Dr. Delicious & VZC’s Favorite Recipes

More often than not, after Sunday morning sitting, Dr. Delicious surprises the day’s group with some kind of delectable concoction guaranteed to pleasure the taste buds, and elevate one’s daily caloric intake. In fact, I think its why some members actually stay until the end of sitting!

Although one of our members wears the moniker “Dr. Delicious,” this page will be added to and updated with some of our favorite recipes. Vista Zen Center has a wealth of culinary savants and if you doubt that statement, just come to one of our potluck events. Whether it’s movie night, a holiday event, an art show, a New Year’s Eve Sit-In, or one of the retreats, good food and good company are always on the menu.

Our first recipes feature three of Dr. Delicious’ ice cream delights.

Basic Philadelphia Ice Cream


  • 2 cups half-and-half
  • 1 cup heavy cream
  • ½ to 2/3 cups sugar
  • Pinch salt to flavor

In Cookwise, Shirley Corriher advises that you heat half-and-half and milk (but not heavy cream) to just below scalding and then cool in the refrigerator for 4 to 12 hours before making it into ice cream. Since this is the best cookbook in the world, I follow her advice.

Heat the half-and-half, sugar, and salt in a pot to just below boiling. Turn off the heat. If adding spices or dried herbs for flavor, you can add them now. If using fresh herbs or fruit, wait for the mixture to cool before adding. Add the heavy cream. If using fruit puree with some of the mixture in a blender once the mixture is cool enough. Let the mixture cool in the refrigerator for 4 to 12 hours. Cooling longer doesn’t seem to affect the ice cream. Process the mixture in an ice cream maker.

As for flavors, I don’t see any reason to make the same ice cream I can buy at the corner store so make something different. Try saffron, cardamom, thyme, curry, or sweet potato. Replacing the heavy cream with a cup of wine makes a wonderful ice cream. Keep in mind that if you’re using a lot of watery fruit, you may need to add more heavy cream to compensate.

Creamy Coconut Sorbet


  • 2, 15-oz cans unsweetened coconut milk
  • ½ to 2/3 cups sugar
  • Pinch of salt to flavor

Mix. Cool in the refrigerator until chilled. Process in an ice cream maker.

Fruit-Wine Sorbet


  • 1 ½ to 2 cups wine
  • 1 cup fruit
  • ½ to 2/3 cups sugar
  • Pinch of salt

Puree the fruit with the wine, sugar, and salt in a blender. If the wine is not already cold, chill the mixture in the refrigerator. Process in an ice cream maker.