Orange Creamsicle Cocktails

So awhile back, I came into possession  of Valencia Orange Vodka made by Shady Fruit (meaning the bottle magically appeared on my kitchen counter,  and I didn't ask how it got there).  Now, D and I are big beer drinkers.  However, we don't drink a lot of liquor, and I do my best to skip wine because of that whole "swelled tongue/trouble breathing" thing that has happened all my life, not realizing that was called a food allergy. I thought everybody had those things happen when they drank wine.

Anyway, D and I have been talking about milkshakes, and I remembered I had pinned a Creamsicle Recipe so we could use the orange vodka.

A) For 1 serving, this was almost 1000 calories (so 2000 calories total)
B) I remember why I don't drink liquor...it was gone in 60 seconds.
C) It was extremely tasty, and I really want another one.
D) We have a lot of vodka, orange juice, ice cream and sherbet left.  This will be happening again.


Orange Creamsicle Cocktails

Serves 2
Prep Time: 10 min
Total Time: 10 min
Adapted from The Chic Site

Photo by ALB

Ingredients
1 pint orange sherbet, softened
1 pint vanilla ice cream, softened
1 cup orange juice
2 cups ice
4 ounces vodka (whipped cream, cake or regular) (we used Shady Fruit)
lime wedge (didn't use)
orange cocktail salt, kosher salt or sugar for glasses (didn't use)

Instructions
Run the lime wedge around the edge of two tall glasses or four short glasses. Dip into orange cocktail salt. Set aside. (didn't do)

In a blender, combine the orange sherbet, orange juice, 1 cup ice, and 2 ounces vodka. Blend until smooth. Pour into glasses up to half way up. Save the remaining mixture for later. Rinse out the blender. (we combined all ingeredients except the ice, and then added ice until we got the right thickness).

In the blender, combine the vanilla ice cream, 1 cup ice and 2 ounces vodka. Blend until smooth. Pour into the glasses, over the orange layer.

Top off each drink with the reserved orange mixture from earlier. Serve with a straw.

Tequila-Lime Sorbet

I found this recipe this week while looking for an Untried Recipe for Tequila.  I didn't really think about making it, to be honest.  However, I've been sick all week and had already cancelled plans for the Kentucky Derby and Cinco de Mayo, that I felt I had to have a little tequila.  While driving home yesterday, I reminded myself to put the ice cream maker in the freezer.

How easy!  This was so simple to make.

D thought it was a bit too sweet so he put some salt in his. You could definitely add shots to it and make it more alcoholic.  We both thought you also could replace the lime and tequila with lemon and vodka.

Definitely will have again.

Tequila-Lime Sorbet

Serve this refreshing sorbet after a spicy Mexican meal or summer barbecue as a way to tame the heat and end things on a sweet note. Lime juice, sugar, and water are the main ingredients, but a small splash of tequila livens up the flavors.

Photo by ALB

Yield: 2 1/2 cups (serving size: 1/2 cup)

Ingredients 
1 1/2 cups water
3/4 cup sugar
2 teaspoons grated lime rind
1/2 cup fresh lime juice (about 3 limes)
2 tablespoons tequila

Preparation 
Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely.

Combine sugar syrup, rind, juice, and tequila. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.

Nutritional Information
Calories: 136; Calories from fat: 0.0%; Fat: 0.0g; Saturated fat: 0.0g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.1g; Carbohydrate: 32.3g; Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 1mg; Calcium: 4mg;

Cooking Light SEPTEMBER 2000

Salted Caramel Ice Cream

So because I am a glutton for punishment I decided to try making ice cream again. Also I had all the ingredients, on hand.

Making this was really easy, despite I don't have a thermometer. The mixture tasted really good, I could have just drank it.

After 2 hours in the fridge, I transferred the mixture to the freezer for 3 hours. It started freezing. So then I put it in the ice cream maker. It only took 12 minutes.

There were some frozen milk flakes, but overall, I thought it was good. D did too. We used Kosher salt for all the salt called.

Salted Caramel Ice Cream

Yield: 10 servings

3 1/2 cups 2% reduced-fat milk

3 large egg yolks

1 1/4 cups packed brown sugar

1/4 cup heavy cream

1 tablespoon butter

1/2 teaspoon sea salt

1/2 teaspoon flake salt

1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

CALORIES 241 ; FAT 7.9g (sat 4.5g,mono 2.5g,poly 0.5g); CHOLESTEROL 99mg; CALCIUM 173mg; CARBOHYDRATE 39g; SODIUM 370mg; PROTEIN 4.7g; FIBER 0.0g; IRON 0.9mg

Cooking Light, MAY 2010

Fresh Mint Ice Cream

Hmm! I want to like this considering it was a PITA to make. But it doesn't taste like Breyer's. It tastes like Wrigley's Spearmint Gum in ice cream form.

The prep was easy...I just don't like our ice cream maker because it takes over 24 hours (more like 48) at 0 degrees to freeze. The first time I tried, I got the same liquid in as I did out (albeit less due to spillage). The 2nd time trying (same mixture), I got a slushie (more liquid than frozen). I stuck the slush in the freezer and called it a day. The directions were confusing on the freezing part. Sounded like you stuck it in the freezer mold, never turning on the mixer, and then let it sit out in the open for an hour (why?). And then froze the liquid.

D wouldn't eat it.

Fresh Mint Ice Cream

This make-ahead creamy treat makes an ideal dessert for summertime entertaining.

Yield: 6 servings (serving size: about 1/2 cup)

2 cups 2% reduced-fat milk
1 cup half-and-half
1 (1-ounce) package fresh mint sprigs (I used .66 oz (the whole package for me))
3/4 cup sugar
Dash of salt
2 large egg yolks
Small fresh mint leaves (optional)

1. Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.

2. Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.

3. Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. (From the 2nd try, stick it in the fridge after an hour in the ice bath). Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. (This must be some odd ice cream maker...mine, you freeze the can, put it on the mixer, turn it on, add the liquid and churn ofr 20-30 minutes, pour the slush out and stick in the freezer) Garnish with mint leaves, if desired.

CALORIES 207 ; FAT 7.6g (sat 4.4g,mono 2.4g,poly 0.5g); CHOLESTEROL 89mg; CALCIUM 148mg; CARBOHYDRATE 30.8g; SODIUM 84mg; PROTEIN 4.8g; FIBER 0.0g; IRON 0.2mg

Cooking Light, MAY 2010