Happy Ice Cream Tuesday! Just in time for July 4th, I have some sweet treats that will make your holiday CHILL! Jenni Field (Pastry Chef Online) organized a delicious summer roundup to highlight the amazing ice cream recipes in Scoop Adventures – The Best Ice Cream of the 50 States by Lindsay Clendaniel. You can check out your state to see what ice cream scoops were picked, but (IMHO), the last chapter that contains Lindsay’s own recipes is a goldmine for recipes and ideas!
Lindsay also has a scrumptious blog – Scoop Adventures – with tons more ice cream recipes. This book will keep me busy for summers to come! I thoroughly appreciated that the recipes are easy and well written. Most of the recipes do call for an ice cream maker. For the Berry Goat Cheese Sherbet recipe, from Lindsay’s blog, I used my ice cream maker which is the Cuisinart Frozen Dessert Maker.
I also used some raspberries in the recipe instead of the full pound of blueberries in the original. The result was wonderfully creamy and tangy all at the same time!
Berry Goat Cheese Sherbet
approximately 3 cups
I used fresh berries but the recipe also works with frozen berries. I allowed a “softening” time of a few minutes on the counter before scooping.
- 1 pound strawberries, fresh or frozen
- 1/2 pound blueberries, fresh or frozen
- 1/2 pound raspberries, fresh or frozen (my adjustment instead of a pound of blueberries)
- 1 1/3 cup sugar
- 2 Tablespoons brandy
- 2 teaspoons lemon juice
- Pinch of salt
- 8 ounces goat cheese (original called for 10 oz)
Frozen berries should be thawed before beginning the recipes. Stir the berries, sugar and brandy in a medium mixing bowl until the sugar begins to dissolve. Allow the mixture to sit at room temperature for approximately one hour. Stir occasionally.
Put the berries in a food processor after they have been out for about an hour. Add lemon juice and salt to the berries and pulse to process. Add crumbled goat cheese and pulse again. (Mine was a bit creamier so I just scooped it into the processor). Strain the ice cream base through a fine mesh sieve into a medium bowl. This will remove all of the fruit skin and seeds.
Place the bowl in the refrigerator and chill for approximately two hours. Pour the chilled base into an ice cream maker and freeze according to the instructions for your ice cream maker. It is recommended to put plastic or parchment over sherbet so that ice crystals do not form which was a great tip. Freeze for a minimum of 4 hours or until firm. I froze mine overnight. Scoop and ENJOY!
Ice Cream Tuesday happens EVERY Tuesday on the deliciously delightful Pastry Chef Online by Jenni Field and below are links to the other fabulous bloggers participating in the Ice Cream Tuesday Scoop Adventures.
Thank you to Jenni for all of her HARD work in organizing this and Lindsay for her fabulous recipes. I did receive a copy of Scoop Adventures for participating. Links to purchase are Amazon Affiliate Links and help keep the pantry stocked. Thank you!
HAPPY ICE CREAM SUMMER!