Ice Cream Machine
Cranberry Sorbet
Move over, cranberry sauce! This sorbet is an alternate way of bringing that tangy flavor to the table.
Star Anise Ice Cream
Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.
Gazpacho Sorbet with Apple Aspic
Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.
Mango-Lemongrass Ice Cream and Blood Orange Sorbet
Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.
Watermelon Sorbet
Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.
Vanilla Bean Ice Cream
This ice cream explodes with twice the vanilla flavor of store-bought varieties.
Frozen Lemon Gingersnap Pie
This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.
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