MARGARITA ICE CREAM
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
- Add the cream and then softly whip until thick and smooth but not stiff.
- Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
APPLE CRISP WITH PRUNE TEQUILA ICE CREAM
Provided by Claire Archibald
Categories Food Processor Fruit Dessert Bake Apple Pecan Fall Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make topping:
- Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
- Preheat oven to 375°F.
- Make filling:
- Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
- Bake crisp:
- Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.
DATE OR PRUNE ICE CREAM
A delicious and simple to make non-dairy ice cream that I devised by combining ideas from recipes in "The Natural Way" cookbooks by Mary-Anne Shearer.
Provided by Healthnutty
Categories Frozen Desserts
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- If using dried dates, add 30 ml warm water and chop with the metal blade in a food processor.
- Add all the other ingredients and process until smooth.
- Freeze in ice cream machine or freeze for about an hour in a freezer proof container, beat or process again, freeze and process again after another hour.
- If using fresh dates, put all the ingredients in the processor at the beginning. The dates can also be replaced by 250g soft pitted prunes.
- If unable to process during the freezing process, merely freeze in a narrow container and cut slices to serve.
Nutrition Facts : Calories 447.4, Fat 22.1, SaturatedFat 19.4, Sodium 211.7, Carbohydrate 66.6, Fiber 7.8, Sugar 56.1, Protein 4.9
PRUNE ICE CREAM WITH ARMAGNAC
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 20m
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
- Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
- Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 16 grams
TEQUILA ICE CREAM
Tequila isn't just for margaritas. When sweetened, it takes on a lovely floral quality which pairs beautifully with tropical fruit. Try a scoop of this with a tropical fruit salad. And remember, most of the alcohol cooks off. From "Tropical Desserts" by Andrew McLaughlin. Cooking time does not include freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 1h30m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Combine the milk, cream and tequila in a saucepan and place over medium heat.
- Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
- Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
- Put one third of the milk mixture into the yolks while whisking.
- Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
- Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
- When it has cooled, place in an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : Calories 1906, Fat 157.3, SaturatedFat 93.6, Cholesterol 1278.5, Sodium 286.3, Carbohydrate 108.1, Fiber 0.1, Sugar 85.2, Protein 25.1
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