine the water and sugar and cook over medium heat. Once the mixture has boiled and the sugar dissolved, add the corn syrup, lemon zest and rosemary, and simmer for 2 minutes. Remove from heat and allow the rosemary to steep while the mixture cools, for at least 15 minutes.
Remove the rosemary sprigs. Combine 1 cup of the simple syrup and the lemon juice. Pour into popsicle molds along with a few whole rosemary leaves, freeze for 40 minutes, add the sticks, and then freeze completely for 3 hours or more.
makes six to eight 3 oz. popsicles
(via someunholyrecipes)
Lime and Basil Soft Serve Sorbet
Ingredients:
2 juicy limes, squeezed (about 1/4 cup lime juice)
1-2 Tbsp lemon juice (or more lime juice)
1 1/2 cups ice
1/2 cup frozen banana
1/4 cup agave syrup (or maple syrup)
pinch of lime zest
2 Tbsp fresh basil leaves
1 Tbsp water (as needed*)
garnish: fresh basil and lime wedges
Directions:
place a metal bowl in the freezer for at least ten minutes before starting. I use a basic thin stainless steel mixing bowl.
First you blend the base ingredients in your blender. A high speed blender will make this process a lot easier – like a vitamix. Do a taste test and check the flavor. You can add more lime juice, basil, banana, sweetener or ice as needed.
Grab your chilled metal bowl and pour in the frosty mixture. Place it in the freezer and in about 20 minutes your sorbet will be ready to soft serve scoop! You really don’t want this mixture over-freezing because then the soft-serve effect will be lost. The soft serve freezing process leaves you with a velvety sorbet that is somewhere in between a true sorbet and a sippable slushee or smoothie.
You can either serve all at once or store in freezer.
*the water may be needed to help loosen the blend
makes about 2 1/2 cups
(via someunholyrecipes)
Spa Pops
Ingredients:
1 cup julienned seedless Cucumber
1 fresh squeezed Lemon, remove any seeds
2 cups cold Water
Natural Sweetener added to taste
Directions:
Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour.
Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed.
Add your popsicle sticks, freeze pops for another 3-4 hours until solid.
(Source: downtownn)
(Source: downtownn)
(Source: downtownn)
(Source: downtownn)
Kiwi Orange Creamsicles
for cream layer:
1 cup heavy cream, divided into two 1/2 cups
1/2 cup whole milk
1/4 cup sugar
pinch of salt
3 egg yolks
1 tsp vanilla extract
for kiwi layer:
1 lb. ripe kiwifruit, peeled
1/4 cup sugar
1/4 cup water
1/2 tsp Grand Marnier
for orange layer:
2 cups orange juice, chilled
Directions:
Place 1/2 cup of cream in a small bowl with a fine mesh strainer on top. Set aside. In a small saucepan, combine the milk, the remaining 1/2 cup of cream, sugar, and salt. Bring to just a simmer.
Meanwhile, in a separate bowl, whisk together the egg yolks until light. Once the milk is simmering, pour a small but steady stream of the liquid into the egg yolks while stirring constantly to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a wooden spoon. Remove from heat immediately once it thickens.
Pour the hot custard through the strainer into the prepared cream and stir to cool. Whisk in the vanilla extract. Chill the mixture thoroughly.
Combine the peeled kiwi, sugar, water, and Grand Marnier in a food processor bowl and puree until smooth. Chill thoroughly.
Pour each layer into the molds one at a time, freezing for roughly 30-45 minutes between each layer, depending on how thin you make them.
makes 24 popsicles depending on the size of the molds
(via imdelicious)
Kiwipops
Ingredients:
3 Whole Kiwi fruit
1/2 cup coconut oil
1 cup Chopped Dark Chocolate
Popsicle sticks
Directions:
Skin the kiwis and slice them into 1 inch thick slices. Insert popsicle sticks into the sides, set on a tray and freeze.
while kiwis are freezing, melt the chocolate and coconut oil in a double burner over the stove. Mix well and remove from heat. Allow to cool to room temperature and remove the kiwis from the freezer.
Dip each one into the chocolate mixture and place on a cold tray or pass them around.
Mochi Ice Cream
Ingredients:
10 scoops ice cream (flavor of your choice)
1 cup glutinous-rice flour (mochiko)
3/4 cup water
1/4 cup sugar
2 tsp. vanilla
Corn flour, for dusting
Directions:
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved. Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot. Cover and return to microwave for 30 seconds. Stir well.
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must). Wait for dough to cool. Place onto board and divide into 10 pieces. Flatten dough with your palm.
Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
Pomegranate and Orange Sorbet
Ingredients:
3/4 Cups sugar
1/2 Cup Water
2 Cups pure Pomegranate Juice
1 cup Orange Juice
1 tbsp finely grated orange peel
Directions:
Combine sugar and water in saucepan and stir over medium heat until sugar is dissolved completely. Bring to a boil and remove from heat, allowing to cool completely. When cool, which in orange juice, pomegranate juice and orange peel.
Poor into an icecream maker and allow to churn as directed. Freeze until ready to serve.
Raspberry - Yogurt Popsicles
Ingredients:
1 cup plain yogurt
3 cups raspberries (fresh or frozen)
1/4 cup lemon juice
1/8 cup purified water
Items:
craft/ Popsicle sticks
Blender
Popsicle mold
Pouring spoon
Directions:
Mix raspberries, lemon juice, and water in blender until smooth. Pour yogurt evenly into 10 (2-oz.) Popsicle molds. Top with raspberry mixture and swirl. Cover with pop mold lid, and insert craft sticks. Leave 2 inches sticking out of each pop. Freeze for 6 hours (or until sticks are solid and the pops are completely frozen).
