Category Archives: Ice cream

Vodka Watermelon Sorbet

vodka watermelon sorbet

Two boozy frozen treats in a row, I think it’s a summer trend.

A lot of the cooking I do is really improvisational, odds and ends from other projects, friends coming over or someplace to go — what could I make? I don’t go out and shop with a recipe in mind, usually. It’s more often a quest to get through all the produce I so voraciously buy each week.

So, like the Pimm’s Cup Popsicles, this one just announced itself: half a watermelon in the fridge, bunch of limes hanging out, healthy supply of vodka in the freezer, friend’s birthday tonight. Enter boozy birthday watermelon sorbet.

This recipe is definitely purposefully extra boozy, unlike other ice cream recipes where I add a tablespoon or two to help combat the iciness homemade ice cream acquires in the freezer if you don’t eat it right away.

And friends, it’s just so pretty. Like that woman at a party wearing a great dress who you can also tell is a LOT of fun.

Vodka Watermelon Sorbet
makes about 2 pints of sorbet

4 cups of watermelon puree (from about half of a medium sized watermelon)
1/2 cup simple syrup (recipe below)
1 lime, zest and juice
1/2 cup vodka
pinch of salt

Puree chunks of watermelon in a blender until you have about 4 cups worth of liquid. Protip – mash the watermelon chunks with a potato masher a few times before adding to the blender so they will blend up without having to add any extra liquid.

Add the simple syrup, lime zest and juice, vodka and salt. Puree again until well-blended. Chill mixture for at least an hour, preferably longer.

Add to your ice cream maker and process.

Take to a birthday party, or just be a party yourself.

Simple Syrup
makes about 1.5 cups syrup

Simple syrup is (simply) a 1:1 ratio of sugar dissolved in water, but it needs to be heated and then cooled before you can use it in the sorbet recipe.

1 cup of water
1 cup of white granulated sugar

Stir together the water and sugar in a small saucepan. Put over medium heat until the sugar fully dissolves, which will take a few minutes. Watch it to make sure it doesn’t boil over or start to brown.

Remove from the pan and cool.

Thursday Night Ice Cream – Coconut Frozen Yogurt

I have made ice cream all sorts of ways, but the methods I always come back to are the simplest ones. No cooking, not too sweet, simple and quick. Greek yogurt is a backbone of this approach, since its thick creaminess gets you most of the way there without all the heavy cream or eggs. In fact, once I discovered that you could essentially make Pinkberry-style frozen yogurt by dumping a carton of greek yogurt into the ice cream maker with some sugar, it seemed even sillier to ride that trend (which has since gone from yogurt to cupcakes to donuts… I think we are rebelling against something).

Coconut Frozen Yogurt

This yogurt is so simple you can throw it together after dinner and be enjoying ethereal bowls of it within a half hour (and yes, you’ll eat multiple bowls of it). You may need to adjust the quantities to fit your ice cream maker — this batch nearly overflowed mine, but I wasn’t complaining. And the ratios are fairly forgiving.

I thought about tumbling all sorts of things into the ice cream maker while it was mixing — cinnamon, blackberries, toasted almonds. But in the end, I kept it simple. It’s slightly tangy from the yogurt and just sweet enough to be dessert.

Coconut Frozen Yogurt
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Peach-Buttermilk Sherbet

Ice cream is restorative. I don’t mean that in a curl-up-with-a-pint-when-you’re-feeling-bad-about-yourself kind of way (not that there’s anything wrong with that), or in that obnoxious Dove Chocolate commercial “this is your moment” kind of way. I mean in the process of blending and freezing flavors, wonderful things happen. And when you sit down to eat the fruits of your labor, especially when the fruits of your labor actually contain delicious seasonal fruit, that first cool sweet bite is just so satisfying.

This recipe for Peach-Buttermilk Sherbet has five ingredients, but only the first three are vital to your ice cream success. The last two are wonderful additions, but if you don’t have them on hand, don’t worry about it (although the booze will help smooth your final product). I’m not sure whether to call it ice cream or sherbet, but let’s not worry about semantics. Just make it.

We are at the tail end of peach season here, people. If you haven’t seized the peach yet, now’s really your last chance.

Peach-Buttermilk Ice Cream/Sherbet
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