Friday, May 6, 2011

Happy Mother's Day Treats


Thought I would give you some great recipes

to make for your moms or those you honor

this Mother's Day weekend!

Lemon and Orange Gelato

2 cups milk
2 tablespoons orange and lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil.

Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice.

Transfer to ice cream maker and process according to manufacturers instructions.

Mandarin Orange Sorbet

Five 11-oz. cans mandarin oranges packed in light syrup
1 C. superfine sugar
3 T. fresh lemon juice

Drain the oranges and reserve 2 cups of the syrup. Purée the oranges in a food processor. Stir in the reserved syrup, sugar and lemon juice.

Pour the mixture into the bowl of the machine and freeze.

Makes about 5 1/2 cups.

Very Berry Ice

2 cups frozen or fresh strawberries or raspberries

1-1/2 cups water

1/2 cup honey

2 tablespoons lemon juice

Partially thaw frozen berries by setting them out in a bowl at room temperature just until slightly icy (about 20 minutes); do not drain thawed berries.

In a blender container combine berries, water, honey, and lemon juice. Cover and blend on high speed about 1 minute or until mixture is smooth. (If you are using raspberries, you may want to strain the mixture through a sieve to remove seeds)

Pour into an 8x4x2-inch loaf pan. Cover pan with foil. Place pan in the freezer and freeze about 6 hours or until mixture is firm.

Remove pan from freezer about 15 minutes before serving. Use an ice-cream scoop or spoon to scoop or scrape ice into serving bowls.

Makes 6 servings

Make-Ahead Tip: Prepare the mixture as above. Freeze the mixture up to 3 days.

Creamy Peach Sherbet

2 cups frozen unsweetened peach slices partly thawed
1/2 cup plain nonfat yogurt
2 tablespoons orange juice concentrate
2 tablespoons sugar
1/8 teaspoon fresh grated nutmeg
1 teaspoon vanilla

In food processor or blender, pulse/ chop peaches. Add remaining ingredients' blend until creamy.

May be served immediately or stored in the freezer until serving time.

Yield: 4 servings.

Other frozen fruits may be substituted for the peaches.

Banana-Pineapple Tropical Sorbet

1 pineapple
2 chopped bananas
3 tablespoons sugar
1 cup plain nonfat yogurt
1 tablespoon honey

Roughly chop the pineapple flesh and put it into the bowl with the reserved juice.

Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey.

Transfer to ice cream maker and process according to directions.

Vanilla Gelato

5 egg yolks
3/4 cup sugar
2 cups whole milk
1 cup light cream
2 teaspoons pure vanilla extract

Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color.

In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon.

Remove from heat; stir in the cream. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla.

Freeze in an ice cream maker according to manufacturer's instructions.

Italian Strawberry Water Ice

2 C. sugar

1 C. water

4 pints fresh ripe strawberries, rinsed and hulled

1/3 C. orange juice

1/4 C lemon juice

Combine sugar and water in saucepan; stir and bring to boiling. Boil 5 minutes. Let cool.

Puree berries in electric blender or force through sieve. Add juices to mixture of the cooked syrup and berries. Mix well.

Turn into refrigerator trays, cover tightly and freeze.

About 45 minutes before serving time, remove trays from freezer to refrigerate to allow the ice to soften slightly.

Spoon into sherbet glasses.

Raspberry Cream Sherbet

1 cup sugar

3 pack frozen raspberries

3 cups half and half

4 egg whites, beaten stiff

1/4 teaspoon salt

Add the sugar to the frozen berries and mash. Put through sieve.

Freeze cream, salt and egg whites to a mush; add the berries and finish freezing.

I hope you all enjoy these!

To all you moms out there, Happy Mother's Day!

'The hand that rocks the cradle rules the world'!


Bye 'til next week - - Mother Hen - Barbara


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