As we enter the heart of summer, you’re probably looking for a new treat—something to cool your hot skin and tickle your taste buds. In her book Lomelino’s Ice Cream, Linda Lomelino shares the secrets to delicious, handmade icy treats. “Fact: Ice cream is one of the best treats in life,” she writes. “Another fact: The best ice cream is homemade.” Here are two of her recipes to cool you off this season.

Lomelino's Raisin Ice Cream
Chopped rum-soaked raisins dot this sweet ice cream

Rum Raisin Ice Cream

Makes 1 pint

For the Rum Raisins:

  • 2 2/3  oz. raisins
  • 6 tablespoons dark rum

For the Ice Cream:

  • 2 large egg yolks
  • 2/3 cup milk
  • 6 tablespoons granulated sugar
  • Pinch of salt
  • 1 cup heavy cream
  • 2 tablespoons dark rum

Preparing the Rum Raisins:

  1. Combine the raisins and rum in a saucepan, bring to a boil, and simmer 2–3 minutes.
  2. Pour the mixture into a bowl and let it cool for at least 2 hours.

 Making the Ice Cream:

  1. Lightly beat the egg yolks in a bowl.
  2. Mix the milk, sugar, and salt in a saucepan and heat to the boiling point. Slowly pour the hot milk into the eggs, whisking constantly. Pour the egg/milk mixture back into the saucepan and heat, stirring constantly, until the mixture thickens.
    3. Pour the cream in a bowl and place a sieve over it. Strain the egg/milk mixture into the cream. Blend it in. Stir in the rum raisins and the rum. Refrigerate until it is completely cold.
  3. Process the mixture in the ice cream machine until ready. Pour the ice cream into a chilled bowl and freeze.

 

Lomelino's Plum Sorbet
Sorbet is a lighter and sweeter alternative to traditional ice cream

Plum Sorbet

 Makes 1 Pint

  • 17 ½  oz. plums with skins on (about 9 fruits)
  • 1 tablespoon light brown sugar
  • juice of ½  lemon
  • 6 tablespoons water
  • about ½ cup granulated sugar (to taste)
  • 2 teaspoons vodka
  1. Heat the oven to 350°F. Split the plums and remove the pits. Place the plum halves on a baking sheet and sprinkle them with the brown sugar. Bake in the oven on the center rack 30–35 minutes. Let the plums cool.
  2. Mix the plums with the lemon juice, water, sugar, and vodka and process to a smooth puree in a blender. Refrigerate the mixture until it is completely cold.
  3. Process the mixture in an ice cream machine until the sorbet is ready. Pour it into a chilled bowl and freeze.

 

Lomelino's Ice Cream

Lomelino’s Ice Cream: 79 Ice Creams, Sorbets & Frozen Treats to Make Any Day Sweet by Linda Lomelino, published by Shambhala Publications, Inc., © 2015; roostbooks.com.