I bought Derek an ice cream machine for his birthday, and we’ve experimented with it a little bit this spring and summer.
The first flavor we made was a Philadelphia-style vanilla. The recipe is from The Perfect Scoop, by David Leibowitz. The flavor was good (very clean–milk and vanilla), but the texture was initially a bit soft and wet. It firmed up after 24 hours in the fridge.
After that we tried a strawberry rhubarb sorbet, also from Leibowitz. Unfortunately, once frozen it tasted mostly of strawberry and very little of rhubarb. I’d like to try just plain rhubarb next time. Perhaps I can replicated the really really excellent rhubarb ice cream Katrina and I had in Paris.
My third attempt was to use up some very ripe bananas and cream. I tried to make a no-sugar ice cream using bananas, frozen cherries, cream, and coconut nibs, inspired by this raw vegan chocolate cherry ice cream recipe. Unfortunately, I didn’t follow a recipe and the texture ended up extremely icy. (Maybe the cherries added too much water? Maybe adding cream was a bad idea).
Next we tried the sprouted kitchen fresh mint frozen yogurt from 101cookbooks, except without any chocolate chips. The recipe calls for 1 cup of fresh mint, which is a pretty vague measurement. I used a pretty packed cup of fresh mint. The original recipe calls for brown rice syrup, which I didn’t have. Instead I followed Heidi’s suggestion of substituting maple syrup. The only Greek-style yogurt I could find here was a cream-based yogurt. I thought that Greek yogurt was supposed to be higher in protein than normal yogurt, but this one was not. It was just very high in fat (as you’d expect since it’s made from cream not milk). The frozen yogurt gets mixed reviews in the comments section of Heidi’s blog. Some people report off flavors and an icy texture, while other people say it’s perfect. I thought it came out great. The mixture was definitely thicker than the typical ice mixture, but it froze up well with a nice creamy texture. I loved the combination of the herbal mintiness from the fresh mint leaves and the strong peppermint flavor from the mint extract. And the tang from the yogurt was perfect. I didn’t even miss the chocolate, but Derek did. He’s not such a fan of sour frozen yogurts, but I loved it. I’ll definitely make it again. Next time I might try a sweetener that’s cheaper than maple syrup.
Today we’re trying the Leibowitz recipe for ginger ice cream. It’s our first attempt to make a custard-based ice cream Stay tuned!