By Molly Moon Neitzel
Whilst Molly Moon Neitzel opened the 1st of her 5 boutique ice cream scoop retailers within the spring of 2008, it used to be an immediate hit with the people of Seattle. loads in order that they have been fortunately lining up for a cone or signature sundae ever in view that, and you can now make her scrumptious ice lotions, sorbets, and toppings at domestic! prepared within the e-book by way of season--with the point of interest on utilizing neighborhood, clean fruit and herbs in mixtures which are either frequent and surprising--you will locate recipes for many flavors possible or even these a bit incredible. From adolescence favorites to avant-garde, adult-only fare, together with the vintage Vanilla Bean to the unique Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a unique wintry weather breakfast treat!), those ice lotions and sorbets are either basic and enjoyable to make. after all, they're much more enjoyable to consume!
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Extra resources for Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients
MAKES 1 TO 1½ QUARTS For the blueberry compote: 2 cups fresh or frozen blueberries � cup sugar 2 tablespoons freshly squeezed lemon juice For the frozen yogurt: 2½ cups goat’s milk yogurt � cup sugar � cup honey 1 tablespoon vanilla extract To make the compote, put the blueberries, sugar, and lemon juice into a small, nonreactive saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until thick, 10 to 15 minutes. Remove from the heat and pour the compote into a shallow pan or bowl.
Pour into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours. blueberry goat’s milk frozen yogurt Tim and Grace Lukens of Grace Harbor Farms supply us with goat’s milk yogurt fresh from their farm in Custer, Washington, about a hundred miles north of Seattle. Swirled with sweet blueberry compote, this frozen yogurt is such a refreshing treat, and it’s a great option for Molly Moon’s fans who must avoid cow’s milk products.
Over high heat, bring just to a boil, whisking to dissolve the sugar. Remove from the heat and whisk in the lavender. Cover and let the mixture steep for 20 minutes at room temperature. After 20 minutes, whisk in the lemon juice. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container.