Summer Treat

Personally I love to try new gadgets, so when I got my first KitchenAid stand mixer, I also got the ice cream maker, well it is just a bowl, accessory to the stand mixer, but it works beautifully.

So, what a better excuse to use it as much as possible, cooling down this summer heat. I have 2 great recipes for a simple ice cream maker. Even if you don't have one, you can try it, old school method. Either using dry ice and salt or just using a freezer-safe container, moving the mixture from time to time, preventing to form ice peaks and giving consistency to the mixture. Any way, if you have any doubt on how to make it, do not hesitate on asking me.

MANGO- GINGER SORBET

Ingredients

3/4 cup sugar
2 ripe mangoes
1 tbsp peeled and grated fresh ginger (do not substitute with ground ginger)
2 tbsp fresh lime juice
pinch salt

Directions

1. In a small saucepan, combine the sugar and 3/4 cup water. Bring to a boil over medium- high heat, stirring occasionally until the sugar is completely dissolved and a syrup is formed. Let cool to room temperature.
2. Peel and dice mangoes, discarding the pits. Place the diced mango in a blender of food processor and ad the cooled syrup, ginger, lime juice and salt. Blend until very smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
3. Pour the cold mango purée into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.

Transform this sorbet into a gelato by whisking 3/4 cup heavy cream into the mango mixture before churning.

MEYER LEMON- OLIVE OIL ICE CREAM

Ingredients

1 1/2 cups whole milk

1 1/4 cups heavy cream

Grated zest of 2 Meyer lemons

7 large egg yolks

2/3 cup sugar

Pinch salt

1/3 cup extra-virgin olive oil

Directions

1. In a heavy saucepan, combine the milk, cream, and lemon zest. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
2. Remove the milk mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm milk mix into the egg mixture and whisk until smooth. Pour the resulting egg-milk mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let boil.
3. Meanwhile, set up an ice bath, in a large bowl and nest a smaller heatproof bowl inside. Pour the custard trough a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath, stir in the olive oil, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days. 
4. Pour the cold cold custard into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.