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2. Pour the grapefruit juice into the sugar/zest mixture and whisk
together. Cool to room temperature, cover and refrigerate at least
2 hours, or overnight. Strain mixture, and then whisk in prosecco
prior to pouring into the ice cream maker.
3. Press Sorbet and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
sorbet will have a soft texture. If a firmer consistency is desired,
transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 114 (0% from fat) • carb. 25g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 7mg • fiber 0g
Pineapple Sorbet
For a taste of the tropics, prepare this sorbet for your family and friends.
Makes about 7 cups (1.75 L) [fourteen ½-cup (125 ml) servings]
2 cups (500 ml) water
1 cup (250 ml) granulated sugar
Pinch kosher salt
4½ cups (1.125 L) cubed pineapple (fresh or frozen, thawed,
not canned)
1. Prepare simple syrup by adding the water, sugar and salt (if using
fresh pineapple, the core can be added to the pot as well) to a
medium saucepan set over medium-low heat. Cook until the sugar is
fully dissolved. Discard the core and remove from heat and bring to
room temperature.
2. In a blender, combine the simple syrup and the cubed pineapple and
blend until smooth. Strain through a fine mesh strainer. Cover and
refrigerate at least 2 hours, or overnight.
3. Press Sorbet and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The
sorbet will have a soft texture. If a firmer consistency is desired,
transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 82 (1% from fat) • carb. 21g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 12mg• calc. 8mg • fiber 1g
Chocolate Cocoa Nib and Pecan Sandwich Cookies
A step above the traditional ice cream sandwich cookies. If you cannot find
cocoa nibs, miniature chocolate chips can be substituted, or you can double
the amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
1⁄3 cup (75 ml) cocoa powder, sifted
11⁄3 cups (325 ml) bread flour
¾ teaspoon (3.75 ml) baking powder
¼ teaspoon (1 ml) kosher salt
1 tablespoon (15 ml) instant espresso powder
½ cup [125 ml (1 stick)] unsalted butter, room temperature and
cubed
1 cup (250 ml) granulated sugar
1 large egg
1 teaspoon (5 ml) pure vanilla extract
3 tablespoons (45 ml) cocoa nibs (can be found in most
gourmet or specialty stores)
¼ cup (60 ml) chopped pecans, toasted
1. Preheat oven to 350°F (180°C).
2. Combine the cocoa powder, flour, baking powder, salt and espresso
powder in a small bowl. Whisk to blend; reserve.
3. Place the butter in the bowl of a Cuisinart® Stand Mixer, fitted with
the mixing paddle. Using medium speed (4 to 5), cream until smooth.
Gradually add the sugar and mix until creamy. Add the egg and
vanilla and mix until combined. Add the reserved dry ingredients and
using a low speed (2 to 3), mix until fully incorporated. Add the cocoa
nibs and pecans and mix on low until just combined.
4. Using a small ice cream scoop [about 1½ inches (3.75 cm) in
diameter], scoop the dough onto a parchment-lined cookie sheet
[each round should be about 2 tablespoons (30 ml)]. Use a cup to
flatten each cookie mound down.
5. Bake in the preheated oven for about 20 minutes, or until the cookie
looks dry, but not firm. Let cookies fully cool before assembling.
6. To assemble: Using a small ice cream scoop, scoop about 2
tablespoons (15 ml) of your favourite ice cream onto the flat part of
one cookie. Place another cookie on top of the ice cream and press
down until the ice cream just reaches the edge of the cookies.
Continue with each set of cookies. Wrap each ice cream sandwich in
plastic wrap and chill in the freezer until firm (about 20 minutes).
Nutritional information per serving (2 cookies, not including ice cream):
Calories 200 (36% from fat) • carb. 29g • pro. 2g • fat 8g • sat. fat 4g
• chol. 30mg • sod. 90mg • calc. 15mg • fiber 1g
Pistachio Birthday Cake
We love the flavour combination of the pistachio ice cream with a chocolate crust,
but any flavour can be substituted.
Makes 16 servings
½ cup [125 ml (1 stick)] unsalted butter, cubed
6 ounces semisweet chocolate, chopped
60 chocolate wafer cookies
1 recipe Pistachio Ice Cream (page 12), softened
½ cup (125 ml) chopped pistachios, toasted
1. In a heat-proof bowl set over a pot of simmering water, combine the
butter and chocolate. Stirring occasionally, let sit until just melted.
Reserve.
2. In the bowl of a Cuisinart® Food Processor fitted with the chopping
blade, add the chocolate wafer cookies. Pulse until finely chopped.
Add the melted butter/chocolate mixture through the feed tube of the
processor and pulse until completely combined. Press
2⁄3
of the
chocolate crumb mixture into the bottom of a 10-inch springform
pan. Place in freezer; chill 10 to 15 minutes to let crust harden.
3. Remove from freezer and spread half of the ice cream over the
chilled chocolate crust. Cover with plastic and return to freezer for
about 30 minutes, or until just firm. Sprinkle the reserved chocolate
crumb mixture over the chilled ice cream and return to freezer again
to chill, for about 30 minutes. Spread the remaining ice cream evenly
over the top and smooth completely with an offset spatula. Cover
and chill in the freezer for a minimum of 4 hours, or overnight to
completely firm the cake.
4. Before serving, remove the ice cream cake from the pan and press
the chopped pistachios around the sides of the cake. Serve on
chilled plates.
Nutritional information per serving:
Calories 490 (63% from fat) • carb. 39g • pro. 8g • fat 36g • sat. fat 19g
• chol. 190mg • sod. 250mg • calc. 125mg • fiber 2g
Caramel Sauce
While we love this sauce on ice cream,
it can also be used as a dipping sauce for fruit and cake.
Makes about ¾ cup (175 ml)
¾ cup (175 ml) granulated sugar
½ teaspoon (2 ml) kosher salt
¼ cup (60 ml) water (enough so that the consistency when
mixed with the sugar and salt is similar to wet sand)
1 tablespoon (15 ml) light corn syrup
1⁄3 cup (75 ml) heavy cream
3 tablespoons (45 ml) unsalted butter, cut into ½-inch
(1.25 cm) cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt,
water and corn syrup. Be sure to clean the inside walls of the pan if
there is any sugar on the sides (a clean, wet pastry brush works
best). Set over medium-low heat, to keep the mixture at a low
simmer, and cook until the sugar mixture turns a very light amber
colour (about 15 to 20 minutes). Keep a close eye on the caramel
sauce as it can burn easily.
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