Pharm Fresh

The foodie alter-ego of a pharmacy student

Raspberry Sherbet July 18, 2008

Filed under: dessert,fruit,ice cream — pharmfresh @ 2:43 pm
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Good news, people!  I got a job!  Well, kind of.  See, I decided when I graduated in April that I was going to take a break this summer and not work…I figured it would be nice to be able to just kind of hang out before I start pharmacy school.  Except now it’s mid-July, I’m bored out of my mind, and I could use the extra money.  My mom happened to see an advertisement that said a couple was looking for a young person to look after their elderly mom a few mornings a week.  So, I called, and they called me back this morning (at 8 am, of course).  It looks like I’ll be doing it just Sunday and Monday mornings, which is fine with me.  It should be interesting, at the very least.

So, in celebration, I decided that it was time to make another selection from David Lebovitz’s book, The Perfect Scoop. After about 10 minutes trying to decide, I chose two: raspberry sherbet and lime sorbet.  The lime sorbet, however, is waiting for the core of my ice cream maker to re-freeze, but I’ll post pictures and the recipe for that one once it’s done.

I’ve always been really weird about raspberries.  I like raspberry flavored things, but not really the fruit itself.  I think it has to do with the seeds.  I’m very opposed to raspberry seeds.  They’re crunchy and gross and get stuck in my teeth.  The end.  Luckily, this recipe calls for you to strain out all the seeds, so what is left is a smooth, creamy, and extremely delicious sherbet.  Seriously, I don’t think Dave will ever steer me wrong.  He is my ice cream hero.

I used frozen raspberries, since fresh are ridiculously expensive right now, even though they’re in season.  I don’t think that using frozen berries detracted from the taste or color of the sherbet though — it’s still vivid pinkish red, and the flavor is amazing!  The recipe here calls for whole milk, but I used 2%, because that’s what I had on hand.

Raspberry Sherbet

Source: The Perfect Scoop by David Lebovitz

Makes: 1 quart

4 c. (450 g) raspberries, fresh or frozen

2 c. whole milk

1 c. granulated sugar

1 1/2 tsp. freshly squeezed lemon juice

1) Put the raspberries in a blender or food processor, along with the milk and sugar.  Puree until smooth.

2) Strain the mixture through a fine sieve to remove the seeds.

3) Stir in the lemon juice.

4) Freeze the mixture in your ice cream maker according to the manufacturer’s directions.

 

Strawberry Sour Cream Ice Cream June 14, 2008

Filed under: dessert,fruit,ice cream — pharmfresh @ 4:18 pm
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I love ice cream.

My roommate and resident best friend Beth got this amazing Cuisinart ice cream maker for Christmas — the kind that doesn’t involve lots of ice and rock salt or hand churning.  The bowl that the ice cream mixture goes into is frozen beforehand, which then freezes the ice cream.  It was fantastic.  We had so much fun testing out the ice cream maker’s capacities.  We tried real ice cream, frozen yogurt, and even just poured in a liter of pop to see if it would freeze like a Slurpee (and it did!).

So at the end of the semester when we both moved out of our apartment and back to our respective parents’ houses, I suddenly found myself without an ice cream maker.  So what did I do?  Being too cheap to buy one myself, I convinced my parents that this was an essential kitchen gadget that we just couldn’t live without, and then got them to buy one.

As far as ice cream recipes go, David Lebovitz is pretty much God.  After hearing rave reviews about his book, The Perfect Scoop, from pretty much every food blog I’ve read in the past two months, I finally managed to pick up a copy while I was poking around in Williams-Sonoma a few weeks ago.  I was not disappointed!  There are a ton of recipes for ice cream, sorbet, sherbet, granitas and even other non-ice cream accompaniments, like truffles, homemade waffle cones and crepes.  I’ve only tried two recipes out of the book so far, and they both have been winners!  You’ll probably be seeing quite a few recipes from this book over the summer — I’ve already got a list of five or six more that I want to try sometime soon.  Now I just need to find people who will help me eat all the ice cream, since my little family of four can only eat so much at one time.  Any volunteers?

The first recipe I tried was for strawberry sour cream ice cream.  This one caught my eye because I love strawberry ice cream, and while I had never heard of adding sour cream, it seemed like it would make a really good flavor combination.  Macerating the strawberries brings out the fresh, sweet flavor of the berries, and the sour cream adds a nice tang that keeps the ice cream from being overwhelmingly sweet.  If you’re looking to make this ice cream a little healthier, you can use lite sour cream, which is what I did.  I wouldn’t substitute the heavy cream for milk though — it would change the texture of the ice cream too much, and you would end up with something more like ice milk.  Just think of it this way — you’ve got fruit in there, which totally makes up for using heavy cream.

Strawberry Sour Cream Ice Cream

Source: The Perfect Scoop by David Lebovitz

Makes about 1 1/4 quarts

1 pound fresh strawberries, rinsed and hulled

3/4 c. sugar

1 tbsp. vodka or kirsch (I used vodka)

1 c. sour cream

1 c. heavy cream

1/2 tsp. freshly squeezed lemon juice

1) Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch.  Stir until the sugar begins to dissolve.  Let stand at room temperature for 1 hour, stirring every so often.

2) Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

3) Freeze in your ice cream maker according to the manufacturer’s instructions.