Four Ice Cream recipes and Two Gelato Recipes

I was raised by ice cream lovers. We ate a ton of ice cream when I was growing up.
It’s fairly weird considering we never ate desserts during the week. Oh, sure sometimes my mom would make tapioca pudding, but I’d always try to think of some excuse as to why I didn’t want to eat it. I mean, seriously… slimy gelatinous balls in a custard? I’m taking a pass.
But weekends it was all about ice cream.
We would eat it in bowls siting around the dinner table or eat it in bowls watching TV or the best was, we would pile into the family car and go out for ice cream.
Once we got to the ice cream parlour, I’d stand in front of the ice cream cooler looking at all of the different flavours and eventually pick chocolate. Yup, it was chocolate every time, if I was adventurous that night I’d pick Neapolitan. Funny thing is chocolate is still my favourite. One year my husband and I decided to try a new ice cream place once a week and pick weird and exotic flavours…I picked chocolate. He’d be eating Basil Raspberry and I’d be eating chocolate.
As a kid I had the Smith Family Record for Most Dropped Scoops on the Pavement. If it didn’t hit the pavement it would hit my t-shirt. No surprise here, I also held the record for Most Wrecked White T-Shirts.
In university I singled handedly discovered that chocolate ice cream was THE BEST HANGOVER CURE ever, yup, I’m all about science.
I dabbled in ice cream making in the seventies, I even had my own ice cream churn. Back then it was a small wooden barrel, ice, rock salt, a cylinder, a crank handle and plenty of elbow grease to turn the crème anglaise into frozen nirvana.
I got busy with my life, discovered premium ice creams at the grocery store and didn’t pick up an ice cream churn for years.
Until this year.
I decided to make ice cream from scratch once again. My ice cream churn had been sold at a garage sales years ago so I took myself over to Canadian Tire to check out ice cream machines and saw a fairly cool Cuisinart. The only difference I could see between my old fashioned churn and this one, was there was no elbow grease involved, it was electric and it had a cylinder that you froze skipping the ice and rock salt steps. I’d never had a ton of success with the frozen cylinders so I did some homework and decided that I wanted a kick-ass ice cream machine and Breville had one with my name on it.
I have never ever asked a company for anything, so… I put on my big girl underpants and I asked Breville to lend me their kick-ass ice cream maker so I could create some signature dishes. Oh joy, oh ice cream bliss, they gave me one, and yes, I know, I’m a lucky duck! If you’re an ice cream lover, you need this magical machine that can be set for sorbet, frozen yogurt, gelato, or ice cream. It’s called the Smart Scoop for a reason. It’s like starting your own home based ice cream parlour! And it suits me to a T.
Ice cream is a treat. I repeat a treat. Check out the nutrient breakdowns before you indulge and read the important ice cream rules before you hit your kitchen.

 

Basic ice cream rules:
• Ice cream is really a form of frozen crème anglaise, a type of custard thickened with eggs.
• You need to temper those eggs – chef-speak for making sure the eggs will not scramble in the warm milk mixture. The technique is achieved by adding some of the warmed milk to the beaten eggs before you add them back into the rest of the warm milk mixture.
• In Canada our eggs are safe to eat raw as long as they are fresh and the shell has no cracks. If you are concerned about eating the custard that hasn’t boiled (Note: if the custard did boil the eggs could separate out aka- scramble, yuk..) just use a thermometer and cook the crème anglaise until it reaches 170°F (77°C)
• No thermometer? Run out and buy one, for the love of food safety! For the foodies out there the crème anglaise is done when the custard is steamy, has a silky feel and coats the back of a metal spoon. Coat in cookbook-speak means the spoon is wearing a coat of custard that doesn’t slide off, it sits right on the spoon when it’s held sideways.
• Chill the crème anglaise for at least 8 hours, for the best results chill overnight.
• Follow the manufacturer’s tips for making the ice cream.
• I prefer to eat it right away, almost as a soft serve. But if you like, ripen it by packing it into a container and then letting it harden in the freezer for about 2 hours. Serve.
• Homemade ice cream can be stored in the freezer in a container for up to one week, without compromising the texture.
• If you are eating it from the freezer, let it soften for at least 5-10 minutes before serving it.
Three versions of chocolate ice cream, because….it’s my favourite!

 

 

Chocolate Peanut Butter Ice Cream

Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

Not as dense or sweet as commercial premium ice creams, just creamy and delicious and you’ll eat it all. If you have anyone that is lactose intolerant use lactose free 3% milk instead of the whole milk.

2 large eggs
3 cups (750 mL) homogenized milk or 3% lactose-free milk, divided
½ cup (125 mL) cocoa powder, I prefer natural cocoa powder
½ cup (125 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) smooth peanut butter, not natural – I like Kraft’s

1. In a medium bowl whisk the eggs until frothy. Set aside.
2. In a small bowl whisk together 1 ½ cups (375 mL) milk and the cocoa powder until there are no lumps.
3. In a large saucepan over medium heat stir together the rest of the milk and the sugar. Stir until the sugar has dissolved. Whisk in the cocoa powder/milk mixture.
4. When the milk is steamy, remove ½ cup (125 mL) and slowly whisk into the eggs. Pour this mixture back into the warm milk whisking gently so the eggs don’t cook and you end up with scrambled chocolate eggs.
5. Using either a flat edged spoon on a spatula stir the chocolate milk egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
6. Remove from the heat and add the vanilla extract. Pour into a heat safe jar or container, cool for 30 minutes, cover and store overnight in the fridge.
7. Prepare the ice cream following your manufacturer’s directions, adding the peanut butter when the ice cream is almost set by dropping tablespoonfuls into the chocolate ice cream. Churn until combined and the correct consistency according to the manufacturer’s instructions. Best eaten the day you make it.

Per Serving: 231 Calories, 13.1 g Total Fat, 4.2 g Saturated Fat, 0 Trans Fat, 105 mg Sodium,
23.6 g Carbohydrate, 3 g Fibre, 17 g Sugars, 9.8 g Protein

 

Chocolate Ice Cream
Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

 

Creamy and delicious and equivalent to a premium ice cream in the fat, sugar and taste departments.

2 large eggs
1 cup (250 mL) 2% milk, divided
¼ cup (60 mL) cocoa powder, I like Hershey’s Natural
2 cups (500 mL) half and half
4 oz. (125 g) 60% cocoa mass chocolate or higher if you want a less sweet ice cream, broken into small pieces
½ cup (125 mL) granulated sugar
½ tsp (2 mL) pure vanilla extract

1. In a medium bowl whisk the eggs until frothy. Set aside.
2. In a small bowl whisk together ½ cup (125 mL) milk and the cocoa powder until there are no lumps.
3. In a large saucepan over medium heat stir together the half and half, the rest of the milk and the sugar. Stir until the sugar has dissolved. Whisk in the cocoa powder/milk mixture.
4. Add the broken chocolate and stir until the chocolate has melted.
5. When the chocolate has just melted, remove ½ cup (125 mL) of the warm chocolate milk and slowly whisk into the eggs. Pour this mixture back into the warm milk whisking gently so the eggs don’t cook and you end up with scrambled chocolate eggs.
6. Using either a flat edged spoon on a spatula stir the chocolate milk egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
7. Remove from the heat and add the vanilla extract. Pour into a heat safe jar or container, cool for 30 minutes, cover and store overnight in the fridge.
8. Prepare the ice cream following your manufacturer’s directions.
Per Serving: 267 Calories, 16.7 g Total Fat, 10.8 g Saturated Fat, 0 Trans Fat, 63 mg Sodium,
24.5 g Carbohydrate, 2 g Fibre, 19.8 g Sugars, 6 g Protein

 

 

 

Decadent Spicy Chocolate Ice Cream

Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

You might need a defibrillator in your house if you eat this everyday……it’s made with half and half cream and melted chocolate and it’s truly decadent, as a matter of fact I almost didn’t include this recipe because it is so high in calories and fat. But, nutrient breakdowns are educational – so eater beware…..

3 large eggs
2 ½ cups (625 mL) half and half
½ cup (125 mL) granulated sugar
6 oz. (200 g) 70% cocoa mass chocolate, broken into pieces
¼ tsp (1 mL) red pepper flakes, for more spice add up to 1 tsp (5 mL)

1. In a medium bowl whisk the eggs until frothy. Set aside.
2. In a large saucepan over medium heat stir the half and half and the sugar stirring until the sugar has dissolved.
3. Add the broken chocolate and stir until the chocolate has just melted.
4. When the chocolate has melted, remove ½ cup (125 mL) of the warm chocolate milk and slowly whisk into the eggs. Pour this mixture back into the warm milk whisking gently so the eggs don’t cook and you end up with scrambled chocolate eggs. Stir in red pepper flakes.
5. Using either a flat edged spoon on a spatula stir the chocolate milk egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
6. Remove from the heat and add the vanilla extract. Pour into a heat safe jar or container, cool for 30 minutes, cover and store overnight in the fridge.
7. Prepare ice cream following your manufacturer’s directions.

Per Serving: 606 Calories, 20 g Total Fat, 11.4 g Saturated Fat, 0 Trans Fat, 74 mg Sodium,
25.3 g Carbohydrate, 1.7 g Fibre, 20.2 g Sugars, 6.4 g Protein

 

Lactose-free Coconut Ginger Ice Cream

Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

This is rich and creamy, but that’s because of the grams of fat. If you like, use light coconut milk. Same flavour, less fat.

1 large egg
2 cans 400 ml can coconut milk
¼ cup + 2 Tbsp (90 mL) granulated sugar
2 Tbsp (30 mL) finely chopped candied ginger

1. In a medium bowl whisk the egg until frothy. Set aside.
2. In a large saucepan over medium heat stir the coconut milk and the sugar stirring until the sugar has dissolved.
3. When the coconut milk starts to steam, remove ½ cup (125 mL) of the warm milk and slowly whisk into the egg. Pour this mixture back into the warm milk whisking gently so the egg doesn’t cook and you end up with scrambled eggs. Stir in chopped candied ginger.
4. Using either a flat edged spoon on a spatula stir the coconut milk egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
5. Remove from the heat. Pour into a heat safe jar or container, cool for 30 minutes, cover and store overnight in the fridge.
6. Prepare the gelato following your manufacturer’s directions.
Per Serving: 236 Calories, 18.3 g Total Fat, 15.4 g Saturated Fat, 0 Trans Fat, 35 mg Sodium,
16.6 g Carbohydrate, 0.1 g Fibre, 13.3 g Sugars, 2 g Protein

 

 

 

Strawberry Mint Gelato

Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

Gelato is the Italian word for ice cream, the main difference between Italian ice cream and North American ice cream is the amounts of eggs and fat used. Gelato has less of both the eggs and cream, and in some recipes contains no eggs at all.
Less fat and sugar than most ice creams, use local ripe strawberries for that true seasonal strawberry flavour.

Strawberry mixture:
2 cups (500 mL) fresh local strawberries
¼ cup (60 mL) granulated sugar
Large bunch mint, ties with string

Crème Anglaise
2 large eggs
1 cup (250 mL) half and half
1 cup (250 mL) 2% milk
¼ cup (60 mL) granulated sugar
1. Strawberry Mixture: In a medium saucepan place strawberries and sugar and gently crush with a potato masher of a large fork. Drop in mint bundle and set aside. Hat gently until just boiling, remove from heat to cool.
2. In a medium bowl whisk the eggs until frothy. Set aside.
3. Crème Anglaise: In a large saucepan over medium heat stir the half and half, the milk and the sugar stirring until the sugar has dissolved.
4. When the half and half/milk starts to steam, remove ½ cup (125 mL) of the warm mixture and slowly whisk into the eggs. Pour this mixture back into the warm milk whisking gently so the eggs don’t cook and you end up with scrambled eggs.
5. Using either a flat edged spoon on a spatula stir the milk/egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
6. Remove from the heat and pour into a heat safe jar or container, cool for 30 minutes, cover and store overnight in the fridge.
7. Pour strawberry mint mixture into a container, cover and store in the fridge overnight.
8. To make the strawberry: remove strawberry mixture from the fridge and discard the bundle of mint. In a large bowl mix together the cold strawberry mixture and the crème anglaise, transfer to your ice cream machine and follow your manufacturer’s directions.

Per Serving: 137 Calories, 5.2 g Total Fat, 2.6 g Saturated Fat, 0 Trans Fat, 45 mg Sodium,
19.2 g Carbohydrate, 0.8 g Fibre, 16.8 g Sugars, 3.8 g Protein

 

Rhubarb Ginger Gelato

Makes – approximately 4 cups (1 L)
One serving = ½ cup (125 mL)

If you love the sweet tart flavour of rhubarb, this one has your name all over it.

Rhubarb mixture
3 ½ cups (895 mL) chopped fresh rhubarb
½ cup (125 mL) granulated sugar
1 Tbsp (15 mL) water
2 tsp (10 mL) freshly finely grated ginger

Crème Anglaise
1 large egg
1 cup (250 mL) half and half
½ cup (125 mL) 2% milk
¼ cup (60 mL) granulated sugar

1. Rhubarb mixture: In a medium saucepan over medium heat bring the rhubarb, sugar and water to a simmer, stirring until the liquids start to come out of the rhubarb. Simmer for 5-10 minutes until the rhubarb is very soft and mushy. Remove from heat, cool for 15 minutes, pour into a heat safe container, cover and store in the fridge overnight.
2. Crème Anglaise: Beat egg and set aside. In a small saucepan over medium heat stir the half and half, the milk and the sugar stirring until the sugar has dissolved.
3. When the half and half/milk starts to steam, remove ½ cup (125 mL) of the warm mixture and slowly whisk into the egg. Pour this mixture back into the warm milk whisking gently so the egg don’t cook and you end up with scrambled eggs.
9. Using either a flat edged wooden spatula on a heat resistant spatula stir the milk/egg mixture until the mixture becomes silky and a metal spoon when dipped in comes out with a thick coating.
10. Remove from the heat and pour into a heat safe jar or container, cool for 30 minutes, cover and store in the fridge overnight.
11. To make the gelato: gently whisk the rhubarb mixture into the crème anglaise, transfer to you ice cream machine and follow your manufacturer’s directions.
Per Serving: 145 Calories, 4.2 g Total Fat, 2.3 g Saturated Fat, 0 Trans Fat, 32 mg Sodium,
24.7 g Carbohydrate, 1.1 g Fibre, 21.3 g Sugars, 2.8 g Protein

 

Frozen Pineapple Yogurt

If the word Dole Whip means anything to you….you’re going to love my healthy version of the Disneyland perennial favourite frozen delight.

2 cups (500 mL) frozen unsweetened frozen pineapple
1 cup (250 mL) your favourite brand of low fat vanilla yogurt

1. Put the frozen pineapple and the yogurt into the bowl of a food processor. Put on the lid and blend till smooth, pulsing occasionally. It’s going to be noisy, but it’s totally worth it.
2. Serve immediately. Too cinchy.

Per Serving: 82 Calories, 1.1 g Total Fat, 0.6 g Saturated Fat, 0 Trans Fat, 46 mg Sodium,
15.3 g Carbohydrate, 1.2 g Fibre, 12.6 g Sugars, 3.8 g Protein