RECIPES
FRESH CLEMENTINE
SNOW CONES
Serves 6
2 cups Clementine juice
1/4 cup granulated sugar
1 teaspoon zest
1/4 cup water
NEAPOLITAN ICE CREAM
CAKE
Serves 8
1 box vanilla cake mix, baked according to
package directions and cooled
1 pint milk chocolate ice cream
1 pint strawberry ice cream
STRAWBERRY SHORTCAKE
ICE CREAM SANDWICHES
Makes 10 sandwiches
3/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
1 egg
1 1/3 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
2 pints strawberry ice cream
In a large saucepan, combine juice, sugar,
zest and water.
WATERMELON,
STRAWBERRY & FROZEN
LEMONADE POPS
Makes 10
In an electric mixer fitted with a paddle
attachment, cream butter, sugars and
honey until light and fluffy.
Add vanilla and egg and mix until
combined.
Add flours, salt and baking soda and mix
until dough comes together.
Roll out the dough between two pieces
of parchment paper to 1/4-inch thick and
chill for at least 30 minutes.
1 1/2 cups granulated sugar
1 cup water
3 cups cubed watermelon
1 cup sliced strawberries
3/4 cup lemon juice
In a medium-size saucepan, combine
sugar and water and bring to a boil.
Simmer just until sugar is dissolved and
set aside this simple syrup.
In a food processor, combine watermelon
and strawberries until smooth.
Stir in 1/2 cup of simple syrup and pour
into ice pop molds. Combine remaining
simple syrup with lemon juice and pour
into molds.
Insert sticks 1 hour into freezing.
Freeze 4 hours, or overnight.
Preheat oven to 375°F.
Cut cookies into 3-inch rounds using a
cookie cutter; transfer to a parchment-
lined baking sheet. If dough becomes
too soft to work with, return it to the
refrigerator for a few minutes.
Bake for 15 minutes, or until golden
brown. Cool completely on a wire rack
before assembling sandwiches.
Place one scoop of ice cream between
two cookies and freeze on a sheet pan
for 2 hours, or overnight.
96 | SWEET PAUL . SPRING 2011
