A Glimpse of Lottie’s Kitchen
Every summer, in the beginning of July, thousand of woman enjoy the day at the Lottie’s Kitchen event, a fundraiser for Ezer Mizion. From 9:30 in the morning, until 3:30 in the afternoon, there are food demonstrations every half hour. Here are two refreshing treats from a demonstration by Stephanie Hanan of thekosherfoodies.com. Photos by cookkosher.com.
One of our favorite things to make during the summer is ice cream, but since that’s far from healthy, we came up with a frozen dessert treat that’s just as satisfying, but much better for you.
1 cup water
1 cup agave
25 sprigs cilantro
2 large mangos, diced (about 2 cups)
Juice of 2 limes
½ teaspoon salt
Combine agave, water, and cilantro in a small pot over low heat. Simmer until combined. Remove from heat and let cool.
Pulse mango in a food processor. Add salt and lime juice and pulse to combine. Discard cilantro sprigs. While processor is running, slowly add in the syrup. Pour into ice pop molds and freeze.
3 cups ripe mango, diced (plus more if you want chunky ice cream)
4 tablespoons freshly squeezed lime juice (yes, it has to be freshly squeezed. The bottled stuff is not the same)
1 ½ cups sugar
2 cups whole milk
2 cups heavy cream
1 ½ teaspoons pure vanilla extract
Make sure your ice cream machine’s freezer bowl is really frozen! Combine mango, lime juice, and ½ cup sugar in your food processor. Pulse until you have a consistent, not chunky mixture.
In another bowl, whisk together the milk and sugar until the sugar dissolves. Add the heavy cream. Add the mango puree to the milk mixture.
Pour the mixture into your ice cream maker and freeze according to manufacturer’s directions. In the last five minutes of mixing, add the mango.
Optional: add some pieces of finely diced mango. Transfer to an airtight container. Freeze for at least ½ hour before serving.
Originally appeared in Ami Magazine