It’s hot. And chances are, it’s hot where you are too. I’ve been putting my little ice cream machine to work overtime the past few weeks. While homemade ice cream is fabulous, sometimes you want something a little bit lighter…like a sorbet, for instance. Made with nothing but fresh fruit and a little bit of sugar, it’s a sweet treat that’s a little more figure friendly.

I’d gotten some awesome plums at Sam’s Club a couple of weeks ago. They were kind of pricey, and I didn’t want to shell out for them – but I was so glad I did. They were the kind of plums that when you bite into them, they’re such a dark purple that they’re almost black. Honestly, some of the best I’ve had in years. So when Elly posted the recipe for this sorbet, it was a “must make” situation. The color was so beautiful and alluring. The flavor is absolutely wonderful too. Plenty of sweetness from the plums, with a tart punchy kick from the raspberries. So wonderfully refreshing! And, did I mention the color?

We’ve spent a lot of time out in the sun at the beach  and on the boat this past week. And, it’s the beginning of Pony Penning week on Chincoteague Island – pretty much a holiday for us ‘teaguers. Which means a lot more fun in the sun and boat this week. It’s comforting to know that we have so many homemade sweet treats to cool off with when we get home!

 Print

Raspberry Plum Sorbet

1 lb. plums
1 cup water
2/3 cup sugar
3/4 cup raspberries (fresh or frozen)
1 tsp. berry vodka (optional)

Halve the plums, removing the pits. Cut each half into 4 wedges and place in a saucepan with the water. Bring to a simmer, and then cover and cook on medium-low, stirring occasionally, until plums are tender, about 8 minutes. Remove from the heat and stir in the sugar and rasperries. Allow to cool to room temperature.

Puree the mixture in a food processor or blender. Place a mesh strainer over a bowl and pour the liquid through the strainer, pushing with a wooden spoon or spatula, to get rid of the seeds. Stir in the kirsch, if using. Cover the bowl and place in the refrigerator until thoroughly chilled.

Chill the mixture thoroughly according to your ice cream manufacturer’s instructions. Store in airtight container in freezer for up to 2 weeks.

Source: The Perfect Scoop by Dave Lebovitz via Elly Says Opa!

The ice cream maker has been getting a workout lately. I finally purchased Dave Lebovitz’s “The Perfect Scoop”, and pretty much want to make every single recipe covered in it’s pages. But this white chocolate ice cream with a raspberry swirl was practically singing to me when I was thumbing through the book. I had to make it immediately!

It might have had something to do with the fact that I had a bunch of good white chocolate left over from Christmas, and that it’s summer – and the berries have been unbelievably gorgeous and irresistible. Whatever the reason, I’m so glad this got churned in our kitchen. The white chocolate lends and extra layer or sweetness and richness, but the tart raspberries cut right through it. I also liked the fact that the raspberries were mashed with a fork, and then added as-is – as opposed to being puréed and strained.

I hope everyone has a great weekend. After multiple days of rain, we’re hoping to get some sunshine. The boys have been itching to get back on the boat or to the beach all week long. Keep your fingers crossed for us!

 Print

Raspberry-White Chocolate Ice Cream

8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
pinch salt
5 large egg yolks
2 cups heavy cream

For the raspberry swirl:
1 1/2 cups raspberries, fresh or frozen
3 Tbsp sugar
1 Tbsp vodka

To make the raspberry swirl, combine all of the ingredients in a bowl (if you’re using frozen berries, let them thaw slightly first) and mash together with a fork until juicy but still with chunks of raspberries. Chill in your refrigerator.

To make the ice cream, add the chocolate to a large heatproof bowl, and set a mesh strainer on top of the bowl. Set aside.

Combine the milk, sugar and salt in a medium saucepan and heat just until warm.

Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Pour through the strainer into the bowl with the white chocolate and stir until the chocolate is melted and smooth. Mix in the heavy cream.

Cover and refrigerate until chilled – at least 4 hours. Freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to an airtight container, layer it with spoonfuls of the chilled raspberry mixture. Store in your freezer.

Source: adapted from The Perfect Scoop by Dave Lebovitz