As I've said, it's been very hot here lately so we've been having quite a bit of ice cream. And after buying so much ice cream, I finally decided it was time to make my own.
For Chanukah this year (oops--forgot to blog about that; oh, well), the Boy gave me an Ice Cream Ball. Specifically designed for camping, this ball makes a pint of Ice Cream. You put the Cream ingredients in the small end and Ice and Rock Salt in the surrounding ball area. Then you roll it around for 20-40 minutes and *poof!* you have homemade Ice Cream! My Californian Ladies and I brought it down to Mexico with us where we broke it in by making Vanilla Ice Cream. I was so impressed I couldn't wait to try it out in NYC.
I decided to start with something a little fruity, but something where you could still taste the cream and milk. So I went to see what the supermarket had to offer by way of inspiration and found an organic Mango Apple Sauce made by Leroux Creek. So I decided to use this as the flavoring for my Ice Cream. What follows is my recipe for the Ice Cream base. Since I assume not many (any?) people have the Ice Cream Ball (although I highly recommend it!), just put the mixture into your ice cream maker and follow the instructions.
Glace pomme-mangue
1 cup Milk
1 1/2 cup Heavy Whipping Cream
1/4 cup Brown Sugar
3 tablespoons Mango Apple Sauce (or more, if you want the taste to be stronger)
In a bowl, stir together Milk and Heavy Whipping Cream. Add sugar slowly, stirring well so it dissolves completely. Stir in Mango Apple Sauce, making sure it is perfectly incorporated. Let chill in the refrigerator for at least 1 hour to strengthen flavors. Freeze according to your ice cream maker's instructions. If you desire a harder ice cream, pack into a metal container (I used an old coffee can) and freeze until desired consistency.
Makes 1 pint.
Food and Cooking and Recipe and Ice Cream and Mango and Dessert and Vegetarian and Dairy
6 comments:
C'est original comme parfum! ça doit être délicieux! :)
ooh. I want one of those. It is so cool that it actually works!
Machamalo, c'etait tout a fait delicieux. J'ai tellement aime le parfum que, la prochaine fois, j'ajouterai meme plus de "apple sauce."
Gabriella, I was as surprised as you with the successful results.
“Thrilling to read…A delight from start to finish.” – Anthony Bourdain
MOSTLY TRUE
A Memoir of Family, Food, and Baseball
Molly O'Neill of New York Times and The New York Cookbook fame, is now the author of MOSTLY TRUE: A Memoir of Family, Food, and Baseball, a lush memoir that treats each of these subjects with affection, hilarity, and, of course, the rich and beautiful writing that she is so well-known for.
“Mostly True reads like a comic novel . . . O’Neill trots merrily from one anecdote to the next – from testing recipes for Lillian Hellman’s culinary memoir to publishing under her own name.” – New York Times Book Review
“One of the funniest, most heartwarming memoirs in years from the esteemed food columnist for The New York Times Magazine . . . Foodies will cheer for the remarkable O’Neills.” – People (4 stars)
“Amazingly alive.” – Boston Globe
“Hearty nourishment for foodies.” – New York Newsday
Sribner is happy to offer you a promotional copy of Mostly True to review on your website, and would be delighted to talk to see if there are any possible promotional opportunities online. Please contact Kristen.Giorgio@simonandschuster.com for more information!
Kristen Giorgio
Marketing Manager
Simon & Schuster
What a fun little gadget.
Barbara,
That it is. So wonderful to see you up and about again.
Post a Comment