FROZEN DESSERTS

Fresh Strawberry Granita

Fresh Strawberry Granita

Ingredients

  • 1 cup hot water
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Preparation

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.

Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

Frozen Lemon Gingersnap Pie

Frozen Lemon Gingersnap Pie

Ingredients

For crust

  • 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

For ice cream

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup plus 2 tablespoons sugar
  • 4 teaspoons finely grated fresh lemon zest
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup fresh lemon juice

Preparation

Make crust:
Preheat oven to 350°F.

Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.

Make ice cream:
Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).

Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.

Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.

About 20 minutes before serving, put pie in refrigerator to soften.

Cooks’ notes: ·Ice cream can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust.
·Assembled pie can be frozen up to 3 days.

Affogato Mocha

Affogato Mocha

Ingredients

  • 1 pint chocolate ice cream
  • 8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate
  • 8 tablespoons hot freshly brewed espresso coffee
  • 8 tablespoons dark rum

Preparation

Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

Chocolate-Meringue-and-Mint-Chip-Ice-Cream-Cake

Chocolate-Meringue-and-Mint-Chip-Ice-Cream-Cake

Ingredients

  • 10 1/2 tablespoons sugar, divided
  • 1/2 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 4 large egg whites
  • 2 pints mint chip ice cream, slightly softened
  • 1/2 cup chilled whipping cream
  • 1/4 teaspoon vanilla extract
  • 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12×4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12×4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

Frozen Mango, Blackberry Cassis, and Vanilla Mosaic

Frozen Mango, Blackberry Cassis, and Vanilla Mosaic

Ingredients

  • 2 pints mango sorbet (4 cups)
  • 1 pint vanilla ice cream (2 cups)
  • 6 ounces fresh blackberries (1 1/2 cups)
  • 1/4 cup sugar
  • 2 tablespoons crème de cassis (black-currant liqueur)

Preparation

Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.

Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.

Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side.

Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.

To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.

Cut mosaic into 1/2-inch-thick slices.

Cooks’ note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.

Meyer Lemon Semifreddo with Summer Berries

Ingredients

  • 1/2 cup sliced almonds, toasted
  • 1 3/4 cups chilled heavy whipping cream
  • 1 1/4 cups plus 2 tablespoons sugar
  • 7 large egg yolks
  • 1/2 cup fresh Meyer lemon juice or regular lemon juice
  • 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
  • 1/4 teaspoon salt
  • 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Preparation

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Pomegranate Gelato

Pomegranate Gelato

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/4 cups bottled pomegranate juice
  • 1/3 cup pomegranate liqueur such as PAMA
  • 1 teaspoon fresh lemon juice

Preparation

Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook’s notes:

•Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
•Gelato keeps 1 week.

Red, White, and Blue Ice Cream Cake

Red, White, and Blue Ice Cream Cake

Ingredients

  • One recipe Simply Strawberry Sorbet
  • 3/4 cup cookie crumbs (process 7 Newman’s Own Organic O’s — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger
  • One recipe Lemon Ice Cream with Candied Lemon Peel
  • One recipe Simply Blueberry Sorbet
  • Freshly whipped cream, fresh berries, and sprigs of mint, for serving

Preparation

Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.

Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.

Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.

Chill a serving plate or cake stand in the freezer.

Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.

Note:If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.

S'mores Coffee and Fudge Ice Cream Cake

S’mores Coffee and Fudge Ice Cream Cake

Ingredients

  • 16 whole graham crackers (about 8 ounces)
  • 1 cup whole almonds, toasted
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 quarts coffee ice cream, softened until spreadable
  • Fudge Sauce
  • 1 7-ounce jar marshmallow creme
  • 2 cups miniature marshmallows

Preparation

Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.

Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.

Eggnog Ice Cream

Eggnog Ice Cream

Ingredients

  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 7 large egg yolks
  • 3/4 cup sugar
  • 2 cups chilled heavy cream
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly grated nutmeg

Preparation

Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.

Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.