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09/24/2020 12:01 AMEven though it’s late September, I’m not really ready for fall. And maybe that’s why I somehow managed to miss the last of this season’s peaches at my local farmstand.
In any case, I did find delicious peaches at Big Y and made two crisps (like cobblers but made with nuts, oat, butter, flour, and sugar). Of course, I gave the desserts away because, once I have a portion at home, the rest of it disappears. Into my tummy.
Instead of making a dessert for myself, I turned to my freezer. Ice cream has long been a favorite in my house. My late husband loved to have an ice cream sundae after dinner—any flavor, chocolate syrup, whipped cream, and a shower of salted peanuts
I like Lindy’s ices, which I now keep in my kitchen freezer. The ones I have now are orange and taste like a Popsicle. At 110 calories, it keeps my cravings at bay. I usually have two. Just two.
There was a time when I made my own ices, sorbets, and ice cream. I just may start up with that again. I just ordered an inexpensive ice cream maker from Amazon, and it will be here soon. Here are some recipes in case you would like to try that, too. All of these recipes are splendid.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Al Forno’s Cinnamon Ice Cream
from Cucina Simpatica by George Germon and Johanne Killeen (HarperCollins Publishers, New York, 1991
Ingredients:
2 cups heavy cream
1 cup milk
2/3 cup sugar
4 cinnamon sticks
8 espresso or French-roast coffee beans
Directions
Combine all ingredients in a saucepan. Scald over medium-high heat, stirring often, until sugar dissolves. Set aside, uncovered, for 1 hour to steep.
Strain, chill, and freeze in an ice-cream maker according to the manufacturers’ instructions.
Buttermilk Sorbet
From Martha Stewart Living, February 2000
Yield: 1 ½ quarts
This is one of the most luscious sorbets I have ever tasted.
Ingredients:
1 ¾ cups sugar
2 cups water
2 cups buttermilk
1 ½ teaspoons pure vanilla extract
Directions
Combine sugar in a medium saucepan with 2 cups water. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat and bring just to a boil. Remove from heat and let cool.
In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer mixture to an ice cream maker and follow manufacturer’s instructions to freeze. When freezing is complete, transfer sorbet to an airtight container and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.
Berry Sorbet
From Jack Bishop: “Secrets of Creamy Fruit Sorbets,” Cook’s Illustrated, August, 1995
Ingredients:
2 cups fruit purée or juice
1 cup sugar
1 tablespoon lemon juice
(for blueberry sorbet, use two tablespoons of lemon juice)
1 tablespoon vodka
Directions
Combine all ingredients in large bowl. Stir on and off for several minutes until sugar has dissolved. If mixture is not cold, pour into small container, seal, and refrigerate until mixture is no more than 40 degrees. Pour chilled mixture into container of ice cream machine (following manufacturer’s directions) and churn until frozen. Scoop frozen sorbet into a container, seal, and freeze for at least several hours. (Sorbet can be kept frozen for up to three days.) If you do not want to add the vodka, the sorbet will be a bit icy, like a granita,