Recipe Booklet

10
1. Prepare a lemon simple syrup with the water, sugar and
1½ tablespoons of the lemon zest by combining all three
in a medium saucepan set over medium-low heat. Cook
mixture until the sugar is fully dissolved. Remove from
heat.
2. Once the simple syrup is ready, add the basil and salt.
Let the mixture steep for 30 minutes. Stir in the lemon
juice. Cover and refrigerate 2 to 3 hours, or overnight.
3. Strain the chilled mixture through a fine mesh strainer.
Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. When the sorbet is almost done,
add the reserved zest through the opening on top of the
ice cream maker and let churn until combined. The
sorbet will have a soft, creamy texture. If a firmer
consistency is desired, transfer the sorbet to an airtight
container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 175 (0% from fat) • carb. 47g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 16mg • calc. 15mg • fiber 1g
Raspberry Sorbet
Not only is this sorbet sweet and refreshing, but the color
makes a beautiful presentation on any menu.
Makes about 5 cups (ten ½-cup servings)
2 cups water
1½ cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed
1. Prepare a simple syrup with the water and sugar by
combining both in a medium saucepan set over medium-
low heat. Cook mixture until the sugar is fully dissolved.
2. Once the simple syrup is ready, add the salt and the
raspberries. Using an immersion blender, blend the
mixture until smooth. Strain half of the mixture through a
fine mesh strainer to remove the seeds. Use a spatula to
aid in passing the purée through the strainer. Remove
seeds and repeat with the second half. Cover and
refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g
Frozen Desserts
Ice Cream Sandwich Cookies
A step above the traditional ice cream sandwich cookies.
A perfect match for your favorite flavor.
If you cannot find cocoa nibs, miniature chocolate chips can
be substituted, or you can double the amount of pecans.
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕
³
cup cocoa powder, sifted
1¹∕
³
cups bread flour
¾ teaspoon baking powder
¼ teaspoon salt
1 tablespoon instant espresso powder
½ cup unsalted butter, room temperature and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (These can be found in
most gourmet or cooking stores. If you cannot find
them, substitute with coarsely chopped, toasted
pecans or miniature chocolate chips.)
¼ cup chopped pecans, toasted
1. Preheat oven to 350°F.
2. Combine the cocoa powder, flour, baking powder, salt
and espresso powder in a small bowl. Whisk to blend;
reserve.
3. Put the butter into the bowl of a stand mixer, fitted with
the mixing paddle (or use a hand mixer fitted with the
mixing beaters). Using medium speed, cream until
smooth. Gradually add the sugar and mix until creamy.
Add the egg and vanilla and mix until combined. Add the
dry ingredients and, using a low speed, mix until fully
incorporated. Add the cocoa nibs and pecans and mix on
low until just combined.
4. Using a small ice cream scoop (about 1½ inches in
diameter) scoop the dough onto a parchment-lined cookie
sheet (each round should be about 2 tablespoons). Use a
cup to flatten each cookie mound down.
5. Bake in the preheated oven for about 15 to 20 minutes, or
until the cookie looks dry, but not firm. Let cookies fully
cool before assembling.
To assemble: Using a small ice cream scoop, scoop
about 3 tablespoons of your favorite ice cream onto the
flat part of one cookie. Place another cookie on top of
the ice cream and press down until the ice cream just
reaches the edge of the cookies. Continue with each set
of cookies. Wrap each ice cream sandwich in plastic
wrap and chill in a freezer until firm (about 20 minutes).
Nutritional information per serving
(2 cookies, not including ice cream):
Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g • sat. fat 6g
• chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g