Tags: Dairy Free, Giveaway, Ice Cream Maker, Mango, sorbet, Strawberry, Strawberry Mango Sorbet
The thing I love about having an electric ice cream maker is the speed and ease in which you can whip up ice cream, sorbets, sherberts, frozen yogurts etc. The thing I hate about having an electric ice cream maker is the speed and ease in which you can whip up ice cream, sorbets, sherberts, frozen yogurts etc. Yes, I think you get the gist – it’s way too easy to whip up and way too easy to eat a quart of frozen fat ass sitting in your freezer.
Having said that, let’s stick with ONLY the positive aspects of electric ice cream makers, because I have a recipe for strawberry-mango (or peach) sorbet that is out of this world. I always saw sorbet as the ‘skinny’ frozen treat and gorged on it. Yes, it’s fat free, but the amount of sugar added can sometimes be a little much.
Of course, it doesn’t have to be that way, but what the heck, this recipe is great, so unless you eat the whole yield in one sitting, you shouldn’t be bouncing around like you’ve got a pogo stick embedded in your..well, you know.. then crashing like a fraternity pledge after a night of quarters.
Let’s get back to the positives…it’s healthy. Well, it’s usually healthy because sorbet is usually loaded with fruit, so at least you’re filling your guts with all kinds of vitamins and antioxidants while cooling off, satisfying your sweet tooth, and bouncing around like you’ve got a pogo stick embedd…okay, won’t go there again.
In this case, we’ve got strawberries and mango (or peach). The best part about summer is the abundance of beautiful, fresh berries that are widely available. I always load up and then try and figure out what I’m going to make with them – once I eat a bushel or three. I have to admit, sometimes I forget about them, and am greeted to fuzzy white and green creatures almost smirking at my forgetfulness. This is why an electric ice cream maker is like a white knight to me – there’s always ice cream, sorbets, sherbets, frozen yogurts etc..to ward off the fuzzy white and green creatures that look like they want to eat my face.
The humidity made it a race to take a photo, but it’s even ‘creamier’ in that ‘sorbet sort of way’, when it’s like this.
A few weeks back (yes, this is one of those ‘entries’ I mentioned in my last entry – the stuff in the freezer and/or photos that sit idly…waiting for their big blog break), after doing everything I could with a beautiful bunch of strawberries, from dippping them in chocolate, making a crisp (another entry waiting to happen) and just eating them out of hand, I still had about a quart sitting in my fruit and veggie bin.
For two days it was threatening me with fuzzies and a final eulogy in the trash can. I also happened to have a mango on hand, just waiting to turn to mush and join the strawberries in garbage purgatory – money wasted because I always over buy with my eyes.
I hit the ‘puter and Googled (yes, still weird that it’s a verb) strawberry sorbet, in hopes that a good recipe, one not loaded with a pound of sugar, would pop up. It did, and ironically, the name of the blog where it comes from is Sugarlaws. Thank you, Sugarlaw gal – you’ve provided me with a keeper of a sorbet recipe, one of which I will use with all kinds of summer fruit bounties.
I understand some people don’t like to add any alcohol to anything they’ll be eating, but seriously, sorbet needs vodka and it”s such a small amount, you won’t be slurring your words and telling everyone you love them. Also, you DO NOT taste it – it’s only a tablespoon, and vodka is smooth and flavorless anyway. You see, to achieve that slightly soft ‘sorbet creaminess’, the addition of a little vodka makes it so it doesn’t freeze into a solid block of fruit ice that you have to chisel off of. We’re not making granita here – although I love the stuff and will probably cover it before summer ends..at some point..I think.
For those of you who are really adamant about ‘not even an itsy bit of alcohol in anything‘, I’ve heard egg whites can give you that fluffy ‘sorbet’ texture too, but truth be told, I’ve tried a sorbet made with egg whites and it was kind of slimy on my tongue and left a weird aftertaste. Then again, there are those who stay away from eating anything containing raw egg, so I suppose you can either pick your poison or run back and forth to the freezer every hour to fork it around so it doesn’t freeze solid after that wonderful ice cream maker churning..
OK, onto my GIVEAWAY! To help in making this rockin’ sorbet and all you can eat frozen goodies until you die (or it breaks), I’m giving away a brand new Hamilton Beach 1.5 QT Ice Cream Maker! Just leave a comment and one week from today (Well, August 14th, 2010) I will use random integer (or maybe my nephew, he likes to point) to choose a winner. The winner will receive it with plenty of time to uhh…use it for a particular challenging thing, IF the winner happens to be part of that challenging thing, if ya know what I’m talkin’ about *wink wink*. 1 comment per person.
Strawberry-Mango (or peach) Sorbet
1 cup sugar (I tried it with 1/2 cup sugar and it was just sweet enough)
1 cup water
4 cups hulled, chopped strawberries
1 mango, peeled and cubed or two peaches peeled, stone removed, and chopped
1 tablespoon vodka
Juice of one lime
1. Bring the sugar and water to a boil in a saucepan. Stir until the sugar dissolves, then set aside to cool completely.
2. Put the strawberries, mango, vodka and lime juice into a food processor and puree. When the sugar syrup has cooled, add it to the strawberry-mango puree.
2. Lisa addition – Strain the mixture through a fine mesh strainer, unless you like the crunch of some seed bits. – you know, the ones that really get stuck in your teeth because they’re smaller from being chopped up? I don’t.
3. Freeze with your ice cream maker according to the manufacturer’s instructions.
*Makes about one pint of sorbet.
*I found it made about a pint of strawberry-mango-sugar syrup liquid and a quart when the liquid was frozen. Maybe I have a heavy hand, but I’m pretty sure you’ll get approximately one quart of sorbet.
Tags: chocolate sauce, Daring Bakers, Fudge Sauce, Ice Cream, Pistachio, Strawberry, Swiss Roll, Swiss Swirl Ice Cream Cake, vanilla
I just realized something. All of my posts for the past several months have been Daring Cooks and Daring Bakers challenges. I’m a bad food blogger *slapping hand*.
Let me elaborate. I love to cook and bake, and in fact, do both on a pretty consistent basis (I’m always experimenting). I have lots of stuff in my freezer just waiting to be cooked/baked and blogged. I also have lots of photos of non-challenge delicacies that I have yet to blog about – but somehow time escapes me, and the next thing I know, another challenge deadline is approaching, and I have to get that entry up. My lone non-challenge affiliated goodies will just have to wait..for the hundredth time.
Some of the vanilla ice cream melted and seeped into the cake swirls when I used a bowl of warm water and a towel to loosen the cake from the bowl and plastic wrap, leaving me with soggy looking cake, as you can see above (my rolls were sliced pretty thin – bad idea).
Do I ever post without complaining?
On to this months Daring Bakers Challenge, because it’s really cool, both literally and figuratively.
When I first saw a challenge for a swiss roll, I thought ‘Me likey swiss roll cakes’ – memories of those packaged, chocolate covered Swiss Rolls that our Moms packed in our lunch boxes came flooding back. YES, I know..we’re talking REAL swiss rolls, as in baked from scratch and filled with some kind of cream or jam or whatever suits your palate. I had one of those plastic covered swiss rolls a few months ago..and WOW, they shrunk- and not just by a little, but a lot. SHRINKAGE is an understatement! The ones I recall from childhood were huge! Tsk Tsk to Drakes or whichever brand they are.
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s World – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-
I digress. I always find a way to segue into every nook and cranny before getting to the point. Back to the challenge. SO, it’s a swiss roll, but not just any swiss roll. You see, we are slicing this baby up, lining a plastic wrap covered bowl with the swiss roll slices, and filling it with ICE CREAM(S) and FUDGY SAUCE (or whatever creative juices..err sauces and ice cream we could squeeze out of our frontal lobes).
The first person I thought of was my father. The man covets ice cream cakes like nobodies business , and he used to live at Carvel (A local ice cream establishment dating back to like 1850, or so it seems). I don’t think I can recall a birthday where one of the cakes wasn’t a Carvel ice cream cake (Never Fudgy the Whale). I don’t think I can even recall a summer where there wasn’t at least one pack of Flying Saucers in our freezer.
In any event, this recipe doesn’t contain those Carvel crunchies. Here’s a little secret, though – they’re made of broken Flying Saucer shells that are drizzled with Magic Shell chocolate. Aren’t you glad you know that now?
Herein lies the problem – the ideas running through my head were not the kind of ice cream cake dear old Dad would like. I decided I wasn’t going to tell him what was in it word for word, and just present it to him and hope he bit. I used Rose Levy Beranbaum’s Biscuit de Roulade (from The Cake Bible) because the challenge recipe called for 11×9 sheet pans. I looked high and low, and could not find any sheet pan in this size. Am I missing something here? (UPDATE – finally found one on Amazon).
Not being in the mood to try and figure out how much baking time and batter would sufficiently fill and bake the cake in a 10×15 or 12×17 pan, I stuck with Rosie’s sponge. I wanted to make a funky swiss roll, one that was flavored and colorful, so when I saw some pink and green swiss rolls on Flickr, I decided to use some of the leftover pistachio butter, from the Daring Cooks nut butter challenge, in one half of the batter, and dried, ground strawberries in the other half. A little green food color, a little pink food color, and voila, a pink and green swiss roll that really tastes like pink and green -well, pistachio and strawberry. No ubiquitous, artificial extracts in this bombe!
Regarding the pistachios, here’s the really great part. Sam Feferkorn from Ohnuts.com saw my last entry on nut butters. He took sympathy on my poor, mutilated fingers and offered up a free pound of already shelled pistachios, plus a few other nuts and dried fruits of my choice. How cool is that? You’ve got to check out Ohnuts.com, they’re loaded with nuts, dried fruits, chocolates etc… and at reasonable prices!
Well, thanks to Sam, having these ‘ready to go’ pistachios on hand was what helped in my decision making. Why not a vanilla bean ice cream with pistachio nougatine folded in? (AKA – the crunchies..well, my version). I must admit, I cheated a bit.. I only made one ice cream, and used store bought strawberry ice cream. Oh, the shame, but hey, I’ve made a strawberry ice cream for a Daring Bakers challenge before, so that affords me a pass, right?
Here’s a rundown on my swiss roll ice cream cake. First off, as mentioned earlier in this entry, I split the genoise batter and folded some pistachio butter (loosened up with a little warm water) into one part, and dehydrated, ground strawberries into the other. Then I added some food color (pink and green) to each part since neither ‘a little’ pistachio butter or dehydrated strawberries add much color to a batter. After baking, rolling in a towel and cooling, I spread the pistachio and strawberry genoise with a strawberry-chocolate ganache (strawberry jam melted in chocolate and hot cream, then cooled until spreadable) .
I rolled the filled genoise from the long side instead of the shorter side – which is the direction you usually roll a swiss roll from. I did this because I wanted small, spiral slices of the roll, and the diameter of the roll from the long side is always much smaller. My first ice cream was the vanilla bean – pistachio nougatine, and the second was my cheat..store bought strawberry. I made the fudge sauce from the recipe provided to us by Sunita, except I added a little vodka to slightly halt the freezing process so the middle would remain fudgy and somewhat gooey, in lieu of frozen solid, upon cutting.
If you’d like the master challenge recipe for a chocolate swiss roll, the fudge sauce and extremely easy chocolate and vanilla ice creams..click HERE. To see the beautiful swiss roll ice cream cakes other Daring Bakers created, click on the links to their blogs HERE.
5 ounces shelled, skinned salted pistachios
1/4 cup sugar
1/4 cup corn syrup
4 T unsalted butter
1. Cook the sugar, butter and corn syrup until light amber then add the pistachios. Cook until golden brown.
2. Pour onto a silpat or parchment lined sheet pan (or just a buttered sheet pan) and let cool until hardened.
3. Chop up the nougatine with a mallet or pulse in a food processor (for ice cream) or just break into pieces and eat or gift as candy.
GIVEAWAY ALERT! Speaking of ice cream..keep checking back. Next week I’m giving away a brand new ice cream maker!