I’ll admit it – I love ice cream. Any day, any time, any season, any weather – it isn’t very hard to convince me to have a cone with you. But buying ice cream every week can add up. And many store-bought ice creams have all sorts of unpronounceable ingredients. Plus, let’s not forget about those delicious seasonal flavors that one is forced to wait for the their once-a-year return to the shelves. The solution?
Make it yourself. Vanilla, tiramisu or pineapple coconut almond, smooth, chunky or swirled, low-fat or luxuriously creamy, with homemade ice cream, yogurt and sorbet you be as creative or classic as you want. And there is no easier way to make delicious homemade frozen desserts than with the Cuisinart Frozen Yogurt, Ice Cream & Sorbet Maker.
Step 1:Keep freezer bowl of ice cream maker in your freezer.
Step 2: Follow recipe – or get creative and come up with your own! (Keep in mind that many recipes require the blended ingredients to sit in a fridge for 1-2 hours or overnight so you do have to plan a bit ahead.)
Step 3: Put freezer bowl on ice cream maker base. Turn on and pour in ingredients. 15-20 minutes later, get your spoon and enjoy!
Product reviewing is dirty work, but rest assured that I took one for the team and have tried various frozen treats this last week.
First up was the basic vanilla recipe in the Cuisinart recipe book to which I added chopped dark chocolate shards. Divine, but the combination of heavy cream and whole milk was too decadent for me. Next time I’ll try it with some lower fat milk. Next up was the ice cream part of this recipe – Chocolate Fudge Brownie Ice Cream. My husband is anti-anything-chunky in his ice cream and so in his honor, I left out the brownies, but please, for the love of all things ice cream do not suffer as I had to. ADD THE BROWNIES. The ice cream was good, but it was calling, practically begging for the brownie chunks. Finally, my own farmer’s market concoction – Triple Berry Sorbet. Delectable! Sweet, tart, fruity – all the best parts of summer wrapped up in a bowl.
Triple Berry Sorbet
(Makes about 2.5 cups)
1 cup water
1/2-3/4 cup sugar (depending on how sweet your berries are)
2 cups fresh strawberries, raspberries and blueberries
1. Combine sugar and water in a sauce pan and cook until the sugar is dissolved.
2. Blend berries together in a blender.
3. Combine berries and simple syrup together in a bowl. Refrigerate 2 hours or overnight.
4. Add into ice cream maker for 10-15 minutes. Enjoy immediately or transfer to a freezer-safe bowl for a firmer consistency.
Summer may be waning, but your enjoyment of homemade frozen yogurt, ice cream and sorbet doesn’t have to!
Cuisinart Frozen Yogurt, Ice Cream & Sorbet Maker available for $49.95 at www.cuisinart.com.
Note: Cuisinart sent a sample of the product for this review.