ADULT CHERRY VANILLA FROZEN YOGURT
I used a Kitchen Aid® ice cream attachment to make this frozen yogurt. I call it adult because it has liquor in the ingredients. I hope you enjoy this as much as my family does.
Provided by Vicki Plumeri
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Pulse drained cherries in a food processor until chopped. Transfer to a large bowl. Add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well.
- Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting.
- Pour the chilled mixture into a freeze-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 40.5 g, Cholesterol 23.6 mg, Fat 6.4 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 3.9 g, Sodium 106.6 mg, Sugar 38 g
CHERRY VANILLA SEMI-FREDDO
Provided by Florence Fabricant
Categories dessert
Time 35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Coarsely cut or chop the cherries. Place them in a bowl and stir in the kirsch. Refrigerate.
- Line the bottom and sides of a six-cup metal loaf pan with wax paper, allowing enough paper to extend beyond the pan so it will cover the top. Place the pan in the freezer.
- Mix the sugar and water in a saucepan, bring to a boil and cook until the mixture registers 237 to 239 degrees, the ''soft-ball'' stage, on a candy thermometer. While the sugar is cooking, beat the egg whites in a standing electric mixture until soft peaks form. As soon as the sugar has reached the proper temperature, drizzle it slowly into the egg whites, beating the egg whites at high speed while the sugar is being added. Continue beating the egg whites another five minutes, until they are stiff, glossy and have cooled. Refrigerate.
- Whip the cream with chilled beaters until firm but still creamy. Add the vanilla, beat a moment longer, then refrigerate.
- Fold the cherries and kirsch into the chilled egg whites, then fold in the whipped cream. Spread this mixture into the loaf pan, cover the top with the extra waxed paper and freeze at least six hours or up to several days.
- To serve, unmold the loaf onto a chilled platter and peel off the wax paper. Dust the top of the loaf with the cocoa. Serve in slices.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 28 milligrams, Sugar 23 grams
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
CHERRY SEMIFREDDO
Cherry semifreddo is an amazing summer dessert, creamy, refreshing and elegant, perfect to end a dinner on hot summer days. No ice cream maker needed.
Provided by Ella Marincus-HomeCookingAdventure
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
- Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
- Line a 2 litre-capacity loaf tin with plastic wrap. Put the pitted cherries down into the bottom of the loaf tin, and pour the cream mixture on top. Freeze for at least 4 hours or overnight.
- When ready to serve invert onto a plate, remove the plastic wrap and cut into slices.
Nutrition Facts : ServingSize 1 g, Calories 296 kcal, Carbohydrate 40.2 g, Protein 3.6 g, Fat 13.9 g, SaturatedFat 7.8 g, Cholesterol 155 mg, Sugar 25.2 g
PRALINE SEMI-FREDDO
This is one of my favorites, roasted hazelnuts in caramel, just superb! To make the caramel successfully, it needs your undivided attention for about 10 minutes. You can't leave it for a moment, and do be careful with the kids around - caramel burns are some of the worst kind, no joke! I've never burnt myself on caramel and nor should you, just use your head and resist the temptation to taste it at any time.
Provided by Jamie Oliver
Categories dessert
Yield Serves 12
Number Of Ingredients 9
Steps:
- Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.
- Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don't overwhip it.) Then in the third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it).
- At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in.
- Immediately scoop the contents into your chosen container. Cover wtih plastic wrap and freeze until you're ready to eat it.
- Roast the hazelnuts in the oven at 225C/425F/Gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can't use them.
- Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup.
- To begin with, it will gradually start to color in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of color.
- When it's all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel.
- When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet.
- When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in a food processor until the pieces are still quite chunky (very approximate size about 1/2 cm/ 1/4-inch).
- Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture.
CHERRY VANILLA
This cherry and vanilla-flavored cocktail is a refreshing addition to your party.
Provided by 7UP
Categories Trusted Brands: Recipes and Tips 7UP Recipes
Yield 1
Number Of Ingredients 2
Steps:
- Serve over 1 cup ice.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.2 g, Fiber 2.7 g, Sodium 21.3 mg
CHERRY SEMIFREDDO
Make and share this Cherry Semifreddo recipe from Food.com.
Provided by Missy Wombat
Categories Frozen Desserts
Time 8h10m
Yield 1 batch, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Line a large (23cm x 13cm x 6cm) loaf pan, cake pan, or mould, with plastic wrap leaving a good length of wrap hanging over the sides.
- Melt chocolate in a bowl with 1/4 cup cream over boiling water (or in the microwave for about 90 seconds on 100% power).
- Beat well together and cool.
- Lightly whip remaining cream.
- Whisk egg yolks together and beat into chocolate with cream and sugar.
- Stiffly beat egg whites and whisk into chocolate mixture.
- Stir in frozen cherries.
- Wrap securely in plastic wrap and freeze overnight.
- Serve sliced.
Nutrition Facts : Calories 305.4, Fat 27.6, SaturatedFat 16.2, Cholesterol 160.9, Sodium 59.7, Carbohydrate 16.5, Fiber 5.4, Sugar 6.6, Protein 8.5
VANILLA SEMIFREDDO
Make and share this Vanilla Semifreddo recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
- In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
- Set aside at room temperature, away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
- Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
- Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
- Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
- Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
- Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
- Beat at medium speed for 1 minute, until frothy.
- Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
- Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
- Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
- Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
- Take the prepared loaf pan out of the freezer and pour this mixture into it.
- Spread the mixture gently to the corners with a rubber spatula.
- Return to you freezer and chill until cold and thick, about 6-8 hours.
- Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
- To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
- Pull the plastic off the semifreddo and cut into slices about 1 inch thick.
Nutrition Facts : Calories 214.4, Fat 13.3, SaturatedFat 7.7, Cholesterol 145.7, Sodium 102.1, Carbohydrate 20.4, Sugar 19.2, Protein 2.9
CHERRY-RASPBERRY SEMIFREDDO
A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design, they're a great low-maintenance option when you're entertaining and want to serve an easy but elegant dessert. This rendition is packed to the brim with spring cherries and raspberries, but you can make this versatile recipe using any fresh or thawed frozen fruits that you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h45m
Number Of Ingredients 9
Steps:
- Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.
- Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)
- Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.
- Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)
- To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.
DOUBLE CHERRY SEMIFREDDO
This Italian style ice cream is light and creamy and, best of all, you don't need an ice cream maker to prepare it
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 35m
Number Of Ingredients 5
Steps:
- Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
- Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
- Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
- Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.
Nutrition Facts : Calories 400 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Protein 5 grams protein, Sodium 0.15 milligram of sodium
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