Limoncello Semifreddo w/Strawberries

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Beet Ice Cream

i love odd sounding desserts. this one seems like a fabulous surprise

FROM DESERT CANDY (desertcandy.blogspot.com)

3 medium-size beets
1 small orange
8oz sour cream
3/4cup sugar
1/2cup half-and-half
Directions:

1) Preheat the oven to 400F.

2) Wrap the beets in foil and roast in the oven until very tender, about 45 min.

3) Remove, when cool enough to handle, peel beets & chop finely.

4) Place the beets in a blender or food processor.

5) Add the juice of the small orange & about 1tsp of the orange zest.

6) Purée the mixture until you have a rough purée.

7) Add the sour cream, sugar, & half-and-half.

8) Purée the mixture until completely smooth & combined.

9) Press the mixture through a fine mesh sieve (optional).

10) Refrigerate to chill the mixture completely, several hours or overnight.

11) Beat mixture, Freeze 6hours, or until mostly frozen. remove from freezer, beat again. and serve, or freeze.

*NOTES
-PERFECT PAIRING:Beets have a great affinity with chocolate. Mix in chocolate chips, drizzle with chocolate sauce, or serve with a scoop of chocolate sorbet.

-FOR ADVENTUROUS AUDIENCES: In a riff on the classic Eastern European dishes, pair beet ice cream w/cucumber sorbet. You could even top it with a little sweetened sour cream and sprinkle of poppy seeds.

http://desertcandy.blogspot.com/2007/08/day-15-can-you-guess-flavor.html

Hannah’s Pumpkin Pie Milkshakes

I know i keep adding unseasonal recipes.. but milkshakes are appropriately delicious all year round :)

FROM CANARY GIRL (canarygirl.com)
(makes 4 servings)
2cups vanilla ice-cream
1cup milk
2/3cup canned pumpkin (or fresh roasted, then drained overnight)
1/4cup brown sugar
3/4tsp pumpkin pie spice (I use a blend of my own…a generous pinch of cinnamon, and a smidge of freshly grated nutmeg, ground cloves and ginger)
whipped cream to top shakes
Directions:
1) Place all ingredients except whipped cream in a blender (reserve some of the spice mixture for garnish).

2) Now, distribute the milkshakes among 4 glasses. Or, if you happen to be a piggy like me, in 2. 3 max.
3) Top with whipped cream & sprinkle with spice mixture. Prepare to taste a bit of heaven.

http://canarygirl.com/?p=75

Easy Eggless Mango Kulfi Ice Cream

so i did a mite of research..and it seems kulfi is an indian dessert like ice cream, it just melts slower. Let me know if this is fact or fiction? Either way, it's mango flavoured so i'm sure it is spectacular :)
(oh & there is no step for putting the sticks in;however, if you did it like popsicles, and stuck them in when you freeze them you're probably golden.)

FROM FUN & FOOD CAFE (FunandFoodCafe.com)
(makes 8)

3cups heavy (whipping) cream

1cup whole milk

1cup canned sweetend mango pulp

a pinch of saffron - dissolved in 2 tbsp warm milk

3/4cup sugar (if needed, as the pulp is sweet too)

pinch of salt

Directions:

1) Bring the cream & milk to a boil in a large heavy saucepan over high heat, stirring occasionally.

2) Reduce the heat to low & cook at a bare simmer, stirring frequently, for about 1hr, until the mixture is reduced by about one-third & is thickened.

3) Whisk the mango, sugar, & salt in to the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil.

4) Now add the dissolved saffron & stir. Then remove from heat & allow it to cool to room temp.

5)Divide the kulfi among eight 4-oz paper muffin cups or similar kulfi molds. Cover tightly with foil & freeze for at least 8hrs, until firm.

TO SERVE:

6) Remove the paper cups and place the kulfis on small plates. Garnish with some chopped pistachios if you like

http://www.funandfoodcafe.com/2008/08/easy-mango-kulfi-ice-cream-eggless.html

Banana & White Chocolate Ice Cream

I ALTERED IT :) if you have an ice cream maker, before you freeze it process it. if not, i wrote how to finish.. very excited about it

FROM CD KITCHEN (cdkitchen.com)
(makes 5 cups)
3cups whipping cream
1cup half-and-half
3/4cup sugar
4 large eggs
8oz white chocolate, melted
4 very ripe bananas
3tbsps fresh lemon juice
Directions:
1) Bring 1cup cream, half-and-half & sugar to simmer in heavy medium saucepan, stirring occasionally.
2) Whisk yolks in medium bowl.
3) Whisk in hot cream mixture.
4) Return mix to saucepan & stir over medium low heat until custard thickens & coats spoon (about 5min); do not boil. Strain into large bowl.
5) Add white chocolate whisk until well blended.
6) Mix in remaining cream. Refrigerate until cold.
7) Peel & slice bananas. Puree bananas w/lemon juice. Mix puree into custard. Freeze custard.
8) Once almost set, take out of freezer. Mix w/beaters, refreeze.

http://www.cdkitchen.com/recipes/recs/1461/Banana-And-White-Chocolate-Ice114087.shtml

Cheesecake Ice Cream

so here it is.. the best combination ever: Cheesecake & Ice Cream. so yummy sounding :)

FROM CD KITCHEN (cdkitchen.com)
(makes 8 servings)
6oz cream cheese, softened but cool
3/4cup sugar, superfine
1cup sour cream, cold
1cup heavy cream, cold
1 pinch kosher salt, or table salt
3tbsps fresh lemon juice
1/4tsp vanilla extract
Directions:
1. Chill mixing bowl & beaters.
2. Beat cream cheese on medium speed until soft & smooth.
3. Gradually add sugar, 1/4cup at a time, beating well after each addition.
4. Beat in sour cream, then the heavy cream.
5. Add salt, lemon juice & vanilla. Beat just until mixture is thick & smooth. Cover freeze overnihgt.
6. Wash beaters & bowl & chill again.
7. Put chilled mixture in cold mixing bowl & beat, gradually increasing speed from low to medium, beat mixture until light & creamy, about 3min.

8. Serve at once, or freeze up to 24hrs. Allow to soften 15min in refrigerator if frozen.
9. Garnish w/strawberries.

*NOTES: Superfine sugar can be made by processing granulated sugar in your food processor.

http://www.cdkitchen.com/recipes/recs/37/Cheesecake_Ice_Cream_II58107.shtml