Mango Coconut Sorbet

Wow! This post is long overdue! So sorry for how dead it's been around here. We're still busy busy getting our house in order....I'll have some room reveal posts soon! Over the last couple weeks I redid our laundry room, Amelia's room and put some finishing touches on Margot's room. It's looking and feeling great!

I really wanted to take a moment and share this sorbet recipe with you. It's just too good not to! I made this for my family earlier this week and it was consumed immediately! Everyone raved about it. Even a couple people who don't care for either flavors loved it. Mango and coconut are two of my favorite things to eat so I was super excited to make this! It met all my expectations and then some! I can't wait to make it again. Someone snapped this photo and posted it on Instagram. I borrowed it since it was the only one taken :)


Mango Coconut Sorbet

Ingredients:
3/4 c. white sugar
1/4 c. water
2 c. peeled and cubed ripe mango
13.5 oz. can coconut milk
1 tbsp. fresh lime juice
1.5 tsp. coconut extract
1/2 c. flaked coconut, toasted*

Directions:
In a small saucepan over med/low heat, combine the water and sugar and stir occasionally until sugar is completely dissolved. Remove from heat. Next, place the mango cubes, coconut milk, lime juice and coconut extract into a blender and pulse until smooth. Add the sugar water and pulse a few more times until well combined. Place mixture into a container with a lid and refrigerate until chilled, at least 3 hours. Once mixture is chilled, place in your ice cream maker and freeze to soft serve consistency. Transfer to a freezer container with lid and freeze 2-3 hours, until firm. Serve topped with toasted coconut*. Makes 6 servings.

*To toast coconut, heat a large skillet over med/high heat (no oil needed) and add coconut. Stir constantly until lightly browned and crunchy, about 5 minutes. Cool and serve.

Mango Sorbet

Ingredients:
3 large mangoes, peeled, pitted and diced
1/2 c. cold water
3/4-1 c. sugar (depending on how sweet you like it)
2 tbsp. fresh squeezed lemon juice
1 tbsp. vodka (to keep from freezing solid)

Directions:
Place diced mangoes and water in a blender or food processor and blend until smooth. Pour into a bowl (preferably with a lid) and add sugar, lemon juice and vodka. Stir for several minutes until sugar is completely dissolved. Cover tightly and chill in the fridge for several hours or overnight. Pour mango mixture into your ice cream maker and freeze according to manufacturer's instructions. Store in a sealed container in your freezer until frozen.

Notes: I looooove mango and I loooooove any frozen dessert! I've been meaning to make this sorbet for a while now so when I saw mangoes were 50 cents this week at my grocery store I knew it was the perfect time! Plus being huge and pregnant in 90 degree weather, I can always go for something cold and refreshing :) I loved how this stuff turned out! It wasn't overly sweet like store bought kinds I've had in the past. It tasted just like eating a frozen. smooth, creamy mango...mmm!

Pumpkin Spice Latte Ice Cream

Ingredients:
2 c. heavy cream
1 1/2 c. whole milk
2 tbsp. instant espresso powder
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
4 egg yolks
3/4 c. white sugar
1 c. pumpkin puree

Directions:
In a medium or large saucepan over medium heat, whisk together the heavy cream, milk, espresso powder and spices and bring to a simmer, stirring occasionally. Meanwhile, using a mixer on medium speed, beat the egg yolks and sugar together until the mixture becomes light in color and falls from the beaters in ribbons.

Remove one cup of liquid from the cream mixture and gradually pour into the egg yolk mixture, beating the entire time, to temper the eggs. Add tempered egg mixture back to the saucepan and whisk well. Add the pumpkin puree and continue to whisk until the mixture is smooth. Reduce heat to medium-low and continue cooking until the custard has thickened and coats the back of a wooden spoon.

Transfer the custard to a large bowl, preferably one with a pour spout, and cover tightly. Chill for at least two hours, or overnight. Freeze the custard in an ice cream maker according to manufacturer’s directions. Once the ice cream has reached soft serve consistency, transfer to an airtight container and freeze for 3-4 hours, or until ice cream has hardened.

Notes: I was really excited when I came across this recipe back in November and I just now got around to making it since I had some extra cream on hand. Pumpkin spice lattes are one of the few things I can't resist! This ice cream turned out great. In my opinion it needs more of an espresso taste though...the pumpkin really over powers it. Next time I'll add an extra tablespoon of espresso powder and I think it'll be perfect!

Recipe adapted from here

Pumkpin Spice Ice Cream

Ingredients:
2 eggs
3/4 c. sugar
2 c. heavy cream
1 c. whole milk
1 c. unsweetened pumpkin puree
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. ground nutmeg

Directions:
Whisk the eggs in a mixing bowl until light and fluffy, about 1 minute. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more. Pour in the cream and milk and whisk again just until blended. Next, pour about a cup of the cream mixture into a separate bowl, add the pumpkin and spices and stir just until blended. Return to the rest of the cream mixture and stir well. Transfer the mixture into your ice cream maker and freeze according to the manufacturers instructions. Makes 8 cups of prepared ice cream, about 16 servings.

Notes: It's 2 1/2 weeks until fall so it feels like it's time to start eating pumpkin-y things. But it is still summer so ice cream is still allowed! Man, this stuff was/is delicious! I took some to my parents' house last night just as my mom had finished baking an apple crisp. So of course, we ate it with the ice cream on top :) Sooo yummy!

Watermelon Ice Cream Bombe

Ingredients:
5-6 c. lime sherbet
4-5 c. vanilla ice cream
5-6 c. strawberry or raspberry sherbet
1/2 c. mini chocolate chips

Directions:
Line a gallon sized bowl with plastic wrap, making sure wrap hangs over the sides of the bowl at least 4 inches. Spoon the lime sherbet into a mixing bowl and beat until smooth. Press into the sides and bottom of the prepared bowl using a large spoon or your hands. Freeze for 30 minutes. Repeat the same process with the vanilla ice cream, pressing on top of the frozen lime sherbet in a thin layer. Freeze for another 30 minutes.

Spoon strawberry or raspberry sherbet into a mixing bowl and beat until smooth. Stir in the chocolate chips. Fill the remaining space in the bowl with this mixture, cover tightly with plastic wrap and freeze at least 6 hours. To unmold, remove the top plastic wrap and dip the outside of the bowl into warm water until the bombe begins to loosen, about 15 seconds. Place a serving platter over the bowl, flip over and shake to release bombe. Peel away the plastic wrap and slice into wedges with a large knife dipped in warm water. Serves 14-16.

Notes: I thought of my brother Stefan when I saw this recipe because he loves sherbet. It was his birthday and he was out of town. BUT I finally made it for him this week (only 3 months late!) and it was a hit. Everyone really liked it...including me, and I'm not the biggest sherbet fan. I had a hard time getting a good picture of the bombe. This shot is the best I could get...

Cinnamon Ice Cream

Ingredients:
1 1/2 c. milk
1 1/4 c. heavy cream
3/4 c. sugar
5 egg yolks, lightly beaten
1/2 tsp. vanilla extract
3 tsp. ground cinnamon

Directions:
In a large bowl, whisk together the above ingredients until well combined. Pour into your ice cream maker and prepare according to the manufacturer's instructions. Makes 8-10 servings.

Recipe adapted from here

 

Notes: This was super easy and really yummy! I'll be making it again and again :)

Coconut Ice Cream with Almonds

Ingredients:
2 1/2 c. half and half (I used fat free)
1 14 oz. can unsweetened coconut milk
1 tsp. coconut extract
3/4 c. white sugar
1/4 c. sliced almonds
1/4 c. flaked coconut (optional)

Directions:
Combine the half and half, coconut milk, coconut extract and sugar in a blender or large food processor and mix well. Pour into your ice cream maker and freeze according to the manufacturer's instructions. During the last couple minutes of freezing, add the sliced almonds and flaked coconut if using.

Notes: Two of my most favorite foods together! Coconut and ice cream! This recipe turned out absolutely amazing if I do say so myself :)

Chocolate Peanut Butter Ice Cream

Ingredients:
4 c. half and half (I used fat free)
1/2 c. unsweetened cocoa powder
1 c. white sugar
dash of salt
1 c. creamy peanut butter
1/4 c. chocolate sprinkles (optional)

Directions:
Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan. Heat over med/high heat, stirring frequently until it comes to a rolling boil and begins to foam up. Remove from heat and stir in peanut butter until thoroughly blended. Chill mixture completely (overnight is best) and then freeze in your ice cream maker according to the manufacturers instructions, adding the sprinkles (if using) during the last couple of minutes. Makes 7 cups of ice cream.

Found and adapted from here

Notes: This was my first time making homemade ice cream and it turned out great! I was a little leery of using fat free half and half  but you would never tell the difference...it was super rich and creamy! The only thing I'll do differently next time is add less sugar. It was a little too sweet for my taste. I'll cut it down to 3/4 a cup or maybe even 1/2 a cup. Overall I was really happy with it. I absolutely love ice cream so I'm excited to try out lots of new recipes! Let me know if you have a favorite that you think I should try...