Sweet Summer Treats

As the August heat hits Oklahoma, there’s no better occasion for a cold, sweet treat. This month’s recipes include a variety of frozen desserts: French-style custard-based ice cream, Philadelphia-style egg-free ice cream, coconut milk-based ice cream suitable for a vegan diet, frozen yogurt, and fruit sorbet.

Sweet Summer Treats

Porter Peach buttermilk ice cream

Serves 4 to 6
Porter Peach buttermilk ice cream

Ingredients

6 egg yolks
1 1/4 cups granulated sugar
2 cups heavy cream
2 cups full-fat buttermilk
2 teaspoons vanilla extract
Pinch of salt
6 small Porter peaches, peels and pits removed

Directions

In a medium bowl, whisk together the egg yolks and 1/4 cup of the sugar. Combine the remaining sugar and heavy cream in a heavy-bottomed pot over medium heat. Bring the mixture to a simmer, and remove from heat. While whisking, drizzle a small amount of the hot cream mixture into the egg yolks. Slowly stream in the remaining cream, whisking constantly so the yolks don’t curdle. Transfer the cream mixture back into the pot. Cook over low, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain the custard through a wire sieve into a large lidded container. Stir in the buttermilk, vanilla and salt. Chill until completely cool, several hours or overnight. Meanwhile, make the peach puree. Place the peeled peaches into a food processor or blender and puree until smooth; chill. Once chilled, transfer the ice cream base and peach puree to an ice cream freezer and churn according to manufacturer instructions. Store ice cream in a container, cover and freeze until it hardens.




Toasted coconut ice cream

Serves 4 to 6
Toasted coconut ice cream

Ingredients

2 15-ounce cans full-fat coconut milk
2 tablespoons cornstarch
1/2 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1/2 cup coconut flakes

Directions

Measure 1/2 cup of coconut milk into a small bowl; whisk in the cornstarch and set aside. In a medium saucepan, combine the remaining coconut milk, sugar and salt. Heat over medium-low, stirring frequently, until the sugar dissolves. Add the cornstarch mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract. Pour ice cream base into a container and chill completely, several hours or overnight. While ice cream is chilling, toast the coconut. Place coconut into a medium skillet over medium-high heat, stirring as needed, until the coconut begins to brown. Cool. Transfer ice cream base to an ice cream freezer and churn according to manufacturer instructions. Add the toasted coconut at the end of the churning process. Transfer ice cream to a container, cover and freeze until it hardens.




Roasted strawberry-basil ice cream

Serves 4 to 6
Roasted strawberry-basil ice cream

Ingredients

3 1 quart strawberries, hulled and halved
3 1 lemon, cut into slices
3 1 cup granulated sugar
3 2 cups heavy cream
3 1 1/2 cups whole milk
3 Pinch of salt
3 1/2 cup basil leaves
3 3 tablespoons cornstarch

Directions

Make the roasted strawberries: preheat the oven to 375°F. Place the strawberries and lemon slices on a parchment-lined baking sheet. Sprinkle with 1/4 cup of the sugar. Roast for 30 to 40 minutes, once or twice during the baking time. Remove from the oven and chill. For the ice cream base, combine the heavy cream, 1 cup of the milk, the remaining sugar, salt and basil leaves in a heavy-bottomed pot. Heat over medium-low until the sugar dissolves. In a separate small bowl, whisk together the reserved 1/2 cup of milk and the cornstarch. Add the cornstarch mixture to the saucepan and stir. Cook until the ice cream coats the back of a spoon. Remove the saucepan from the heat and strain the ice cream base through a wire sieve into a lidded container to remove the basil. Chill completely, several hours or overnight. Transfer ice cream base and chilled strawberries to an ice cream freezer and churn according to manufacturer instructions. Store ice cream in a container, cover and freeze until it hardens.




Blueberry frozen yogurt

Serves 3 to 4
Blueberry frozen yogurt

Ingredients

1 pint blueberries
1 lemon, zested and juice
1 1/4 cups granulated sugar
Pinch of salt
4 cups full-fat plain yogurt

Directions

Make the blueberry sauce: combine the blueberries, lemon zest and juice, 1/4 cup of the sugar, and the salt in a medium saucepan. Bring to a boil and reduce heat to low. Simmer until the sauce reduces to a jam-like consistency, about 30 minutes. Chill the blueberry sauce. To make the yogurt base, mix the yogurt and the remaining cup of sugar in a medium bowl. Transfer yogurt and chilled blueberry sauce to an ice cream freezer and churn according to manufacturer instructions. Store frozen yogurt in a container, cover and freeze until yogurt hardens.



Coffee fudge-chip ice cream

Serves 4 to 6
Coffee fudge-chip ice cream

Ingredients

For the ice cream:
6 egg yolks
1/4 cup ground coarsely ground coffee
2 cups half and half
14-ounce can sweetened condensed milk
Pinch of cinnamon
Pinch of salt

For the fudge chunks:
2/3 cup semi-sweet chocolate chips
2 tablespoons water

Directions

In a medium saucepan, whisk together all ice cream ingredients. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat. Strain ice cream base through a fine sieve into a lidded container. (It’s okay if some of the coffee grounds remain in the ice cream.) Chill until completely cool, several hours or overnight. While the ice cream is chilling, make the fudge chunks. Combine the chocolate chips and water in the top of a double boiler over simmering water. Stir constantly until the chocolate is completely melted. Pour the chocolate onto a parchment lined baking sheet, spread into a thin layer and chill in the freezer. When the ice cream base has chilled, transfer it to an ice cream freezer and churn according to manufacturer instructions. At the end of the churning time, remove the chocolate from the freezer and cut into small pieces. Drop the fudge chunks into the ice cream freezer and churn just until mixed. Store ice cream in a container, cover and freeze until it hardens.




Pineapple-mint sorbet

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Serves 4 to 6
Pineapple-mint sorbet

Ingredients

1 ripe pineapple
1 cup granulated sugar
1 cup water
2 sprigs fresh mint
2 tablespoons fresh lemon juice

Directions

Peel and core the pineapple, making sure to remove all skin and seeds. Place pineapple into a food processor or blender. In a small saucepan combine the sugar, water and mint sprigs. Bring the mixture to a boil, reduce the heat and cook until the sugar dissolves completely. Remove the mint and transfer the liquid to the food processor or blender container with the pineapple. Add the lemon juice and process until very smooth. Transfer to a lidded container and chill completely, several hours or overnight. Once chilled, transfer the sorbet base to an ice cream freezer and churn according to manufacturer instructions. Store sorbet in a container, cover and freeze until it hardens. OKL Article End