I was lucky to be asked to do a fun call-in interview with Ingrid Hoffman from Food Network’s show Simply Delicioso about sweet Cinco de Mayo treats using Eagle Brand Sweetened Condensed Milk. Check it out!
Her Coffee Spanish Torrijas looked so good in video that I had to make it immediately! At first I finished it off with maple syrup because I can be a purist that way. The coffee flavour was there but I wanted more.
The next time I made it with the condensed milk/coffee syrup, although I used real coffee, not powdered. Doh! My bad. Still, I loved it. My husband thought it was weird at first but he also warmed up to it. I personally think it is genius! I can’t wait to make it the correct way next time.
So inspired by that fabulous French toast I decided to make Ingrid’s Orange Cream Granita but put it through my ice cream maker. I used orange blossom water instead of rose water but if you do not have either feel free to add vanilla, which I did as well to make it taste like an Orange Julius.
I love that this recipe does not requires cooking a custard and it also does not use whipping cream. It is high in sugar but for a sweet treat, this is pretty-guilt-free which I love and appreciate.
I grated in the orange zest into the orange juice, added the lemon juice, condensed milk, orange blossom water and vanilla, whisking everything together in a large spouted measuring cup.
I slowly poured it into the ice cream maker and let it churn for 20 minutes. I put the whole vessel into the deep freezer, forgetting I should have put it into a different vessel. Don’t make my mistake! It will harden like a rock and never want to come out. If you don’t have an ice cream maker, just do as Ingrid says:
Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.
My mother-in-law gave me a vanilla cake to play with so I made a clementine sauce and topped it with the sorbet. Delicious! Wonderful texture, the flavour was extraordinary and really reminded me of an Orange Julius. I could not get over how easy this was to make and how delicious it was without a lot of fat that can be in frozen treats this yummy. I added the sorbet to our mango smoothies last night and the flavour blew us away!
After these two success stories, I definitely want to try her Creamy Mango Mousse and when I am in a decadent mood, her Caribbean Pineapple Lime Ice Cream.
Thanks Ingrid so much for these fantastic ideas! It was so much fun chatting with you and these recipes are absolutely Simply Delicioso. Perfect for a Cinco de Mayo party.
Wow I love the sound of that sorbet, yummy.
Thanks Janice! The sorbet was absolutely fantastic, probably the best I have ever made and so little work and money, what a treat!
Absolutely wonderful! This looks so delicious = and I love the idea of a dessert party. How cool that you got to do this video interview, Suzie. What a treat to have Ingrid as a guest on your blog!
This looks so delicious!
Thank you Jamie! I think a dessert party is right up my alley. Such a fun and easy idea, so much less intimidating than making a complete dinner. It was a treat! I love Ingrid’s show so I was really flattered to be asked.
Thank you so much Magic of Spice! 🙂
How cute is Ingrid, oh my gosh! Anything that remotely resembles Orange Julius is right up our alley, going to have to give that granita a try. We’re still loving those Orange Julius knock off shakes from the Food Network magazine last year, so I’m sure we’ll love this too.
Susie, never mind the recipes, I’m totally in awe of your interview! First an interview with Chuck and now another FN celebrity, who seems just as nice and so down to earth…loving it! You are doing a fantastic job. P.S. the recipe is also great.
I just bought a Cuisinart ice cream maker this past weekend and this looks incredible! Definitely going to try this out 🙂