Category Archives: Frozen

Plum sorbet

Posted on February 11, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics True sorbet is made without milk or cream.  Instead, water, coffee, tea or fruit juice is used as the liquid. (If it … Continue reading →

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Hazelnut (Filbert) Gelato

Posted on February 11, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics Italian ice cream is all the rage now, with its intense flavor and soft texture. Most Gelato shops … Continue reading →

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Frozen Yogurt

Posted on February 11, 2015 by Cat

(Photo, right, from Cooking.com (1)) See also: 1. Puddings & Frozen Desserts Menu; Includes: 1. Frozen Vanilla Yogurt; 2. Frozen Orange-Scented Yogurt When I first published this post on my old site, frozen yogurt was a fairly new phenomenon in American culture, … Continue reading →

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Ice Cream: MIlk & Cream Type

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (updated Dec 2022) (Photo, right, from Viewpoints.com (1)) Today’s commercial ice cream is nothing like old-fashioned ice cream from the local dairy. Today’s version includes a lot of questionable additives and highly processed ingredients which I … Continue reading →

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Ice Cream: Fruit or Berry in Custard Base

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (Photo, right, from Cooking.com (1)) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream Basics; 3. Crème Anglaise (Stove-Top Custard Sauce) Includes: 1. Berry Ice Cream; 4. Peach Ice Cream; 5. Lemon Ice Cream Today’s commercial ice cream is nothing … Continue reading →

Posted in Berries, Citrus, Dairy, Eggs, Flavoring, Frozen, Simmered, Stone fruit, Sweetener | Tagged , , , , , , , , , , | Leave a comment

Custard-Based Ice Cream

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (Photo, right, from Viewpoints.com (1)) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream Basics; 3. Crème Anglaise (Stove-Top Custard Sauce) Includes: 1. Vanilla Custard Ice Cream; 2. Chocolate Custard Ice Cream; 3. Caramel Custard Ice Cream Today’s commercial ice … Continue reading →

Posted in Blended, Chocolate, Cocoa, Dairy, Eggs, Extract, Flavoring, Frozen, Simmered, Sweetener | Leave a comment

Ice Cream & Frozen Dessert Basics

Posted on February 9, 2015 by Cat

By Cat, Jun 2008 (Photo, right, from Viewpoints.com (1)) See also: 1. Puddings & Frozen Desserts Menu; 2. Crème Anglaise (Stove-Top Custard Sauce) Includes: 1. Ah Ha! Moment (a story); 2. Ice Cream & Frozen Dessert Types, Basic Ingredients; 3. Freezing the … Continue reading →

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Chocolate-Nut Kefir Gelato

Posted on January 20, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Dom’s Kefir) See also: 1. Pudding & Frozen Dessert Recipes (Menu); 2. Soaking/Sprouting Nuts & Seeds If you are not familiar with Dom’s Kefir website, do check it out. It’s a huge site with lots … Continue reading →

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Freezing Berries (Blueberries, Hucks, Raspberries, Blackberries, etc.)

Posted on July 24, 2014 by Cat

By Cat, July 24, 2014 (Photo, right, from Wikimedia Commons) See also: 1. Food Preservation Menu; 2. Freezing Stone Fruits (Peaches, etc.) I have a plethora of large raspberries this year, and want to freeze most of them. I pick them when they … Continue reading →

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Freezing Fresh Legumes (Green beans, pod peas, shelled peas, etc.)

Posted on July 24, 2014 by Cat

By Cat, Aug 2008; updated 2010, 2011 (Photo, right, from Wikimedia Commons) See also: 1. Fava Beans (Shelling blanching, cooking) The basic process is the same for all of these green legumes; the only difference is the blanching and ice-shock … Continue reading →

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