Celebrating Ice Cream Month with Homemade Buttermilk-Plum Ice Cream

Ice Cream, Dessert, Frozen Dessert, Ice Cream Month, Southern Living

Photo Credit: Alison Miksch | Buttermilk-Plum Ice Cream

Listen up people! For all of you ice cream lovers, don’t forget that July is Ice Cream Month. So, for all of you hot frozen dessert adventurists, get ready to churn up some deliciously creative homemade ice-cream recipes to cool off in this scorching summer weather.

Go grab your buttermilk, heavy cream, sugar, chopped black plums, half-and-half, corn syrup, salt and lemon juice, and then click here to get this recipe for a creamy, ruby color swirl, fruity homemade ice cream treat for Buttermilk-Plum Ice Cream, from the folks in the kitchen at Southern Living. Don’t forget to check out more homemade ice cream recipes from Southern Living.

Happy #FoodPornFriday!!!


La La La Raspberry Bombe

National Raspberry Bombe Day, Desserts, Food Porn Friday, Foodimentary

Image credit: theculinarycellar.com

We celebrated some pretty cool desserts during the hazy days of summer like ice cream, frozen custard, and Semifreddo. Today on Food Porn Friday, we are celebrating raspberry bombe, since it is National Raspberry Bombe Day. Bombe, a frozen dome-shaped dessert, typically contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. It is layered in a spherical mold and frozen overnight. The center is made of custard, mousse, or ice cream in a different flavor.

Here is an impressive and easy Raspberry Bombe dessert recipe from the folks at The Culinary Cellar.

3 pints raspberry ice or sherbet, slightly softened
3/4 cup sugar
1/4 cup water
4 egg yolks
1 Tablespoon grated orange peel
1 teaspoon sugar
1-1/4 cups whipping cream
1/4 cup orange-flavored brandy
3 cups fresh red raspberries
1/2 cup whipping cream, whipped
Mint leaves for garnish (optional)

1. Spread sherbet evenly over bottom and sides of lightly oiled 2-quart mold. Freeze, covered, until sherbet is hard, about 2 hours.
2. Heat 3/4 cup sugar and the water in small saucepan to boiling; boil until candy thermometer registers 238 degrees (soft-ball stage), about 8 minutes. Meanwhile, beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in hot sugar syrup in a slow steady stream until mixture cools to room temperature, about 15 minutes. Refrigerate, covered, until cold, about 30 minutes.
3. Combine orange peel and 1 teaspoon sugar in small bowl; mash together with back of a spoon. Whip 1-1/4 cups cream in chilled small bowl until soft peaks form. Beat in brandy and orange-sugar mixture.
4. Fold cream mixture into egg yolk mixture. Spoon into sherbet-lined mold. Freeze covered overnight. Unmold onto serving plate. Garnish with fresh raspberries, the 1/2 cup whipped cream, and mint leaves. Serve immediately. (Don’t forget to stick a sparkler on top and light it right before serving! It looks really cute and festive). Serves 10-12.

Happy #RaspberryBombeDay