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I scream, you may not scream, we all may or may not scream for ice-cream!
Funny thing about winter, it makes me want to eat ice cream!
If it's cold outside, normal people want a steaming bowl of soup. Meanwhile, I'm saying "please pass me the ice cream!" And nothing's better than homemade ice-cream. I remember when I was little, my parents had an ice-cream maker. Not electric. (yes, we had electricity back then!) The kind you had to turn the handle on. The kind you had to turn the handle on for hours. and hours. and hours. Untill your arm fell off. My mom used to try to get us all psyched up about it by telling us "it's going to be so much fun! you can take turns! it'll go by so fast" (yeah, call me when it's my turn, I'll be over in the next town.) I have an electric ice-cream maker that is loud and has to be used outside and requires ice and rock salt and takes a long time to make the ice cream and you have to keep adding salt and ice then when it's finally done, you have to dispose of all that ice and salt. sheesh! (yeah, call me when that's all done, I'll be over in the next town!) I have been having a hankerin' for some homemade ice-cream. But I don't wanna make it outside and I don't want to do much work! Could be another kitchen gadget in my future.... Then Sur La Table put this on sale. and it's red! Sold! It came with a nifty little book of recipes. I picked one right away and made a few alterations and made this- Triple Berry Sherbet! Triple Berry Sherbet the Diva Weigh makes ten 1/2-cup servings 1 point per serving! 1 12 ounce bag of frozen mixed berries, or fresh berries in season 1/2 cup splenda 3 TBL fresh lemon juice 2 1/4 cups fat-free half-and-half Place berries, splenda and lemon juice in a medium bowl. Stir to combine. Allow to macerate for 2 hours or longer. Berries will release natural juices. Place berry mixture in a blender or food processor. Process until completely pureed. Strain through sieve to remove any seeds. Combine with half-and-half. Pour the mixture in the freezer bowl of the ice-cream maker. Turn on and let mix until thickened, about 20-25 minutes. The sherbet will have a soft texture, if you desire a firmer texture, transfer the sherbet into an airtight container and put in a freezer for 2 hours. Remove from freezer about 10 minutes from serving. This makes a tasty, creamy sherbet. There is a nice tangy-sweetness from the berries and a creamy-ness from the half-and-half. Really creamy like the regular full fat version, you can't tell there is fat free half-and-half in there! Fat free half-and-half! I was so excited to find that! Still has calories though! Just not as many! cast of characters (Splenda was also used but did not show up for the photo shoot. mix 'er up! serious creamy goodness! 1/2 cup is 1 point! freeze the rest in 1/2 cup servings for quick ice-cream fixes! Ice-cream, hot soup or something else, what do you crave in winter?
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