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5100_Booklet.qxd
1/8/04
12:15 PM
Raspberry Sherbert
Makes about 1 quart
This delicious sherbet has a light touch of orange flavoring.
2 pkg (10 oz each) frozen raspberries, thawed
1 - 1/2 cups milk
1/3 cup nonfat dry milk
1 tablespoon Triple Sec or orange juice
Puree thawed raspberries in a blender or food processor until smooth. Pour mixture through a strainer,
pressing out as much fruit pulp as possible. Discard seeds. Place raspberry puree back in blender or food
processor with remaining ingredients and process until well combined. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow the instructions for freezing.
Pineapple Sherbet
Makes about 1 quart
This is a year-round favorite. All you need is a couple of cans of crushed pineapple on the pantry shelf.
This makes a great ice cream pie with a chocolate crust.
2 cans (8 oz ea) crushed unsweetened pineapple with juice
2/3 cup light corn syrup
1 - 1/2 cups milk
2 tablespoons Triple Sec or orange juice
Pour pineapple with juice and remaining ingredients in a blender or food processor. Process until
smooth. Chill in the refrigerator until ready to freeze. Pour mixture through a strainer into the ice cream
maker. Follow the instructions for freezing/
Espresso Ice Drink
Makes about 1 quart
4 tablespoons instant espresso or
3 tablespoons regular instant coffee powder
3 2/3 cups boiling water
3/4 cup sugar
1 teaspoon vanilla extract
Dissolve coffee in boiling water. Stir sugar into coffee until dissolved. Chill thoroughly in ice cream
maker. Stir in vanilla. Serve with a dollop of whipped cream and a sprinkle of cocoa.
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Chocolate Gelato
Makes about 1 quart
This Italian-style ice cream is smooth, creamy and very definitely chocolate. Part of the cream is
whipped and folded in just before freezing the gelato.
1 teaspoon plain unflavored gelatin
1/4 cup cold water
1 - 1/2 cups half-and-half
1 - 1/2 cups heavy cream
2 teaspoons instant espresso coffee powder
1/2 cup sugar
3 oz unsweetened chocolate, melted
1 teaspoon vanilla extract
pinch salt
Soften gelatin in cold water. Heat half-and-half and _ cup cream in a heavy saucepan over low heat until
bubbles form around the edge. Do not boil. When cream is hot, sprinkle in coffee; add sugar and
gelatin. Stir to dissolve gelatin and remove from heat. Whisk melted chocolate into hot cream; stir in
vanilla and salt. Pour mixture through a strainer into a medium-sized bowl. Place saucepan in a pan of
cold or ice water to cool. Cover and chill in the refrigerator until ready to freeze. Whip remaining
heavy cream until thick but not stiff, and gently fold into chilled mixture just before freezing. Pour
mixture into the ice cream maker and follow the instructions for freezing.
Gelato Di Ricotta
Makes 1 Quart
1/2 cup powdered sugar
2 tbsp. marsala wine (or substitute Madeira or sherry)
1 lb. part skim milk ricotta
1/2 cup whipping cream
In a large bowl, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the
mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into
the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions.
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