Lime Sherbet

Lime Sherbet on Whisk Together

HAPPY NATIONAL ICE CREAM DAY!!!!!!!!!!!!!!!!!!!!

Funny story.  I made this sherbet for my kids and they couldn’t understand why it wasn’t green.  I asked, what do you mean?  They said, why isn’t it green like the stuff at the store.  Well, this is what ice cream looks like before the manufacturers add artificial food coloring.  And it tastes glorious.  Same with mint ice cream.  My mint ice cream is always white and that’s how you can usually tell if the companies add something to it – mint or lime that is green in foods are almost always colored artificially.

**Book Update**  I’ve been working on “The Apple Experience” – another book by Carmine Gallo.  It is really interesting to see customer service broken down and how great Apple has elevated the experience.  Though, it is interesting too that some people would rather pay a little more and get great customer service and some people would rather save money and get poor customer service.  How do we differentiate?  How should we as consumers award companies with our hard earned dollars?  And, should it be done because of customer service or because of lower prices?  Not that Apple always has great service and that other companies always have bad service – but generally we all know those companies with poor customer service reputations or experiences that are still in business.  Just random thoughts I had.

Lime Sherbet_3 on Whisk Together

**Recipe Update**  Three ingredients to super awesome sherbet!!  Or sherbert.  Eh, tomato tomato.  Wait, that doesn’t work as well when reading this.  Anyway, this is the easiest recipe ever except for vanilla ice cream.  The kids wanted to make “Yoda Soda” which is also very tasty and uses lime sherbet.  The sherbet has a great balance of tart and sweet.   Texture is creamy and smooth.  If you don’t have an ice cream machine, there are other methods online to make ice cream.  If you want an ice cream machine, I have used the Cuisinart Ice Cream  Maker for over 5 years and had 100% great results with it.

Many ice cream recipes require putting the mix into the fridge before freezing it.  I didn’t do that here and the sherbet turned out great.  I’m not 100% sure I would recommend combining dairy and an acid (lime juice in this case) ahead of time.  Normally, lemon juice curdles my milk for my buttermilk substitute and afraid that something similar might happen here.  So, get your churners, churning and let’s make some sherbet!

Lime Sherbet Ingredients on Whisk Together

I normally do not buy everything organic.  I purchased organic limes in this case because they were pretty cheap at Trader Joe’s and since the family is consuming the rind which is what is sprayed in the fields, I thought I would go with organic on this one.

Lime Sherbet


  • 1 tablespoon lime zest (1-2 limes)
  • 1/2 cup lime juice (about 4 limes)
  • 1/2 cup sugar
  • 2 cups half and half


  1. Whisk Together all the ingredients.
  2. Add to your ice cream maker and follow the instructions. With mine, I turn on the machine and slowly pour the mixture into the maker. This mixture took only 20-25 minutes to churn. Eat immediately, or store in an airtight container in the freezer.

Lime Sherbet

1 Tb.  lime zest (1-2 limes)
1/2 cup lime juice
1/2 cup sugar
2 cups half and half

Whisk Together all the ingredients.
Add to your ice cream maker and follow the instructions. With mine, I turn on the machine and slowly pour the mixture into the maker. This mixture took only 20-25 minutes to churn. Eat immediately, or store in an airtight container in the freezer.

Recipe adapted from She Wears Many Hats

Cake Presentation, Ice Cream & New York Super Fudge Chunk

Cream Filling_5CR

This week I am doing a basic cake decorating class.  We will be discussing better baking techniques, recipes and basic decorating to make things pretty – but still easy!  I love easy and pretty probably as much as pretty yet functional. 🙂

Here is the link for my friends for the presentation in PDF format.  Not everyone has MS PowerPoint or OpenOffice, so this is the best way to get it around to everyone.   Pages 9 and 10 were too large for posting and just photos of the Hostess Cupcakes piped with cream vs. the Cookie Dough Cupcakes that were cored and filled.

Cake Decorating Presentation pgs 1-4
Cake Decorating Presentation pgs 5-8
Cake Decorating Presentation pgs 11-12
Cake Decorating Presentation pgs 13-16
Cake Decorating Presentation pgs 17-20

And what goes with cake?  Ice Cream of course!  I’m getting lots of questions about ice cream and thought I would recap some favorites.  I have also added below my chocolate lovers absolute OMG chocolate heaven ice cream I made years and years ago.  It has a lot of ingredients, but totally worth it.  I don’t care for chocolate and like it – so that says a lot.  It has a great chocolate base and the add-ins just work well together.  Please keep in mind that it does use raw egg as many of Ben & Jerry’s recipes do in their book.  Stores sell pasteurized eggs I believe as well.

Cake and Ice Cream Collage

Top Left:  Chocolate Mousse Ice Cream
Below Cake: Strawberry Soda Ice Cream
Below Strawberry: Milky Way Ice Cream
Bottom Left:  Maple Ice Cream (Tastes GREAT with bacon!)
Right under “Ice Cream”:  Blueberry Cheesecake Ice Cream
Bottom Right:  Chocolate Mint Oreo Ice Cream

New York Super Fudge Chunk Ice Cream


  • 1/4 cup coarsely chopped white chocolate
  • 1/4 cup coarsely chopped semisweet chocolate
  • 1/4 cup chopped pecan halves
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup halved chocolate-covered almonds
  • 4 ounces unsweetened chocolate
  • 1 cup milk
  • 2 large eggs
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  1. Take all the add-ins (chopped chocolates and nuts) and cover and place in the fridge.
  2. I like to melt my chocolate in the microwave. You could also use a double boiler on the stove. Either way, melt the unsweetened chocolate. Stir in the milk a little at a time. Whisk Together!
  3. In a separate large bowl, whisk together the eggs until they are fluffy - this takes me about 2-3 minutes. Add the sugar, whipping cream, vanilla and salt. Whisk Together!
  4. Whisk in the chocolate mixture into the cream mixture. Place in the fridge until it is really cold - about 2 hours or so.
  5. Churn the chocolate cream mixture in your ice cream maker per the instructions. Add the chopped chocolate and nuts in the last minute or so of churning. Eat immediately for a soft serve consistency or freeze in the freezer for more of a harder ice cream.

Recipe from Ben and Jerry’s Ice Cream Recipe Book


Deep Fried Ice Cream Sundae

deep fried ice cream sundae_6 on Whisk Together

After you have made the Oats and Honey Granola from Friday’s post, you can make fast and easy Deep Fried Ice Cream Sundaes!  Casa Gallardo had the best deep fried ice cream sundaes, but they closed all of their restaurants and I haven’t found something that tasted close.  This recipe comes really, really close – close enough for me!  And it didn’t cost $4.95 to make either.  🙂

I have seen a Deep Fried Ice Cream pot luck dish on Pinterest, and it sounds great.  Potlucks and frozen desserts are sometimes awkward though – you need freezer space at someone’s house, you need to have everyone eat it before it melts, and you have to cover and make sure the leftovers do not turn into soup at the host’s house.  Maybe a baby version?

deep fried ice cream sundae_4 on Whisk Together

Deep Fried Ice Cream Sundae

2 scoops vanilla ice cream (prescooped and frozen hard makes the best copycat)
2-3 Tb. of oats and honey granola, recipe here
1 Tb. honey
pinch of cinnamon
whipped cream
marachino cherry, optional (I’m not a huge fan, though it would have been pretty in the photo!)

1.  Place ice cream in a small bowl/dish.
2.  Sprinkle and press oats and honey granola into the ice cream.
3.  Drizzle honey on top.
4.  Sprinkle cinnamon on top especially if you didn’t use cinnamon in the granola recipe.
5. Top with whipped cream!

deep fried ice cream sundae_2 on Whisk Together

Maple Syrup Ice Cream

This ice cream was originally Maple Bacon Crunch Ice Cream.  I could never get the “crunch” to work.  I’ll put the instructions below mine, but basically you stir sugar on medium-high for 8 minutes or so.  Now, call me crazy however I think every recipe I’ve ever seen where you cook straight sugar state “DO NOT STIR” in big bold letters at one point.  It wasn’t a total loss.  The cooked bacon bits that I chopped finely made excellent sprinkles and absolutely delicious on the maple syrup ice cream.  I have a Ben and Jerry’s Ice cream recipe that uses this maple syrup base and stirs in walnuts.  I’m thinking of putting it on my pancakes in the morning  😉

Maple Syrup Ice Cream
yield 1 qt.

3 lg. egg yolks
1/4 cup sugar
pinch of salt
1 cup whole milk
1 cup maple syrup, preferable grade B (Ben and Jerry’s recommends grade C, but I can’t find that anywhere.  I found Grade B at Trader Joe’s)
2 cups heavy cream

Toppings:  cook bacon until crisp and cut off any really fatty parts; chop finely and use as sprinkles
Mix Ins:  walnuts

1.  In a saucepan, whisk together the yolks, sugar and salt.  Whisk briskly for about 3-4 minutes and watch as the yolks turn pale yellow.
2.  Whisk in the milk.  Cook on the stove on medium heat.  Keep an eye on it!  It turns to scrambled eggs quickly.  Keep stirring a lot.  The mixture may start to just barely simmer.  It will coat the back of a spoon when it is done.
3.  Remove from heat and add in the maple syrup.  Stir.  Store in the fridge until cold – about 1-2 hours.
4.  Add the 2 cups of heavy cream.
5.  Churn baby churn!

Freeze if you like in the freezer for a firmer texture.

According to the magazine, here is how you are supposed to be able to make the bacon brittle.  Let me know how this works!  I think something is off and you are not supposed to stir at some point perhaps?  I’m not sure!  I try to always reinterpret and write the directions as my own throughout the website but I’m making an exception here since I wanted to show you the failed recipe exactly as written from Food Network Magazine page 216 of the July/August 2012 issue.

-Cook 1 cup sugar over medium high heat and stir constantly “until it melts and turns golden, about 4 minutes”.  Then it says “if lumps form, remove from the heat and continue stirring until melted.”  Which I did and nothing happened but clumps.
-“Continue to cook, stirring” until light amber, about 2 more minutes.  Remove from the heat and immediately stir” in 1 Tb. butter.  Carefully stir in 1/2 tsp. baking soda and 1/8 tsp. cayenne or chipotle chile powder.  Pour onto a baking sheet and cool about 15 minutes.  Break into bite size pieces, then smash about one third of the brittle into shards for the ice cream.

Recipe adapted from Food Network Magazine July/Aug 2012

Ice Cream Week #2- Milky Way Ice Cream

If you still need ideas for the 4th, here is my post last year for the Berries and Stars Pastry.  Puff pastry is best the day it is baked – so bake early in this heat!

Since the Austin Ice Cream Fair is judged not only by adults, but children too, the contestants try to make their ice creams very likable to kids.  Any kid who likes their candy bars will enjoy this one.  I wonder if this would work with other candy bars with a nougat center like Snickers or Baby Ruth.

Again, all ice creams were made in a Cuisinart 1.5 qt. ice cream maker.

Milk Way Ice Cream
yield 1 qt.

4 ounces of Milky Way Bars (2 regular candy bar size), cut up
1/2 cup sweetened condensed milk
1 cup whole milk (I’ve made ice cream with 2% and skim and they still work out, just not as rich)
1 cup half and half
1/2 cup chocolate syrup (optional)  I tested the recipe without and I think this would have masked the milky way flavor.  But hey try it if you got some!

1.  In the microwave or a double boiler, melt the candy bars and condensed milk.  Stir often.
2.  Mix the rest of the ingredients with the melted milky way mixture.  Whisk it all up.  Throw it in the fridge, covered, for at least 2 hours.  This is because you have a warm ingredient in there and that will mess up the churning.
3.  Pour the cold ice cream mixture into the ice cream maker and churn per their instructions.  Freeze in the freezer to firm up the consistency if you like.

Recipe from Food Network Magazine July/August 2012

Shared on:

Ice Cream Week – #1 Strawberry Soda Ice Cream

So baked a bunch of stuff, but it is 112 degrees outside and decided against posting them until later.  Instead here are 3 recipes this week to get you prepped for either the 4th of July or National Ice Cream Day, July 15th.  I think these would be a great idea for an ice cream bar at a special event or birthday party.  Our subdivision has monthly ice cream socials and I made these for one of the events.  Due to the heat, the event is postponed.  However, after thorough taste testing, these recipes are definitely very deserving of their Austin Ice Cream Fair Blue Ribbon status.

All ice cream recipes were made in the Cuisinart 1.5 qt. ice cream maker.  I have 2 freezing containers, so it makes it easier to make several batches of ice cream at a time.

Strawberry Soda Ice Cream
yield 1 quart

1- 14 oz. can sweetened condensed milk
1 and 1/2 cups half and half
3/4 cup red cream soda or regular cream soda (I found a 3 liter container of red cream soda at Schnucks – it was a generic soda)
1/2 cup whipping cream
1 cup frozen strawberries, thawed and mashed

Whisk it all up and churn!  That’s it.  Seriously.  My ice cream maker makes ice cream in 20-25 minutes.  I usually chill everything in the fridge first, but since I was dealing with carbonated soda I did not and simply pored it into the ice cream maker with the chilled ingredients instead.  At first this ice cream will be like a soft serve consistency.  I like that.  But if you like your ice cream more firm, freeze for a couple hours in the freezer first.

Coming up:  Milky Way Bar Ice Cream and Maple Syrup Ice Cream with Bacon topping!

Recipe from Food Network Magazine July/August 2012

Chocolate Mousse Ice Cream

I wanted to make some chocolate ice cream, however, we had no unsweetened chocolate in the pantry.  Oh my!  Yes I know call 911.  So instead I made a chocolate ice cream using unsweetened cocoa instead.  Hershey’s is more popular, but I think the Ghirandelli looks, smells and tastes a little richer.  The ice cream actually tastes a little like chocolate mousse which is not a bad thing!  If you want a deep, rich chocolate flavor then unsweetened chocolate like in my Chocolate Mint Oreo Ice Cream recipe is the way to go.  But if you have none of that in the pantry, or just want a little something different or mousse-like, this is for you!  Anyway, how can anyone go wrong with serving chocolate ice cream?   (I processed this in my 1.5 qt. Cuisinart Ice Cream Maker.)

Chocolate Mousse Ice Cream
yield 1.5 qts.

2/3 cup white sugar
1/2 cup  unsweetened cocoa powder
3 egg yolks, beaten well
2 cups heavy cream
2/3 cup milk
1 tsp. vanilla extract
1 pinch of salt
1/3 cup semisweet chocolate chips

1.  In large bowl, mix sugar and cocoa together.  Add beaten egg yolks, vanilla  and salt and blend with whisk or electric mixer.
2.   Add cream and milk.  Blend well.  Chill in fridge.
3.  In blender or food processor, process the chocolate chips until they are a fine crumb.
4.  Add chilled chocolate ice cream mixture to your ice cream maker per its directions.  Add the chocolate chips during the last five minutes of churning.  Eat now or freeze for later!

Blueberry Cheesecake Ice Cream

This stuff is heavenly!  I would much rather have a fruit ice cream than chocolate.  But that’s just me 🙂  Leave out the blueberries if you want a cheesecake ice cream only flavor.  I know it has a mix in it… but I was trying this out.  I think you could replace the instant pudding with some real cream cheese and add 1-2 eggs to help thicken the ice cream.

Blueberry Cheesecake Ice Cream
Yield 1 1/2 qt.  in order to fit my 1 1/2qt. Cuisinart Ice Cream Maker

1/4c sugar
1/2Tbs. cornstarch
1/4c water
1/2c. + 1/8c. fresh blueberries (**Update:  tried this with frozen wild blueberries and worked just fine!)
1/2Tbs. lemon juice

Ice Cream:
3/4c. sugar
1 pkg. (3.4oz. regular or 1 oz. sugar-free) instant cheesecake pudding mix
2 cups heavy cream
1 cup milk
1t vanilla extract

1.  To make blueberry filling: combine the  sugar and cornstarch in small saucepan.  Stir in water.  Stir in blueberries and lemon juice.  Bring to a boil and simmer for 5 minutes.  (If you like creamy ice cream like me with no chunks, mash the blueberries at this point)  Put in the fridge and completely cool.

2.  To make ice cream:  whisk together all the ice cream ingredients.  Put in your ice cream maker per its instructions.  My Cuisinart made the ice cream in 20 minutes.

3.  Take 1/3 of the ice cream and put into a large freezer proof bowl.  Layer 1/3 of the blueberry mixture on top.  Repeat two times and swirl.

** You could also buy a graham cracker crust and crumble that into the layers. **

Chocolate Mint Oreo Ice Cream

Summertime means ice cream!  You can make your own without high fructose corn syrup, red #40, or partially hydrogenated coconut oil.  🙂  You can’t buy this one at any grocery store that I have seen.  Though there is probably some stuff in the oreos we shouldn’t have.  Oh well.  Can’t win them all!  Maddox asked for Mint Oreo Ice Cream.  I asked him if he wanted it with chocolate ice cream or vanilla, he said chocolate so here we are!

Chocolate Mint Oreo Ice Cream
Adapted from Ben and Jerry’s Ice Cream Recipes book
(yield 1 1/2 qts.)

2 oz. unsweetened chocolate
1/3c. cocoa
1 1/2c. milk
2 eggs
1c. sugar
1c. cream
1t. vanilla extract
1t. peppermint extract
1c. Oreo cookies, crushed and store in the fridge or freezer

1.  Melt chocolate in double boiler or microwave a little at a time.  Whisk in cocoa and heat through.  Whisk in milk and cool.  (This is the part I get frustrated with and cannot ever get the chocolate to completely melt into the milk, but then again I can’t stand at the stove forever with 2 small children running around.  So just try to get it as best you can.)  I put my pot in the refrigerator to cool the mixture faster.

2.  Put the cooled chocolate mixture through a fine mesh strainer – be sure to catch all the chocolate liquid below!  Push the chocolate up against the strainer to get every drop.  Whisk in the eggs, sugar, cream, extracts and cool the mixture in the refrigerator for 1-2 hours.

3.  Pour into your ice cream maker per their instructions.  5 minutes before your ice cream should be done, pour in the crushed oreos.

** Here is where I should probably put some FDA warning about consuming raw eggs.  **

If you are deathly afraid of the raw egg.  #1, leave it out.  or #2 scald the chocolate milk mixture and temper the eggs into it and cook until it coats the spoon.  Cool and then whisk in the sugar, cream and extracts just before putting in the ice cream maker.

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