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| Trio of ice creams |
Like I said, I made three flavors using three different lists of ingredients. Coupled with the sorbet I made a few days ago, and my three previous ice cream posts, I've added a new section to my recipe index.
The first recipe below is for orange ice cream. This was arguably the simplest of the three recipes, and the most commercial. It seriously tasted like an orange dreamsicle. The Biochemist told me that if he hadn't watched me make it, he would have been convinced that it was store bought and artificially flavored. (I'll let you decide if that was a compliment...) Nonetheless, it tastes like a tall glass of orange juice and has smooth icy texture.
Second, I made a blueberry frozen yogurt. I based this off of a recipe for strawberry frozen yogurt simply substituting the strawberries for an equal weight of blueberries. While I am very happy with the result, if I make it again, I will reduce the sugar by half as it was a bit too sweet for my taste - the blueberries contribute enough sugar on their own. The texture is a bit crumbly - I might sub out the Greek yogurt for the more watery American stuff next time - but the Greek yogurt made for a nice slightly-sour quality that I love.
Last, The Biochemist requested lime ice cream. Ideally you would want key limes for something like this - they tend to be sweeter and more flavorful - but I could only find the regular ones. The flavor was a bit bitter, probably due to the lime zest - I doubt this would be a problem with key limes. Out of the three ice creams, this was the only one that scooped nicely into a ball. It was very smooth and creamy and spotted beautifully with the vanilla seeds. It smells strongly of both lime and vanilla but the lime very much over powers the vanilla in flavor. Since I was adapting a key lime recipe to be used with regular limes, I probably needed to increase the sugar content a bit and reduce the amount of lime juice. Regardless, this stuff is delicious, especially when eaten alongside the other two.
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| Orange on the left |
Below are the recipes and nutrition information for all three flavors.
Orange Dreamsicle Ice Cream
---Ingredients-----------------------------------------------------------
From Joy of Baking
1 1/2 c heavy whipping cream
1/2 c half-and-half
2 c freshly squeezed orange juice
1/2 c granulated white suga
1 T fresh lemon juice
1 T orange zest (optional)
1 T pure vanilla extract
---Preparation-----------------------------------------------------------
In a large bowl or measuring cup combine all the ingredients.
Cover and place in the refrigerator until it is completely cold (several hours or overnight).
Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions.
Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Makes about 3 cups.
Nutrition Facts, calculated with the Recipe Calculator
serving size: 1/4 cup
Calories 179.4
Total Fat 13.4 g
Total Carbohydrate 14.2 g
Dietary Fiber 0.1 g
Sugars 12.1 g
Protein 1.5 g
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| Blueberry in the middle |
Blueberry Frozen Yogurt
adapted from David Lebovitz
---Ingredients-----------------------------------------------------------
About 1 quart1 lb blueberries, rinsed
2/3 c sugar
optional: 2 t Riesling wine
1 c plain whole milk yogurt (use a good-quality, whole milk or Greek-style yogurt for best results)
1 t fresh lemon juice
---Preparation-----------------------------------------------------------
Lightly mash the blueberries. Toss in a bowl with the sugar and wine (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the blueberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Nutrition Facts, calculated with the Recipe Calculator
serving size: 1/4 cup
Calories 273.2
Total Fat 10.1 g
Total Carbohydrate 41.6 g
Dietary Fiber 2.2 g
Sugars 37.0 g
Protein 6.4 g
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| Lime on the right |
adapted from The Guilty Kitchen
---Ingredients-----------------------------------------------------------
Yield: 1 liter2 c heavy cream
1/2 c packed light brown sugar
1/2 white sugar
6 egg yolks
2 c buttermilk
1 large vanilla bean
juice and zest of 2 medium limes
juice of 1 lemon
---Preparation-----------------------------------------------------------
Mix sugars together in a small bowl. Set aside.
Split vanilla bean lengthwise, scrape seeds out with small knife and place in a saucepan, throw in the pod as well (we’ll take it out later).
Add heavy cream and 1/3 of sugar to saucepan with vanilla and heat over low until sugar is dissolved and cream is steaming. Remove from heat, cover and allow to steep for 15-30 minutes.
Meanwhile, in a bowl, beat the egg yolks and 1/3 of the sugar until sugar is dissolved.
While you wait for the vanilla to steep in the cream, mix remaining sugar with juice and zest of lime in a small saucepan and heat over medium. Allow to cook until slightly thickened, set aside.
Uncover the cream, remove the bean pod and slowly drizzle into egg yolks while whisking continuously.
Return to saucepan, add lime/sugar mix, and heat over low. Stir constantly with a spatula from bottom and sides until it coats the back of the spatula. (A good test is to run your finger down the spatula and if the lines run together it’s not done yet, they should remain separated). Remove from heat.
Stir in buttermilk, pour through a seive, and chill immediately in refrigerator overnight.
Follow ice cream machine manufacturers instructions for freezing.
Nutrition Facts, calculated with the Recipe Calculator
serving size: 1/4 cup
Calories 459.4
Total Fat 23.0 g
Total Carbohydrate 60.0 g
Dietary Fiber 2.2 g
Sugars 54.0 g
Protein 9.0 g
Oh my gosh - these seem amazing! How are they on your blood sugars??
ReplyDeleteThanks for the kind comments! My BG is not a big fan of ice cream but I try to eat only small amounts in a day so it's not too bad. I could easily make them all with sugar substitutes but I hate the taste of splenda and I'm not real confidant in my ability to sub with sugar alcohols... Maybe that will be my next ice cream challenge...
ReplyDeleteCaleb's blood sugars are not a fan of ice cream. He does fine with sorbet and frozen yogurt though. I think it's the fat content for him. He will be low at first and then have highs for hours. But, he hasn't had it in so long. Who knows how his body would react now. Your posts make me want to buy an ice cream maker!
ReplyDeleteOut of the four ice creams I made in the last few days, the sorbet and the frozen yogurt are my favorites. I've been doing a little reasing, and in both cases, the sugar is just there to sweeten and not there as any sort of chemical participant in the structure of the dessert (as it sometimes is in baking) so you could make any of these recipes (with the possible exception of the custard) with sugar substitutes without any problems. David Lebovitz has instructions on his blog for making ice cream without a maker, if you're interested (although you would need a lot of arm strength). Here's a link to the instructions: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
ReplyDelete