No ice cream maker? No problem. With our guide to D.I.Y. frozen desserts, you’ll be turning out fruity ice pops, snowy granitas, and Right Where You Are… creamy semifreddos Text by Hugh Garvey Photographs by Romulo Yanes

Campari-orange and fresh raspberry ice pops recipes on page tk Watermelon Granita

In just a few hours, you can turn puréed fruit or sweet, strong good espresso into Sicily’s rustic take on sorbet. All you need to achieve that timing snowflake-like perfection is a fork and a pan. As soon as you put your base in the freezer, set a timer Watermelon Granita 1 tsp. almond extract for 60 minutes. Espresso Purée all ingredients with 1 ¼ cups water in If you don’t do Granita 6 SERVINGS It’s hard to believe that a three- a blender until smooth. Pour through a fine- this, you will ingredient dessert can deliver such a big mesh strainer into a 9x9x2" metal baking forget, resulting in flavor payoff. Try garnishing with a wedge of pan. Discard solids in strainer. Freeze mix- a solid block that’s watermelon. tough to scrape. ture for 1 hour. Stir, mashing any frozen parts (Trust us; we’ve 4 cups (1¾ lb.) cubed seedless water- with the back of a fork. Cover and freeze mix- learned the hard melon (from a 4-lb. melon) ture until firm, about 2 hours. Using a fork, way.) After the ½ cup sugar scrape granita vigorously to form icy flakes. first hour, the 1 Tbsp. fresh lime juice DO AHEAD: Can be made 3 days ahead. Cover liquid will become tightly with foil and keep frozen. Give it a slushy; mash down Purée all ingredients in a blender until smooth. quick flake before serving. any big chunks. Pour into a 9x9x2" metal baking pan. Freeze Two hours later, mixture for 1 hour. Stir, mashing any frozen scrape the entire parts with the back of a fork. Cover and freeze Espresso Granita surface until it’s ord. ord. mixture until firm, about 2 hours. Using a fork, 6 SERVINGS Garnish this dessert with as flaky as shaved scrape granita vigorously to form icy flakes. whipped cream and chocolate shavings, ice. Forget to set your timer? All is u t her f DO AHEAD: Can be made 3 days ahead. Cover which are a snap to make with a vegetable R . not lost. Start tightly with foil and keep frozen. Give it a peeler. If the chocolate is especially hard, scraping (and quick flake before serving. C a r h as bittersweet chocolate tends to be, scraping…), or just microwave it in 15-second intervals until it’s blitz the block in Almond Granita soft enough to be shaved. The softer the the food processor 6 SERVINGS Easy-to-make almond milk is the chocolate, the larger the curls. a few times, rich, flavorful foundation for this icy treat. return it to the 2 cups hot espresso or very strong pan, and freeze for 1 ¼ cups whole milk coffee 30 minutes to ½ cup almonds with skins (about 3 oz.), ½ cup plus 1 Tbsp. sugar firm up. Then flake on by S by on r ati st i llu Frenden. y toasted, cooled, chopped 1 tsp. vanilla extract and serve. 1/3 cup sugar ½ cup chilled heavy whipping cream ¼ cup almond paste (not marzipan; about Bittersweet chocolate shavings 2 1 oz.) Stir espresso, ½ cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back ng by Ra by le tt er i ng h a nd (Fork).

of a fork. Cover; freeze until firm, about t 2 hours. Using a fork, scrape granita vigor- ously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil; r de sa ch keep frozen. Give it a quick flake before serv- Cool Tool #1 A strong Fork ing. This is manual labor, so use a fork Beat cream and remaining 1 Tbsp. sugar in ph by z a by ogr a ph with a solid, comfortable handle a large bowl until peaks form. Divide granita t Almond

and four tines for all that scraping. among bowls or glasses. Top with whipped pho Granita cream and garnish with chocolate shavings. Pistachio, Strawberry &Vanilla Semifreddo

photograph by zach desart (KNIFE). food styling by victoria GraNof. hand lettering by Ray Frenden. illustration by Sarah C. Rutherford. 1 1/3

Placeremaining ½cupmilkinaseparate almond extract; mixture setpistachio aside. medium bowl; discard solidsin strainer. Stirin Pour through strainer afine-mesh setover a from heat,cover, andletsteepfor 20 minutes. pan. Add ½cupmilk;bringtoaboil.Remove Transfer mixture pistachio toasmallsauce- food processor untilvery finelychopped. overhang onallsides. with 2layers ofplasticwrap, leaving generous loafpan(approximatelyLine ametal 9x5x3") Vanilla Semifreddo Pistachio, Strawberry, and Ser semifreddo (that’s for Italian half-cold). It’s andcreamiest thelushest of ¼ ¼ 4 2 1 1 1 1 1 Grind pistachios and2Tbsp. pistachios Grind sugarina ves cups chilledheavywhippingcream tsp. kosher salt large eggs,atroom temperature tsp. vanilla extract cup fresh strawberries (about4oz.), vanilla splitlengthwise bean, tsp. almondextract cup wholemilk,divided Tbsp. sugar, divided,plus1cup cup shelledunsaltedpistachios hulled, halved ideal forideal making precise of slices 10 Cool Got eggs,sugar, andcream? Thenyou canmake astriking

The deep, heavy blade is T ool A #2 Heft semifreddo. frozen icecream desserts—no maker required. y Chef ’s Knife Freeze untilfirm,about4hours. vanilla mixture toblend;pourover; smoothtop. Freeze fold untilfirm,about45Gently minutes. mixtureberry over layer; pistachio smoothtop. pourstrawuntil firm,about45Gently minutes. mixture intopan;smoothtop. Cover; freeze mixturesberry separately; chill.Pour pistachio each justtoblend.Cover vanilla andstraw pistachio, strawberry, andvanilla mixtures; fold form. Add one-third ofcream toeachofthe and vanilla mixtures; fold eachjustto blend. mixture toeachofthepistachio, strawberry, Addcool, about3minutes. one-third ofegg water andcontinuebeatinguntilthick Removeabout 3minutes. bowl from over hot intoitregistersthermometer inserted 170°, thick, tripledinvolume, andaninstant-read egg mixture athighspeeduntilmixture isvery allow bottomofbowl totouchwater). Beat medium saucepanofsimmeringwater (donot bowl.salt inamediummetal Setbowl over a extract andsetstrawberry mixture aside. juice aspossible;discard solids.Stirinvanilla bowl, pressing onsolidstoextract asmuch strainerfine-mesh setover anothermedium food processor untilsmooth.Pour through a seeds instrainer andchillvanilla mixture. another mediumbowl; discard beanand Pour15 minutes. through astrainer setover move from heat,cover, andletsteepfor bean; addbeanandbringtoasimmer. Re- small saucepan.Scrape inseedsfrom vanilla as an aid, lift fromas anaid,lift mold.Invert ontoachilled over; sealtightlyandkeep frozen. bemade 3daysCan ahead.Fold plasticwrap Beat cream inalarge bowl peaks untilsoft Whisk eggs,remaining ½cupsugar, and Purée strawberries and2Tbsp. sugarina Uncover semifreddo. Using plastic wrap DO AHEAD:

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- JUNE 2011 • bonappetit.com scoop itout. serve, sliceorjust measurements. To and triplethe the recipe here your favorite from one flavor: Pick effect? Justmake get thetricolore Don’t have timeto piece. R semifreddo. down intothe push straight dry, thenslowly seconds, wipeit hot water for afew chef’s knife under perfect slice, runa For apicture- semifreddo. the frozen toremoveeasier wrap makes it pan withplastic Lining your loaf Keep Make the cut Wrap Slice ’n’ea epeat forepeat each it it semi- up simple s y 6

Raspberry

1 cup water in a food processor until smooth. Pour through a fine-mesh strainer set over a medium pitcher, pressing on solids to extract about 1½ cups purée. Set aside. Pineapple Paleta BLUEBERRY PURÉE Purée all ingredients and Honeydew- 3 Tbsp. water in a food processor until Lime With produce at its peak sweetness, why buy sugary pops? smooth. Pour through a fine-mesh strainer set Making your own is as easy as puréeing fruit, balancing it with sugar over a medium pitcher, pressing on solids to and a little citrus, and freezing it in a mold. extract about 1 1 cups purée. Pour 1 Tbsp. strawberry purée into each of 10 molds; freeze until barely firm, about 30 minutes. Add 1 Tbsp. blueberry purée to each mold. Freeze until barely firm, about 30 minutes. Repeat until molds are filled. Raspberry Pops Peach-Vanilla Cream Pops Cover; insert ice-pop sticks. Freeze until Makes 10 Makes 10 firm. Dip bottoms of molds into hot water for 20–30 seconds to loosen pops. Remove pops 1/2 cup plus 2 Tbsp. sugar 3 6-oz. containers fresh raspberries from molds; serve. ½ cup sugar 1 vanilla bean, split lengthwise 2 Tbsp. fresh lemon juice 4 cups sliced peeled ripe peaches Campari-Orange Pops (about 4 medium), or 16 oz. frozen Campari-Orange Makes 10 Campari, that bright and bitter Ital- Purée all ingredients and 3/4 cup water in a sliced peaches, thawed ian aperitif, brings balance (and just a bit of food processor until smooth. Pour through a ½ cup chilled heavy whipping cream booze) to this sweet orange pop. fine-mesh strainer set over a medium pitcher, ¼ cup Greek-style yogurt pressing on solids to measure about 3 ½ cups 2 Tbsp. amaretto (optional) 1/3 cup sugar purée. Divide among 10 molds. Cover; insert 1 ¾ cups fresh orange juice Place sugar and 1 cup water in a small sauce- ice-pop sticks. Freeze until firm. Dip bottoms 1/3 cup Campari

pan. Scrape in seeds from vanilla bean; add ord. of molds into hot water for 20–30 seconds to ¼ cup fresh lemon juice bean. Bring to a boil over high heat, stirring loosen pops. Remove from molds and serve. until sugar dissolves. Transfer syrup to a small Bring sugar and 1 cup water to a boil in a u t her f . R . Honeydew-Lime Pops bowl; chill. Discard vanilla bean. small saucepan over high heat, stirring until Purée syrup and peaches in a food proces- sugar dissolves. Transfer syrup to a medium Makes 10 C a r h sor until smooth. Pour through a fine-mesh pitcher; chill until cold, about 1 hour. 4 cups 1" cubes peeled honeydew melon strainer set over a medium pitcher, pressing Stir all remaining ingredients into syrup. Strawberry- Blueberry 1/3 cup fresh lime juice on solids to extract about 2 ¼ cups purée. Divide among 10 molds. Cover; insert ice-pop ¼ cup mild honey Whisk in remaining ingredients. Divide among sticks. Freeze until firm. DO AHEAD: Can be ¼ cup sugar Peach-Vanilla 10 molds. Cover; insert ice-pop sticks. Freeze made 1 week ahead. Keep frozen. Cream until firm. Dip bottoms of molds into hot water Purée all ingredients with 1 cup water in a for 20–30 seconds to loosen pops. Remove Pineapple Paletas food processor until smooth. Pour through a pops from molds and serve. S by on r ati st i llu Frenden. y Makes 10 These Mexican-style pops are fine-mesh strainer set over a medium pitcher, loaded with pieces of fresh fruit for incred- pressing on solids to extract purée. Divide ible texture and flavor. among 10 molds. Cover; insert ice-pop sticks. Strawberry-Blueberry Freeze until firm. Dip bottoms of molds into Striped Pops 3/4 cup sugar hot water for 20–30 seconds to loosen pops. Makes 10 Like the striped pops from the ice 4 cups (about 1½ lb.) finely diced fresh ng by Ra by le tt er i ng h a nd

Remove pops from molds and serve. cream truck—without the artificial flavors pineapple, divided ). and colors. 1 Tbsp. fresh lime juice MO L D pour form strawberry purée Bring sugar and 1 cup water to a boil in a small To avoid making a 1 lb. fresh strawberries, hulled, halved mess, we use a saucepan over high heat, stirring until sugar ¼ cup sugar pitcher to pour the dissolves. Chill syrup until cold, about 1 hour. 1 tsp. fresh lemon juice ice-pop mixture into Purée syrup and 2 cups pineapple in a the molds. Don’t have blueberry purée food processor until smooth. Pour through a one on hand? Strain 12 oz. fresh blueberries (about 2½ cups) fine-mesh strainer set over a medium pitcher, the ingredients into a Cool Tool #3 A retro Mold bowl, then transfer to 1/3 cup sugar pressing on solids to extract purée. Stir in These stainless-steel molds won’t sully a measuring cup with your pops with that plasticky freezer taste. 1 tsp. fresh lime juice lime juice and remaining 2 cups pineapple. a spout. Onyx molds, $40; amazon.com Divide among 10 molds. Cover; insert ice-pop

STRAWBERRY PURÉE Purée all ingredients and (onyx desart zach by photograph