Blue Moon Ice Cream

Blue Moon Ice Cream is exclusively sold in just some parts of Wisconsin...BUT..I found a recipe online and a perfect food coloring (from Wilton..purchased at Hobby Lobby )) and made it at home.

1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
1 1/2 cups whipping cream
1/8 teaspoon blue food coloring
3 teaspoons vanilla pudding mix
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed (I bought a tiny bottle of raspberry oil at Curt's Pharmacy in Victorville for $1.00)
1 teaspoon lemon flavored oil or 1 teaspoon lemon extract
Directions:

1
1/2 Cup of milk scalded in pan.
2
add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved.
3
add 1/2 cup of half and half.
4
add 11/2 cups of heavy whipping cream.
5
add vanilla, raspberry, lemon flavoring.
6
add blue food coloring.
7
chill in fridge till very cold.
8
put in ice cream machine!

Read more: http://dessert.food.com/recipe/blue-moon-ice-cream-123818?oc=linkback

CHOCOLATE SORBET

This is David Lebovitz's (Famous chocolatier) recipe for

CHOCOLATE SORBET

I have made it..it is great! This is my ice cream maker (Back to Basics brand)...you put it in the freezer for 8 or so hours, take it out, snap on the lid of the ice cream make with its removable dasher and plug it in and turn it on...and slowly pour the mixture in. In about 20 minutes (you have to keep an eye on it towards the end)...you'll see that is gets the consistency of soft serve ice cream....

Makes about 1 quart (1 liter)

• 2 1/4cups (555 ml) water
• 1cup (200 g) sugar
• 3/4cups (75 g) unsweetened Dutch-process cocoa powder
• Pinch of salt
• 6ounces (170 g) bittersweet or semisweet chocolate, finely chopped
• 1/2teaspoon vanilla extract

1. In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
2. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Unstuffed Cabbage Rolls

UNSTUFFED CABBAGE ROLLS
Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8   SERVE OVER RICE
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Stuffed Cabbage Roll Soup

Ingredients: 2 Tbsp olive oil 1 1/2 lbs ground beef, ground pork, or a combination of the two 1 tsp black pepper 3 1/2 tsp kosher salt, divided 5 cloves of garlic, minced 1 large onion, chopped 2 tsp paprika 2 tsp fresh thyme (or 1 tsp dried) 3 Tbsp fresh Italian parsley (or 1 Tbsp dried) 6-8 cups chicken stock 1 14.5oz can diced tomatoes (do not drain) 1 head of cabbage, cored and cut into coarse squares 4-6 cups steamed rice Heat the olive oil over medium-high heat in a large stock pot. Add the ground meat and brown for 2-3 minutes, crumbling and breaking up the meat as it cooks.  Drain any excess fat, then add the pepper, 1/2 tsp kosher salt and the garlic and onion. Saute for 4-5 minutes or until the onions are soft. Add the thyme, parsley and paprika. Cook for 30 seconds. Add 6 cups of chicken stock, the diced tomatoes and the remaining 3 tsp of kosher salt.  Bring to a boil, then reduce the heat, add the cabbage, and simmer, covered, for 10 minutes or until the cabbage is tender but not mushy, adding additional chicken stock as necessary.  Adjust seasonings as needed, then serve the soup over rice.