Mango Sorbet

Mango Sorbet

Ingredients:
2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt
Directions:
Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

• 1 3/4 cup whole milk, divided
• 1/2 cup half & half
• 1/4 cup heavy cream
• 1/2 of a 14 oz can of dulce de leche (found in the latin isle)
• 1/8 teaspoon pure vanilla extract
• 3/4 – 1 – cup chopped toasted pecans

1. Bring 3/4 cup of milk, half & half, ans cream just to a boil in a  saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Chill mixture.  I put mine in the in the fridge for a couple of hours or you can quick-chill by putting bowl or pot in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. When chilled, add the mixture to your ice cream canister and mix in remaining 1 cup of milk.  Freeze according to ice cream makers directions.  Then transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
3. Drizzle with remaining 1/2 can of Dulce de Leche warmed or chocolate ganache (recipe below) and sprinkle with pecans. Makes approx 1 1/2 qts.

Chocolate Ganache Topping

• 1/4 cup whipping cream
• 1/2 cup semi sweet chocolate chips

In a microwave safe dish, microwave cream and chocolate for 20 seconds.  Stir.  Microwave for 10 second intervals, stirring each time until chocolate is melted.  Allow to cool for 20 minutes before serving on ice cream.  If you let it cool too long just microwave for a few seconds again until desired consistency.

Double Cookie Dough Ice Cream

Double Cookie Dough Ice Cream 

Ingredients:
For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips (semisweet or bittersweet)
Directions:
To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.  Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.