PRETTY IN PINK
I have 2 ice cream machines here – Mums, which is an early model electric, but you need to pack around the canister with ice and salt, and the Cuisinart which you just plug in and it refrigerates as it churns. Okay the Cuisinart is easier, but it doesn’t churn well. Don’t buy one. We bought one a couple of years back for the Whole and Natural Foods Chef Training Program and I thought it should at least get use other times during the year. Mum’s churn is so much sturdier – no plastic dodgy paddles that don’t actually move that well. But enough about that. I’ve been having a bit of ice cream binge – started no doubt by the attraction factor of making and putting in the freezer as far ahead of demand as you like – an ice cream cake for my niece on Boxing Day (30th birthday – make it ahead and freeze – ta da !). In my search for a recipe for strawberry ice cream, I went to Mum’s original book that came with the machine and it’s got something about it that I think you will find interesting and useful.
A key point in making ice creams is that the more fat the more creamy and less “icy” your end result will be. As a mixture with little fat (so perhaps lots of watery fruit) sits in the freezer, the frozen water molecules begin to link up and form large ice crystals. Fat molecules prevent these water molecules from linking up and thus it remains creamy. People do all sorts of things to try and get around making a lower fat ice cream – especially with very watery berries. Mum’s recipe uses gelatine powder dissolved in a little water which is then added to blended and strained strawberries, sugar and cream. Hey presto – add it to the machine and truly, it is the most delicious thing. Mum replaced the cream in her day with Evaporated milk (for a less rich end result), and I’ve replaced the cream with coconut milk for a dairy free end result. It’s delicious, but slightly more grainy. Right now I’ve got a mango and coconut milk one in the freezer. You will also find another version below (vegan, which uses Amasake). Be careful of the gelatine you use – you can read about the ones I like here on the jelly blog. But if you are looking for a way to include more gelatine in your diet (great for the bones and gut), then this is a mighty nice way to go. If you are culturing your cream with Kefir (instructions in Wholefood for Children), this is the most perfect place to use it – a delicious way to get those good bugs.
You’ll be wondering no doubt where the photo of the end result is – I forgot to do the photo bit and by the time I remembered, we had eaten it. You can see it up above, ready to go into the freezer – see how creamy it looks ? (this is made to the recipe below). So quick before strawberries and summer are gone – it’s a delicious and nourishing treat for this time of the year.
MUM’S STRAWBERRY ICE CREAM
The recipe for this originally comes from the book Old Fashioned Homemade Icecream, by Ann Creber. Decalon Books, 1979. This is my slightly tweaked version. In regard to how much sugar to make, I recommend tasting the mix (once made) and adjust to your taste. Remember – the mix should be slightly sweeter than you like as it will loose some of it’s sweetness once frozen. Should you wish to use coconut milk, consider coconut cream also – it will give it a smoother consistency. I’m partial to the Ayam brand of coconut milk and coconut cream. I’m not sure how much this makes, but it’s a fair bit and it keeps.
With regard to the gelatine – see the jelly blog for the low down on gelatine. If you are using mango, the measurement is in the actual edible fruit (so weigh it once the skin has been removed and flesh cut from the seed). A bit of lime zest is also delicious with the mango.
About 600 gm (no more) strawberries (or other berry / mango) – washed and green removed
1 1/2 teaspoons gelatine
1/4 cup hot water
1/2 – 3/4 cup golden castor sugar I like the Billingtons brand
1 1/2 cups cream (or, coconut milk, or coconut cream)
Dissolve the gelatine in hot water and set aside to cool.
Blend the strawberries and then press through a sieve into a bowl – discard the seeds that remain in the sieve.
Add the cooled gelatine mix, 1/2 cup sugar and cream to the strawberries and mix well. Taste and add more sugar as needed. Pour into the ice cream machine canister and churn as directed.
STRAWBERRY AMASAKE ICE CREAM
Amasake (Amazake) is a creamy, sweet fermented rice with a consistency similar to rice pudding. It’s traditionally made by inoculating cooked rice with Koji. It’s the amasake here that interferes with the ability of the water molecules to link up, but it’s still going to be a little more grainy than the one above. It’s great stuff and a must in a dairy free household. In Australia I prefer the Spiral brand. Go easy on the sweetening, as you are adding more with the cordial.
1 cup (which will be 1 packet Amasake
500 gm strawberries – washed and greens removed
2 – 4 tablespoons golden castor sugar or maple syrup
2 tablespoons of a lovely raspberry cordial (I would go the Belvoir)
Place the amasake into a shallow dish to freeze (it won’t set solid, just chill it up nicely).
Blend the strawberries and strain through a sieve into a bowl – discard the seeds that remain in the sieve.
Add the amasake, sweetener and cordial to taste – again, remember, it will need to be slightly sweeter than you want it as it will loose that once frozen. Whisk together well and pour into the ice cream machine canister and churn as directed.
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