07-15 - National Ice Cream Month

From French Vanilla to zingy Lemon Drop Ice Cream and decadent strawberry and hot fudge sundaes, we love National Ice Cream Month!

Originally a Chinese treat, ice cream has evolved over centuries to cover the full gamut of international interpretations, from Italian Gelato to the richest home-churned strawberry ice creams, to soft serve and corner-store dreamsicle bars.

Enjoy National Ice Cream Month with us!

Bring your favorite hot-weather snack up to the level of elite dessert; try:
 

Gourmet "IceDream" Sandwiches

To-die-for dreamsicle cookies pair with deliciously simple summer-raspberry ice cream for a luscious -- and surprisingly sophisticated -- treat.

Step 1: New Frontiers Dreamsicle Cookies

A childhood memory in cookie form, these superb cookies come from the truly outstanding bakers at New Frontiers Natural Marketplace.

  New Frontiers Dreamsicle Cookies Ingredients:

• Cookies:
• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 1/2 cup cream cheese (softened)
• 1/2 cup granulated sugar
• 1 teaspoon Cook's Choice Pure Organic Vanilla Extract
• 1 teaspoon Cook's Choice Pure Orange Extract
• grated zest of 1 orange (about 1 teaspoon)
• parchment paper
• White Chocolate Drizzle (optional):
• 1 cup white chocolate (chips or chopped bars)
• 1/3 cup heavy cream
• 1 teaspoon Cook's Choice Pure Orange Extract

 

1. Preheat oven to 325 degrees Fahrenheit.Sift together flour, powdered sugar, cornstarch, and salt; set aside.
2. In electric mixer on medium speed cream butter, cream cheese, granulated sugar, extracts, and orange zest until fluffy (about 3 minutes).
3. On low speed mix in dry ingredients until thoroughly combined.
4. Spoon/scoop by 2-tablespoon amounts onto parchment-lined baking sheets; gently tap down to form round discs. Bake on middle rack, 8-15 minutes until just golden at edges. Cool & serve.
    
   For the white chocolate drizzle :
5. Combine white chocolate, cream and extract in top of double boiler over simmering water and stir until white chocolate is completely melted.
6. Drizzle 1 teaspoon of chocolate over each cooled cookie; cool in refrigerator until chocolate sets.

Step 2: Homemade Red Raspberry Ice Cream

This delightfully summery ice cream recipe combines our red raspberry extract with a splash of pomegranate juice for outstanding flavor.

  Red Raspberry Ice Cream Ingredients

• 1 1/2 teaspoons cornstarch
• 3/4 cup sugar
• 1 1/2 cups whole milk
• 2 yolks of large eggs
• 1/2 teaspoons Cook's Choice Pure Organic Vanilla Extract
• 1/2 teaspoon Cook's Choice Pure Red Raspberry Extract
• 1 cup heavy cream, chilled
• pinch of salt
• 20oz frozen raspberries in syrup (thawed)*
• 2 1/2 teaspoons fresh lemon juice
• 1 Tablespoon pomegranate juice
• mint leaves for garnish

 

1. In a 3-quart heavy saucepan,combine 3/4 cup sugar and cornstarch, then incorporate milk, egg yolks, and salt, stirring vigorously with a fork or whisk. Cook over medium to medium-high heat, whisking constantly; when custard boils, reduce immediately to a simmer and continue whisking for 70 seconds. Add extracts, pour through a sieve or cheesecloth into a container, and refrigerate during next step, stirring every so often.
2. In a food processor or blender, combine raspberries, pomegranate juice, and lemon juice; puree thoroughly, scraping occasionally. Press through cheesecloth or a sieve to remove solid matter.
3. When custard is cold, incorporate berry mixture; chill 3 more hours before freezing in ice cream maker. Freeze again in an airtight container (3+ hours or overnight) until thoroughly set. Keeps 5-6 days.
4. Place 1-2 tablespoons of ice cream between 2 dreamsicle cookies; garnish with mint leaf.

* For fresh instead of frozen raspberries, use 1 quart berries and add an extra 1/2 - 1 1/4 cups sugar to puree, depending on sweetness, plus 3 tablespoons to 1/4 cup water.

  Enjoy