Peanut and Coke Sorbet

Special equipment

ice cream maker, blender or immersion blender

Ingredients

serves makes 3 1/2 cups, active time 45 minutes, total time 4 hours

• 1 1/2 cups (1 12-ounce can or bottle) regular Coke
• 1/2 cup light (clear) corn syrup
• 1/2 cup smooth peanut butter
• 1/4 cup sugar
• 1 tablespoon molasses
• 1/4 teaspoon vanilla extract
• Salt to taste
• 1/2 cup roasted and salted peanuts, chilled in freezer

Procedures

1. In a blender or vessel that can fit an immersion blender, combine Coke, corn syrup, peanut butter, sugar, molasses, and vanilla and blend on high speed until very smooth, about 30 seconds. Add salt to taste, then chill base in refrigerator until very cold, about 3 hours.
   
2. Churn in ice cream maker according to manufacturer's instructions. In last minute of churning add peanuts, then transfer ice cream to an airtight container and harden in freezer for at least four hours before serving.

Pickled Blueberry Sorbet

Special equipment

medium saucepan, fine mesh strainer, ice cream maker

Ingredients

serves makes 1 quart, active time 40 minutes, total time 24 hours

• 3/4 cup apple cider vinegar
• 1 3/4 cup water, divided
• 10 black peppercorns
• 1 cinnamon stick
• 2 cloves
• 2 allspice berries
• 2 star anise
• 1/4 teaspoon fennel seeds
• 2 cardamom pods, lightly crushed
• 1 quart blueberries
• 3/4 cup sugar
• 1/2 cup maple syrup

Procedures

1. Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
   
2. Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.