This final week of Frozen Fridays is a roundup of all sorts of tasty treats that sort of fall into their own category. Most are based on homemade ice cream, but all have a little something extra designed to impress.
First off, Happy 4th of July! I hope you’re enjoying this day with family and friends. We’ll be kicking off the day with a lazy morning, and then joining friends this afternoon for the day’s World Cup soccer game, dinner, and fireworks.
Secondly, I’d like to welcome you to Frozen Fridays. Each Friday throughout the month of July, I’ll be sharing a number of recipes to cool off your summer.
To kick things off, I’ve got 25 ice creams, sorbets, sherberts, and granitas that make my mouth water. It’s been hitting the 90s and higher, so I’m looking forward to stocking my freezer with cool treats. Do you have a favorite that’s not listed below? Please leave a comment and let me know (and share a link to the recipe!).
So I completely improvised on this one. Got home, intending to make it, and pretty much didn’t have anything right. I thought I had bourbon in the liquor cabinet… nope. Whiskey and Irish Whiskey but no bourbon. Had a hard time finding dried cherries so I used dried cranberries.
The ice cream came out wonderful, soft and creamy, and I’m definitely going to make it again. But bear in mind, from end to end, the ice cream takes 4 days to make (2 days for soaking the cranberries, a day to heat the ice cream, refrigerate overnight, and then freeze). Sooo worth it!
2 Tbs. cherry preserves (I used 2 Tbs. raspberry preserves)
1 vanilla bean, split and scraped (I used 1/2 Tbs. vanilla extract)
1/2 c. dried cherries (I used dried cranberries)
1-2 c. bourbon (I used 1-1/4 c. Irish Whiskey.)
Day 1 & 2: Soak dried cherries (or cranberries) in about a cup of bourbon (or Irish Whiskey) in an airtight container for two days.
Day 3: Strain cherries/cranberries, saving bourbon/Irish Whiskey. Chop cherries/cranberries and set aside. Set 2-4 Tbs. of the bourbon/Irish Whiskey on the side for the ice cream. (You can pour the rest over ice and sip while starting on the ice cream).
Leaving the cherries/cranberries and the liquor on the side, combine all other ingredients in a large saucepan over medium heat. Heat, stirring occasionally, until the cream mixture reaches 170F. According to Joy the Baker, don’t worry if the milk breaks a bit – it’ll still work out.
When the cream reaches 170F, remove from heat and cool slightly. Add liquor and cherries/cranberries. Stir to combine. Pour mixture into an airtight container and refrigerate overnight, allowing “the flavors to mellow and improve the texture of the milk.”
Day 4: Freeze ice cream in an ice cream maker according to manufacturer’s instructions. For my Kitchen Aid mixer, set the mixer on Stir for 15-20 minutes.
Freeze mixture in an ice cream maker according to the manufacturer’s instructions. The mixture will not freeze hard in the machine but will increase in volume and be the texture of soft serve ice cream. Place the mixture in a container with a lid and freeze for at lease one hour before serving.
3 c. fresh raspberries or one 12-16 oz. bag frozen raspberries, pureed
1/4 c. Chambord (raspberry liquor)
2 Tbs. fresh squeezed lemon juice (from 1 lemon)
Combine water and sugar in a small sauce pan over high heat. Cook about 5 minutes, until mixture is simmering and sugar dissolves. Should reduce to about 1/2 c. of syrup.
Combine syrup, pureed raspberries, Chambord, and lemon juice in a mixing bowl. Let cool to room temperature, or place in fridge/freezer to cool.
Transfer mixture to an ice cream mixer and freeze according to manufacturer’s instructions. (For my Kitchen Aid mixer, I ran it on speed 1 for about 10 minutes). Transfer to an airtight container and freeze.