SUMMER
PLEASURES

of freezes

The time is ripe for refreshing sorbets and ice creams
made with the seasons favorite

MARLENE SOROSKY
SPECIAL TO THE JEWISH NEWS

t's almost summertime and in my
house that means it's time to start
cranking. Time to gather the season's
freshest berries and fruits, toss them in
the ice cream maker or food processor
with some simple, wholesome ingre-
dients, and serve up scoops of wonderful home-
made ice creams, yogurts, sorbets and sherbets.
Fresh Peach Ice Cream is a summer standard; to
make it, start with juicy ripe peaches that are soft
and rich with flavor. Capture the exotic taste and
fragrance of tropical fruits in my Mango or Papaya
Ice Cream. Or try my non-fat Strawberry Frozen -
Yogurt and its several fresh fruit variations for guilt-
less indulging. Again, the riper the fruit, the better.
Even more guilt free: refreshing Honeydew Mel-

Fresh Peach Ice Cream

1 pound ripe peaches (about 4)
1/2 cup sugar
1 tablespoon lemon juice
1 cup half and half
1 cup whipping cream
1/4 cup skim milk powder

on Sorbet and cool Blueberry Sorbet, two vibrant-

hued, flavor-packed coolers. For utmost taste, use
an overripe, almost mushy, melon, and the fresh-
est berries.

Piña Colada Sherbet blends fresh pineapple, rum,

and cream of coconut for an invigorating concoc-

tion. White Coffee Ice Cream may look like plain old

vanilla, but it's a wake-up call of brewed coffee fla-

vor. You start by steeping whole coffee beans in cream,

where they release their rich, roasted essence. Then

the infused cream is simmered into a custard base.

These flavorful confections need no embellishing,

but you may top them off with a colorful Raspberry

Sauce or Caramel Strawberry Sauce— also great

ladled over everything from pound cake to pancakes.

refrigerate until thoroughly chilled. Place mixture in
ice cream maker and freeze according to manufac-
turer's directions. Serve immediately or freeze up to
1 week. Makes 1 quart.

Mango or Papaya Ice Cream

ripe mangos or papayas, about 14 ounces
To peel peaches: Bring a pot of water to a boil. Add 2 very
each (enough to make 1 1/2 cups pureed)
peaches and boil for 30 seconds. Run under cold wa- 1 1/2 cups half and half, chilled
ter and slip off peel. Cut up peaches and discard pit. 1 1/2 cups milk, chilled
1 1/2 cups sugar
Puree peaches in blender or food processor with sug- IA cup lemon juice, chilled
cups orange juice, chilled
ar and lemon juice.
Transfer puree to a large bowl. Stir in half and half,
Peel.mangos or papayas and cut pulp into 1-inch
whipping cream and skim milk powder. Cover and chunks. Puree in food processor or blender. Mangos

are extremely fibrous and must be pureed very thor-
oughly. You should have 1 1/2 cups puree. Spoon into
large pitcher or bowl and stir in half and half, milk,
sugar, lemon and orange juices. Pour into ice cream
maker and freeze according to manufacturer's di-
rections. Serve immediately or freeze up to 1 week.
Makes 1 quart.

Strawberry Frozen Yogurt

1/2 cup sugar
1/2 cup water
1 pint (1 pound) stemmed and sliced strawberries,
(about 3 cups)
1/2 cup plain nonfat yogurt, chilled

COOL FREEZES page 80

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