Issue Date: August 9, 2009
Cool treats for warm days
Start with your favorite ice cream or sorbet, then bring on the mix-ins and garnishes.
We used to rely on the supermarket ice cream case to introduce us to new flavors. Then specialty ice cream shops, like Ben & Jerry's, started serving up wacky confections such as Chunky Monkey. Now we're all used to the creative freedom of such design-your-own shops as Cold Stone Creamery and MaggieMoo's, where you can pick mix-ins to your heart's delight, and the scoopers will paddle it all into your own personal treat.
I figured I could do this at home. Here are three of my own creations:
Fried wontons dredged in a mix of ground ginger and sugar become a rich, crisp base for light, fruity sorbets. Top the scoops with some fresh berries and chopped pistachios for a simple, delightful end to any summer meal.
Fold store-bought glazed pecans into premium vanilla ice cream, then use it to top sliced peaches. Garnish with a sugar cookie, if you'd like.
Fold a coarsely crumbled graham cracker "crust" into premium vanilla ice cream. To serve, top with sweetened cream cheese and blueberry sauce.
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Mixed Sorbets on Sweet Ginger Wonton Nests
INGREDIENTS:
2 cups canola or vegetable oil, for frying
16 wonton wrappers
1/2 cup sugar
1 Tb. ground ginger
3 pints different sorbets (your choice, but try coconut, mango and raspberry)
1 pint fresh raspberries
1/2 cup roasted pistachios, coarsely chopped
DIRECTIONS:
Heat oil over medium heat in a Dutch oven or large pot until a small cube of bread sizzles when dropped into the hot oil. While oil heats, mix sugar and ginger. For easy cleanup, set a wire rack over newspaper.
Working four at a time, drop wonton wrappers into hot oil. Fry until crisp and golden brown, 1 to 2 minutes, turning once. Set on rack and let cool. Dip them into sugar mixture to generously coat both sides. Return to wire rack.
Using a 1 Tb. spring-action ice cream scoop, form 8 generous sorbet balls from each flavor and put on a rimmed pan. Return to freezer to keep firm.
To serve, place 2 wontons on each plate; top with sorbet, berries and nuts.
Serves: 8
Per serving: 337 calories, 4g protein, 63g carbohydrates, 9g fat (0.8g saturated), 1mg cholesterol, 3g fiber, 23mg sodium
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Sugared Peaches With Glazed Pecan Ice Cream
INGREDIENTS:
2 pounds peaches, peeled and sliced, about 4 cups
1/2 cup sugar
1/2 tsp. almond extract
1 quart premium vanilla ice cream
1 5-ounce package glazed pecans
Cookie pennants, optional*
DIRECTIONS:
Toss peaches with sugar and almond extract; let stand 30 minutes. Soften ice cream on high power in microwave for 15 seconds, then fold in 1 cup of the pecans and return to freezer.
When ready to serve, spoon a portion of peaches into each of 8 goblets. Top each with some ice cream. Garnish with remaining pecans and optional cookie.
*Note: To make cookie pennants, roll 1/2 of a 16.5-ounce log of sugar cookie dough into a 9-inch disc on a parchment-lined, lightly floured, unrimmed cookie sheet. Using a pizza wheel, cut dough into 12 triangles and separate on sheet. Bake according to package directions.
Serves: 8
Per serving: 429 calories, 6g protein, 48g carbohydrates, 26g fat (12.5g saturated), 78mg cholesterol, 3g fiber, 125mg sodium
Contributing Editor Pam Anderson is the author of five cookbooks. Her latest is "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin, $27).
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Online recipe: Blueberry Cheesecake Ice Cream
3 Tbs. butter
1/2 cup sugar, divided
6 whole graham crackers
1 pint (2 cups) blueberries, fresh or frozen
2 tsps. cornstarch mixed with 2 tsps. cold water
1/2 tsp. lemon zest
1 quart premium vanilla ice cream
4 ounces reduced-fat cream cheese, softened
Adjust oven rack to middle position and heat oven to 375 degrees. Heat butter and 2 Tbs. of the sugar in a medium saucepan until butter has melted. Arrange crackers close together on a parchment-lined baking sheet. Generously brush butter mixture over crackers. Bake until crackers are fragrant and darken slightly, about 7 minutes. Cool to room temperature. Quarter 2 of the crackers along the perforated lines to form 8 sticks for garnish.
Bring blueberries and 1/4 cup of the sugar to a boil in the same saucepan. Stir in 1 tsp. of the cornstarch mixture; cook until just thickened, almost immediately. If blueberries are especially juicy or frozen, you may need to add the remaining cornstarch. Stir in lemon zest; set aside.
Microwave ice cream on high power until softened slightly, about 15 seconds; turn into a medium bowl. Coarsely crumble 4 whole graham crackers, then fold into the ice cream. Return ice cream to the freezer until ready to serve.
Whisk remaining 2 Tbs. sugar into the cream cheese; set aside.
To serve, scoop a portion of ice cream into each of 8 dishes. Top with 2 Tbs. of the blueberry sauce, a tablespoon of the cream cheese mixture and a graham cracker stick. Serve immediately.
Serves 8
Per serving: 475 calories, 7g protein, 56g carbohydrates, 26g fat (16.1g saturated), 97mg cholesterol, 2g fiber, 274mg sodium
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