What’s the Scoop
Dessert
Yields14 Servings
Strawberry Ice Cream
 3 cups Fresh strawberries, sliced
 4 tbsp Lemom juice, freshly squeezed
 1 ½ cups Sugar, divided
 1 ½ cups Whole milk
 2 ¾ cups Heavy cream
 1 ½ tsp Pure vanilla extract
Blueberry Gelato
 12 oz Blueberries
 ¾ cup Sugar
 2 cups Whole milk ( 2% can be substituted)
 ½ cup Heavy whipping cream
 1 tsp Fresh lemon juice
Lemon Sorbet
 3 cups Granulated sugar
 3 cups Water
 2 ¼ cups Freshly squeezed lemon juice
 1 ½ tbsp Finely chopped lemon zest
Peach Frozen Yogurt
 8 Large fresh peaches, peeled and pitted
 1 ½ cups Granulated sugar
 6 cups 2% or whole plain greek yogurt (regular yogurt can be substituted)
 2 tsp Pure vanilla extract
Strawberry Ice Cream
1

In a small bowl, combine the strawberries, lemon juice, and 1/2 cup of sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half of the strawberries. Set aside remaining sliced strawberries.

2

In a medium bowl, combine the milk and remaining 1 cup of sugar, then mix with a hand mixer on low speed until sugar is dissolved, about 1-2 minutes.

3

Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

4

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix for 20-25 minutes until thickened. Add reserved slice strawberries five minutes before it's finished.

5

Pour into a freezer-safe container (such as bread loaf pans). Ice cream will have a soft serve consistency. If firmer texture is desired, allow to freeze for at least 2 hours before serving.

Blueberry Gelato
6

Puree the blueberries, sugar, and milk in a blender or food processor until smooth. Strain the puree to remove any blueberry bits, and return blueberry mixture to blender.

7

Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.

8

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 15-20 minutes.

9

Pour into a freezer-safe container and place in freezer for 3-5 hours before serving.

Lemon Sorbet
10

To make simple syrup: In a large saucepan over medium heat, combine sugar and water and bring to a boil. Reduce heat to simmer until the sugar dissolves, about 3-5 minutes. Allow to cool completely, or make ahead of time and refrigerate until ready to use.

11

When cool, add lemon juice and zest to simple syrup mixture and stir to combine.

12

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

13

Pour into a freezer-safe container. Sorbet will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften at room temperature for 10-15 minutes before serving.

Peach Frozen Yogurt
14

Cut three of the peeled peaches into large chunks and place in a food processor with sugar. Pulse until smooth.

15

Add yogurt and vanilla, pulse until combined.

16

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

17

While ice cream maker is mixing, dice the remaining five peaches and add to yogurt about 5 minutes before finished mixing.

18

Pour into a freezer-safe container. Yogurt will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften for 10-15 minutes before serving.

Ingredients

Strawberry Ice Cream
 3 cups Fresh strawberries, sliced
 4 tbsp Lemom juice, freshly squeezed
 1 ½ cups Sugar, divided
 1 ½ cups Whole milk
 2 ¾ cups Heavy cream
 1 ½ tsp Pure vanilla extract
Blueberry Gelato
 12 oz Blueberries
 ¾ cup Sugar
 2 cups Whole milk ( 2% can be substituted)
 ½ cup Heavy whipping cream
 1 tsp Fresh lemon juice
Lemon Sorbet
 3 cups Granulated sugar
 3 cups Water
 2 ¼ cups Freshly squeezed lemon juice
 1 ½ tbsp Finely chopped lemon zest
Peach Frozen Yogurt
 8 Large fresh peaches, peeled and pitted
 1 ½ cups Granulated sugar
 6 cups 2% or whole plain greek yogurt (regular yogurt can be substituted)
 2 tsp Pure vanilla extract

Directions

Strawberry Ice Cream
1

In a small bowl, combine the strawberries, lemon juice, and 1/2 cup of sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half of the strawberries. Set aside remaining sliced strawberries.

2

In a medium bowl, combine the milk and remaining 1 cup of sugar, then mix with a hand mixer on low speed until sugar is dissolved, about 1-2 minutes.

3

Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

4

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix for 20-25 minutes until thickened. Add reserved slice strawberries five minutes before it's finished.

5

Pour into a freezer-safe container (such as bread loaf pans). Ice cream will have a soft serve consistency. If firmer texture is desired, allow to freeze for at least 2 hours before serving.

Blueberry Gelato
6

Puree the blueberries, sugar, and milk in a blender or food processor until smooth. Strain the puree to remove any blueberry bits, and return blueberry mixture to blender.

7

Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.

8

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 15-20 minutes.

9

Pour into a freezer-safe container and place in freezer for 3-5 hours before serving.

Lemon Sorbet
10

To make simple syrup: In a large saucepan over medium heat, combine sugar and water and bring to a boil. Reduce heat to simmer until the sugar dissolves, about 3-5 minutes. Allow to cool completely, or make ahead of time and refrigerate until ready to use.

11

When cool, add lemon juice and zest to simple syrup mixture and stir to combine.

12

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

13

Pour into a freezer-safe container. Sorbet will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften at room temperature for 10-15 minutes before serving.

Peach Frozen Yogurt
14

Cut three of the peeled peaches into large chunks and place in a food processor with sugar. Pulse until smooth.

15

Add yogurt and vanilla, pulse until combined.

16

Place freezer bowl in the ice cream maker and turn on. Pour mixture in and allow to mix until thickened, about 25-30 minutes.

17

While ice cream maker is mixing, dice the remaining five peaches and add to yogurt about 5 minutes before finished mixing.

18

Pour into a freezer-safe container. Yogurt will have a soft serve consistency but if firmer texture is desired, freeze for at least 2 hours and allow to soften for 10-15 minutes before serving.

What’s the Scoop

© Copyright 2019 – Lifestyle Magazine. All Rights Reserved. Site managed by Topograph