Re: Ice Cream Recipes

[Guest guest]

,

Here is the recipe I think you're looking for (plus two more). These were

posted by others this past summer and I tried the first two.

Different members of my family liked one or the other better. We even made

one recipe sort of a half and half mix.

I agree in the Dari-Free recipe to halve the sugar... actually, I think you

could cut way back in the coconut one, too.

The coconut is much more creamy, but you have to like the strong coconut

flavor (we did)!

The last recipe with the pineapple might be really good.

I'm trying to get the nerve up to try making some goat's milk ice cream...

if it's decent, I'll post a recipe after I do it.

COCONUT CANDY ICECREAM

Ingredients:

1) 1 cup water

2) 2 teaspoons gelatine

3) 1 cup caster sugar (I used regular white sugar)

4) 1 x 400ml can coconut milk

Method:

1) Place water in a saucepan (on the stove), add the sugar and bring to the

boil, stirring until sugar is dissolved.

2) Add gelatine and stir until dissolved.

3) Remove from heat, then add the coconut milk.

4) Either transfer mixture to an ice cream maker and chill and churn

following the manufacturers instructions, OR pour mixture into a shallow

tray and place in freezer. Allow to freeze only a little around the edges,

then beat to break up ice crystals.

5) Repeat step 4 one more time before allowing to freeze completely.

DariFree Ice cream

(from Unravelling the Mysteries of Autism and PDD by Karyn Serrousi)

In a blender, combine 1 C warm water and 1/3 C DariFree powder (or just

use 8-9 liquid onces of another milk substitute). (I use 1 C DariFree

already made up)

Blend well then add:

1/3 C sugar

1 1/2 t egg replacer (we use Just Whites)

1/2 t vanilla

pinch of salt

1T liquid calcium, if desired

1 t canola oil

Add ice cubes to make 2 C of liquid. Blend well.

This can be used in popsicle molds, or follow your ice cream maker

instructions.

This recipe can be doubled, and I usually 1/2 the sugar and it's sweet

enough.

Pineapple/Coconut Ice Cream

1 cup of canned coconut milk

1 cup crushed pineapple

1/4 cup date jam

In a blender whip all of the ingredients together. Place in your ice cream

maker. Follow your specific machine's directions for making ice cream.

[Guest guest]

For naturally sweetened ice creams, Maple Walnut ice cream and Honey ice

cream are my favorites.

The ice creams with high % of heavy cream and generous use of egg yolks have

the best texture, IMHO. The great thing about ice cream is that it

generally tastes the same before freezing, so it is very easy to toss random

things together and know what to expect. The big thing to remember is to

add the raw cream *after* the custard mixture has cooled. (The egg yolks

need to be cooked to get that extra creamy texture, raw yolks just don't

perform the same.)

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

On Mon, Aug 18, 2008 at 1:21 PM, louisvillewapf <louisvillewapf@...>wrote:

> friends,

> We have a bunch of extra milk/cream at the moment... so we figured why

> not have an early Fall ice cream celebration. We would love some

> recipes, suggestions, etc. on best ice cream recipes (we have heard

> coconut rum helps make it really smooth and great, where would we find

> that?) or other uses of raw cream. Thanks!

> JJ

>

[Guest guest]

I'm quite fond of unsweetened coconut milk ice cream (no dairy). I put about 8

egg yolks

in a quart. For spices I use ground cardamom, vanilla, nutmeg, salt, and/or lime

zest. I

think you could do it exactly the same way with cream; just be careful not to

use so much

cream that it churns. (you need maybe 1 cup of milk for 3 cups of cream... you

might get

away with 0.5:3.5)

--- In , " Lana Gibbons " <lana.m.gibbons@...>

wrote:

>

> For naturally sweetened ice creams, Maple Walnut ice cream and Honey ice

> cream are my favorites.

>

> The ice creams with high % of heavy cream and generous use of egg yolks have

> the best texture, IMHO. The great thing about ice cream is that it

> generally tastes the same before freezing, so it is very easy to toss random

> things together and know what to expect. The big thing to remember is to

> add the raw cream *after* the custard mixture has cooled. (The egg yolks

> need to be cooked to get that extra creamy texture, raw yolks just don't

> perform the same.)

>

> -Lana

>

> " There is nothing more useful than sun and salt. " - Latin proverb

>

>

> On Mon, Aug 18, 2008 at 1:21 PM, louisvillewapf <louisvillewapf@...>wrote:

>

> > friends,

> > We have a bunch of extra milk/cream at the moment... so we figured why

> > not have an early Fall ice cream celebration. We would love some

> > recipes, suggestions, etc. on best ice cream recipes (we have heard

> > coconut rum helps make it really smooth and great, where would we find

> > that?) or other uses of raw cream. Thanks!

> > JJ

> >

>

>

>

[Guest guest]

I make ice cream with a pint of Amish raw cream, 8 whole eggs (I

understand that it may be better to remove the whites), 1/2-3.4 Cup of

raw honey/maple syrup (Grade B)/Molassas (occasionally), 1 Tblsp of

Arrow Root, 1 Tblsp of organic Vanilla.

I mix up the flavors, but often use ground coffee beans, unsweetened

organic cocoa ....

I make it raw, so all I do is mix it up and then put it in the ice

cream maker. Very easy to do. A bit expensive though given the cost

of Amish cream in CA.

[Guest guest]

Lana Gibbons wrote:

> (The egg yolks need to be cooked to get that extra creamy texture,

raw yolks just don't perform the same.)

~~~I've never made a custard with egg yolks for making ice cream. How

do you do it?

Thanks,

Rhonda

[Guest guest]

I have some cream that is somewhat sour, medium I'd say. Is it possible to

sweeten it enough for ice cream or will the sour taste remain. I don't really

have a use for so much sour cream and got this for ice cream but time slipped by

and now I'm hoping it's not too late.

THANKS!

Laree

Perhaps you will forget tomorrow the kind words you say today, but the recipient

may cherish them over a lifetime.- Dale Carnegie

[Guest guest]

> > (The egg yolks need to be cooked to get that extra creamy texture,

> raw yolks just don't perform the same.)

>

> ~~~I've never made a custard with egg yolks for making ice cream. How

> do you do it?

Whisk up the egg yolks and mix them with the cream. Heat in a saucepan at low

heat,

stirring constantly until it thickens.

That's it!

[Guest guest]

>

>

> I have some cream that is somewhat sour, medium I'd say. Is it possible to

sweeten it

enough for ice cream or will the sour taste remain. I don't really have a use

for so much

sour cream and got this for ice cream but time slipped by and now I'm hoping

it's not too

late.

Too much sour cream. Hmm. This is difficult for me to comprehend.

In general I don't think it's a good idea to start with the wrong flavor and

then augment it

with other flavors. Start with the right flavor.

And make yourself a nice big soup or stew to put your sour cream in!

Mike

[Guest guest]

I don't know about making ice cream with it but here are some ideas

https://westonaprice.org/foodfeatures/maximize_rawmilk.html

>

>

> I have some cream that is somewhat sour, medium I'd say. Is it possible to

sweeten it

enough for ice cream or will the sour taste remain. I don't really have a use

for so much sour

cream and got this for ice cream but time slipped by and now I'm hoping it's not

too late.

>

> THANKS!

>

> Laree

>

> Perhaps you will forget tomorrow the kind words you say today, but the

recipient may

cherish them over a lifetime.- Dale Carnegie

>

>

[Guest guest]

As long as the soured cream is raw then you can use it to make some

marvelous cultured butter. If it is pasturized and has soured then it

is no good for anything.

-Patty

--- In , Laree Kline <lareekline@...>

wrote:

>

> I have some cream that is somewhat sour...I don't really have a use

for so much sour cream and got this for ice cream but time slipped by

and now I'm hoping it's not too late.

>

[Guest guest]

I disagree that it isn't good for anything. It would still be useful as sour

cream to use on potatoes, in dips, or in a raisin sour cream pie.

Kathy

From:

[mailto: ] On Behalf Of Patty T

Sent: Tuesday, August 19, 2008 10:27 PM

Subject: Re: ice cream recipes

As long as the soured cream is raw then you can use it to make some

marvelous cultured butter. If it is pasturized and has soured then it

is no good for anything.

-Patty

--- In

<mailto: %40> , Laree Kline <lareekline@...>

wrote:

>

> I have some cream that is somewhat sour...I don't really have a use

for so much sour cream and got this for ice cream but time slipped by

and now I'm hoping it's not too late.

[Guest guest]

I think she meant if it soured naturally without adding a culture. If

you let pasteurized cream sit until it started to ferment its probably

not safe to eat. Its a different story if you added some buttermilk

and cultured it on purpose.

Raw cream on the other hand can sour on its own safely due to natural

bacteria found in it.

-

> >

> > I have some cream that is somewhat sour...I don't really have a use

> for so much sour cream and got this for ice cream but time slipped by

> and now I'm hoping it's not too late.

>

>

>

>

[Guest guest]

I do feel sorry for those of you who cannot get all the raw cream you want! We

are very fortunate in CO to have cow shares. I only happened to have " too much "

recently because I had volunteered to get food donated for a permaculture event

lunch and had asked a local dairy to donate cream for the coffee drinkers. Of

course, I took the extra home :-) with the intention of making a little ice

cream. Thanks for the other suggestions, though they just don't sound as

delightful right now! But I'm going to forget the ice cream because I think

you're right, Mike. Probably can't mask the flavor..... I've noticed I can't

do that with sour cream in my Dandy Blend drinks.

Thanks!

Laree

Too much sour cream. Hmm. This is difficult for me to comprehend.In general I

don't think it's a good idea to start with the wrong flavor and then augment it

with other flavors. Start with the right flavor.And make yourself a nice big

soup or stew to put your sour cream in!Mike

I don't know about making ice cream with it but here are some

ideashttps://westonaprice.org/foodfeatures/maximize_rawmilk.html

[Guest guest]

Oh, I missed your suggestion, Patty! That is a great idea! I haven't tried

making butter yet so this would be a good experience for me. Thanks! Laree