CALVADOS SORBET ICE CREAM RECIPE

1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup(below)

Heat 1 1/2 cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a lit match to the Calvados. Let it flame until the flames die down, about 8
minutes. Stir in remaining 6 tablespoons unflamed Calvados and the simple syrup. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart

Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart

CAMPARI-ORANGE ICE

3 cups strained fresh orange juice
1 cup Campari
juice of 1 lemon
1 cup granulated sugar

1.Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved
2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.

CAPPUCCINO ICE

3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half
1 cup granulated sugar

1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved.
2. . Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.