Laurie's Kitchen

A cooking blog of some of my favorites

Sweet Condensed Milk with Soy Powder June 3, 2012

Filed under: Dessert,Ice Cream,Vegetarian Optional — laurms15 @ 3:55 pm

produces 1-14 ounce can of Sweetened Condensed Milk

Ingredients:

  • ¾ cup White Sugar
  • ½ cup Water
  • 1 cup + 2 Tablespoons of Soy Milk Powder

Directions: Combine all ingredients in a saucepan, and bring to a boil. Reduce heat and cook until thick, about 15 to 20 minutes.  Cool before using.  May be stored in the refrigerator.

 

Sweet Condensed SOY Milk

Filed under: Dessert,Ice Cream,Uncategorized,Vegetarian Optional — laurms15 @ 3:52 pm

(3) Cups of Soy Milk
(3/4) Cup of Sugar
Pinch of salt
Vanilla Extract to taste

Place Soy Milk and Sugar in a pot and stir do not stop stirring during the process and let the milk simmer down until its about 1 cup then add vanilla and salt and stir.

This can be stored in the fridge for a couple of days and used in any recipe you would normally used sweet condensed milk for.

 

Watermelon Sorbet August 12, 2011

Filed under: Dessert,Fruit,Ice Cream,Sorbet,Summer — laurms15 @ 5:08 pm

1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes) I usually use add more to taste.

Directions

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Place in a bowl to completely cool.

Put the watermelon chunks simple syrup and the lime into a blender or food processor and puree.

Pour the watermelon mixture into the freezer bowl of your ice cream maker.  The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.

 

 

Strawberry Sorbet

Filed under: Dessert,Fruit,Ice Cream,Sorbet,Summer — laurms15 @ 5:03 pm

1/3 cup water
1/3 cup granulated white sugar
1lb fresh or frozen strawberries
1 tablespoon lemon or lime juice
(optional)
1 tablespoon Grand Marnier or other liqueur

Melt the sugar and water together to form a simple syrup and cool.

Mix the strawberries and simple sugar and lemon/lime juice and puree in a blender.

Freeze the mixture in ice cream maker according to directions for the ice cream maker.

 

Mocha Chip Ice Cream July 25, 2011

Filed under: Chocolate,Dessert,Ice Cream,Summer — laurms15 @ 12:45 pm

1 cup whole milk, chilled
1 can of sweet condensed milk
2 tablespoons instant espresso (I used starbucks instant coffee because its all I could find)
2 tablespoons unsweetened cocoa powder
2.5 cups heavy cream, chilled
2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips (I added at least another 1/2 cup to that haha)

In a bowl, whisk together milk, condensed milk, espresso and cocoa until dissolved.  Stir in heavy cream and vanilla.

Pour mixture into ice cream maker bowl and mix until thick, about 25-30 minutes.  About 5 minutes before mixing is complete, add chocolate chips.

Serve immediately or store in an airtight container in the freezer until firm (about 2 hours).

As usual I alternated layers of ice cream and some chocolate syrup.

 

Peanut Butter Cup Ice Cream July 15, 2011

Filed under: Chocolate,Dessert,Ice Cream,Summer — laurms15 @ 2:09 pm

Ingredients

1-1/8 cups good quality peanut butter (not natural)
3/4 cup granulated sugar
1-1/4 cups whole milk
2 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup chopped chocolate peanut butter cup candies


Instructions

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

**When I place in the container to freeze I layer the ice cream and chocolate sauce for extra chocolate.

*** This ice cream is probably one of the most popular that I make!

 

Coconut Lime Sorbet June 7, 2011

Filed under: Dessert,Ice Cream,Sorbet,Summer — laurms15 @ 8:35 pm
  • 2 15-ounce can cream of coconut (preferably Coco Lopez)
  • 1 1/2 cup water
  • 1 cup fresh lime juice
In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
This was given to me by Rachel. I’m so glad she thought of me!!