Ice Cream & Company
Scooping out the world of frozen treats
Story and Photographs by Rose Shewey
Ice cream is by far the most enticing frozen dessert on hot summer days — no argument here. But Southern summers are long, and even the most lickable scoop can taste flat after months of indulgence. Why not shake things up a little and expand your freezable repertoire? For a simple icy cold treat, try granita — even the fanciest kind requires little more than a flavorful liquid and a freezer. Or dive into the world of sorbets — add a scoop of berry sorbet to your Prosecco and call it a float. For the youngest (and young at heart), coconut water turned into popsicles will not only cool you down but replenish and nourish your body. Get the scoop on how to add variety to your frozen dessert spread. Brain freeze guaranteed!
Apricot Honey Gelato
If you thought gelato was just a ritzy name for ice cream, you would be (mostly) wrong. While gelato literally means “ice cream” in Italian, American ice cream and gelato aren’t made the same way, and as a result, differ in texture and density. To make a no-churn gelato at home, prepare a custard, chill, and fold in whipped cream. Freeze for about one hour and stir; repeat this twice more before allowing the gelato to fully freeze. For a seasonal fruit take, mix in fresh apricot compote and drizzle with honey.
Strawberry Sorbet with Pink Pepper
If you’re new to making sorbet — which, in essence, is pureed fruit and sugar — start with strawberries. With lots of pectin acting like a thickener, strawberries will make an exceptionally creamy sorbet, reminiscent of regular ice cream. For an out-of-the-ordinary twist, fold in pink pepper, which adds a spicy, citrusy note. To make an instant, no-churn sorbet, try this: Add 4 cups of frozen fruit with 1/4 cup honey and a dash of lemon juice to a food processor (not a blender) and mix until creamy.
Cold Brew Frozen Yogurt
with Cacao Nibs
Cold brew coffee, yogurt and hazelnuts, sweetened with honey and a sprinkling of chocolate, is practically breakfast — and a healthy one, at that. Take your favorite frozen yogurt recipe (no-churn recipes are a good option if you don’t have an ice cream maker) and add a dash of cold brew coffee. Sweeten with honey instead of granulated sugar, and fold in dark chocolate chips or cacao nibs for a little crunch. It’s a fine way to start your day or a welcome pick-me-up in the afternoon.
Coconut Water Popsicles
Get your dose of electrolytes on hot, sweaty summer days with coconut water popsicles. Add fresh or frozen fruit, such as pineapple, berries or kiwi; mix with a dash of fruit juice (lemon juice works well) for more flavor; add edible flowers for a whimsical touch. Coconut water is an excellent substitute for sports drinks, minus the added sugars and synthetic ingredients, and will keep you hydrated all summer long. These pops are even kid-approved — mix in a little honey if your babes have a sweet tooth.
Pink Grapefruit Aperol Granita
Granita is likely one of the most under-appreciated frozen treats outside of Sicily. This glittering, icy snow doesn’t require any special equipment — all you need is a shallow tray, a fork and a freezer. For a Grapefruit Aperol Granita, heat 1 cup of water with the zest of a grapefruit and about 1/2 cup sugar until the sugar dissolves. Chill, mix in 5 cups grapefruit juice and 1/2 cup Aperol, and freeze in a tray for about 1-2 hours, then start scraping with a fork from the edges to the center. Repeat every 30 minutes until the mixture has turned into sequined ice flakes. PS
German native Rose Shewey is a food stylist and food photographer. To see more of her work visit her website, suessholz.com.