Cookin'

Guanabana-Lime Sorbet


List o' Stuff

• 3 cups of sugar
• 3 cups of water
• 1 cup lime juice
• 1 cup of guanabana juice ( pulpa de guanabana)
• 1 tablespoon finely chopped lime zest (optional)

How to

• Combine sugar and water into a saucepan and bring to a boil using med-high heat. 
• Reduce the heat and let simmer until all of the sugar has dissolved this will take about 3 to 5 minutes. 
• Remove the saucepan from heat and allow to cool completely. 
• Add the juice and zest to the mixture and stir to combine. 
• Pour the mixture into the Cuisinart Supreme Commercial Quality Ice Cream Maker and allow the machine to run for about 30-45 minutes or until it thickens.

Tips

• If you want a thicker consistency for your sorbet place it into an air tight container and put it in the freezer for awhile. 
• The sugar & water concoction is just simple syrup. You can make it in bulk and just keep it in the fridge for future use. 
• Remove sorbet from freezer about 15 minutes before you want to serve it. 

"Psuedotico" Banana Pudding

List O' Stuff

• 12 oz box of Vanilla wafer cookies 
• 4-6 Bananas (preferably ripened)
• Nestle La Lechera Dulce de Leche or Carmel
• 3/4 cups of Sugar
• 2 tablespoons of Corn Starch
• 3 cups of Milk
• 4 Egg yolks
• 1/2 stick of butter
• 1 tablespoon of Vanilla Bean Paste or Vanilla Extract

How To

• In a double boiler mix together the cornstarch and sugar, then slowly add in milk. No double boiler? You can also do this on low-med heat, just stir constantly until thickened. 
• Beat the egg yolks slightly and temper with a little of the hot custard. Stir well. 
• Add the eggs to the mixture and cook for about 2 minutes. 
• Remove from the heat. Add butter and vanilla. 
• Let cool. Congrats! You made pudding. 
• In a baking dish make alternating layers of cookies, pudding, and then bananas. 
• Top off with a drizzle of the Dulce de Leche. You may use as much or as little as you like

"Richard's Rum Raisin Ice Cream"

List O' Stuff

• 1/2 Cup Raisins
• 1/4 Cup Dark Jamaican Rum
• 3 Cups Heavy Whipping Cream
• 1 Cup Milk
• 1/2 Cup Sugar
• 1/2 Teaspoon Ground Nutmeg
• 1 Tablespoon Pure Vanilla Extract
• 4 Egg Yolks

How To

• Soak the raisins in the rum for at least 30 minutes
• In a large saucepan combine the cream, milk, sugar, nutmeg, and vanilla. Cook over medium heat for 10 minutes or until the milk is hot but don't let it boil. Make sure the sugar is dissolved and then remove from heat. 
• In a bowl beat the egg yolks. Slowly pour in about a cup of the milk mixture. Whisk it until smooth
• Pour the egg mixture slowly back into the saucepan whisking until its mixed well. 
• Return the pan to the pan to medium high heat and stirring constantly until the mixture is thick enough to coat the back of a spoon. This should take around 5 minutes. Make sure the mixture does not boil. 
• Strain the mixture into a large bowl. Cover the surface of the mixture with plastic wrap. This will keep a skin from forming.
• Let this cool to room temperature.
• Drain the rum off of the raisins. Save the rum and stir it into the mixture
• Use an icecream maker to freeze the mixture. Be sure to follow the instructions of your icecream maker. About 5 minutes before the icecream is complete stir in the raisins. Allow the freezing process to complete. 
• Grub!