Popsicles, Ice Cream And Granita Recipes For Delicious Desserts

Who doesn’t like ice cream when it’s hot? You can stay cool with these frozen treats.

The easiest and healthiest frozen dessert is frozen fruits (watermelon, Bing cherries or blueberries.) Place a single layer of cubed watermelon, washed cherries or berries on a tray and place the tray in the freezer until the fruit is frozen. Transfer frozen fruit to ziplock bags.

If you like popsicles, these two healthy combinations of turmeric golden milk or a spicy pineapple greens mixture are surprisingly delicious and satisfying. Place the ingredients in the blender, purée until smooth, and pour into popsicle molds.

For the real deal, this luxurious vanilla ice cream is classic for kids of all ages. Serve it alone, topped with fresh berries, or drizzled with decadent hot chocolate sauce and sprinkled with roasted pecans.

The over-21 crowd will enjoy this refreshing sparking wine granita with a texture that’s flakier than sorbet. Serve it as a palate cleanser between courses or as a light dessert after a filling meal. For coffee lovers, make espresso granita with only three ingredients. Bon appétit!

Healthy Popsicles(6, 3-ounce pops for each flavor)Turmeric golden milk:2 cups full fat coconut, almond or cashew milk

3 tablespoons honey

1 teaspoon turmeric

1 teaspoon ginger

1/8 teaspoon black pepperSpicy pineapple greens:1 large lime, zest grated and juice squeezed

1/2 large ripe banana

1 cup baby arugula, washed and spun dry

1 cup fresh or frozen cubed pineapple

Optional: 1/2 jalapeño pepper, stemmed, seeded and deveined, or to taste

3/4 cup coconut water

Pinch of sea salt

1 teaspoon pure vanilla extractTo prepare:Choose your favorite mixture.

Add all the ingredients listed to a blender and purée until the mixture is smooth.

Taste and adjust the flavorings.

Pour into the popsicle molds and freeze for one hour. Stick a wooden stick into the center of each mold and freeze until solid, about eight hours or overnight.Old-Fashioned 
Vanilla Ice Cream(Makes 1 quart)2 cups heavy cream

1 cup whole milk

1/2 cup white sugar

1/4 cup light brown sugar

Pinch of salt

2 vanilla beans, halved lengthwise

2 large eggs, beaten

2 teaspoons pure vanilla extractTo prepare:At least two days ahead, place the container of the ice cream machine in the freezer.

In a large saucepan over low heat, add cream, milk, sugars and salt, whisk to blend. With a knife, split vanilla beans and scrape the seeds out into the cream and add the pods. Heat the cream to a simmering boil, stirring often.

Meanwhile, beat the eggs until frothy. In a thin stream, pour the hot cream into the eggs, beating constantly. Immediately pour the mixture back into the saucepan. Cook over moderate heat, stirring constantly with a spoon, until the custard coats the back of a metal spoon or the temperature registers 170 degrees F. Do not boil. Remove custard from the heat, set a fine mesh strainer over a metal bowl and pour the custard through the strainer.

Discard vanilla pods and cool custard to room temperature. Add vanilla extract and taste to adjust flavoring, if necessary. Cover with plastic wrap and refrigerate until cold, at least six hours or overnight.

To freeze, pour the cold custard into the freezer container and freeze according to manufacturers instructions. When frozen, transfer to an airtight container and store in the freezer.Sparkling Wine Granita(Serves 8 to 10)1 bottle (750 ml) sparkling wine La Caravelle Blanc de Blancs or your favorite sparkling wine

1 and 3/4 cups simple syrup

1 cup sparkling water (un-flavored seltzer)

Freshly squeezed juice of a large lemon (2 and 1/2 to 3 tablespoons)

1 teaspoon Angostura bittersFor the simple syrup:1 cup water

1 cup sugarTo prepare:For the simple syrup, in a small saucepan over medium-high heat, add water and sugar and bring to a boil, stir constantly until the sugar is dissolved, about three to four minutes. Set off the heat and bring to room temperature. Refrigerate in a glass jar if making ahead.

For the granita, in a large stainless steel or plastic bowl, whisk the sparkling wine, simple syrup, sparkling water, lemon juice, and bitters together until thoroughly blended. Cover with plastic wrap and place in the freezer until solid, at least six hours. Best if done a day ahead.

To serve, with a spoon or fork, scrape the ice into a martini glass or other small stemware and serve immediately.Coffee Granita(Generous 3 cups)2 cups espresso or very strong black coffee

1/3 cup sugar

1 tablespoon pure vanilla extract

Optional garnish: Lemon zest flavored whipped cream

1 cup heavy cream

Grated zest of one lemon

2 tablespoons powdered sugarTo prepare:In a mixing bowl, whisk sugar into hot coffee until dissolved. Add vanilla, mix well, and cool or refrigerate. Transfer cooled liquid to a 1-quart baking pan (about 8-inch square) and freeze, stirring about every 30 minutes until slushy (about one and one-half hours). Transfer the slush to a bowl and whisk vigorously breaking up the ice chunks into an even texture, about a minute. Return the slush to the pan, cover with plastic wrap, and freeze at least two hours or overnight until firm enough to scoop.

Just before serving, whip the cream until beginning to thicken, add lemon zest and sugar and continue whisking until soft peaks form. (Do not over whip.) To serve, scrape granita into small bowls and top with whipped cream.