Frozen Whiskey Cream - A Frozen Custard

From the kitchen of One Perfect Bite...While I hate to see the holidays come to an end, I must admit that the finery that comes with them is starting to look worn and tired, a bit like an old woman whose makeup is too thickly applied.  The poinsettias seem glaringly bright, while the ivy garlands, no longer quite so jolly, are fading to a  khaki green, and destroying any sense of the yin and yang that greeted their arrival. I spent some time this morning removing the worst offenders, but even though I should,  I'm not quite ready to erase all traces of the season. The same thing is happening in my kitchen. Fortunately, the cookies are finally gone, and while there is still some fruit cake, the holiday cupboard is looking mighty bare. I still, however,  need some quick and easy desserts to see the season out, and I've found this one will do nicely. I think you'll also enjoy this whiskey flavored frozen custard. While it needs at least six hours to chill, it is simple to make and it is a stressless way to end a meal.  This is a very rich dessert, so you'll want to keep serving sizes small.  The custard will keep for several days in the freezer, so it is a perfect make ahead for New Year's Eve celebration. Do try it.  Here is how it is made.

Frozen Whiskey Cream...from the kitchen of One Perfect Bite inspired by Southern Living magazine

Ingredients:
3 large eggs
2 large egg yolks
3/4 cup sugar
1/3 cup whiskey or brandy
1/4 teaspoon ground cinnamont
1/4 teaspoon ground nutmeg
1-1/2 cups heavy cream
Garnishes: sweetened whipped cream, freshly grated nutmeg, chopped candied nuts

Directions:
1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.

                    

                                                    Older Posts

                 One Year Ago Today:                                                   Two Years Ago Today:

    Asian-Style Sea Bass with Ponzu Sauce                                               French Toast

                 Three Years Ago Today:                                              Four Years Ago Today: 

                     French Dip Sandwich                                            Chunky Clam and Bacon Dip

Tiramisu Ice Cream Cake

From the kitchen of One Perfect Bite...This cake is an almost effortless dessert. It is assembled rather than backed, and while this version emphasizes coffee flavors, it lends itself to myriad flavor combinations. The recipe I'm featuring tonight was developed for Family Circle magazine and they dubbed it a tiramisu ice cream cake. Take that with a grain of salt. Save for the use of coffee and ladyfingers, the dessert bears no resemblance to the tiramisu that we've come to know and love. That's not to say this is not a delicious treat. I just think its been misnamed. While the cake needs to be frozen for 24 hours before it is served, it takes only 30 minutes to assemble. If you want your cake to have a neat layered appearance, it is best to fill the cake shell in stages, allowing one layer to freeze before the next is added. I suspect you'll need more whipped topping than specified in the original ingredient list. I need 12 ounces to top off my cake at the proper level. I have, on occasion, quickly dipped  the ladyfingers  into  in  an espresso syrup to soften them. It only marginally improves the flavor of the finished cake and truly is not necessary. The ladyfingers will soften as the cake freezes with, or without, the espresso bath. I hope you'll give this recipe a try. If you don't like coffee, make a Neopoliltan cake instead. Here's how the cake is made.

Tiramisu Ice Cream Cake...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
22 soft ladyfingers
25 Nabisco thin chocolate wafer cookies, finely crushed (plus more for garnish)
2 tablespoons unsalted butter, melted
1 pint coffee ice cream
1 pint vanilla ice cream
1 pint java chip ice cream
1 (8-ounce) container thawed whipped topping

Directions:
1) Coat a 9-inch springform pan with nonstick cooking spray. Line sides with wax paper.
2) Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter. Press crumb mixture into bottom of pan. Freeze.
3) Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove ladyfinger-lined pan from freezer. Spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.
4)Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peanut Butter and Jelly Bars

Two Years Ago Today: Sweet Berry Wine Sauce

Three Years Ago Today: Scallions and Asparagus Salad

Four Years Ago Today: Blackberry Sherbet

Baked Alaska with Rum Raisin Ice Cream

                                                              Baked Alaska

From the kitchen of One Perfect Bite...The Silver Fox and I will be celebrating a landmark anniversary next weekend. I'll not be cooking for the occasion but in anticipation of the event, he asked me to make a Baked Alaska for him. I was more than happy to oblige because it gave me an excuse to make one of my favorite ice creams, a smooth and rich rum raisin concoction that is made with the world's happiest raisins. You'd be happy, too, if you spent a day immersed in that amount of rum. Baked Alaska is an old dessert that is enjoying a resurgence in popularity. It sounds difficult to make but nothing could be farther from the truth. The dessert has three distinct stages and all but the final toasting can be done a day ahead of time. I made the ice cream and the sponge layer for the cake I'm featuring tonight, but both could have been purchased at the grocery store and used in the assembly of the baked Alaska. Time is the only trick to successfully making this dessert. I generally assemble the cake, including the unbaked meringue covering, the day before I plan to serve it. It goes into the freezer and stays there until 15 minutes before I plan to put it in the oven. It takes minutes to brown the meringue, and because this is such a festive dessert I go one step further and flame it at the table. Children, and the Silver Fox, love this dessert. It is amazingly versatile and any flavor cake or ice cream can be used to assemble it. If you are looking for something that is festive and a bit out of the ordinary, do give this recipe a try. The ice cream, which comes from Saveur magazine, is especially delicious. Here is how the Baked Alaska is made.

Rum Raisin Ice Cream...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
1 cup raisins
1 cup dark rum
3/4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tablespoon vanilla extract

Directions:
1) Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tablespoons rum. Set raisins and rum aside.
2) Place sugar and yolks in a large saucepan and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla. Cover custard with plastic wrap, pressing it against the surface of custard, and refrigerate until chilled.
3) Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Line a 7″-diameter bowl with a 15″ piece of plastic wrap, allowing excess to hang over rim of bowl. Pack ice cream into bowl, smoothing top, and freeze until solid, at least 4 hours. Yield: about 6 cups.

Sponge Cake

Ingredients:
Unsalted butter, for pan
1/2 cup cake flour, plus more for pan
1/4 teaspoon kosher salt
1/2 cup sugar
3 eggs
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest

Directions:
1) Heat oven to 325 degrees F. Grease and flour an 8″ round cake pan; set aside.
2) Whisk together flour and salt in a bowl and set aside.
3) Beat sugar and eggs in bowl of an electric mixer on medium-high speed until tripled in volume, about 5 minutes. Stir in juice and zest and fold in flour. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, about 25 minutes. Cool completely, invert onto a rack, and set aside. Yield: 1 layer.

Meringue

Ingredients:
1/4 teaspoon cream of tartar
4 egg whites
1/2 cup sugar

Directions:
Place cream of tartar and egg whites in bowl of an electric mixer. Beat on medium speed until soft peaks form. Add sugar and beat until stiff but not dry peaks form.

Final Assembly

To serve, place cake on a parchment paper-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Using 2 metal spatulas, transfer to a cake plate and serve immediately. Yield: 8 servings.









One Year Ago Today: Orange Blossom Tea Cake with Grapes and Olive Oil















Two Years Ago Today: Turkish Shepherd's Salad
















Three Years Ago Today: Chocolate Babka













Four Years Ago Today: New England Clam Chowder

My Cold Cold Heart - Frozen Caramel Cream for Valentine's Day

From the kitchen of One Perfect Bite...Valentine's Day is very low-key around here. Left to my own devices, I'd probably nod, blow a kiss to the wind and get on with my day. I'm not a Scrooge mind you. I dance at weddings and sing for birthdays, and the holidays, the big ones anyway, are celebrated in grand fashion around here. It's just that I have a problem with merchant holidays and this certainly is one of them. The thing that prevents me from uttering the famous "bah, humbug" is the memory of a 5 year old, still so small she's perched on a booster seat, cutting a ragged heart for her father as we sat around the table and talked about her day. She is special, this one. She's a talker and a thinker and she shares her words and thoughts in magpie fashion, confident that the world is always listening and needs to hear what she has to say. She's had a good day at school and as we work our way through who said what and the party and all the cards, she put the scissors down and stared at me with that unmistakable, the shoe is going to drop, look that all mothers come to recognize. Now, we've already covered babies and how they get here, so I'm fairly certain I'll be able to take what comes next in stride. I wasn't. My baby, who is five mind you, says to me, "You love me, but you are in love with daddy." World, have you met my daughter Erich Fromm? Now, I don't know where that came from, but it was a reminder that all we learn is not formally taught. Especially when it comes to relationships. At any rate, she quickly went back to her scissors, and I went on to make an ice cream heart that could never rival the one she was making for her father. The cake, by the way, is a wonderful way to give a nod to a special occasion without killing yourself in the process. It's made with three ingredients and involves no cooking, but it looks festive and can be modified to your family's taste. If you are a purist, you can make the ice cream and topping on your own, but it is really not necessary. The combination I've used for this post is one I found in Real Simple magazine and I chose it because it photographs better than my personal raspberry favorite. If you need a dessert for Valentine's Day, you might want to give this recipe a try. Here's how it is made.

Frozen Caramel Cream Cake...from the kitchen of One Perfect Bite inspired by Real Simple

Ingredients:
3 quarts softened vanilla ice cream
1 cup caramel sauce
1/2 cup toasted sliced almonds

Directions:
1) Line a heart pan with with strips of plastic wrap long enough to extend over sides of pan and form handles for lifting.
2) Pack softened ice cream into pan and freeze over night.
3) Just before serving, lift ice cream from pan. Peel away plastic wrap and place on a serving dish. Top with caramel sauce and almonds. Serve immediately or return to freezer. Yield: 12 servings.

One Year Ago Today: Cinnamon Love Knots

Two Years Ago Today: Lemon Parfait Mousse

Three Years Ago Today: Forget Me Not Fudge

Raspberry And Yogurt Pops

From the kitchen of One Perfect Bite...This is a simple treat that is nice to have in the roster when you are trying to provide healthier alternatives for family snacks and desserts. While I've provided a recipe, it is meant only as a guide and I hope you will come up with fruit and yogurt combinations of your own. I made these bars for Bob when he was first released from the hospital. He liked the icy flavor of the frozen berries and I liked the bit of protein I could sneak into his diet with the yogurt. The pops have since become a favorite of his, so I'm currently trying to recreate Dreamsicles, a childhood favorite we both loved. They cost all of a nickel when we were kids, and I remember sitting on the curb on hot Chicago nights waiting for the ice cream truck to roll by. Back then, the Good Humor Man was the most popular guy in town and I am, to this day, amazed that families were raised on the income earned from those trucks. If I have any luck with my Dreamsicle experiments, I'll let you know. In the meantime, here the recipe for today's fruit and yogurt pops.

Raspberry and Yogurt Pops...from the kitchen of One Perfect Bite

Ingredients:
3 cups raspberries
1 tablespoon lemon juice
3 tablespoons superfine sugar
1/3 cup superfine sugar
1 1/2 cups full-fat yogurt

Directions:
1) Add raspberries, lemon juice and 3 tablespoons sugar to a blender and puree. Strain through a fine sieve and pour an equal quantity into  bottom of each of 10  popsicle molds. Freeze for 1 hour before proceeding.
2) Add sugar and yogurt to a blender jar and pulse to combine. Spoon or pour on top of raspberries already in popsicle molds. Freeze for about an hour before inserting insert sticks. Return to freezer for at least 3 hours before serving. Run warm water over sides of molds to release popsicles. Yield: 10 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

One Year Ago Today: Frozen Vacherin Torte with Strawberry and Rhubarb Cream

Two Years Ago Today: Grilled Tomato and Mozzarella Salad

Three Years Ago Today: Orange Couscous with Cinnamon Vinaigrette

Frozen Maple-Mousse Cake with Candied Cranberries

From the kitchen of One Perfect Bite...I'm so pleased to be able to share this recipe with you. I found it while scouting for desserts that would compliment the non-traditional menu I was planning for our Thanksgiving dinner. It sounded wonderful but it seemed involved and was more work than I had intended to do. I put the recipe away, but I kept thinking about it and in a weak moment decided to give it a try. The maple flavored mousse cake was an enormous hit with my taste testers, and their praise guaranteed it a spot on the Thanksgiving menu. As a matter of fact, the Silver Fox, who I swear channels Bob Cratchit, gave it his highest and most sought accolade, "Another triumph, my dear!" That always leaves me tongue-tied and verklempt. The cake was originally developed by Kathleen Callahan for Food and Wine magazine. Her creation has a pecan crust that's topped with a frozen mousse and garnished with cranberries that simmer to tart perfection in a bath of simple syrup. The berries add wonderful color to the cake and help cut the sweetness of the frozen mousse. The cake and candied cranberries can be made up to 4 days before serving and that makes them a boon for busy cooks. While the cake is frozen, it never gets rock solid and it can be served directly from the freezer, so it's a real space saver for overcrowded holiday kitchens. Do not make the mousse with imitation syrup. If you are unable to find grade B syrup, grade A can be substituted, but the cake will be lighter in color and lack the caramel-like flavor that grade B syrup imparts. I really like this dessert, and, yes, it had my socks going up and down. I hope you will try it. Here's the recipe.

Frozen Maple-Mousse Pie with Candied Cranberries...from the kitchen of One Perfect Bite courtesy of Kathleen Callahan and Food and Wine magazine

Ingredients:
Crust
2 cups pecans (8 ounces)
3 tablespoons light brown sugar
1/8 teaspoon freshly grated nutmeg
Pinch of salt
3 tablespoons unsalted butter, softened
Mousse
1 cup pure grade B maple syrup
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1-1/2 cups chilled heavy cream
1 teaspoon pure vanilla extract
Candied Cranberries
8 ounces fresh cranberries (2 cups)
1-1/4 cups sugar
3/4 cup water

Directions:
1) To make crust: Preheat oven to 350 degrees F. Spread pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. Pulse pecans, sugar, nutmeg and salt in a food processor until nuts are finely chopped. Add butter and pulse to combine. Press crumbs in an even layer into a 9-inch springform pan. Refrigerate until firm.
2) To make mousse: Bring maple syrup to in a medium saucepan. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in syrup registers 235 degrees F, about 8 minutes. Watch carefully to prevent it boiling over. Meanwhile, using an electric mixer fitted with a balloon whisk, beat egg whites with cream of tartar and salt until stiff peaks form. Reduce speed to medium and drizzle hot syrup onto whites, beating until incorporated. Increase speed to high and beat meringue has cooled to room temperature, about 5 minutes. In a separate large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue mixture into whipped cream until blended. Scrape mousse into crust and spread evenly . Freeze until firm, about 24 hours.
The mousse will not freeze hard like ice cream.
3) To make candied cranberries: Put cranberries in a large heatproof bowl or into top of a double broiler. Combine sugar and water in a small saucepan and bring to a simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover bowl or top of double boiler with plastic wrap. Set over a pan of simmering water and cook, undisturbed, over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl from saucepan and let cranberries cool completely. Refrigerate until berries are chilled.
4) To serve: Loosen sides of springform pan with a warm knife. Remove ring from pan. Cut cake into wedges and transfer to dessert plates. Spoon candied cranberries over top of each cake and serve. Yield: 12 servings.








One Year Ago Today: Quick and Creamy Pumpkin Pudding














Two Years Ago Today: Pot Roast with Carrots and Potatoes

Pear Sorbet

From the kitchen of One Perfect Bite...Henry Wadsworth Longfellow was an American poet of some renown. I'm sure he never dreamed his words would be used to review a recipe, but one of his poems sums up the dilemma I have with today's recipe. I suspect, wittingly or not, you've committed his verse about the little girl who had a little curl, to memory. I'm going to paraphrase the verse to suit the needs of my review, so I'll continue on and say, that when this pear sorbet is good, it is very very good, but when it is bad it is horrid. Horrid? Yup, like many recipes that use only a handful of ingredients, this one works only if you use top quality ingredients. That means your pears must be seasonal and ripe and that the wine you use must be sweet, not cloying, and of drinkable quality. A good Riesling would be perfect, but pear or apple cider are acceptable substitutes. Apple juice will overpower the flavor of the pears, so I can't recommend its use here. This is a fairly sophisticated sorbet and I would not serve it to everyone, but those with discerning palates will love it. Here's the recipe.

Pear Sorbet...from the kitchen of One Perfect Bite

Ingredients:
5 small pears, peeled and sliced
3/4 cup sweet Riesling or sauterne (pear or apple cider may be substituted)
1/3 cup sugar
4-1/2 teaspoons lemon juice

Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, covered, until pears are tender, about 8 to 10 minutes. Cool slightly.
2) Pour mixture into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13 x 9-inch dish. Cover and freeze for 4 hours or until firm.
3) Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes. Yield: 4 servings.







One Year Ago Today: Gingered Noodle Salad














Two Years Ago Today: Lemon Tea Cookies






You might also enjoy these recipes:
Cherry Sherbet - The Pioneer Woman Cooks
Chocolate Sorbet - Wonderfoodland
Berry Basil Sorbet - Former Chef
Pina Colada Sorbet - Gina's Skinny Recipes
Limoncello Mint Sorbet - Culinary Cory

Frozen Pudding Cream Cake with Candy Bar Crunch Topping

From the kitchen of One Perfect Bite...This is an easy dessert that demands more time than talent from its cook. It is also one of those desserts that people either love or hate. As far as I've been able to determine, the recipe first appeared in Taste of Home Magazine where it was called Pistachio Cream Dessert. How simple is it? Instant pudding is mixed with softened ice cream and then poured into a crumb crust and refrozen. Once it's set, the cake is covered with whipped topping and sprinkled with crushed candy bars. Now, I must tell those of you who are inwardly groaning that it's not that bad a dessert. It may never be your favorite, but lots of people love it and, should you decide to make it, your reputation won't be tarnished. It's important to know that in addition to pistachio, coconut, banana or butterscotch pudding can also be used to make the dessert. Pistachio is my least favorite of the flavors, but its lovely green color is visually stunning and makes for a great presentation. I personally love to make this using banana pudding. You can also vary the type of crumbs used to make the cake base and any candy bar that has a bit of texture can be used for topping. I don't much care for whipped topping, but I found that when it's folded into an equal measure of lightly beaten cream my arguments against it tend to fade. This is a rich dessert that keeps well. I think those of you who try it will think it worth the time it took to make. Here's the original recipe.

Frozen Pudding Cream Cake with Candy Bar Crunch Topping...from the kitchen of One Perfect Bite adapted from Taste of Home Magazine

Ingredients:
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

Directions:
1) Preheat oven to 325 degrees F.
2) Combine cracker crumbs and butter in a small bowl. Press into an ungreased 9-in. square baking pan. Bake for 7-10 minutes or until lightly browned. Cool on a wire rack.
3) Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
4) Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.







One Year Ago Today: Flaked Parsley Salad with Olives and Parmesan Cheese













Two Years Ago Today: Navajo Blue Corn Fried Chicken with Ancho Honey Sauce






You might also enjoy these recipes:
Pistachio Gelato - Sydney's Kitchen
Apricot and Pistachio Galette - Cook Sister!
Bacon Pistachio Cookies - Jane Deere
Pistachio and Dark Chocolate Butter Cookies - Baking Bites
Pistachio Cherry Chip Cookies - Kitchen Gypsies

Frozen Key Lime and White Chocolate Pie

From the kitchen of One Perfect Bite...It's embarrassing to admit that a dessert this easy to make helped build my reputation as a cook and is an often requested favorite of family and friends. Its initial creation was borne of harried necessity and I never dreamt that this combination of ingredients could possibly make a memorable dessert. It came about when I was in the middle of my "only from scratch" phase of cooking and had lost a race with time. That meant that dessert would have to come from outside my kitchen or be assembled with semi-homemade ingredients from the grocer's shelves. Refusing to bring a stranger's food into my home, I ran to the store to grab the ingredients I needed to make the creation that was forming in my head. I grabbed key lime juice, a couple of limes and heavy cream from the "real" food aisles. My cart also contained several not so real items, such as a ready-made graham cracker crust, sweetened condensed milk and a container of whipped topping. My plan was to create a key lime pie that would be made my own with the addition of a topping made from a mixture of heavy cream and white chocolate. I decided to make a frozen pie because I had no time to work with eggs and I'm not a big fan of gelatin desserts. That made my pie filling simple in the extreme. I mixed bottled lime juice with sweetened condensed milk and whipped topping and added some lime zest for extra flavor. I poured that layer of filling into the graham cracker crust and put the pie in the freezer. I then began to work on the next layer. I melted white chocolate in a bit of cream and brought it to body temperature before folding it into lightly beaten whipped cream. Be forewarned, that the cream will collapse if the chocolate is too warm or you attempt to beat it into the heavy cream. Folding is the prime directive here. I then spread the cream over the lime base and let the pie sit in the freezer while I went to work. About 8 hours later, I cut the pie into serving pieces before transferring it to the refrigerator where it sat for an hour or so before dessert was served. I cut the pie while frozen to assure clean slices. I refrigerated it to allow the filling to soften slightly before my guests had a go at it. Lovers of citrus desserts will adore this, though pipe and horn players should be warned that this is incapacitating and attempts to pucker-up may actually be painful. I do hope that, despite its humble ingredients, you'll give this pie a try. It takes all of 30 minutes to prepare and it is pure ambrosia for tired palates. Here is the recipe.

Frozen Key Lime and White Chocolate Pie...from the kitchen of One Perfect Bite

Ingredients:
1 graham cracker pie crust
Filling
1 (14-oz.) can sweetened condensed milk
6 ounces whipped topping
Zest of 2 limes
1/2 cup bottled key lime juice
Lime slices for garnish
Topping
4 ounces white chocolate
1-1/4 cup chilled whipping cream, divided use

Directions:
1) To make filling: Mix condensed milk with whipped topping and beat until well-blended. Add lime zest and juice and blend well. Pour into crust and freeze.
2) To make topping: Combine white chocolate and 1/4 cup cream in a small bowl. Set over simmering water and stir until chocolate melts and is smooth. Remove bowl and allow chocolate to cool to body temperature. Beat reserved 1 cup cream until soft peaks form. Fold in chocolate mixture. Spread over top of lime filling. Return pie to freezer. Freeze for 8 hours.
3) To serve: About 1 hour before serving, remove pie from freezer and cut into serving slices. Place pie in the refrigerator until ready to serve. Garnish with lime slices if desired. Yield: 8 servings.

You might also enjoy these recipes:
Key Lime Pie - Chaos in the Kitchen
Key West Lime Bars - One Perfect Bite
Lemon Yogurt Cake - Delish
Meyer Lemon Bars - Tasty Easy Healthy Green
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lightened Up Lemon Bars - Half Baked

Frozen Strawberry Souffle

From the kitchen of One Perfect Bite...The recipe for this light and airy creation comes from Wolfgang Puck, who learned how to make frozen souffles while working at Maxim's in Paris. This bears no resemblance to a baked souffle, and the recipe is easy enough that new cooks can successfully prepare the dish. The souffle is made with beaten egg whites and whipped cream. They are folded into a fruit base and frozen, without special equipment, to make a dessert that has a light, smooth consistency that is more like a frozen mousse than ice cream. We have very young children in our family, so, to avoid any chance of salmonella, we use pasteurized eggs in all dishes where eggs are not cooked. While they are beaten with a hot sugar syrup, in a process that is very similar to that used in making an Italian meringue, I don't think the eggs, as processed in this recipe, ever get hot enough to kill salmonella, should it be present. So, I've joined the "better safe than sorry" school of egg handling. I hope you will too. While the souffle is very easy to make and uses only five ingredients, it is an elegant and impressive dessert that is suitable for guests as well as family. This is a terrific recipe that also has instructions for making a lovely fruit syrup to spoon over the souffle. Any of the "cane" fruits can be used to make this dessert. It should be made the day before you need it , and the souffle should be transferred to the refrigerator about an hour before you plan to serve it. I know that those of you who try this won't be disappointed. Here's how it's made.

Frozen Strawberry Souffle...from the kitchen of One Perfect Bite, courtesy of Wolfgang Puck

Ingredients:
1-1/2 quarts ripe strawberries, hulled + 4 strawberries for garnish
2 pasteurized egg whites
1/2 cup sugar
3 tablespoons water
1 cup heavy cream, whipped
Optional: Grand Marnier or kirsch, for the sauce

Directions:
1) Set aside berries used for garnish. Place remainder of berries in bowl of a food processor. Process until pureed. Transfer to a storage bowl, cover, and refrigerate until well chilled.
2) When berries are chilled, place egg whites in a mixing bowl and beat with a hand-held electric mixer until they form soft peaks that droop when tested. Sprinkle in 2 tablespoons of sugar and continue beating until egg whites form stiff, shiny peaks. Set aside.
3) Place remaining 6 tablespoons of sugar and 3 tablespoons of water in a small saucepan. Cook over medium heat, stirring until sugar dissolves, and then continue cooking just until mixture starts to bubble and begins to thicken.
4) While continuing to beat egg whites, slowly pour hot syrup into egg whites. Continue beating until whites have cooled.
5) Using a rubber spatula, gently fold 1-1/2 to 2 cups of the strawberry puree into egg whites; reserve rest of puree in refrigerator for a sauce. Then, fold whipped cream into egg white mixture until thoroughly incorporated. Taste mixture and, if necessary, sprinkle in a little more sugar to taste.
6) Pour mixture into a 5- or 6-cup souffle dish. Cover with plastic wrap and freeze overnight.
7) Before serving, transfer frozen souffle to refrigerator to soften slightly. Meanwhile, pour remaining strawberry puree through a fine-meshed sieve into another bowl. Add a little sugar and a splash of Grand Marnier or kirsch to taste.
8) Scoop souffle into individual serving dishes. Spoon sauce around each serving and garnish with a whole berry. Serve immediately. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Cold Lime Souffle - One Perfect Bite
Frozen Lemon Souffle - The English Kitchen
Iced Lime Souffles with Poppyseeds - La Tartine Gourmande
Deep Frozen Orange Souffles - Whisk
Frozen Coffee Liqueur Souffle - Five Star Foodie Culinary Adventures
Frozen Anisette Souffle - Foodista
Souffle Glace aux Framboise - Cookie Madness

Frozen Lemon Yogurt - Pink Saturday

From the kitchen of One Perfect Bite...Frozen yogurt enjoyed a brief period of popularity in the 1970's. It was touted as being a healthier alternative to ice cream, but many thought it was too tangy and its popularity faded. It was reintroduced in the 1980's and captured about 10% of the frozen dairy market. Today it still accounts for about 10% of all ice cream sales. I wish I could tell you that frozen yogurt is better for you than ice cream. That's not quite true. While it contains less fat than ice cream, it is still high in calories and can't be considered a "diet" food. Regular readers know that I love citrus desserts. What they don't know is that sweetened lemon yogurt is one of my favorites. If you freeze it, I'm in paradise. The sugar in this recipe helps balance a combination that would otherwise be too tart. This is almost effortless to make if you have an ice cream maker. It can, however, be made without one if you have time and follow the directions you'll find here. This is a perfect dessert for Easter Sunday or a spring fling. I hope you'll give it a try. Here's the recipe.

Frozen Lemon Yogurt...from the kitchen of One Perfect Bite

Ingredients:
4 cups (32 ounces) plain yogurt
1-2/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon peel
4 drops yellow food coloring, optional

Directions:
Combine yogurt, sugar, lemon juice and peel in a bowl and mix well. Stir in food coloring if using. Freeze, following directions that come with your ice cream maker. Transfer to freezer compartment of refrigerator and let sit for several hours before serving. Yield: 5 cups.

You might also enjoy these recipes:

Ice Cream Crunch Cake - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite
Key Lime Sherbet - One Perfect Bitee

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Blackberry Sherbet - A Three Ingredient Wonder

From the kitchen of One Perfect Bite... Is it ice cream, gelato, sherbet or sorbet? There're a lot of names for frozen desserts, but do you know the difference between them? Here are the basics. Ice cream is a frozen mixture of cream, milk, flavorings and sweeteners. Air is introduced to the mixture during the whipping process and up to 60% of its volume is air that will give it a light and fluffy texture. Ice creams are divided into categories depending on how much butterfat they contain. A premium ice cream has an 11% to 15% butterfat content. Regular ice cream contains 10% to 11% butterfat. A light ice cream contains 50% less fat or 33% fewer calories than the regular ice cream. Gelato is Italian style ice cream. It differs from American ice cream in the amount of air that is beaten into it during the whipping product. Gelato contains less air than it's American counterpart (20% air for gelato and up to 60% air for ice cream). As a result it is denser and more intensely flavored than ice cream. Sorbet is made from fruit purée that is whipped and frozen and can include additional herbs and flavorings. It contains no milk or cream. Sherbet is a fruit based ice that has milk added for creaminess, but, by law, it can contain no more than 2% butterfat. Today's recipe is a sherbet that's made from a blackberry purée and buttermilk. This cream has an intense berry flavor. While it breaks my heart to say this, this sherbet is really not for children unless they are outdoors and wearing swim suits. It melts quickly and it will stain. The sherbet uses just 3 ingredients and can be made without an ice cream freezer as long as it is kept very cold. The recipe comes from Taste of Home magazine.

Blackberry Sherbet...from the kitchen of One Perfect Bite

Ingredients:
4 cups fresh or thawed frozen blackberries
1 to 2 cups granulated sugar
2 cups low-fat buttermilk

Directions:
1) Place berries in bowl of a food processor; cover and process until smooth. Add 1 to 2 cups sugar (dependent on your sugar quotient) to puree and process until well combined. Strain mixture, discarding seeds and pulp. Stir in buttermilk. Transfer to a 9 x 13-inch dish. Freeze until edges of mixture begin to firm, about 2 hours. Stir and return to freezer. Freeze until firm, about 2 hours longer.
2) Just before serving, scrape mixture into bowl of a food processor; cover and process until smooth. Scrape mixture into 8 (6-oz.) bowls and serve. Alternatively, return to 9 x 13-inch pan and freeze again. Scoop into bowls with an ice cream scoop. Yield: 8 servings.