Excerpt. © Reprinted by permission. All rights reserved.Rum Raisin Ice Cream
Makes with regards to 1 1/2quarts
This was in all probability the original flavor of commercially produced premium ice cream I ever tasted. Now I make it at home, using the best quality rum and, just for fun, a combining of dark and golden raisins.
3/4 cup raisins, preferably half dark and half golden (about 6 ounces)
About 3/4 cup dark rum
3 cups heavy cream
1 cup half-and-half or light cream
3/4 cup sugar
1 teaspoon vanilla extract
1. In a little nonreactive saucepan, combine the raisins with sufficient rum to cover. Bring to a simmer over low heat. (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool. Strain the rum into a heatproof glass measuring cup and set aside. Reserve the raisins.
2. In a big bowl, combine the heavy cream and half-and-half. Gradually whisk in the sugar to blend. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and routine 1 minute longer. (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.
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Raspberry Granita
Makes with regards to 1 quart
Since raspberries vary mainly in sweetness, you in truth do have to taste here and adjust the sugar accordingly. Other berries may be used with the same process.
1 1/2 cups (about 1/2 pound) fresh or frozen unsweetened raspberries
3/4 cup water
1/3 to 1/2 cup sugar
1 tablespoon fresh lemon juice
1. In a feed processor or blender, combine the raspberries and water. Puree until smooth. Strain through a sieve into a medium bowl, pressing through as much fruit and juice as possible. Discard the seeds.
2. Add 1/3 cup sugar and the lemon juice. Stir to blend and dissolve the sugar, Taste for sweetness and add more sugar, 1 tablespoon at a time, if needed. Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.
3. Stir the mixture to blend and pour into the canister of an ice cream maker, Freeze according to the manufacturer’s directions. Eat at once.
Good variety, including toppings and swirls
Lots of Low fat recipes
