BASIC CHOCOLATE SHELL TOPPING
Like store-bought Magic Shell, this chocolate topping hardens quickly once it hits ice cream. The secret is coconut oil!
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield About 3/4 cup of chocolate shell topping
Number Of Ingredients 3
Steps:
- Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes.
- Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.
TANGERINE SHERBET
Provided by Food Network
Categories dessert
Time 45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- In a bowl, mix together all the ingredients.
- Strain through a fine mesh sieve into a bowl. Chill.
- Freeze in an ice cream freezer according to the manufacturer's directions.
- Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat.
- Let cool and store in a container, covered, in the refrigerator, until ready to use.
- Yield: 1 cup
TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
- For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
- For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
- To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.
FRESH TANGERINE SORBET
Categories Dessert Quick & Easy Lunar New Year Winter Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.
CHOCOLATE-TANGERINE SORBET
Make and share this Chocolate-Tangerine Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a saucepan, heat the water and sugar, stirring often, until the sugar is completely dissolved.
- Remove from heat; add in chocolate and whisk until it is melted.
- Whisk in the tangerine juice.
- Chill mixture thoroughly, then freeze in ice cream maker per manufacturer's instructions; consistency will be soft; may transfer sorbet to freezer container and place in freezer for a firmer sorbet.
Nutrition Facts : Calories 580.5, Sodium 7.1, Carbohydrate 150, Sugar 149.9
TANGERINE SORBET
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 5h
Yield About 5 cups, serving 6
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
- Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
TANGERINE SORBET
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
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