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There's something special about homemade ice cream. Nothing artificial, no fillers, just pure flavor.  And now that summer's here, who doesn't crave the cold lusciousness of a scoop or two of a creamy gelato or an icy sorbet? Chef Jonathan Pratt, owner of Peter Pratt's  Inn, the award-winning American regional restaurant  in Yorktown, recently shared his culinary expertise to a full house of eager food lovers at the Croton Free Library.  He prepared a Moroccan lamb tagine with couscous  and a surprising two-ingredient dessert-maple syrup gelato, the sap of which was recently tapped from his own maple trees.  The intense flavor and mouthfeel sent me home to get out my ice cream maker and check my supply of maple syrup.  The procedure couldn't be easier.
I altered Jon's recipe by adding a cornstarch slurry and vodka to prevent the gelato from melting too quickly yet keeping it soft.  Of course, if you know it's going to be devoured right away, just go with the milk and maple syrup.  (Makes 3/4 quart)
Maple Syrup Gelato

Photo by Phyllis Kirigin
Ingredients
2 1/4 cups whole milk
2 T cornstarch
¾ cup pure maple syrup
2 T vodka (not flavored)
Procedure
Mix ¼ cup milk with 2 T cornstarch to form a slurry.  Set aside. Heat 2 cups milk just to the boiling point.  Add cornstarch slurry and whisk until slightly thickened. Take off heat.  Slowly stir in maple syrup until well blended.  Pour into a bowl and cool to room temperature.  Place in refrigerator until well chilled (preferably overnight).  Stir in 2 T vodka and churn in ice cream maker according to manufacturer's directions. Transfer to a freezer container when thick and creamy and place in freezer.
The gelato is best eaten within one or two days, but if you manage to keep it a few days longer, the vodka will prevent it from getting hard.

Orange Sorbet in Fancy Cups

Photo by Bill Brady http://bit.ly/9wFYxm.

Here is a delightful icy refreshment for a sultry day . . . and soooo easy to make.  (6 servings)
Ingredients:
1 cup water
½ cup sugar
2 cups fresh orange juice
Procedure:
Make a sugar syrup by bringing water and sugar to a boil in a small sauce pan. Keep it at a slow simmer for 20 minutes. Take off heat and let cool. Add orange juice. Taste for sweetness. Chill in refrigerator.  Make your sorbet according to the manufacturer's instructions for your ice cream maker.
For a decorative twist you can create frozen orange cups.  Cut oranges in half.  Gently scoop out the contents, removing all the pulp. Place in the freezer for about an hour so the orange halves are frozen. When sorbet is ready, scoop into orange cups, garnish with fruit and serve.

Recipe by Phyllis Kirigin sweetpaprika.wordpress.com  Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger.  She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it