PRETTY IN PINK
|I had forgotten I had these gorgeous bowls - a gift from my sister some years ago. Hello beautiful bowls, I have ice cream for you.|
I have 2 ice cream machines here - Mums, which is an early model electric, but you need to pack around the canister with ice and salt, and the Cuisinart which you just plug in and it refrigerates as it churns. Okay the Cuisinart is easier, but it doesn't churn well. Don't buy one. We bought one a couple of years back for the Whole and Natural Foods Chef Training Program and I thought it should at least get use other times during the year. Mum's churn is so much sturdier - no plastic dodgy paddles that don't actually move that well. But enough about that. I've been having a bit of ice cream binge - started no doubt by the attraction factor of making and putting in the freezer as far ahead of demand as you like - an ice cream cake for my niece on Boxing Day (30th birthday - make it ahead and freeze - ta da !). In my search for a recipe for strawberry ice cream, I went to Mum's original book that came with the machine and it's got something about it that I think you will find interesting and useful.
A key point in making ice creams is that the more fat the more creamy and less "icy" your end result will be. As a mixture with little fat (so perhaps lots of watery fruit) sits in the freezer, the frozen water molecules begin to link up and form large ice crystals. Fat molecules prevent these water molecules from linking up and thus it remains creamy. People do all sorts of things to try and get around making a lower fat ice cream - especially with very watery berries. Mum's recipe uses gelatine powder dissolved in a little water which is then added to blended and strained strawberries, sugar and cream. Hey presto - add it to the machine and truly, it is the most delicious thing. Mum replaced the cream in her day with Evaporated milk (for a less rich end result), and I've replaced the cream with coconut milk for a dairy free end result. It's delicious, but slightly more grainy. Right now I've got a mango and coconut milk one in the freezer. You will also find another version below (vegan, which uses Amasake). Be careful of the gelatine you use - you can read about the ones I like here on the jelly blog. But if you are looking for a way to include more gelatine in your diet (great for the bones and gut), then this is a mighty nice way to go. If you are culturing your cream with Kefir (instructions in Wholefood for Children), this is the most perfect place to use it - a delicious way to get those good bugs.
|Pretty in Pink|
Add the amasake, sweetener and cordial to taste - again, remember, it will need to be slightly sweeter than you want it as it will loose that once frozen. Whisk together well and pour into the ice cream machine canister and churn as directed.