(#51) POMEGRANATE: Holy Fruits

Just in time for Rosh Hashana, we turned one of the "seven species of Israel" into a tasty ice cream.  Pomegranate (along with grapes, figs, dates, wheat, barley, and olives) are mentioned in the Old Testament as being special gifts from the land of Israel.  

This flavor was suggested to us when I asked my friends in Israel to recommend a flavor inspired by their country, and the flavor came out delightfully!   

Shana Tova to all who celebrates the Jewish New Year!  

Scoopsies' Pomegranate Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 cup pomegranate seeds, pureed

juice of one lime

4 egg yolks

pinch of salt

(#49) PEACH: Peachy Cream

Roasted Peach ice cream--the perfect flavor to transition us from Summer to Fall.   

Scoopsies' Roasted Peach Ice Cream

(yields about 1 quart)

4 Peaches - peeled, de-pitted and sliced
1 1/2 tablespoons brown sugar
1 1/2 cups cream
3/4 cup milk
3 egg yolks
2 whole eggs
2/3 cup sugar
1/8 teaspoon guar powder

(#25) CANTALOUPE SORBET: To Cool You Off

We couldn't have had a better introduction to the world of sorbets.  We got the idea from my favorite ice cream book, "Scoop" by Ellen Brown but the recipe is one we created.  Cantaloupe sorbet takes refreshing to the next level.  

We used two lemons in our recipe; I would recommend starting with one and tasting the batter as you add more.   

Scoopsies' Cantaloupe Sorbet

yields about 1 quart

1 ripe cantaloupe

1/2 cup sugar

1 tablespoon cornstarch

pinch of salt

2 lemons