Mint Chocolate Chip Ice Cream (2)

Simple Recipe ****
I was looking for "heavy cream" but only saw whipping cream (35%), table cream (18%) and light cream (10%) at the supermarket. So I went with table cream, which is the fat equivalent of light cream in the US. Grr. But with C's advice I went with a simple recipe to have some ice cream anyways. It turned out ok, considering. So this makes for a good emergency ice cream recipe.

• 1 small container table cream (18% MF)
• 1/3 c sugar
• 1-2 t peppermint extract
• ~1/4 c mini chocolate chips
• optional: pinch of salt

1. Combine cream and sugar (and salt). Stir until sugar is dissolved.
2. Add the extract.
3. Pour into hand crank machine. Stir for 10 minutes.
4. When mostly thickened add the chips (if you add earlier they sink to the bottom). Stir for another 5 minutes.
5. Transfer to container and freeze. Enjoy the same night!

Custard Recipe
1/30/2011 This time I made sure to get whipping cream at the store. I also went to the effort to make a custard base. It was MUCH smoother than the last one. MM raved when he had another helping after it sat a couple days in the freezer.

• a bit of evaporated milk (leftover from canadian sized tin from making pumpkin pie)
• 1 c milk (I used 2%)
• 1/2 c sugar
• 1 egg
• 1 c whipping cream
• 1 t vanilla
• 1 t peppermint extract
• plenty of mini choc chips

1. Combine the milk and sugar in a sauce pan. Stir over low heat until sugar is dissolved.
2. Turn off the heat and whisk in 1 egg.
3. When smooth, put back over low heat and continue to whisk until the mixture thickens. About 10-20 minutes. Do NOT let it boil. Optional: Run a strainer through the liquid to get out any lumps.
4. Let it cool to lukewarm. 
5. Stir in cream and extracts.
6. Refrigerate until thoroughly chilled.
7. Pour into ice cream maker. Once thickened, dump in chips. Continue to stir. Transfer to container and freeze until ready to eat.

Notes

The amount of extract depends on the brand you use. Some are stronger than others. 

Mini chips are the right size for ice cream. You can use any chocolate but smaller is better - so something like grated chocolate is better than regular morsel size.

Pineapple Almond Sorbet

I would have added coconut milk but the kids insisted they didn't like coconut (which wasn't true as I blended the remaining liquid with coconut milk and they gobbled it up). Oh well, next time. The nuts add a great texture.

• 2.5 c pineapple (1 small pineapple), refrigerated
• lemon
• 1 T-1/4 c sugar (depending how sweet fruit is)
• chopped almonds

1. Blend pineapple with 1/2 lemon's juice. Optional: add in grated lemon zest.
2. Add sugar and blend until dissolved (1-2 minutes).
3. Add almonds and chop for a few moments.
4. Pour into ice cream maker.

Variations
Add coconut milk.
Use macadamia nuts instead of almonds.

5/31/15: made with fresh pineapple that wasn't that ripe, so used 1/4 c sugar. also a large handful of chopped almonds. XP stirred it.

Coconut Sorbet

This was easy to make but I prefer mango and strawberry.

• 1 can coconut milk, chilled
• 1 lime
• 1/4 c maple syrup
• dash of almond extract

1. Pour the coconut milk into a bowl.
2. Zest the lime into the bowl.
3. Juice the lime and add to bowl.
4. Pour in maple syrup and extract.
5. Whisk.
6. Pour into ice cream maker.

Mango Frozen Treats

It's May -- that means mangoes are in season in Taiwan! I tried two recipes side by side. The ice cream was preferred by one person, and the sorbet by the other 5. Everyone agreed that both were good. The mango flavor was stronger in the sorbet. The sorbet, which I forgot to take a picture of, was a little strange looking due to the green specks of lime zest throughout - but the taste really was delicious!

Mango Ice Cream **** [vegetarian]

• 2.5 c mango puree
• 1 1/4 c milk
  
• 1/3 c heavy cream
• 1 T fresh lime juice
• 3 T white sugar

1. Blend first 4 ingredients.
2. Add sugar to taste (depending on sweetness of mangoes).
3. If mangoes were chilled, then pour half into ice cream maker. Chill remaining half and make next day.

Variation: Add a pinch of salt.
Note: I used 1% but next time I would use whole, and less of it, and increase the amount of cream and mangoes.

Mango Sorbet ***** [lactose-free, vegan]

• 2 ai-wen mangoes, diced, chilled or frozen
• 1/3 c water
• 1/3 c sugar
• 2 T fresh lime juice
• lime zest

1. Bring water and sugar to boil in a small pot. Let cook until sugar is dissolved. Pour syrup into bowl and let cool.
2. Blend mangoes with lime juice and zest.
3. Add syrup to taste (I used 2/3 of the amount).
4. Pour into ice cream maker and stir until desired consistency.

Variations
Add fresh grated ginger or dark chocolate pieces or 1 T dark rum.


Haven't Tried Yet


Creamy Mango Sorbet
2-3 mangos
1/4 c sugar
1 c cream
[optional: 1 c ice]
[optional: a little salt]

Easy Mango Sorbet
2-3 fresh mangoes
1 c confectioner sugar (or to taste)
2 lemons, juice only

Notes
Mangoes not in season? Try strawberry froyo or sorbet.

Strawberry Frozen Yogurt

#1 Easy Version

I found 4 frozen yogurt recipes I want to try, and this is the first. I made this tonight because it was already quite late and I wanted something where I could just dump the ingredients in and have a pot. I think the quality of yogurt makes a big difference here. I went to Wellcome and bought the one that says "soft yogurt", that comes in a 3 cup package. It's quite sweet already so I shouldn't have added as much sugar as I did.

• 1.5 c strawberries, frozen or thawed
• 1 c yogurt
• 1/6 c sugar (or less if yogurt is already very sweet)
• 1/2 t vanilla

1. Blend all four ingredients.
2. Pour into ice cream maker and crank continuously until desired consistency.
3. Serve immediately! Freeze remainder.

Variations
Add 1/4 c mini choc chips 5 minutes before done.

Notes
Pictured are the Strawberry Sorbet and froyo, in a side by side taste test. Both of these were winners! Two different textures, two great tastes. Both were equally too sweet - so next time taste the yogurt first...or even the puree w/o any added sugar and then add sugar as necessary.

#2 Chunky Version
I made the batter and chilled it for an hour. It wasn't long enough - it stayed as soup in the ice cream maker. So I let it sit overnight and finished it off the next day. Since it's starting from fridge temp and not near-freezing, it takes a lot longer than the Easy version. But it's worth the wait if you can plan that far ahead. The chunky strawberries in this were delicious.

• 1.5 c strawberries
• 1.5 T lemon juice
• 1/3 c sugar (or to taste)
• 1/8 t salt
• 1/4 c milk
• 3/4 c yogurt

1. In a small saucepan, use a potato masher to mix the strawberries, lemon juice, sugar and salt over medium heat until the sugar dissolves. 
2. Remove from heat and let sit for 10 minutes.
3. Stir in milk and yogurt. Chill for at least one hour (but better overnight).
4. Finish off in ice cream maker, churning for 20 minutes.

Notes
3/21/10 I used 1/2 cup of the Soft Yogurt (already sweetened) and 1/4 cup of Tanini brand plain yogurt.

Strawberry Sorbet

C left one of her mini hand crank ice cream makers with me (after making me delicious mint chocolate chip ice cream). This was my first time using an ice cream maker and I must say that I am hooked. It was so easy and so fast. It's unclear which brand it is, but it looks very similar to the Donvier, except it only has a 2 cup capacity instead of 1 quart. I like that the container is small enough to keep in the freezer so that frozen treats can be made on demand. It only took 12 minutes of churning before the sorbet was ready. Delicious!
6/1/20 Took at least 10 min of stirring, after all ingredients were refrigerated for a day. No lemon juice.

• 2 cups strawberries, fresh or frozen and thawed
• 1/2 c water
• 1/4 c sugar (or less)
• 1/2 T lemon juice

1. In a small pan, dump the sugar and water. Heat to boiling and then reduce to low. Simmer for 5-10 minutes or until sugar is dissolved. Do not mix while heating.
2. Transfer syrup to bowl and let cool.
3. Puree the strawberries until smooth.
4. Add lemon juice and syrup and puree another 30 seconds.
5. Remove ice cream maker container from freezer. Place in plastic holder. Pour strawberry mixture inside. Put in mixer, place cover, and attach handle. Immediately crank 4 times.
6. Crank 2-4 times every minute until difficult to turn (or desired consistency). 
7. Enjoy immediately or transfer to an air tight container and keep in freezer up to 3 days.

Notes
A tablespoon of vodka (or any other type of alcohol) will keep the sorbet soft. Alcohol won't freeze, so adding a little keeps the sorbet from hardening too much. Vodka won't affect the taste. Add 2 minutes from finish time.