With 4th of July just around the corner, I love this cute idea from Martha Stewart. It can be very simple but very festive at the same time. All you do is get raspberry sorbet and vanilla ice cream and top it with blueberries. If you want to get a little more involved you can make your own ice cream. If you don't make homemade ice cream I don't think Martha would approve but I might go the easy way out and buy mine. The cookie spoons are cute. This would be a cool 4th of July treat, Enjoy! Makes 8 sundaes and 60 cookies
FOR THE SUNDAES
2 quarts Vanilla Ice Cream, softened
2 quarts Raspberry Sorbet, softened
Blueberries, for garnish
FOR THE COOKIES 2 cups sifted all-purpose flour, plus more for surface 1/2 teaspoon baking powder 1/4 teaspoon salt 4 ounces (1 stick) unsalted butter, softened 1 cup sugar 1 large egg 1 teaspoon pure vanilla extract
2 quarts Vanilla Ice Cream, softened
2 quarts Raspberry Sorbet, softened
Blueberries, for garnish
FOR THE COOKIES 2 cups sifted all-purpose flour, plus more for surface 1/2 teaspoon baking powder 1/4 teaspoon salt 4 ounces (1 stick) unsalted butter, softened 1 cup sugar 1 large egg 1 teaspoon pure vanilla extract
Directions:
Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long.
Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.
Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long.
Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.
For Raspberry Ice cream
Ingredients
1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries
1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries
Directions
-Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
-Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
-Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
-Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.
-Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
-Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
-Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
-Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.
For Vanilla Ice Cream
Ingredients
2 vanilla beans, split and scraped, pod reserved
2 cups whole milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups cold heavy cream
1 teaspoon pure vanilla extract
Ingredients
2 vanilla beans, split and scraped, pod reserved
2 cups whole milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups cold heavy cream
1 teaspoon pure vanilla extract
Directions
-Combine vanilla seeds and pods and milk in a medium saucepan. Heat milk over medium heat until bubbles form around the edges. Cover, and remove from heat. Let steep for 30 minutes.
-Combine egg yolks and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes.
-Return milk mixture to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Add remaining milk mixture, about 1/2 cup at a time. Beat until combined.
-Combine vanilla seeds and pods and milk in a medium saucepan. Heat milk over medium heat until bubbles form around the edges. Cover, and remove from heat. Let steep for 30 minutes.
-Combine egg yolks and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes.
-Return milk mixture to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Add remaining milk mixture, about 1/2 cup at a time. Beat until combined.
-Prepare an ice-water bath. Transfer mixture to saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
-Remove pan from heat, and immediately stir in cream to stop custard from cooking. Strain through a fine sieve into a medium bowl set in ice-water bath; discard solids. Stir occasionally until cooled. Stir vanilla into cooled custard. Refrigerate for at least 30 minutes or up to overnight.
-Pour custard into an ice cream maker, and freeze according to manufacturers' instructions. Churn until ice cream is just set but not hard. Transfer soft ice cream to a large airtight container, and freeze for at least 4 hours, or up to 1 week.
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