The Scoop on Ice Cream

Who do you know that does not enjoy eating ice cream? I'm sure you
can count them with the fingers of just one hand, if at all! It is
considered the number one dessert of choice by most of the American
people and seems like it is for many other countries.

Ice cream, ices, gelato, sorbet, glacé, granitas, frozen mousse,
sherbet… by any name, the simple procedure is still the same. Mix a
combination of flavored liquid, follow it by a freezing process and
you end up with the delectably refreshing results. Whether you use
the most expensive electric ice cream makers, the old-fashioned crank-
style freezers, just pour into an ice tray or make into Popsicles,
the results are very satisfying to the soul. As far as I'm
concerned, ice cream comes into the category of comfort food.

If calories and fat are no object, the results by using whole milk,
half and half or whipping cream are always sensuously delicious. If
you are calorie and fat conscious, then there is always the
alternative of using skim milk, low-fat yogurt or fruit juices. None
of us should deprive ourselves of this frozen treat on a hot summer
day!

You can make any of the following recipes using your favorite
freezing methods or the manufacturer's manual for your freezer of
choice.

FROZEN FRUIT SUCKERS
You can use any fruit juices or beverages- such as flavored milks or
even Kool-Aid, fruit punch or lemonade. If you add some crushed
fresh fruit, they will be even more satisfying. Yields 6 – 3 oz
suckers.

1 cup fruit juice
1/2 cup sugar
1/2 cup mashed fruit

Mix the fruit juice and sugar until sugar is dissolved. Pour into
individual popsicle molds or ice tray with dividers. Divide and
spoon in the mashed fruit. Freeze until firm.

MANGO SHERBET
You can substitute any other fruit of your choice for the mangoes.

1 large navel orange
2 small mangoes, peeled and sliced
1/3 cup sugar
1/2 cup plain non-fat or low-fat yogurt
1 teaspoon orange liqueur (optional)

Using a peeler remove the outer peel from the orange, wrap the zest
in plastic wrap and set aside. Remove and discard the remaining skin
and separate the orange into sections. Place the orange sections and
mango slices on a baking sheet lined with wax paper and freeze the
fruit until firm.

Remove the fruit from the freezer about 15 minutes before completing
the recipe.

Place the frozen fruit in a food processor along with the reserved
orange peel and sugar; process the ingredients until the fruit is
minced. Add the yogurt and liqueur to the minced fruit. Process the
ingredients 3 minutes longer or until the mixture is smooth and
fluffy. Eat immediately or you can pop it in the freezer and take it
out when it is time to eat it and let it soften a little.

HABANERO CHILE ICE CREAM
This is a recipe my son found on the Internet many years ago. It
wasn't until 2 years ago that we finally made it. It is definitely
not for the fainthearted! Eat cautiously! It is deceptively cool at
first, but then... Hot, Hot, Hot!

2 pints Half & Half
6 whole cardamom pods
1/2 cup water
1 cup sugar
4 Tbsp cornstarch
Juice from one lemon
Juice from one tangerine
4 threads saffron
4 Habanero peppers, cored and chopped
1 ripe mango peeled and mashed

Bring Half and Half and cardamom pods to nearly boiling. Do not
scald.

Let cool completely, at least 4 hours. Meantime, steep the saffron
threads in the lemon juice to release color. Mash the threads into
the juice a bit with bowl of a spoon. Bring water, sugar,
cornstarch, lemon and tangerine juices to boil; simmer till mixture
begins to thicken.

Let cool completely. Remove cardamom pods from cream.

Add juice mixture, Habaneros and mango pulp to the cream mixture.
Mix thoroughly. Freeze in ice cream maker, according to directions;
or, freeze in large bowl and whip every couple of hours until desired
consistency.

The last time I made this recipe I did not use the cardamom or the
saffron and experienced no noticeable difference in the taste.

 

 

 

 

 

(c) Sonia R. Martinez - article for The June 2007 issue of The Hamakua Times of Honoka'a, Hawai'i.

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