Izzy And Zoey's Ice Cream Bar: 2012

Friday, December 21, 2012

Blackberry Shakes

Ingredients

1 pint fresh blackberries
2 to 4 tablespoons sugar (depending on berries sweetness)
1 pint vanilla ice cream
12 ounces pomegranate juice
1 cup milk

Directions

Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.

Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.

This recipe is from Bobby Flay!

XOXO, Zoey!!!!

8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies

Ingredients

3 eggs, separated, whites reserved for Cinnamon Wafer Cookies
1 cup sugar
1 cup heavy cream
1 cup milk
1 (15-ounce) can pumpkin puree
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
4 cups vanilla ice cream
Whipped cream, for garnish
Cinnamon Wafer Cookies, for garnish, recipe follows

Directions

Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.

RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Cinnamon Wafer Cookies:

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
Pinch nutmeg
3 egg whites, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.

In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

I got got this recipe from HERE!!! : )

XOXO, Zoey!!!!

Thursday, December 20, 2012

Peppermint Ice Cream Loaf

A perfect Christmas Holiday dessert.

Ingredients

2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
3 tbsps. butter, melted
1 cup crushed hard peppermint candy, divided
1/4 cup water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 to 2 drops red food coloring (optional)
2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)

Directions

LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.

BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.

COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.

FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

Click HERE to go to website!!

XOXO, Zoey

Sunday, December 16, 2012

Peach Sorbet

Hey, it's Zoey here! Here are some photos...

And... SURPRISE!

I have the recipe for peach sorbet!!!

This amazingly refreshing peach sorbet recipe is the perfect way to use up that last basket of peaches from the farmer's market. The ease of preparation, along with the fresh from the orchard flavor, makes this peach sorbet a classic favorite for family reunions and other social functions. If you don't have access to fresh peaches, frozen peaches create a delicious sorbet as well.

Cook's note: If you plan to use frozen peaches or firmer, out-of-season fruit, increase the amount of sugar from 2/3 cup to 3/4 cup.

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

2/3 cup of sugar
1 cup of water
2 1/2 lbs ripe peaches, peeled, halved and pitted
3 tablespoons lemon juice
1/2 teaspoon fresh lemon zest

Preparation:

Bring the sugar and water to a boil in a large saucepan over medium-high heat. Continue boiling the mixture for 4 minutes. Add the peaches to the boiling simple syrup and cook over medium heat, stirring frequently, for 5 minutes for fruit of average ripeness, or 3 minutes for overly ripe fruit.

Remove the peaches and sugar syrup from the heat, stir the lemon juice and zest, and allow it to cool at room temperature for 5 to 10 minutes. Puree the mixture until it is smooth with a food processor or immersion blender.

Allow the peach puree to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

This peach sorbet recipe makes 6 to 8 servings.

I got this recipe from HERE! :)

XOXO, Zoey

Mango Sorbet

I am sharing with you a very good recipe from the cookbook:Barefoot In Paris
Serves 8

This is really a fun dessert. Form this into a mold and serve it with a cookie on the side. If you don't have time to prepare the mango sorbet, Haagen-Dazs makes a good one, and believe me, your friends
willl have just as much fun. The good news is that you can make this ahead of time. I serve it with fresh raspberries and raspberry sauce.

2 pints Mango Sorbet or 2 pints store bought mango sorbet, softened
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), press it into the sorbet to make the layer even. Remove the smaller bowl and freeze for 30 minutes.

Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl helps with this) and freeze for another 30 minutes. Finally, spoon in enough softened ice cream to fill the bowl. Freeze until hard.

To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.

Mango Sorbet
Makes 1 1/2 Quarts; Serves 6
5/4 cup sugar
5 large ripe mangos, peeled and seeded
1/4 cup freshly squeezed orange juice
1/4 teaspoon kosher salt

Place the sugar and 1/2 cup water in a small saucepan and cook until sugar dissolves. Set aside.

Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.

Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (the sorbet will be soft.) Serve directly from the ice cream machine.

Raspberry sauce

1 half-pint fresh raspberries
1/2 cup sugar
i cup (12 ounces) seedless raspberry jam
1 tablespoon framboise liqueur

Place the raspberries,sugar,and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

This post is from: Twin Bakers

Remember to buy the Barefoot Contessa cookbooks! Stay tuned!!
XOXO, Zoey and Izzy