4 Frozen Treats to Make in the Chef’n Sweet Spot

Recipe Roundup

4 Frozen Treats to Make in the Chef'n Sweet Spot

We love the Chef’n Sweet Spot Ice Cream Maker, which makes sweet frozen treats in just two minutes. Pour a chilled ice cream base into the prefrozen ice cream maker, then scrape and stir until the base takes on the texture of ice cream, folding in any of your favorite candies or cookies or fresh fruit. You can also use to to make frozen yogurt, gelato, sorbets and slushies! See how it’s done in our video.

 

For more fun ideas, we turned to the Chef’n Sweet Spot Ice Cream Book, with more than 40 recipes for sweet masterpieces. Here are a few to get you started — try them out, then create your own unique combinations!

 

Sweet Cream

Sweet Cream

 

1 1⁄3 cups whole milk

1 2⁄3 cups heavy whipping cream

1⁄2 cup granulated sugar

1⁄4 teaspoon fine sea salt

2 tablespoons golden syrup (below)

1 teaspoon pure vanilla extract

 

In a mixing bowl, combine the milk, cream, sugar, salt, golden syrup and vanilla. Stir with a spoon until the sugar dissolves, using a quick circular motion without creating foam. This will take a few minutes. Pour into a container, cover, and refrigerate until chilled.

 

For each serving, stir and then pour 1⁄2 cup of the chilled mixture into the Sweet Spot. When it is 3⁄4 frozen, fold in your choice of mix-ins. Makes six 1⁄2-cup servings.

 

Golden Syrup

 

2 cups granulated sugar

2 tablespoons fresh lemon juice 1 cup warm water, divided

1 teaspoon pure vanilla extract

 

Pastry brush and cup of warm water

 

In a heavy-bottomed medium saucepan, combine the sugar, lemon juice and 1⁄2 cup warm water. Stir until the sugar starts to dissolve. Dip the pastry brush in the warm water and brush down the sides of the pan to remove any sugar crystals. This is an important step to prevent sugar crystals from forming. Bring to a rolling boil over medium-high heat and cook until the temperature is 270°F, or until it is a light golden color (about 6 to 8 minutes). Periodically brush down the sides of the pan to prevent crystals from forming. Remove from the heat. Let the bubbling die down before carefully stirring in the remaining 1⁄2 cup of water. Watch out for steam. Stir in the vanilla. Let cool to room temperature. Pour into a glass container and seal. Store at room temperature. Makes about 11⁄2 cups.

 

Note: This simple Golden Syrup is easy to make and it stores well in your pantry for up to a year. It is used in some of the following recipes.

 

S'more

S’more

 

5 cups mini marshmallows

1 1⁄2 cups whole milk, divided

1 1⁄2 cups heavy whipping cream

1⁄2 cup light brown sugar

1⁄8 teaspoon fine sea salt

2 tablespoons golden syrup

1 teaspoon pure vanilla extract

 

Mix-ins:

3⁄8 cup chocolate sauce

3 graham crackers, crumbled

 

Garnish: 6 tablespoons chocolate shavings

 

Preheat the broiler. Spread the marshmallows evenly on a foil-lined sheet pan. Place under the broiler, rotating the pan for even browning. Smoke will begin to rise from the toasting. Remove from the oven as soon as the tops of the marshmallows turn a rich brown color. Be careful—they are hot and sticky. Let cool to room temperature.

 

In a saucepan, combine 4 cups of the toasted marshmallows with 1 cup milk. Cook over medium heat, stirring, until the marshmallows dissolve into the milk. Pour into a heatproof bowl. Add the remaining milk, cream, brown sugar, salt, golden syrup and vanilla. Stir until the sugar dissolves, using a quick circular motion without creating foam. This will take a few minutes. Pour into a container, cover, and refrigerate until chilled.

 

For each serving, stir and then pour 1⁄2 cup of the chilled mixture into the Sweet Spot. Stir while freezing. Once it is 3⁄4 frozen, fold in 1 tablespoon chocolate sauce and 1 tablespoon crumbled graham crackers. To serve, garnish with the remaining toasted marshmallows and chocolate shavings. Makes six 1⁄2-cup servings.

 

Strawberry Maple Yogurt

Strawberry Maple Yogurt

 

2 cups ripe, in-season strawberries (about 20 berries), or unsweetened frozen strawberries, thawed

2⁄3 cup maple syrup

1 1⁄2 cups Greek yogurt, nonfat to full-fat (taster’s choice)

 

Wash and stem the strawberries. In a blender, puree 11⁄2 cups of the berries. Pour the puree into a mixing bowl and whisk in the maple syrup until it is completely blended. Add the yogurt and stir gently until blended. Pour into a container, cover, and refrigerate until chilled. Just prior to freezing the yogurt mixture, chop the remaining 1⁄2 cup strawberries into 1⁄4-inch pieces.

 

For each serving, stir and then pour 1⁄2 cup of the chilled mixture into the Sweet Spot. Stir while freezing. Once it is 3⁄4 frozen, fold in a few of the chopped strawberries. Makes six 1⁄2-cup servings.

 

Pistachio

Pistachio

 

 

1⁄2 cup roasted pistachios

1⁄3 cup granulated sugar

1 1⁄2 cups whole milk

1⁄3 cup golden syrup

1 teaspoon fine sea salt

1 1⁄2 cups heavy whipping cream

1⁄2 teaspoon natural almond extract

 

Garnish: coarsely chopped roasted pistachios (optional)

 

Place the roasted pistachios and sugar in a food processor. Short-pulse into a fine powder, scraping down the sides of the processor so the nuts are evenly textured. Note: If the pulses are too long, the nuts will form a paste.

 

In a saucepan, combine the pistachio-sugar mixture and milk. Bring to a simmer over medium-high heat, stirring. Remove from the heat and let steep for 15 minutes. Stir in the remaining ingredients, using a quick circular motion without creating foam. This will take a few minutes. Pour into a container, cover, and refrigerate until chilled.

 

For each serving, stir and then pour 1⁄2 cup of the chilled mixture into the Sweet Spot. To serve, garnish with chopped pistachios. Makes six 1⁄2-cup servings.

 

Chef'n Sweet Spot Ice Cream BookFind more sweet summertime treats in the Chef’n Sweet Spot Ice Cream Book.

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