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Fruit From Washington - Frozen Desserts

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Very Cool Frozen Dessert Recipes

Index of Frozen Dessert Recipes (Homemade Ice Cream, Sorbet, Sherbet, Mousse & Ices)

Apple Delight

Black Currant Pear Ice

Cider Ice

Fresh Peach, Apricot or Pear Mousse

Fruit Sundae

General Directions for Electric or Crank Freezers

Homemade Peach Ice Cream

New York Vanilla Ice Cream

Persian Pears

Philadelphia Vanilla Ice Cream

Pear Sorbet

Raspberry Ice

Simple Strawberry Sorbet

Summer Sherbet

Definitions of Frozen Desserts

Water Ice - One or more kinds of fruit juices combined with sugar and water, then frozen until hard. To prevent crystals from forming, remove from freezer two or three times during freezing process and beat rapidly. Or prepare according to general freezing directions.

Frappé - A water ice frozen to a slushy consistency.

Sherbet - A water ice which includes milk, cream, gelatin or stiffly beaten egg whites. It is agitated in an ice cream maker or frozen dessert machine and frozen to a hard consistency.

Sorbet - A fruit or berry ice combined with sugar, lemon juice and other flavorings, which is agitated in an ice cream maker or frozen dessert machine.

Sundae - Ice cream served with crushed fruit, chocolate, butterscotch, or other fruit or berry sauce.

Parfait - A frozen dessert which combines well beaten egg yolks, stiffly beaten egg whites, sweetened syrup and whipped cream that is packed in a mold and frozen.

Mousse - Sweetened, flavored stiffly whipped cream dessert, simply packed in a mold and frozen.

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Very Cool Frozen Desserts

Enjoy these delicious Fruit From Washington frozen dessert recipes which use fresh fruits and berries as well as Washington grown apples and pears.

Strawberry Sorbet

You may remember that trip to Italy for the best sorbets in the world. They were the most delicious, refreshing desserts you've ever had and fat free, cholesterol free and dairy free, too! What more could you ask for than a recipe for that fabulous Sorbetto al Italiana? Serve this bello pear sorbet recipe and everyone will be saying, "Grazie!"

I've been experimenting with sorbets and ices this summer--delicious low-fat, fruit laden, refreshing desserts. I started with the basic Raspberry Ice recipe which I intended to follow exactly, including freezing it in an electric ice cream freezer. Unfortunately, we discovered that the motor on the ice cream freezer had mysteriously "froze." My raspberry ice mix was prepared so I poured it into ice cube trays and put it in the freezer. After a couple of hours I checked and it was partially frozen so I dumped the raspberry "cubes" into a bowl and fluffed them with the electric mixer. The mixture took on a lighter color and creamier texture as air was incorporated into the partially frozen raspberry ice. I covered the bowl with plastic wrap and put it back in the freezer. After dinner I repeated the process with the electric mixer, fluffing the raspberry ice some more. It was delicious. (ke)

The next chance I had, I experimented, ending up with a scrumptious Black Currant - Pear Ice.

Persian Pears

4 c. sliced pears
1 c. orange juice
6 T. honey
2 - 3 T. finely chopped candied ginger
Dash salt

Combine all ingredients, mixing gently. Cover, chill. Spoon into chilled dessert glasses. Makes 5 servings. (Adapted from: Persian Peaches in the USDA Consumers All, Yearbook of Agriculture, 1965).

Black Currant - Pear Ice

2 cups water
1 cup sugar
2 cups strained black currants (simmer a few minutes first so straining is easier)
2 cups pear juice

Combine sugar and water in a saucepan and boil mixture for five minutes, add black currants and pear juice. Pour into freezer trays and freeze. Remove from freezer two or three times during freezing process and beat rapidly to prevent crystals from forming.

We hope you'll decide to experiment and create your own frozen dessert recipes using the fruit and berries that you have available. It's fun and with good fruit your bound to end up with a great dessert!


Pear Sorbet

4 c. fresh pears (peeled, cored and chunked)
1/2 c. fresh lemon juice
1/2 c. sugar
3 T. Poire William or pear brandy

Combine all ingredients except brandy in a food processor and blend until smooth. Add Poire William and refrigerate fruit mixture until very cold. Pour into ice cream maker or frozen dessert machine and finish according to the manufacturer's directions or our general directions for electric or crank freezers. Best if served at once. Serves 6.

Simple Strawberry Sorbet

1 1/2 quarts fresh strawberries, hulled
1 c. sugar
3/4 c. lemon juice

Combine strawberries, sugar and lemon juice in a blender or food processor and puree until smooth. Chill mixture in the refrigerator. Place fruit mixture in your ice cream maker or frozen dessert machine and finish according to the manufacturer's directions or our general directions for electric or crank freezers.

Summer Sherbet

Original recipe of Mrs. Carl Bergendoff, of Glen Ellyn, Illinois, from “America Cooks, The General Federation of Women's Clubs Cookbook” (edited by Ann Seranne, G.P. Putnam's Sons, NY, 1967).

2 c. sugar
2 c. water
1 c. fresh orange juice
3/8 c. fresh lemon juice
2 medium bananas, mashed
2 egg whites, stiffly beaten

In saucepan combine sugar and water. Bring slowly to boil; then simmer for 15 minutes. Remove from heat; cool. Stir fruit juices into syrup. Pour into refrigerator tray; freeze until mushy.

Turn into mixing bowl; beat well. Fold in bananas and egg whites. Return to tray; freeze until mushy. Stir well while still in tray; freeze until firm.

Cider Ice

2 c. apple cider
1 c. orange juice
3/4 c. water
1/4 c. lemon juice
sugar, to taste

Combine ingredients. Sweeten to taste. Freeze according to general directions for electric or crank freezers or place in freezer trays and remove from freezer two or three times during freezing process and beat rapidly to prevent crystals from forming.

Raspberry Ice

1 c. fresh raspberry juice
3/4 to 1 c. sugar (to taste)
2 c. water
1/4 c. lemon juice

Blend raspberries then strain out seeds using a food mill. Combine sugar and water in a saucepan and boil mixture for five minutes, add raspberry juice and lemon juice. Cool and freeze according to general directions for electric or crank freezers or place in freezer trays and remove from freezer two or three times during freezing process and beat rapidly to prevent crystals from forming.

Frozen Apple Delight

From the Annotawo Club, Owatonna, Minnesota, recipe published in America Cooks, The General Federation of Women's Clubs Cookbook. If you are looking for a classic hot, baked apple delight recipe, please go to our heirloom recipes page!

16 marshmallows
1/2 c. boiling water
3 T. lemon juice
2 T. orange juice
16 oz. applesauce
1 c. heavy cream, whipped

Cut marshmallow in fourths; put in mixing bowl. Pour water over marshmallows; stir until smooth. Cool.

Stir in lemon juice, orange juice and applesauce.

Fold in cream; turn into refrigerator tray. Freeze until firm.

Fruit Sundae

Top ice cream with any favorite preserve, marmalade or jam for a delicious sundae. If desired, top that with whipping cream.

Fresh Peach, Apricot or Pear Mousse

1 c. fresh peaches, apricots or pears
1/3 c. sugar
1 c. heavy cream, whipped
1/4 tsp. almond extract

Peel and cut up fruit, cover with sugar and let stand one hour, then press through sieve or run through food mill. Combine strained fruit with cream and flavoring. Freeze according to ice cream maker or frozen dessert machine manufacturer's directions or follow the general directions for making frozen desserts.

Homemade Peach Ice Cream

Great recipe for a family gathering. Serves 20. Based on the Fresh Peach Ice Cream recipe of Mrs. Julian Deal, of Eudora, Arkansas from “America Cooks, The General Federation of Women's Clubs Cookbook” (edited by Ann Seranne, G.P. Putnam's Sons, NY, 1967).

12 ripe medium peaches
1 T. lemon juice
2 3/4 c. sugar
1 1/2 qts. heavy cream, chilled
1 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt

Chill 4-quart freezer container. Dip peaches in boiling water; plunge into cold water. Slip off skins; cut in half; discard pits. Press peaches through sieve or food mill into mixing bowl. Stir in lemon juice and sugar; let stand for 15 to 20 minutes. Combine remaining ingredients; stir into peach mixture. Fill freezer container two-thirds full of peach mixture; cover tightly; set in freezer tub. Freeze until firm following manufacturer's directions or the general directions for making frozen desserts given below.

Dreaming of Summer

Barbecue, potato salad, french bread and apple pie with homemade ice cream are the stuff of summer!

A warm summer afternoon. The kids are running through the sprinkler. It's too hot for bugs. And you decide you need homemade ice cream to go with that steamy apple pie. Try this easy, no-egg, no-cook recipe:

Scoop of Vanilla Ice Cream on a piece of Apple PiePhiladelphia Vanilla Ice Cream

1 quart half-and-half
1 tablespoon vanilla
3/4 cup sugar
1/8 teaspoon salt

Mix all ingredients thoroughly then freeze in ice cream freezer or ice cream maker according to manufacturer's directions or the general directions for making frozen desserts. Makes about 1 1/2 quarts.

New York Vanilla Ice Cream

1 c. sugar
1 T. cornstarch
1/4 tsp. salt
2 c. scalded milk
3 eggs, beaten
1 c. whipping cream
2 tsp. vanilla

Blend sugar, cornstarch and salt. Add scalded milk and cook in double boiler over hot water 10 minutes, stirring often. Gradually add hot mixture to the beaten eggs, stirring constantly then return to double boiler and cook 3 minutes more. Cool, fold in the whipped cream and vanilla and freeze in ice cream freezer or ice cream maker according to manufacturer's directions or the general directions for making frozen desserts. Makes 1 1/2 quarts.

 

General Directions for Making Frozen Desserts

From “Just for Two Cookbook,” M. Barrows & Company, Inc., New York, 1951.

Have ice thoroughly crushed, then mix with rock salt, using three parts ice to one part salt for ice creams, sherbets, and ices; for frappés use equal parts ice and salt. Added salt means quicker freezing, but it also means coarser texture.

Pour mixture to be frozen into freezer can, adjust dasher and cover, then pack ice and salt around can. Let stand about five minutes, then turn crank steadily, but slowly at first, increasing the speed as the mixture begins to set. When frozen, remove cover of freezer can, being careful that no particles of ice or salt fall into the can; take out dasher, scrape mixture from it and sides of can, pack down firmly and replace cover, corking dasher opening. Pack in more ice and leave to ripen, first covering freezer with heavy burlap or layers of newspaper.

Rich cream mixtures, mousses, and parfaits, are frozen by packing in a mold, sealing, then burying in equal parts ice and salt for at least three hours. The easiest and simplest method of insuring a perfect seal is by means of a strip of adhesive tape.

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Page Update November 19, 2010

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