I love Ice Cream in the summer time. It may come as a surprise to some of you that we have summer here in Northern Canada, but it’s true. (It’s also true that I came out of the house on a July morning a few years ago to find snow on my motorcycle, but snow in July has only happened twice in my lifetime.)
The outside temperature has been around 30C (86F for you metric-challenged people) and I’ve been feeling a hankering for some Ice Cream. However, I’m not feeling a hankering for Monocalcium Phosphate, Corn Starch, Soy Lecithin, Mono And Diglycerides, Cellulose Gum, Guar Gum, Polysorbate 80, or any other stuff that I cannot pronounce. (This was taken from the ingredient list of a box of ice cream)
So I started experimenting with some ice cream recipes that don’t require an ice cream maker.
My first experiment was Banana Ice Cream. Due to some miracle of food chemistry, if you peel some bananas, freeze them, then stick them in a blender or food processor, they will turn to the consistency of ice cream. It’s pretty neat, and you can add some stuff to it like Vanilla or Peanut butter for flavouring. I considered this experiment a success, with some caveats:
- Make sure you use ripe bananas, as mine were a touch under-ripe and there was a bitter aftertaste.
- This was hell on my blender. I’d recommend a food processor or heavy duty blender if you’re going to try this more than once.
My second experiment was a much bigger success. I got the idea from here: TheStoneSoup.com
You’ll need:
- 2 1/2 cups whipping cream
- 1/2 cup honey
- splash of vanilla
- Something to turn the whipping cream into whipped cream
Blend, beat or whip 1 1/2 cups of whipping cream until it turns into whipped cream. If you care, the recipe calls for “soft peaks”. I’m not sure how much it matters.
Heat 1/2 cup honey until it turns really runny. Stir the remaining cup of whipping cream into the honey, and splash in the vanilla. Mix this honey/cream/vanilla mixture into the whipped cream, then stick it in the freezer for at least four hours.
When it has frozen you will have some nummy honey/vanilla flavoured ice cream.
I have eaten almost the entire batch by myself in the last few days, so I need to go to the pool and work off some calories.
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3 users responded in this post
‘Guar Gum’ – hmmm sounds tasty!
So… if you freeze the ice cream in your Cast Iron pan could this then qualify as a full fledged Cast Iron Recipe?
Jus’ wonderin’. (:
I seriously considered pouring the mixture into a pre-chilled skillet, it may have helped it freeze faster. However I don’t keep spare skillets around to use as freezer containers so I abandoned the idea.
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