Looking for a quick, light and refreshing way to beat the summer heat? This Pineapple Sorbet from David Lebovitz’s The Perfect Scoop is the easiest and cheapest recipe that I have come across for my ice cream maker. The original recipe suggests using a fresh pineapple, but canned pineapple (unsweetened and packed in juice) will do the trick! Using canned pineapple, I whipped up the base for chilling in a matter of minutes.

While the original recipe only included pineapple, sugar and water, I opted to add some Captain Morgan spiced rum (2 teaspoons). Inhaling the aroma of the unfrozen concoction conjured up images of lounging in the sun in a tropical paradise, but the rum flavor was more subdued once frozen. Next time, I think I’ll double the amount of rum and add a total of 1 tablespoon.

The finished product is heavenly. The pureed pineapple lends a nice body to the sorbet, so it is not icy and can be easily scooped right from the freezer. It has a light, sweet taste and while not super-low-calorie, is far friendlier to the waistline than it’s cream-laden counterparts.

Pineapple Sorbet

Yields about 3 cups

1/2 pineapple, peeled and cored OR 1 can of pineapple (unsweetened, packed in juice)
8 to 10 tbsp sugar
1/2 cup water
1 tbsp. spiced rum (Captain Morgan is a household favorite!)

1. Cut the pineapple into chunks and puree in a blender OR puree canned pineapple.
2. Remove pineapple puree and return only two cups to the blender.
3. Add sugar, water and rum and blend well.
4. Chill the mixture thoroughly before freezing in ice cream maker according to manufacturer’s directions.

There are some things that just say “summer” to me: cookouts in my parents’ backyard, competitive games of bocce, cold glasses of iced tea with fresh lemons, large slices of watermelon, strawberry shortcake and s’mores.

These cupcakes are the perfect addition to a summer cookout. Martha Stewart’s cupcakes inspired my assembly method, but I used my go-to chocolate cake recipe, Hershey’s “Perfectly Chocolate” Chocolate Cake and created my own marshmallow frosting recipe. The frosting is soft and sticky, much like a melted marshmallow. The buttery graham cracker base, coupled with bittersweet chocolate, a rich chocolate cake and the marshmallow frosting imparts that quintessential summer flavor of s’mores in a portable cupcake… no campfire required!

S’mores Cupcakes
Yields 30 cupcakes

For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 – 1 cup bittersweet chocolate chips

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the topping:
Marshmallow Frosting (recipe below)
Finely crushed graham cracker crumbs
Chocolate sprinkles (jimmies, for those of us from New England!)

1. Heat oven to 350?F. Grease muffin cups or line with paper liners.
2. Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl.
3. Spoon 1 tablespoon of graham crakcer mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping.
4. Top graham cracker mix with several bittersweet chocolate chips.
5. Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.
6. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
7. In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
8. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
9. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
10. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup).
11. Sprinkle batter with small amount of remaining graham cracker mixture.
12. Bake 22 to 25 minutes. Cool completely

Marshmallow Frosting
Yields enough frosting for 30 cupcakes

2 1/4 cups marshmallow creme (about 8 oz.)
1/2 cup shortening
1/4 cup water
2 1/2 cups powdered sugar

1. Cream together shortening and marshmallow creme.
2. Beat in about 1/2 of the water, followed by half of the powdered sugar.
3. Add the remaining powdered sugar and enough water to bring the frosting to a smooth, spreadable consistency.

Assembling the cupcakes:

1. Spoon a small amount of frosting onto the center of the cupcake and spread towards the edges with a knife. This frosting is very soft and will run down the edges of the cupcake if too much is applied.
2. Sprinkle frosted cupcakes with crushed graham cracker crumbs and chocolate sprinkles.

As I mentioned in my sorbet post, I’ve been stockpiling homemade ice cream and sorbet recipes for quite awhile. Mint Chocolate Chip is one of my favorite flavors, so I was quite excited when I saw this recipe on the blog Proceed with Caution.

This was my first attempt at homemade ice cream, so I hesitated to stray from the original recipe. I was quite pleased to find an ice cream recipe that didn’t use copious amounts of whipping cream and egg yolks. Since I’ve read conflicting information on consuming uncooked Egg Beaters, I followed the ice cream making method set forth by Mark Bittman in How to Cook Everything, but used the ingredients and proportions found on Proceed with Caution. I’ve included both the original and modified preparation methods below.

When I was done mixing the base, I adjusted the flavor slightly. I found that I needed to increase the amount of sugar by two tablespoons (1/2 cup total) and I also decided to add an additional teaspoon of peppermint extract (1 1/2 teaspoons total). Since I like lots of chocolate bits in my ice cream, added a full cup of mini chocolate chips.

The finished product is rich, creamy and refreshingly minty. I’m happy that I had such a great recipe to follow for my first foray into homemade ice cream and will be consulting Proceed With Caution for other frozen confections.

Mint Chocolate Chip Ice Cream
Adapted from Doc Wilson, as found on Proceed with Caution

1/4 cup Egg Beaters
1/2 can of fat free sweetened condensed milk
1/2 cup white sugar
4 ounces heavy whipping cream
16 ounces fat free half and half
4 ounces skim milk (or 1%, or 2%, whatever you have)
1/8 tsp salt
1 1/2 teaspoon mint extract
2 tsp vodka OR mint schnapps OR “The Good Doctor” (optional)
1 cup mini chocolate chips

In a large mixing bowl whisk together egg beaters, sweetened condensed milk, and sugar until thoroughly mixed. Add heavy whipping cream, half and half, skim milk, salt, vodka or schnapps, and mint extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to “age” before freezing according to the directions with your ice cream freezer. Add the mini chips in the last 5 minutes of freezing. This recipe makes the perfect amount to fit in a 1.5 quart ice cream maker. Makes between 4 and 5 cups of ice cream.

My revised preparation:
1. Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
2. In a separate bowl, use a whisk or electric mixer to beat Egg Beaters, sweetened condensed milk and sugar together. Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
3. Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened. Do not bring the mixture to a boil.
4. Pour the mixture into a separate bowl and stir in the cream and milk.
5. Once the mixture has cooled slightly, but is still hot, add the salt, mint extract and vodka. Taste the mixture and add more sugar or mint as needed.
6. Chill the mixture for several hours. You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
7. Freeze in ice cream maker according to manufacturer’s directions Add the mini chips during the last five minutes.