Thursday, July 1, 2010

Very Berry Sundae

Ice cream was pending for a very long time. The moment I said next recipe on my list is a ice cream, sundar and Hasini were eagerly expecting, provided how ever it came out. But to my surprise, it tasted really yummy!
Sundar is a person, never likes to criticize. He loves all my food. But hasini is just the opposite, so I decided, I cook based on what she eats and she also does not have much patient to wait for a long time, until I finish my cooking!
I was looking for some easy to prepare recipes, I got this from Womans day.

Blueberry sauce
honey - 1/2 cup
blueberries - 1 cup
lemon juice - 2 tbsp

Raspberry sorbet
granulated sugar - 1 cup
water - 2/3 cup
light corn syrup - 2 tablespoons
unsweetened raspberries, thawed - 2 pounds frozen
(I replaced honey for light corn syrup)

raspberry sorbet - 21/2 pints
vanilla ice cream - 21/2 pints
blueberries and raspberries - 1/2 pint each
Combine honey and blueberries in 2qt saucepan and bring to boil for 2 mins.Remove from heat.  Stir in lemon juice. Transfer mixture to a blender and puree until smooth.
Let cool to room temp, then refrigerate (can be kept for 3 days)

Raspberry sorbet
In a heavy saucepan over low heat, combine the water, sugar, and corn syrup. Cook, stirring, until sugar is dissolved, about 3 to 4 minutes. Raise heat to high and bring to a boil. Remove from heat; set aside.
In food processor or blender, process thawed raspberries with their juices until smooth. Strain the berry puree through a coarse mesh strainer to remove seeds, or put through a food mill. Discard the solids.
Combine the berry puree and cooled syrup in the blender and process until smooth. Pour into a bowl and chill thoroughly.

Transfer the berry mixture to an ice cream maker and follow manufacturer's directions for making sorbet. Pack into a freezer container and freeze until firm, about 3 to 4 hours.
Makes 4 to 5 cups.
(Ice cream maker is an optional, I used only a mixer. And it came out really well)

Let ice cream and sorbet soften slightly at room temp. For each serving, scoop about 1.3 cup sorbet into each serving dish, then top with 1/3 cup vanilla ice cream. (Sundaes can be assembled up to this point 8 hrs ahead and placed in freezer)

To serve top each sundae with about 2 tbsp blueberry sauce and 1/4 cup mixed berries. Garnish with mint springs.

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