It’s the middle of summer and the heat is blistering. Nothing says summer like homemade ice cream and I love using my KitchenAid® Ice Cream Maker Attachment to whip up fruity, creamy homemade ice cream. I recently found out that the Ice Cream Maker Attachment could be used to make more than just ice cream. You can whip up anything from sorbets, to frozen yogurt to sherbets and these are perfect for any ice cream bar you are putting together. I made a few selections for a recent BBQ with some friends and I loved how summer-perfect they all were.
When throwing together an ice cream bar, it’s important to choose a variety of fruity and decadent flavors to ensure there is something for everyone at your party. Being summer, we are all in love with fresh fruits and any combination with these in season fruits will be a great hit. I created a refreshing watermelon mint sorbet, a white chocolate rose frozen yogurt for the chocolate lovers and this sweet raspberry peach sorbet.
The key to having multiple flavors at your ice cream bar is to plan ahead and have your bases made a few days in advance. Once the bases are chilled, all you need to do is churn them using the versatile Ice Cream Maker Attachment until thickened to a soft-serve consistency and you can store these in your freezer until your guests arrive.
I love using these freezer safe ice cream containers to store my ice cream. I usually freeze for at least two hours after churning to ‘ripen’ the treats.
Once you are ready to serve, set out a variety of options for your guests: ice cream cones, waffle bowls, ice cream cups and spoons, and let them have fun serving themselves.
It’s extremely fun to throw an ice cream bar together. Have fun with mixing up different flavors. Use these recipes as guides and a starting point for your creative combinations!
Raspberry Peach Sorbet
Makes 5 cups
4 medium ripe peaches, sliced
1 cup fresh raspberries
1 cup granulated sugar
1 cup water
2 tablespoons fresh lemon juice
In a medium saucepan set over medium heat, combine the peaches, raspberries, sugar, lemon juice and water. Bring to a boil and then reduce heat to a simmer. Let cook for about 5 minutes or until peaches are soft. Remove from heat and let cool. Transfer the contents of the saucepan to a blender and puree until smooth. Pass the fruit puree through a fine mesh sieve to remove the seeds. Chill the puree for at least an hour or overnight.
Attach your KitchenAid® Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled fruit puree into the freezer bowl. Mix until thickened, about 25-30 minutes. The sorbet will be a ‘soft serve’ consistency. Transfer the sorbet to an airtight container and place in freezer until firm, about 2 hours.
Watermelon Mint Sorbet
Makes 5 cups
1 cup granulated sugar
1 cup water
1/4 cup corn syrup
4-5 cups fresh watermelon cubes
2 teaspoons chopped mint leaves
1 tablespoon lemon juice
In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce the heat and simmer without stirring until the sugar is completely dissolved, about 3-5 minutes. Transfer the simple syrup to a large bowl and let cool.
In a food processor, combine the watermelon, mint leaves and lemon juice. Pulse to chop the watermelon and process until pureed. Press the watermelon puree through a fine sieve to remove any chunks. Combine this puree with the simple sugar in the large bowl and whisk together. Let the mixture chill for at least an hour or overnight.
Attach your KitchenAid® Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled watermelon puree into the freezer bowl. Mix until thickened, about 25-30 minutes. The sorbet will be a ‘soft serve’ consistency. Transfer the sorbet to an airtight container and place in freezer until firm, about 2 hours.
White Chocolate Rose Frozen Yogurt
Makes 4 cups
1 cup milk (whole or 2%)
6 ounces white chocolate, chopped
1/4 cup granulated sugar
2 cups plain Greek yogurt
1/2 teaspoon rose water
In a microwave safe bowl, combine 1/4 cup of the milk with white chocolate. Melt in a microwave, mixing until smooth. Let cool slightly.
Combine the rest of the milk, sugar, Greek yogurt and rose water in a blender or food processor. Process until smooth. Add in the melted white chocolate and process until completely smooth. Transfer mixture to a medium bowl and chill for at least an hour.
Attach your KitchenAid Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled yogurt mixture into the freezer bowl. Mix until thickened, about 25-30 minutes. Transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*