This was so refreshing and delicious. My kids were not fans of the small pineapple chunks, so next time I may try pureeing the pineapple as well.
Mango Pineapple Sorbet
3-4 very ripe mangoes, peeled and diced.
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple (or 1 small can crushed pineapple with juice)
In a food processor (or good blender), puree themangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple. Yup. It’s that easy.
Pour the mixture into an ice cream maker* and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.To serve the following day, set out on counter for about 15 minutes to soften.
*If you don’t have an ice cream maker, just place in an airtight container and put it in the freezer. Take it out and stir once an hour for 3 hours, or until it’s too hard to stir.
This ice cream was SO yummy! If you like cinnamon, you'll LOVE this.
Snickerdoodle Ice Cream
1 1/2 c. 2% milk
1 c. sugar
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies
Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
In a small mixing bowl (or really big cereal bowl), whisk eggs thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly. Return pan with remaining milk mixture to stovetop and then whisk the egg and milk mixture back into the saucepan, whisking constantly. Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
Add in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.
When ready to make ice cream, pour chilled custard into ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is almost done (like maybe the ice cream maker's struggling a little...it looks like really firm soft-serve...), add chopped cookies. Remove from ice cream freezer and place in another air-tight container and freeze an hour or two (at least...but not longer than a couple of days) to allow it to firm up.
1 roll refrigerated pizza dough (or make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after). Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.