Saturday, June 03, 2006
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.
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
Dreamed by Lady Amalthea at 12:58 PM