frozen

Iced Sorbet Bombe

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Iced Sorbet Bombe! This dessert is refreshing, cold, and light. It is so versatile, any combination of ice cream, fruit sherbet, frozen yogurt, or gluten-free sorbet can be used. No baking is necessary, assembly is a snap, and the presentation is spot on! Make it as healthy as you choose….or as decadent as you deserve. Everyone wins! Be warned, you may find yourself tip-toeing to the freezer for “just a bite” now and then. It doesn’t take long to disappear until the next one is made. No worries. 

ICED SORBET BOMBE

Ingredients:

1 pint raspberry sorbet, softened

1 pint lemon sorbet, softened

1 pint pomegranate açai blueberry sorbet, softened

1/4 cup raspberry jam

1 teaspoon Amaretto liqueur, optional

1/3 cup frozen raspberries

Fresh mint for garnish

Instructions:

Choose a fluted jello mold, small bundt pan, or glass bell jar. Step one: pack the raspberry sorbet into the bottom of the mold. Smooth the top to keep the layer even. Transfer the mold to the freezer for one hour or until sorbet is firm. Step two: pack the lemon sorbet on top of the raspberry layer.  Smooth the top to keep the layer even. Freeze again for one hour. Step three: repeat process with the pomegranate açai blueberry sorbet. Make sure the final layer is completely smooth. It is helpful to cover the mold with foil and place a plate on top to double check. Freeze for two hours. Warm the raspberry jam just enough to make it a thick sauce. Add the Amaretto liqueur and stir. Gently fold in frozen raspberries. To un-mold the Bombe, dip the upright container in warm water to the rim only. Invert onto a decorative plate. Tap to release and carefully raise the mold. Garnish with raspberry sauce and fresh mint. Slice to serve. 

Orange-Pineapple-Banana Ice Cream

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:

1/3 cup mandarin oranges, frozen

1/3 cup pineapple chunks, frozen

1 banana, frozen

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

Directions:

Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Zapata Tequila Shots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Zapata Tequila Shots! You’re either going to love me or hate me for this recipe, so first hear me out. I’m a tequila-girl; not a crazy one, but one who has a zest for life. I like chili peppers, too. As you read through the recipe, let me offer alternative ways to “tone down” the cocktail. Because the non-alcoholic margarita mix is frozen into cubes, they can be dropped into a blender and made into a tasty frozen margarita. Simply adjust the amount of spicy tequila (or not) to suit your taste. A slushy is also very tasty, using the non-alcoholic margarita mix ice cubes and adding sparkling water. Now you see, everyone can be happy with this tasty margarita. 

ZAPATA TEQUILA SHOTS

Ingredients:

Chili-lime seasoning blend

1 cube of frozen margarita mix*

1 1/2 ounces pepper-infused tequila**

Jalapeño slice, for garnish 

Lime wedge, for garnish

Instructions:

Sprinkle the chili-lime seasoning onto a saucer. Circle the rim of a stemmed cocktail shot glass with a fresh cut lime. Dip the glass onto the saucer of chili-lime seasoning to create a flavorful rim. Add one cube of frozen margarita mix. Pour the pepper-infused tequila over the ice cube. Add a jalapeño slice and lime wedge for garnish. Serve. 

Advanced Instructions for Frozen Margarita Mix Ice Cubes:

*Using small 15-count square silicone ice cube trays, fill each tray with your favorite margarita mix. Freeze overnight. Remove cocktail ice cubes and store in zipper freezer bags. Repeat until all the margarita mix is frozen into ice cubes. 

Advanced Instructions for Pepper-Infused Tequila:

**To make your own version of pepper-infused tequila, begin with 750 mL of blue agave tequila gold. Using gloves, slice 2-3 chili peppers. Remove stems and partial seeds to control heat; discard. Add the sliced chili peppers to bottle of tequila. Reseal; shake bottle. Store in a cool, dry area for one week. Then pour the tequila through a fine mesh sieve into a large measuring cup. Transfer the pepper-infused tequila back into the bottle. Seal and store in the refrigerator. 

Yogurt Berry Freeze

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Yogurt Berry Freeze! Be innovative with this do-it-yourself homemade frozen yogurt dessert. It’s so unbelievably easy, you may find yourself experimenting with different depths of flavor throughout the year. Substitute your fruit of choice or go chocolaty with brownie pieces and mini morsels. Maybe you prefer a vanilla base with sprinkles. I bet you can come up with some ideas of your own. You can thank me later. 

YOGURT BERRY FREEZE

Ingredients:

3 cups Greek yogurt

1 cup frozen strawberries, thawed

3/4 cup powdered sugar

1 tablespoon corn syrup

Fresh peppermint leaves, for garnish

Instructions:

In a large bowl, combine Greek yogurt, thawed strawberries, powdered sugar, and corn syrup. Transfer mixture into a one-gallon ziplock freezer bag, squeezing out the air. Place flat in freezer. Every hour, remove the bag from the freezer and press down to break up icy bits. Repeat until mixture is frozen. Use a rolling pin, if necessary. When the contents are completely frozen, use an ice cream scoop to form balls of frozen yogurt. Serve in dessert dishes. Garnish with peppermint leaves. 

Yo-Yo Strawberry Froyo

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Yo-Yo Strawberry Froyo! During strawberry season, there are so many ways to serve this jubilant fruit without getting bored. Once one has made a couple jars of jam, a strawberry rhubarb pie, bakery-style muffins, and angel food shortcake, the list goes on. Strawberries are a nice addition to a spinach salad. They also present a festive twist on the classic margarita to offset a platter of tortilla chips and salsa. If you’ve had your fill of strawberries before the season ends, no worries. Wash them, remove the leaves and stems, halve them, then pop them in the freezer for using later on. I like to place them in a single layer on a baking sheet in the freezer for 24 hours before storing them in ziplock bags. That way they don’t end up as a giant blob of frozen strawberries. 

YO-YO STRAWBERRY FROYO

Ingredients:

2 bananas, peeled, sliced, and frozen

1 cup frozen strawberries, halved

2 tablespoons sweetened condensed milk 

1/4 cup Greek yogurt 

1/4 teaspoon coconut extract 

1/4 cup frozen strawberry chunks, optional for texture

Fresh mint, for garnish

Instructions:

Using a food processor, combine frozen sliced bananas, frozen strawberry halves, sweetened condensed milk, Greek yogurt, and coconut extract. Blend until smooth and creamy. It will look like softened ice cream. Gently fold in strawberry chunks for color and texture. Transfer mixture to a loaf pan. Cover with aluminum foil. Freeze overnight. To serve, scoop frozen yogurt into dessert bowls. Garnish with fresh mint. Serve immediately. 

Zapata Tequila Shots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Zapata Tequila Shots! You’re either going to love me or hate me for this recipe, so first hear me out. I’m a tequila-girl; not a crazy one, but one who has a zest for life. I like chili peppers, too. As you read through the recipe, let me offer alternative ways to “tone down” the cocktail. Because the non-alcoholic margarita mix is frozen into cubes, they can be dropped into a blender and made into a tasty frozen margarita. Simply adjust the amount of spicy tequila (or not) to suit your taste. A slushy is also very tasty, using the non-alcoholic margarita mix ice cubes and adding sparkling water. Now you see, everyone can be happy with this tasty margarita.

ZAPATA TEQUILA SHOTS

Ingredients:

Chili-lime seasoning blend

1 cube of frozen margarita mix*

1 1/2 ounces pepper-infused tequila**

Jalapeño slice, for garnish

Lime wedge, for garnish

Instructions:

Sprinkle the chili-lime seasoning onto a saucer. Circle the rim of a stemmed cocktail shot glass with a fresh cut lime. Dip the glass onto the saucer of chili-lime seasoning to create a flavorful rim. Add one cube of frozen margarita mix. Pour the pepper-infused tequila over the ice cube. Add a jalapeño slice and lime wedge for garnish. Serve.

Advanced Instructions for Frozen Margarita Mix Ice Cubes:

*Using small 15-count square silicone ice cube trays, fill each tray with your favorite margarita mix. Freeze overnight. Remove cocktail ice cubes and store in zipper freezer bags. Repeat until all the margarita mix is frozen into ice cubes.

Advanced Instructions for Pepper-Infused Tequila:

**To make your own version of pepper-infused tequila, begin with 750 mL of blue agave tequila gold. Using gloves, slice 2-3 chili peppers. Remove stems and partial seeds to control heat; discard. Add the sliced chili peppers to bottle of tequila. Reseal; shake bottle. Store in a cool, dry area for one week. Then pour the tequila through a fine mesh sieve into a large measuring cup. Transfer the pepper-infused tequila back into the bottle. Seal and store in the refrigerator.

Yo-Yo Strawberry Froyo

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Yo-Yo Strawberry Froyo! During strawberry season, there are so many ways to serve this jubilant fruit without getting bored. Once one has made a couple jars of jam, a strawberry rhubarb pie, bakery-style muffins, and angel food shortcake, the list goes on. Strawberries are a nice addition to a spinach salad. They also present a festive twist on the classic margarita to offset a platter of tortilla chips and salsa. If you’ve had your fill of strawberries before the season ends, no worries. Wash them, remove the leaves and stems, halve them, then pop them in the freezer for using later on. I like to place them in a single layer on a baking sheet in the freezer for 24 hours before storing them in ziplock bags. That way they don’t end up as a giant blob of frozen strawberries.

YO-YO STRAWBERRY FROYO

Ingredients:

2 bananas, peeled, sliced, and frozen

1 cup frozen strawberries, halved

2 tablespoons sweetened condensed milk

1/4 cup Greek yogurt

1/4 teaspoon coconut extract

1/4 cup frozen strawberry chunks, optional for texture

Fresh mint, for garnish

Instructions:

Using a food processor, combine frozen sliced bananas, frozen strawberry halves, sweetened condensed milk, Greek yogurt, and coconut extract. Blend until smooth and creamy. It will look like softened ice cream. Gently fold in strawberry chunks for color and texture. Transfer mixture to a loaf pan. Cover with aluminum foil. Freeze overnight. To serve, scoop frozen yogurt into dessert bowls. Garnish with fresh mint. Serve immediately.

Frozen Whipped Cream

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Frozen Whipped Cream! Now here’s an indulgence anyone can afford. Frozen whipped cream. Simply spread the prepared mixture into a loaf pan, freeze overnight, and cut into chunks. Store in ready-to-use ziplock freezer bags. Then let the fun begin. Replace the creamer in your morning cuppa joe with a block or two, swirl, and watch the magic happen. You can also substitute those stale hardened marshmallows with whipped cream cubes in your favorite hot cocoa beverage. What about fruit smoothies? Throw a few chunks of frozen whipped cream into the blender with fresh fruit for a satisfying snack. Mmmm. Whipped cream isn’t just for dessert any more.

FROZEN WHIPPED CREAM

Ingredients:

1 cup heavy cream

4 tablespoons powdered sugar, sifted

1 teaspoon vanilla extract

Instructions:

Chill the mixer bowl and whisk attachment 15 minutes before using. Pour the heavy whipping cream into the mixing bowl of a stand mixer. Set speed to medium for 5 minutes. Add powdered sugar and vanilla extract. Beat 3-4 minutes longer or until the cream takes on volume and forms stiff peaks. The cream will have doubled in size. Do not over-beat or the cream will turn buttery. Spread whipped cream into a parchment paper-lined loaf pan and freeze overnight. When mixture is frozen, remove from pan and cut into chunks or cubes. Store in a freezer bag and keep frozen until ready to use.

Frozen Whipped Cream

What’s Cooking in Gail’s Kitchen? The Color of Food: Frozen Whipped Cream! Now here’s an indulgence anyone can afford. Frozen whipped cream. Simply spread the prepared mixture into a loaf pan, freeze overnight, and cut into chunks. Store in ready-to-use ziplock freezer bags. Then let the fun begin. Replace the creamer in your morning cuppa joe with a block or two, swirl, and watch the magic happen. You can also substitute those stale hardened marshmallows with whipped cream cubes in your favorite hot cocoa beverage. What about fruit smoothies? Throw a few chunks of frozen whipped cream into the blender with fresh fruit for a satisfying snack. Mmmm. Whipped cream isn’t just for dessert any more.

FROZEN WHIPPED CREAM

1 cup heavy cream

4 tablespoons powdered sugar, sifted

1 teaspoon vanilla extract

Instructions:

Chill the mixer bowl and whisk attachment 15 minutes before using. Pour the heavy whipping cream into the mixing bowl of a stand mixer. Set speed to medium for 5 minutes. Add powdered sugar and vanilla extract. Beat 3-4 minutes longer or until the cream takes on volume and forms stiff peaks. The cream will have doubled in size. Do not over-beat or the cream will turn buttery. Spread whipped cream into a parchment paper-lined loaf pan and freeze overnight. When mixture is frozen, remove from pan and cut into chunks or cubes. Store in a freezer bag and keep frozen until ready to use.