Vanilla Frozen Custard

Inspiration:
My Wisconsin upbringing, which involved a lot of frozen custard
as well as
My father-in-law's visit and love of ice cream
and
this recipe from the American Egg Board


Notes: We mixed in some crushed Butterfinger before the second freeze. Delicious! If you haven't tried frozen custard, you must make this.

Tim's Rating: 10/10
Liz's Rating: 10/10

Blood Orange Sorbet

Inspiration:
A suggestion from my friend Lindsay
and
A recipe from David Lebovitz


Ingredients:

• 2 cups blood orange juice (8 oranges for me)
• 1/2 cup granulated sugar
  

Instructions:

1. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
2. Stir the sugar back into the reserved blood orange juice.
   
3. Chill thoroughly, then freeze in your ice cream maker.
   

Notes: Awesome. Fresh. Gorgeous. Tasty.


Tim's Rating: 9.5/10
Liz's Rating: 10/10

Quick Coconut-Saffron Ice Cream

Inspiration:
My new ice cream attachment for my Kitchenaid Mixer (thanks, Mom!)
and
David Lebovitz, who adapted the recipe from Delicious Days.

I am sure that most people who get an ice cream maker start with something like vanilla or chocolate. However, I have been dreaming of saffron ice cream ever since my colleague and his wife took us to a local Persian restaurant. Our dessert of saffron ice cream was so different, so delicious, and definitely not available in Minnesotan grocery stores. So, I made it myself!


Ingredients:

• 2/3 cup (160 ml) heavy cream
  
• 1 cup (250 ml) coconut milk
  
• 2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
  
• scant 1/2 teaspoon saffron threads

Instructions:

1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

Notes: This isn't super sweet, but it's super delicious. It would be the perfect end to a Middle-Eastern, Indian or Southeast Asian meal. I can testify it's delicious as a mid-afternoon snack. :)


Liz's Rating: 9.5/10
Tim's Rating: 8.5/10