Recipes: Summer Treats from Sanctuary on Camelback

Jumping in the pool or plopping in front of the air-conditioner are surefire ways to cool you down this summer. But Audrey Enriquez, pastry chef at Scottsdale’s Sanctuary on Camelback Mountain, offers some decidedly more delicious ways to survive the triple temps. Check out these tasty ice cream recipes.

Red Velvet and Cream Cheese Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches

Red Velvet Cookies
Makes 12 large cookies
1 1/2 cups all-purpose flour
3 Tbls cocoa powder
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp distilled white vinegar
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips
– In the bowl of an electric mixer fitted with a paddle, cream together butter, sugar and vinegar on high speed until pale and fluffy, then add the egg.
– Mix in vanilla and food coloring until well incorporated.
– In a separate bowl, stir together the dry ingredients.
– With the mixer on low speed, slowly add the dry ingredients to the wet mixture and mix together until combined, then stir-in chocolate chips.
– Bake at 350 degrees F for 9-12 minutes or until golden brown.

Cream Cheese Sorbet
Makes 1-2 quarts
4 cups sugar
4 cups water
4 lbs. cream cheese
1 cup Yuzu
1 Tbls vanilla
1 tsp salt
– In a stand mixer with a paddle attachment, beat cream cheese until smooth.
– Bring sugar and water to a boil in a medium pot to make simple syrup.
– Remove from heat and slowly pour into cream cheese.
– Stir in remaining ingredients and mix until smooth.
– Chill for one hour before spinning in an ice cream machine.

Cheddar Cheese Ice Cream on an Apple Tart

Cheddar Ice Cream (pictured on an apple tart)
Makes 1-2 quarts
4 cups half and half
4 cups milk
1 vanilla bean, split and scraped
1/4 tsp white pepper
18 egg yolks
2.66 cups granulated sugar
2 lbs. Tilamook cheddar cheese, shredded
– Heat half and half, milk, vanilla bean and pepper in a medium sauce pot.
– Stirring occasionally, bring mixture to a boil.
– Remove from heat and let cool for 10 minutes to let the flavors infuse.
– In a separate bowl, whisk together yolks and sugar.
– Temper the hot milk mixture into the yolks and pour back into the pot.
– Cook over medium heat, stirring constantly until thick.
– When the mixture is ready, remove from heat and stir in cheese.
– Pour the mixture through a chinois into a stainless steel bowl and rest bowl over an ice bath until completely cool.
– Transfer to a container and store in refrigerator until ready to use.

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