Bacon Ice Cream

January 14, 2010

If Morgan Freeman were a food, he’d be bacon. Allow me to explain. Morgan Freeman is virtually never in a bad movie. If you see Freeman’s name on a movie poster, odds are that his presence increases your critical perception of the film. He doesn’t necessarily have the starring role, but his presence legitimizes a film and gives it some credibility.

The same can be said for bacon. While bacon can be eaten on its own, more often it accompanies the main dish, upgrading it in some way. For example, think of all the foods you wrap in bacon: scallops, pork tenderloins, the infamous bacon behemoth. Then there are those ubiquitous bacon bits used to make salads more appealing to the carnivorous American diet. And what breakfast wouldn’t be improved with a little bacon? Just like the casting of Mr. Freeman, the utilization of bacon can turn the unremarkable into the unforgettable.

In case I didn’t make it clear in the first paragraph, I love bacon. I love it at breakfast with my eggs; I love it at lunch in my Quizno’s Subs; I love it at dinner wrapped around my main course or hors d’oeuvre. And after tonight, I can safely say I love in on my dessert.

After tasting my college-friend’s bacon peanut brittle, I browsed the web for other desserts involving bacon. The combination seemed at once totally farfetched and delicious. The salty and smoky and sweet combination was uniquely tasty.  That’s when I came across David Lebovitz’s recipe. I knew that I would enjoy it but was fairly positive that most of my dinner guests would write it off before giving it a try. More for me, right?

Mr. Lebovitz’s recipe was easy to follow and made for a delicious ice cream. I used Maple Bacon, which added another layer to the ice cream. He recommended candying the bacon in the oven with brown sugar, which I can safely is an olfactory wet dream./tour de force I placed the bacon on a cooling rack, which was on top of a baking sheet. That way the fat would drip off of the bacon and collect on the sheet below.

The ice cream itself was pretty easy to make, typical custard fare. Just remember to temper the yolks by gradually adding the hot cream mixture to the eggs. A sudden increase in temperature would cause the eggs to cook, so keep it nice and slow.

When it came time to try it, everyone (except for the vegetarians) took the smallest possible amount. They described it as “different, but in a good way” and “surprisingly delectable.” I have no idea what I would serve with this ice cream, but I would definitely make it again.

Bacon Ice Cream (adapted from David Lebovitz)

Ingredients For the Candied Bacon
Six Strips of Bacon
About ½ cup of brown sugar

Ingredients for the Ice Cream
5 egg yolks
3 tablespoons of salted sugar (if you only have unsalted, just throw in a pinch of salt)
¾ cup brown sugar
1 tablespoon of maple syrup
2 ¾ cups of half and half
2 teaspoons of dark rum or whisky (After much taste-testing and deliberation, I decided on a nice scotch whisky)
¼ teaspoon of cinnamon
¼ teaspoon of vanilla extract

Making the candied bacon

1.)Preheat oven to 400 degrees.

2.) Line a baking sheet with aluminum foil. Then place a cooling rack on a baking sheet.

3.)Evenly slab the six pieces of bacon on rack, and coat each piece with about 2 teaspoons of brown sugar.

4.) Cook bacon for about fifteen minutes, until golden brown and crisp. The sugar should have caramelized on top of the bacon by this point.

5.) Once bacon has cooled, finely chop the slices into bacon bits. Store in refrigerator.

NOTE: It’s good to make extra, because you’ll find yourself snacking on the bacon throughout the custard-making process.

Making the ice cream
1.) Place 1 ¼ cups of half and half in a large bowl , and place this bowl in an ice bath (a larger bowl filled with ice).

2.) In a medium sized bowl, stir together egg yolks until they are fully blended.

3.) In a 2 or 3 quart saucepan, melt butter under moderately heat. Then add brown sugar, maple syrup, and remaining half and half and stir until smooth.

4.) Gradually whisk this mixture into the bowl with the egg yolks. If you notice any brown sugar pebbles, feel free to pick them out.

5.) Once blended, pour the contents of this bowl back into the saucepan. Under moderately low heat stir the contents of the saucepan until the custard is thick enough coat the back of a spoon and stay in place even when you draw a line with your finger through the middle of that film of custard. When doing this step, make sure to constantly scrape the saucepan with a heatproof spatula, that way you don’t end up with cooked eggs on the bottom of the pan.

6.) Once sufficiently thickened, the custard should be poured into the large bowl. At this point you should add the cinnamon, vanilla, and liquor. Stir the contents until cool. At this point, you should churn the ice cream. Add the candied bacon about five minutes before the churning process ends.

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Brown Butter Ice Cream

November 18, 2009

The Cape Cod Marathon was sponsored, ironically enough, by Dunkin Donuts. Yes, I know that America supposedly “runs” on Dunkin, but the free pre-race doughnuts seemed a little much. As I ran the seemingly infinite 26th mile, I concentrated on my congratulatory doughnut. Throughout those last 1.2 miles, I fantasized about a doughnut with chocolate frosting and those autumnal orange sprinkles. As I passed the finish line, my eyes searched for the table of doughnuts, but all I saw was water and Cytomax. That night, I treated myself to something far more fattening and far more delicious—Toscanini’s B3.

Click to read more


Spün

September 17, 2009

As promised, I will be flogging about my culinary adventures here at Tufts. While I definitely will be cooking, I will also be exploring Boston one bite at a time. On Wednesday, I visited a brand new shop, and here are my humble thoughts…Spün's clean and sharp storefront is quite eyecatching

It seems like just yesterday that cupcakeries were the hottest trend. Now, the gauntlet has been passed to fancy-shmancy frozen yogurt parlors. First, it was Pinkberry and Fraîche, but since then places have started to crop up in urban areas. Hell, even St. Louis has one, and we’re usually the last to pick up on these culinary fads.

As you all know, I am quite the ice cream aficionado, but deep down I’ve got a soft spot for soft serve frogurt. The healthy bacteria and low level of fat  keep me from feeling too guilty.

Anyways, Powderhouse square is now home to Spün, a decent froyo place. Powderhouse square doesn’t really have much to offer (other than a Dunkin’ Donuts and a Funeral Home), so it’s nice to see some development. Spün (pronounced spoōn) opened its doors last week, despite a target opening back on August 1st. The two owners purchased the lot back in March; however, they needed to gut and redesign the space.

The set up is pretty bare-bones, but this can probably be associated to the recent (and possibly rushed) opening. Maybe it’s just because I’m a teenage guy, but décor doesn’t make or break a dining experience for me. The most important aspect to any place is the food.

Spün offers only two flavors, one being original, the other changing every day. Today, that rotating flavor was banana. The two men greeted us warmly and offered us a free sample of the banana, which tasted very good. Banana is a hard flavor to get right, so I figured this would be a perfect test. Most banana-flavored goods taste grossly artificial, as if the powers that be arbitrarily created a flavor that would be banana (sort of like what happened to green apple). If you’ve ever had banana laffy taffy, you know what I mean. Luckily, Spün didn’t disappoint. The flavor was subtle, so it didn’t smother the intrinsic tartness of the froyo. And most of all, it tasted like a real banana! I asked how they accomplished the flavor; it was simply purreed ‘nanas blended with the plain variety (all yogurt is made in house). Of course! How obvious! The plain froyo tasted like all the other plain froyo I’ve had, which is a complement. It was creamy, tart and tangy. Hard at Work

The toppings were fresh and tasty, but pretty mundane. At this point, fresh fruit is nothing new; nor are sugar cereals like fruity pebbles. The options included blueberry, mango, pineapple, strawberry, raspberry, blackberry, kiwi, granola, toffee, chocolate chunks, fruity pebbles, Captain Crunch, graham crackers, oreos, and granola. Fresh fruit is nice, but they should also try candying some citrus fruits (like kumquats) for a fresh take on things. The froyo was served in cups that didn’t really leave much room for toppings, so the guys resorted to smooshing them into the sides. I found myself having to carefully spoon out my ice cream to avoid spilling. Bigger bowls would be nice.

Another issue was the lack of liquid toppings, or lack thereof. No hot fudge or syrups. More than anything, I was craving some hot blueberry syrup (which is like the simplest thing to make—blueberries, a little sugar and water and lemon juice in a saucepan on medium heat for like twenty minutes) drizzled on top. Or honey–honey would be nice. The owners said that they were a week away from getting liquid toppings ready, so hopefully my wishes will be granted.

I was a little bummed out to see the bags of Nestlé semi-sweet chocolate chunks lying in plain view. I don’t think of myself as a big chocolate snob; the brand wasn’t the problem. But the chocolate chunks seemed too large and proved to be unwieldy. Mini Chocolate chips would be better, I think. Size wasn’t the only problem. Froyo has such a distinctive and bohemian flavor that it deserves an equally unconventional chocolate topping. Plain-Jane Nestlé chunks just don’t do it for me. My friend and I both came to the same conclusion: Taza Chocolate! For those of you that don’t know, Taza chocolate is a local company that makes stone ground chocolate. They make a guajillo chili variety that’s got a great kick to it. We thought that small bits of this chocolate would deliciously contrast with the frogurt. Taza also produces nibs, which are crushed bits of shelled cocoa beans dipped in dark chocolate. They are truly delicious and would kick the shit out of “jimmies” in the flavor department. If Spün is serious about bringing something new to frozen yogurt, here’s their chance. Doing so would not only help support other local businesses, but also greatly enhance their topping selection.

Taza please

Taza please!

I ended up getting a small swirl of the two flavors with those chocolate chunks and raspberries as toppings. The small was a reasonable $2.75 (the cost of one Kickass cupcake), but the two toppings cost an additional $1.60 (one topping is $1; two, $1.60; three, $2). So it ended up being a little more than $4.00. They also gave me a choice of spoon. In the end I settled for hot pink, but the electric blue was a close second.

I don't care that it's gotten cold. I love my frozen desserts!
Boston is home to about a bajillion ice cream parlors, so the competition is quite fierce. I really do wish Spün the best of luck. I think I’ll visit them again in a month or so, once they get some of the kinks worked out. They have free wifi, so if you have the time to sit and relax, then here’s a nice alternative to Diesel café.

As we scraped the bottom of my bowls, my friends and I made a pact to visit J.P. Licks and Berryline this weekend. By Sunday night, I’ll post my comparison of the three. As always, I’ll keep you posted.

Raspberries.


Could the Real Mint Ice Cream Please Stand Up?

August 28, 2009

Fresh Mint Ice Cream

Oh no, another ice cream recipe? Yessir. Perhaps I could just get an intravenous injection of this dairy dessert; it would save me quite the hassle. I’ll probably end up bringing my ice cream maker to college, a disastrous idea from a health perspective.

At college, I developed a real penchant for those Pint-sized containers of ice cream that they sold at the campus (in)convenience store, JumboExpress. My favorite flavor? Toll-House Mint Chocolate Chip Brownie. I hadn’t really enjoyed mint ice cream until recently. Well, I was flipping through a back issue of Gourmet when I came to a rather intriguing recipe for a mint ice cream terrine using real, fresh mint for flavor.

Homemade mint ice cream? The recipe claimed that going “au-natural” was such a great experience, that you would swear off that neon green artificiality forever. Hmmm, was this a challenge? Well, I didn’t have the time nor (more importantly) the energy to assemble a terrine. So I figured a basic mint chocolate chip ice cream would be a delightfully simple alternative for a labor-averse teenager like myself.

That could make a lot of mojitos...

The recipe called for a cup of packed fresh mint leaves. The grocery store only carried island grown mint, and the scent was more spearmint than regular mint, but I had no real choice. I purchased one bunch, all of which I ended up using.

Mint and Cream

When blending, go for only ten seconds, any more and the cream is gonna start thickening on you. I dabbed my finger in for a preview and was disappointed by the grassy aftertaste. I instantly regretted my dairy endeavor, cursing myself for not simply playing it safe with a good vanilla bean or chocolate ice cream. But having poured all this money and time into the process, I decided to trudge on and give the recipe a fair chance. Besides, there’s no point crying over spilled heavy cream, right?

Stir It Up by Bob Marley

When I brought the minty cream mixture to a boil, the mint released its color, giving the ice cream a dark natural green, as opposed to that Las Vegas fluorescent green seen in most mint flavors. After tempering the egg yolk mixture, I poured it all back into the saucepan. No double boiler, but this time I had a little more courage than before. When the mixture was thick enough, I strained it; however, I wish my strainer was a little finer. The end product was a tad grainy. If graininess is a big concern, then don’t blend the cream mixture for as long. That way the mint won’t be as finely chopped. Once it was chilled (15 minutes or so), I churned it, adding the chocolate once the mixture had a chance to thicken. I used Hershey’s dark chocolate chips only because there were no bittersweet chips. Honestly, why does no one carry bittersweet chips?!?

Giving it a proper taste, I came to the conclusion that it wasn’t as bad I had initially thought. Sure it was a little grainy, but on the whole it was quite good. The taste was totally different than commercial mint ice cream. To compare them would be comparing marashino cherries in the syrup to the “real” ones. The kid in me hated this ice cream, but my more mature taste buds enjoyed the unrefined and earthy flavor. Perhaps I’ll appreciate it more when I dig into my next pint of Flubbericious ice cream at college.

Some pretty gnarly churnage
“REAL” MINT CHOCOLATE CHIP ICE CREAM (serves 6)

recipe courtesy of Gourmet Magazine, July 2007

Ingredients
1 ½ cups heavy cream
2/3 cup whole milk (I used half skim and half heavy whipping cream without a problem)
1 cup packed fresh mint leaves
4 large egg yolks
2/3 cup sugar
1/4 cup chocolate chips, bittersweet preferably (I find that excessive toppings detract from the flavor of the ice cream, but feel free to add more if this amount seems scant)

Combine the cream, milk, and mint in a blender just until mint is finely chopped, about 10-15 seconds. Don’t overdo it or you’ll end up thickening the cream.

Bring cream mixture to a boil in a heavy medium saucepan, then let take it off the heat. While it’s cooling, whisk together the egg yolks and sugar until it lightens in color, then slowly temper the egg mixture by gradually whisking in the cream mixture.

Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil). NOTE: I don’t have an instant read thermometer, so I used the old finger-smudge-on-the-spoon test.

Immediately strain custard through a fine-mesh sieve (the finer the better—I’d use a chinois ideally) set over a metal bowl, pressing on and then discarding solids.

Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes (see photo).

Quick Chill Method--Remember to stir

Quick Chill Method--Remember to stir

Freeze custard in ice cream maker, adding chips towards the end of churning process (like five minutes before it’s done)


Kumquats Revisited

August 18, 2009

OM-NOM-NOM

Yumsies

Yes, I’m sure you’re sick and tired of hearing about Kumquats. But I have some great news that I’m just dying to share! So I was thinking of ways to use up that delicious kumquat-flavored simple syrup from the candying process. I had a cup and a half of the stuff, and no idea of how to use it up. Then, as I was eating some of the leftover Olive Oil Ice Cream, it came to me. Kumquat sorbet! But it gets better! I had some of the kumquat infused vodka leftover! Perfect—kumquat  vodka sorbet.

I didn’t really have a recipe, but a quick glance at a couple of sorbet recipes gave me a nice base to work off of.

Unsurprisingly, all the recipes I came across required juice of the choice fruit. While I did have kumquat flavored components, there was no doubt that I needed to somehow get “kumquat juice.” The fact that people somehow manage to extract juice from blueberries and pomegranates for all those absurdly expensive health drinks gave me hope. I decided to throw a bunch of ‘quats with a little water in a food processor, strain the mixture, and hope for the best. Lo and behold, it worked! I should’ve used a few more kumquats, but in the end the flavor worked out alright.

"Drainage! Drainage, Eli you boy, Drainage!"The vodka serves two purposes. First is flavor, and the second is consistency. The alcohol in Vodka keeps it from freezing, and by adding it to the sorbet, we manage to achieve a nice soft sorbet, as opposed to a bunch of flavored ice. I probably could’ve used a little less vodka (maybe a quarter cup), but it ended up working out just fine. Mine was a little on the soft side, but I find that this homemade stuff gets pretty hard in the freezer, so hopefully this can actually hold up. You can add a little more water to the recipe if this is a big concern. I garnished the dessert with the kumquats that had been sitting in the bottom of the vodka these past four weeks.tastes good

Kumquat Vodka Sorbet (serves six as a dessert, 12 if it’s used as a small intermezzo)

1½ cups water
about two fistfuls of kumquats (approx. quarter pound)
1/3 cup of kumquat infused vodka, chilled in freezer
1 cup of kumquat flavored simple syrup

Pour a half cup of water in a food processor with the kumquats. Process for about 30 seconds, or until the mixture is a liquid. Pour contents through a strainer into a bowl. Mix in the remaining water and the syrup in until blended. Churn this mixture in an ice cream maker until it’s a slush, and then add the chilled vodka. Continue churning until thick. Place the sorbet in a separate bowl and place in freezer if not solid enough.

If you don’t have kumquat infused vodka or kumquat-flavored simple syrup (and you probably don’t), just throw in a couple extra fistfuls of kumquats. This should easily serve as a supplement.


Olive Oil Ice Cream

August 16, 2009

Olive Oil Ice Cream

So a couple of weeks ago I was browsing through an issue of Bon Appetit when I came across a Q+A session with Amy Adams. There she was, smiling up at me with those big blue eyes. Having developed a mini-crush on Ms. Adams after viewing Doubt back in January, I immediately poured over her thoughtful A’s to the magazine’s Q’s. One of her responses included something so intriguing, so delicious, that I knew I would just have to make it: Olive Oil Ice Cream.

A cutting edge flavor a couple of years ago, Olive Oil Ice Cream has pervaded ice cream boutiques in cities throughout the USA. I’ve been told that the flavor is as common as chocolate or strawberry over in Italia. But like so many other things, Olive Oil ice cream has yet to reach St. Louis. Us unfortunate midwesterners are rarely up-to-date when it comes to fads—culinary or otherwise. But now that Ms. Adams had kindly enlightened me, I made it a goal to make the “exotic” flavor this summer.

So I set to work researching the right recipe. After an hour or so of scouring the net, I realized that all the recipes out in cyberspace were adapted from David Lebovitz’s Olive Oil Ice Cream. I also noticed that all of the recipes called for “fruity” olive oil. I wasn’t ready to go out and buy more olive oil (I’ve got about a quart of Stop & Shop Extra Virgin sitting in the cabinet), so decided I would just throw in a splash of vanilla extract.

I told my parents that our dessert this evening would be Olive Oil Ice Cream. My dad grimaced violently, as if some invisible hooligan had held a horseradish to his nose. My mom paused, and then said sweetly that it “sounded interesting.” But her pitch betrayed her, it was an octave or two higher than normal. I’ve lived with her long enough to know that that’s her tell  But who needs them! I had surprised them both earlier this summer when I made a delicious avocado ice cream. Neither of them believed that would work, but I showed them! Besides, I had Amy Adams on my side.

There are two styles of preparing ice cream—Philadelphia-style and French-style. Philly-style is a little simpler; you just mix cream and sugar and the other ingredients. The French-style is prepared like custard; you temper egg yolks with heated milk and cream to create a really rich ice cream. Anyone who’s had frozen custard (Mr. Wizards and Ted Drews!) knows what I’m talking about. The olive oil ice cream is prepared French-style.

I made the ice cream without too many problems. Whenever I’ve made Crème Anglaise, Pots de Crème, or anything custardy for that matter, I’ve always use a double boiler. According to this Mr. Lebovitz, the custard can be prepared directly in the saucepan. I read this over a couple of times. Udder blasphemy! Puns aside, I was quite nervous to make it this way. While I’m sure it’s faster than double boiling it, I feared that I’d end up with scrambled eggs, albeit scrumptiously sweet scrambled eggs. Since I didn’t have a heatproof spatula, I ended up using a whisk and hoped for the best.

See the sides of the saucepan? :(

See the sides of the bottom of the saucepan? 😦

As you can see, it didn’t really work. Well it did pretty much work. There was just some cooked custard on the bottom. I guess that’s why you strain the mixture afterward…

For a few moments there, I was worried that the ice cream wouldn’t come together. What if my astonishing success with avocado ice cream had given birth to a foolhardy sense of arrogance? Would the culinary gods smite me for my ice-cream-hubris?Delish

Luckily, the Gods stayed out of this one. The ice cream tasted amazing. After chilling the mixture in the refrigerator for an hour and a half, I churned it using my Cuisinart ice cream maker for about 15 minutes. The ice cream had a really wonderful taste. It tasted like Olive Oil (duh), but it wasn’t really in-your-face. You know, like (feigns New Yorker accent) “Hey, how you doing? I’m Olive Oil! I’m in yo Ice Cream! I’m walking here!” And my, the texture! The ice cream was so creamy and rich! My only concern was that it might have been too heavy. I wonder if this richness took away from the Olive Oil flavor at all. Perhaps I’ll try it Philly-style and see how it compares…

And for the record, my parents did enjoyed it. Two for two baby!

Olive Oil Ice Cream In your face, Mom and Dad!

(makes about a quart of ice cream, which will feed six or so people, depending on how adventurous they are…)

1 1/3 cups whole milk
½ cup sugar
Pinch salt (recipe called for sea salt, but I used regular)
1 cup heavy cream
5 eggs
½ cup “fruity” olive oil (or regular olive oil with ¼ teaspoon of vanilla extract)

What You’ll Do…

1) Warm the milk, salt, and sugar in a saucepan over medium heat. Whisk together the yolks in a bowl.

2) Temper the yolks by slowly pouring the warm milk mixture into the yolks, whisking constantly. Don’t do this too quickly; give the yolks time to gradually increase in temperature. Too fast and you’ll end up scrambling the eggies. Afterwards, pour the egg/milk mixture back into the saucepan and put over medium heat. Stir with a heatproof spatula and keep scraping the bottom and sides to ensure nothing becomes too solid.
NOTE: I’m sure you can do this in a double boiler instead; it will just take a little longer.

3) When the custard mixture can coat the back of a spoon (took me about two minutes), pour the mixture through a wire mesh and into a new bowl set in a larger bowl filled with ice water. Gradually add the cream, whisking all the while. Add the olive oil and whisk until fully incorporated.

4) Allow to chill in the fridge for a couple of hours, and then pour into your ice cream maker. Follow the manufacturers instructions.


Frozen Watermelon Lime Bars

August 5, 2009

Delish

As a camp counselor, I get to essentially be a camper and get paid for it. Yes, I have to deal with scores of hyperactive and belligerent children, but on the whole it’s a pretty good way to burn up my summer days. The other day in the Art Shack (where building where “Arts and Crafts” takes place) we decided to have the kids make collages using a plethora of abandoned magazines. We had a couple of National Geographics, a few Peoples, several Home and Gardens, and even one Esquire (with a rather intense pictorial of Monica Belluci — not exactly kid-friendly). I sifted through the pile until I hit paydirt, Gourmet magazine. I started flipping through the pages until I reached a rather fantastic looking dessert called Frozen Watermelon Lime Bars.

Now, when I normally think of frozen watermelon dishes, I think of this…

Friendly's Wattamelon roll

While I’m sure it’s pretty tasty, it doesn’t exactly inspire. Gourmet’s recipe would doll it up a bit. Make a commercial dessert at home with a little flair? Count me in! And in all honesty, what else do you do with watermelon, other than cut it into cubes or slices for raw eating?

The recipe has two layers. The first consists of a watermelon sorbet; the second, a lime semifreddo. I know what you’re thinking: Semifreddo, what the flip is that? Wasn’t that the guy in The Godfather? Well, that was Fredo. But this is “Semifreddo,” Italian for “Half Cold.” The two flavors go well together, and the light green tint of the semifreddo layer (thanks to lime juice and zest, unlike the friendly’s counterpart) makes for a perfect contrast with the deep red of the watermelon sorbet.

First I made the sorbet, which was relatively straight forward. I’ve got an ice cream maker, so it wasn’t much of a concern, but ice cream and sorbet can be made just fine without one. In fact, I made a phenomenal cucumber lime sorbet a month or two ago in a food processor and the texture was fantastic, perhaps better than this one. But I’ll save that for another time…

This watermelon sorbet had a some tequila in it, which supposedly kept the sorbet from freezing fully. While this is definitely true, the tequila also provided a nice adultish oomph to the sorbet.

Ingredients… (courtesy of gourmet magazine)

For layer numero uno (Watermelon Sorbet)

2 1/2 lbs of watermelon
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon tequila

For layer numero dos (Lime Semifreddo)

1 (14-oz) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream

Equipment:

an ice cream maker

Food processor
Electric Mixer

Make Watermelon Sorbet
Spread the wealth
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.

NOTE: I used an 8 inch pan and it fit, but if you’ve got the “niner,” go for it.

Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2.5 cups in a blender.

Then add sugar, juice, and tequila to purée and blend 30 seconds.

NOTE: When making a sorbet from melons, it is always better to err on the side of caution when food processing. Over blending can take away some of the taste, so my mixture still had a few little pieces of watermelon. Doing so had no negative impact on the dish.

Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.

Smoothing the top
Making the Semifreddo

  • Whisk together condensed milk, zest, and juice in a large bowl. Beat cream in smaller bowl until it just holds stiff peaks, then gently fold the cream into condensed-milk mixture.
  • Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
  • To serve, lift dessert from pan using plastic wrap. Cut bars and serve on chilled plates.

NOTE ON SERVING SIZES: The recipe says that you cut into 12 bars and that it serves 6, but you can really cut it however you want. I cut mine into squares like brownies and that served like 10 people.

I love our new microplane
NOTE ON KEEPING:  Assuming some of it makes it past the first serving, the bars can be frozen (covered once fully assembled) for a couple of days days. Let it sit for a couple of minutes before serving it. Maybe my refridge was just too strong, but it was practically an ice cube when I pulled it out today. I suppose I could always add a little more tequila…
Eat your heart out, Friendly's

Eat your heart out, Friendly's