Gourmet Ice Cream Bar

how to set up a self-serve gourmet ice cream bar

what you’ll need

• ice cream
• gourmet ice cream fixings (think fresh-chopped cherries and peaches, walnuts and honey, and crushed graham crackers, vs. the same old Hershey’s syrup and whipped cream)
• metal cupcake cooking pan
• assorted glass apothecary jars or see-through canisters
• mason jars or other small containers
• food stands or pedestals
• serving trays, serving bowls and spoons
• tablecloth or runner
• cardboard food labels on sticks (optional)

PRE SCOOP IS THE KEY TO SAVING TIME AND MESS

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let’s do it

1. I scream…you scream…

Start by pre-scooping individual-sized servings of ice cream, then refreeze for a minimum of two hours so they won’t melt as your guests line up at the ice cream bar. (The best way to do this is to put the scoops in a metal cupcake pan to help keep them separated.)

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2. set the table

Next, line your table with a tablecloth or runner (think outside-the-box here—even a repurposed shower curtain or swath of un-hemmed fabric will do the trick) and use stands to create height variations on your display. Think upside-down bowls, ceramic pots or serving trays from the back of your cabinet here. Use whole versions of your toppings (uncut peaches, cherries, or unshelled nuts are great) to decorate with by placing them in your see-through canisters, allowing their eye-pleasing natural beauty to shine through.

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3. display the toppings

Right before you are ready to serve, pour the sliced fruit and other toppings into clear glass containers such as mason jars and add your labels and spoons, so that guests know which items are fair game for the feast.

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4. serve it up!

Finally, transfer the ice cream scoops to chilled serving bowls and then get out of the way so your guests can dig in.

Frozen Raspberry Yogurt Pops

Recipe Courtesy of Paula Deen

Frozen Raspberry Yogurt Pops

Servings: 10 pops
Prep Time: 9 hours 30 min
Cook Time: 10 min
Difficulty: Easy

Ingredients 

2/3 cup turbinado sugar
2/3 cup water
4 cups fresh raspberries
1 cup plain yogurt (nonfat)
2 tablespoons lime juice

Directions

In a small saucepan, make a simple syrup by stirring together the water and sugar and cooking over medium heat until the sugar is dissolved. Remove from heat and allow to cool in the refrigerator until cold (about 1 hour).

In a food processor, add raspberries and puree until smooth. Pour raspberry puree into a fine mesh strainer placed over a large bowl with a pour spout. Using the back of a spoon, press the puree through the strainer into the bowl – leaving the seeds in the strainer. Discard seeds.

Add the yogurt, lime juice and cold simple syrup to the raspberry puree and whisk to combine.

Divide mixture among a 10 capacity ice pop mold. Top with the mold cover and insert ice pop sticks.

Freeze overnight or until pops are firm.

http://www.pauladeen.com/recipes/recipe_view/frozen_raspberry_yogurt_pops

Blackberry Frozen Yogurt Recipe

Blackberry Frozen Yogurt Recipe is shared by Rebecca Baird of Salt Lake City, Utah.

BLACKBERRY FROZEN YOGURT

servings: 8

30 minutes + yogurt freezing time 2-4 hours

Ingredients

• 5 cups fresh or frozen blackberries **ANY type of berry works****
• 1/3 cup water
• 2 tablespoons lemon juice
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 cups (32 ounces) fat-free frozen vanilla yogurt

Directions

• In a food processor, puree blackberries, water and lemon juice. 
• Strain blackberries, reserving juice and pulp. Discard seeds. 
• Return pureed blackberries to food processor; add sugar and vanilla. 
• Cover and process until smooth.
• In a large bowl, combine yogurt and blackberry mixture. 
• Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. 
• Refrigerate remaining mixture until ready to freeze. 
• When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. 

Frozen Banana Pops

• Yield: 8 pops
• Nutrition: See Below
• Prep Time: 5 Minutes
• Cook Time: 0 Minutes

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (8 oz.) container vanilla yogurt
• 2 ripe bananas, sliced
• 1/2 cup orange juice

• Instructions

  
  

  • BLEND sweetened condensed milk and remaining ingredients in blender until smooth, stopping to scrape down sides.
  • SPOON banana mixture into 8 (5-ounce) paper cups. Freeze 30 minutes. Insert wooden craft stick into the center of each cup; freeze until firm, about 2 hours. 
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  http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=4421&utm_source=EagleBrand&utm_medium=newsletter&utm_campaign=EGBNewsletter_June2013

Blackberry-Lemon Ice Cream

• Yield: 2 quarts
• Nutrition: See Below
• Prep Time: 10 Minutes
• Cook Time: 0 Minutes

Ingredients

• 2 cups pureed fresh or thawed frozen unsweetened blackberries
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/8 cup lemon juice
• 1 teaspoon grated lemon peel
• 3 cups (1 1/2 pints) half-and-half

• Instructions

  
  

  • COMBINE blackberries, sweetened condensed milk, lemon juice and lemon peel in large bowl. Stir in half-and-half.
  • POUR into ice cream freezer container.
  • FREEZE according to manufacturer's instructions. For a firmer consistency, place in freezer two hours before serving.
  • Four cups fresh or thawed frozen unsweetened blueberries or raspberries pureed can be substituted for blackberries.
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• http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=4482&utm_source=EagleBrand&utm_medium=newsletter&utm_campaign=EGBNewsletter_June2013