Archive: Frozen Treats

Saying 'Yes, Darling" to Strawberry Fro Yo

(Kim O'Donnel) You know how Jersey has tomatoes, Georgia has peaches and Texas has pecans? Well, Oregon has strawberries. Until I moved to the Pacific Northwest, I had no idea. So I got a pint on the side of the road along route 26 last week while driving to the Oregon coast with my mom. After alternating stints in the fridge and rides in the back seat of the car, the pint began to show signs of distress, but it was far from a lost cause. A spinach salad with strawberries might be out of the cards, but I wondered how I could maximize the flavor of these intensely flavored sun-kissed morsels without entering them in a beauty contest. With the summer solstice approaching this Saturday, my thoughts have turned to my ice cream maker and how I’ve not taken her out for a spin in a year, since...


By Kim ODonnel | June 17, 2009; 07:20 AM ET | Comments (10)

Non-Dairy Frozen Adventures

"Do you think it's worth buying an ice cream maker?" Celebritologist Liz Kelly asked me last week. "After all, I don't eat much dairy." Chocolate sorbet: Look how pretty! (Kim O'Donnel) I explained to my vegan pal that making your own frozen desserts -- with or without dairy or eggs -- is an incredibly satisfying endeavor that is also surprisingly easy. I told her I saw both homemade sorbet and soy "cream" in her future, and that yes, it's worth plunking down 50 bucks (the going in-store price for a model from the Cuisinart ICE line -- but even cheaper online) to learn what the appliance fuss is all about. Sure enough, Liz purchased an ICE-25 in preparation for her upcoming beach vacation and requested a few MA links to get set up. I too have had frozen treats on the brain; with Mister MA's 40th birthday this weekend, I...


By Kim ODonnel | June 17, 2008; 10:03 AM ET | Comments (0)

Getting Fresh: A Sucker for Popsicles

Last year at this time, I broke in a set of popsicle molds. It was a big step beyond the age-old, homegrown method of pouring juice into Dixie cups, inserting a stick in the middle and patiently waiting for the stuff to freeze. This newfangled contraption had suction cups, a built-in tray and handy-dandy reusable sticks -- way cool. So I went to work and pureed a mango -- some of you may remember -- and then I never bothered to post the recipe. Here's why: Although thrilled with their stunningly good looks and freeze-ability, the 'sicles tasted kind of eh. Kind of rough on the tongue, kinda chalky. Hurry, eat me before I melt! (Kim O'Donnel) Maybe a kid hankering for a cool pop wouldn't notice the texture value, but this big kid did, which prompted further exploration on this frozen matter. Thing is, I winged it last year,...


By Kim ODonnel | July 26, 2007; 11:18 AM ET | Comments (11)

Grown-Up Ice Cream Sandwiches

The current weather: One bazillion degrees, with equal humidity and an excellent chance of thundercrackers. All across America. Looks like it's time for ice cream, boys and girls. It's the only way to forget the barometric pressure and lick our way into oblivion. Chocolate cookies bookend a heaping scoop of coffee frozen yogurt for an outrageous ice cream sandwich. (Kim O'Donnel) Just before the skies opened yesterday, I was paging through "The Perfect Scoop," a new title by pastry chef David Lebovitz, who also writes a lively food blog from Paris. In addition to all the weird and wonderful flavors of ice cream, sorbet and frozen yogurt, Lebovitz has included a chapter on "vessels," because as he writes, "Everything in the world deserves a proper, final nesting place." My eyes locked on the page for ice cream sandwich cookies. Now there's something I haven't tried at home. I closed my...


By Kim ODonnel | July 11, 2007; 11:40 AM ET | Comments (22)

Winter Sorbet

Those who eat with the seasons (a concept which I maintain is worth preserving and practicing and one I urge you to try on for size) know that winter presents interesting challenges in the produce department, particularly in distinctly four-season climes. Tangelos make the most marvelous sorbet. (Kim O'Donnel) In theory (the crazy flipside weather notwithstanding), the veggie lineup is hearty, earthy and often still has roots attached and the choices include beets, broccoli, cabbage, cauliflower, chard, collards, kale, mustard, parsnips, potatoes, rutabagas, squash, sweet potatoes and turnips (add to the list if I've forgotten something). As for the fruit, the regional pickins are usually limited to apples and pears, which are kept in storage from the fall harvest. At some point (and maybe you're already there), the choices lose their luster and you, the obedient seasonal cook, develop a hankering for a spritz of spring greenery. Sigh. The silver...


By Kim ODonnel | January 17, 2007; 10:29 AM ET | Comments (6)

DIY Frozen Coffee Treat

Coffee Granita Ingredients: 3 cups espresso or strong brewed coffee 1/4 cup sugar (or more to taste) 1 teaspoon vanilla extract Optional zinger: 2 tablespoons coffee liqueur (Tia Maria, Kahula) or Bailey's Irish Cream Method: Mix hot coffee and sugar together until sugar is completely dissolved. Cool, the refrigerate until completely cooled, at least two hours. In the meantime, freeze a square metal pan, about 8x8 (Don't worry if your pan is a slightly different size.) Add vanilla to cooled mixture, and if using, the booze. Stir well, and pour into frozen pan. Cover with plastic or foil and place in freezer. After 1 hour, retrieve pan and check for ice crystals developing on the edges of the pan. With a fork, stir the crystals towards the center of the pan. Cover and return to the freezer. Repeat this process every 20-30 minutes, for about 3 hours, until mixture is no longer liquid-y and resembles snowflakes. Serve immediately in glass dishes (it's prettier that way) with whipped cream or by itself. If stored in an airtight container, coffee granita will keep for about 1 week. Makes 4-6 servings.


By Kim ODonnel | July 19, 2006; 10:51 AM ET | Comments (0)

Sorbet for Breakfast

Sorry for the delayed post this morning; I was held up in traffic -- of the kitchen variety. While working on my first cup of coffee, I turned on the ice cream maker for a morning batch of blueberry sorbet. Ultra-gorgeous blueberry sorbet. (Kim O'Donnel) What is sorbet, anyway? Unlike ice cream, which is made of any combination of milk, cream or eggs, sorbet is dairy and egg-free, for the most part. Some sorbet recipes, such as those in "The Ultimate Ice Cream Book" by Bruce Weinstein, include small amounts of milk and/or egg whites, which technically would make it a sherbet. (Remember eating sherbet as a kid? It was heaven after I had my tonsils removed at the age of six.) The recipe below is another goodie from my guru, Mr. Ice Cream. A few notes from along the sorbet way: Don't try to do this recipe in one...


By Kim ODonnel | July 13, 2006; 10:21 AM ET | Comments (18)

Popsicle Party

This week, I have been experimenting with a new kitchen toy that I am confident will keep on giving throughout the summer. While in New York last weekend, I picked up some popsicle molds (made by Cuisipro, $15), taking me back to the 1970s and my days of slurping on red-white-and-white ice domes at the local pool. Wouldn't it be fun, I thought, to do more of a Froz-Fruit thing and actually make this things somewhat nutritious? Homemade mango-lime and cherry-blueberry popsicles. (Kim O'Donnel) The process is as simple as pureeing your favorite fruit and zipping it up with honey, lime, ginger, whatever you fancy. I made two versions -- mango/lime/cayenne and cherry-blueberry -- because that's what I had on hand. Details to come, plus picture, Girl Scout's honor. However, this afternoon at 2:20, I'll be sharing my inaugural popsicles with my on-air pal Sam Litzinger (1500 AM, 107.7 FM,...


By Kim ODonnel | June 30, 2006; 01:19 PM ET | Comments (5)

Say Hello to Frozen Yogurt

In his effort to spread the good word about DIY ice cream makers, my ice cream guru, Bill Addison, has generously offered up another of his frozen treat recipes from his treasure trove. This week's bonanza is frozen yogurt, a lower-fat alternative to the extraordinarily rich vanilla-bourbon ice cream I swooned over earlier this month. I'm all for indulging, but a quick look at the USDA National Nutrient Database helped me over the ledge when I learned that 1 cup of whole-milk yogurt (that's used in the recipe below) contains 7.96 grams of fat. By comparison, there are 88 grams of fat in 1 cup of heavy cream, which is just a fraction of the amount called for in the aforementioned ice cream recipe. Someone call the cholesterol police, pronto! So for a change of (heart) pace, consider making your very own frozen yogurt. In this recipe, Addison showcases peaches,...


By Kim ODonnel | June 29, 2006; 11:30 AM ET | Comments (5)

Real Faux Ice Cream

After last week's ode to full-on fat ice cream, I heard from several readers who expressed interest in lower-cal, even dairy-free options that would make slurping possible for all of us. In the days since, I have discovered, that in the world of frozen treats, there seems to be something for everyone. Please note that although I'm sharing how-to details below, I have not yet tested the strength of these recipes (a project before next week's frozen feature). If you get to the homework assignment before I do, please share your experiences in the comments area below!...


By Kim ODonnel | June 22, 2006; 11:34 AM ET | Comments (9)

Icy Adventures, Part 2

As promised earlier this week, here's the next chapter of the ice cream chronicles, Kim O'Donnel style. I put on my boots, packed my compass and set out to acquire my very first ice cream maker. The concrete jungle is dangerous, so I put on a helmet, too (Actually, I was traveling on bike. Yes, I went to buy an ice cream maker on my bike, under the delusion that my would-be purchase would actually fit into one of my panier bags.) I arrived at my destination, the big white shipyard that is Crate & Barrel (Although Bed, Bath & Beyond, Sur La Table and Linens 'n Things are equally good possibilities) and parked my rig. I swaggered inside, eyed my target - the Cuisinart ICE-20 - and decided she was mine. I felt a rush of excitement, imagining the possibilities. (Is this how the explorers felt when they discovered...


By Kim ODonnel | June 15, 2006; 09:28 AM ET | Comments (0)

Ice, Hold the Dairy

In the heat of my blathering about ice cream yesterday, I had a small meltdown (I know, another food pun), realizing that I've left a bunch of folks out in the cold -those who are lactose intolerant or vegan. Ice is nice, but what if you can't do the dairy or eggs? I could take you on a trip to a little neighborhood in Philadelphia called Manayunk (pronounced MANNY-YUNK), where ice cream is for sissies and tough guys slurp on "wooder ice" (that's Philadelphia-speak for "water ice.") Now, if you're from Philly, don't get all in my craw about South Philly and Overbrook -I KNOW great wooder ice is all over town -- Manayunk, about five minutes from home, is where the O'Donnel's got their fix on the hottest summer nights. If a trip to Philly is out of the equation, you can make your very own wooder ice at...


By Kim ODonnel | June 14, 2006; 10:58 AM ET | Comments (0)

The Scoop on DIY Ice Cream Makers

For the past month, food critic Bill Addison has been sleeping on a borrowed blow-up mattress, but soon he will be reunited with his precious belongings, namely his "Simac Il Gelataio 800." Addison, who had made Atlanta, Ga., his home for several years, recently left his job as food critic at newsweekly Creative Loafing (full disclosure: he was my editor for two-plus years) to join the merry band of diners at the San Francisco Chronicle's Food section. As someone who eats in restaurants for a living, Addison's kitchen shelves are often lonely, but when he does cook, he goes into overdrive. I call him the "Kamikaze" cook, a term from "The Mindful Cook" by Isaac Cronin describing cooks who overextend and run around the kitchen more in keeping with television show, "The Amazing Race." A former pastry chef, Addison is known not just for his out-of-orbit desserts but for his...


By Kim ODonnel | June 13, 2006; 08:43 AM ET | Comments (0)


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