Frozen Treats

Watermelon Lychee Sherbet & An Announcement

Alright my little chickens. We’ve got a little blogging announcement and a little dessert, so let’s start with the announcement.

The Humble Gourmet has moved! I have been working the past couple of months on developing a self-hosted site, and it is now ready. I am now going to be cooking and blogging at www.thehumblegourmet.com, complete with a total website design overhaul. If you visit the current website you will be automatically redirected, but all the new content will be on www.thehumblegourmet.com. I’m really excited about this new direction for the blog, and hope you will join me in the move!

Watermelon Lychee Sherbet 4

Now, all housekeeping aside, let’s talk sherbet. I am a huge fan of sherbet; creamier than sorbet since it does have a dairy base, but much lighter and slushier than ice cream. Sherbet is the best when using fruit juices for flavoring; the lighter dairy content let’s the fruit flavor really shine.

Watermelon Lychee Sherbet 3

I had bought some lychees a couple of weeks ago with no idea how I wanted to use them. I thought about doing a panna cotta, or a mousse. Then I thought about combining it with kiwi and doing a granita. It was a lovely husband who suggested pairing the lychee with the watermelon. GENIUS. Once I had that in my mind, I knew what the best possible recipe would be: sherbet all the way.

Watermelon Lychee Sherbet 2
 

It’s a perfect combination of the two flavors; sweet and very fruity. Because both of the fruits are very sweet on their own, not a whole lot of extra sugar is required. It’s a really light flavor; a perfect summer flavor profile to close out the season. A little lime juice helps brighten everything up and really pull the watermelon and lychee out. Too, too good.

Watermelon Lychee Sherbet 1

Thank you everyone for all of your support over the past (almost 2!) years. I am so excited to keep bringing you fresh recipes and inane chatter, and hope you will join in on the conversation. THG

 

Watermelon Lychee Sherbet
Write a review
Print
Ingredients
  1. 8-10 large lychees
  2. 1/2 small seedless watermelon
  3. zest and juice of 1 lime
  4. 1/2 cup sugar
  5. 1 tsp. sea salt
  6. 1/2 cup heavy cream
  7. 1 1/4 cup 2% milk
Instructions
  1. Peel lychees and set aside. Cut up watermelon into 1-inch pieces, rinds removed. Puree lychee and watermelon together in a blender until smooth. Strain through a fine mesh sieve into a large bowl; discard solids. Whisk lime zest, lime juice, sugar and sea salt into juice. While whisking, pour in heavy cream and milk. Whisk until smooth. Cover and refrigerate 4-6 hours.
  2. After refrigerating, prepare according to ice cream maker's instructions. Freeze or serve immediately.
The Humble Gourmet http://www.thehumblegourmet.com/

Creme Fraiche and Pink Peppercorn Ice Cream

Pepper Ice Cream 5

I have reached the pinnacle of dessert making awesomeness: I own an ice cream maker.  I have wanted to make ice cream since I was a little kid.  My mom always told this story about her grandfather who would make homemade strawberry ice cream, and eat it wearing his winter coat.  I remember a recipe for snow ice cream in my old Boxcar Children cookbook which fascinated me.  But, up until now, I had never made ice cream myself.  That has changed.

Pepper Ice Cream 1

Since I got my KichenAid ice cream maker, I have made ice cream 4 times: chocolate peanutbutter, homemade Cherry Garcia (intended for my sister, but my parents got to it first), toasted coconut and caramel (for my dad’s birthday), and this one: creme fraiche and pink peppercorn.

Pepper Ice Cream 4

I have had this recipe rolling around in my head for months.  The tart creme fraiche with the bite of the peppercorn.  I’ve had creme fraiche ice cream, and peppercorn ice cream, but never the two combined.  Experimentation was definitely in the cards on this one.

Pepper Ice Cream 2

First, you start with the creme fraiche.  Most high-end grocers have this, and usually charge an arm and a leg, but did you know you can make it at home?  A little cream a little buttermilk, and a little bit of time and you’re in business.  I keep a jar in the fridge most of the time; it’s a great substitute for sour cream; tart but subtle, more mild and a much creamier texture.  I used cream, milk, and the creme fraiche in this recipe; rich and indulgent, but delicious none the less.  This is definitely not an ice cream you scarf down in a huge cereal bowl; this ice cream is best in single scoop servings, eaten slowly and decadently.  Definitely fancy ice cre

Have you made any ice cream lately?  What’s your go-to flavor? THG

Pepper Ice Cream 3

Creme Fraiche

2 cups heavy cream (unpasturized if possible)

2 Tbsp. buttermilk (unpasturized if possible)

In a mason jar, gently mix together cream and buttermilk.  Cover opening with cheesecloth and let stand out in a cool, dry space for 24 hours.  Seal and refrigerate.  Creme fraiche lasts about 10 days.

Creme Fraiche and Pink Peppercorn Ice Cream

1 Tbsp. pink peppercorns, crushed

1 cup heavy cream

3/4 cup creme fraiche

3/4 cup low-fat milk

4 egg yolks

3/4 cup sugar

1 tsp. vanilla

1/2 tsp. sea salt

In a medium saucepan, bring heavy cream and peppercorns to a simmer.  Let sit and infuse for 20-30 minutes.

In the meantime, whisk together egg yolks and sugar until thick and ribboned.  Slowly whisk in warm cream mixture.  Add creme fraiche, milk, vanilla and sea salt and whisk to combine.  Place mixture back on stovetop and bring to a simmer.  Transfer mixture to a mixing bowl and refrigerate until cooled thoroughly, about 4-5 hours or overnight.

Add cold mixture to ice cream maker and set to manufacturer’s instructions.  Serve or freeze immediately.

Makes 1 quart

Raspberry-Pomegranate Semifreddo

Raspberry-Pomegranate Semifreddo

Let’s start 2012 on a slower note.  A sweeter note.

Pomegranate Seeds
Raspberries

Let’s take beautiful, ruby-like pomegranate seeds and sweetly tart raspberries and puree them together into a sweet, fragrant syrup.  Let’s give into temptation and take a couple spoonfuls straight out of the bowl.

Strained Berry Syrup
Raspberry-Pomegranate Curd

Let’s take that beautiful crimson syrup and whisk it together with sugar, egg yolks and butter.  And whisk it.  And whisk it.  And whisk it.  And whisk a little more, until that syrup becomes thick and light and velvety.  Let’s again take a couple of spoonfuls.  We deserve a reward after all that whisking.  Trust me.

Raspberry-Pomegranate Curd in Custard
Swirled Custard
Raspberry-Pomegranate Semifreddos

Folding our raspberry-pomegranate curd into a rich eggy custard.  Watching the deep red and soft cream swirl and curl and fold around each other, until we have a beautiful, thick, pinky mixture just begging to be frozen.  This is going to be so worth it.  Can you feel it?

Raspberry-Pomegranate Semifreddo

Ooh.

Ahh.

Oh, it was worth it.  It was SO worth it my friends.  Happy New Year.  THG

Raspberry-Pomegranate Semifreddo

Raspberry-Pomegranate Semifreddo

For the curd:

1 pomegranate, seeded

2 cups frozen raspberries, thawed

6 egg yolks

1 cup sugar

1/2 cup (1 stick) unsalted butter, cubed

For the custard:

1 cup sugar, divided

8 egg yolks

1 Tbsp. vanilla extract

Pinch of salt

1 cup heavy cream

In a blender, puree the pomegranate seeds and thawed raspberries.  Strain through a fine mesh sieve or cheesecloth and discard the seeds.  In a double boiler, combine 1 cup of puree, egg yolks and sugar over medium heat.  Whisk constantly until mixture thickens, about 10 minutes.  Immediately transfer to a stainless steel bowl.  Whisk in butter, 1 Tbsp. at a time until all melted.  Refrigerate.

For the custard, add 1/2 cup sugar, egg yolks, vanilla extract and salt to double boiler and heat over medium.  Whisk until mixture thickens and temperature on candy thermometer reaches 160ºF.  Immediately set over an ice bath to cool to room temperature.

In the meantime, whip heavy cream and remaining 1/2 cup sugar to stiff peaks.  Fold into egg mixture.  Loosely fold in the curd until it is swirled throughout but not thoroughly mixed.  Pour into individual custard cups or ramekins.  Freeze until set, at least 4 hours.  Garnish with pomegranate seeds.

Serves 6-8