Review: Strawberry-Buttermilk Ice Cream

[makedah]

I just wanted to add that Moosewood has a Buttermilk-Pineapple recipe that might be an interesting twist. It doesn't even require an ice cream maker. I haven't tried it, however. Let me know if you're interested.

[Terrytx]

I found this recipe in CL recipe finder. This is easy to make and very tasty. I would like to try some other CL ice creams throughout the summer. Anyone have any favorites?

[Terrytx]

Yes makedah, I am interested in that recipe. I love pineapple.

[crlykat]

I have recipes for Peaches and Buttermilk Ice, Frozen Lime Souffle, and Strawberry & Lemon-Hibiscus Tes Mousse from Williams Sonoma Healthy Desserts. Can post if you are interested.

[Darlin]

crlykat, please post your recipes, they sound wonderful. TIA

[crlykat]

Here's one; will post others later.

Strawberry and Lemon-Hibiscus Tea Mousse
Williams Sonoma Healthy Desserts

For the best results in this light, frothy dessert, steep the tea until very strong and buy the sweetest strawberries possible. For a special presentation, freeze the mousse in individual souffle cups and unmold onto individual plates.


3 cups ripe strawberries, stems removed and chopped, plus 5 strawberries, stems removed and halved
2 Tbs. creme de framboise liquer or cranberry juice
2/3 cup superfine (caster) sugar
1/4 cup brewed lemon-hibiscus tea, chilled
1 1/2 cups lowfat milk, placed in the freezer for 1 hour

Chill a 2 quart bowl.

In a food processor fitted with a metal blade, combine the chopped strawberries, liquer or juice, sugar, and chilled tea. Process just til pureed; small bits of strawberry should be visible. Transfer to a large bowl.

In a chilled bowl, using chilled beaters, whip the milk until stiff peaks form. If the milk does not whip easily, return it to the freezer for 15 minutes and then whip again.

Gently fold the whipped milk into the strawberry mixture. Spoon into the chilled bowl. Cover with plastic wrap, making sure the wrap is set directly against the mousse.
Freeze for at least 4 hours and up to 3 days.

To serve, scoop into small bowls and garnish with the strawberry halves.

Calories 92; 1 gram protein; 19 grams carb.; 1 gram fat; cholesterol 3 grams; sodium 20 mg; fiber 1 gram.

[This message has been edited by crlykat (edited 06-04-2001).]

[makedah]

Pineapple Buttermilk Sherbet
Moosewood Low-Fat Favorites

2 c. nonfat or regular buttermilk
2 c. undrained canned crushed pineapple (20 oz. can)
2/3 c. sugar

In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.

Cover the bowl with plastic wrap and place it in the freezer. After about an hour, when the mixture has begun to harden, stir it witha fork until it becomes slushy. Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid. Stir it again with a fork and serve. If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well-blended and smooth.

Makes 5-6 cups. Serves 8. Will keep, frozen in an airtight container, for 1-2 weeks.

[Terrytx]

Thanks for the recipes. I will be trying them soon.

[crlykat]

Peaches and Buttermilk Ice
Williams Sonoma Healthy Desserts

1 1/2 cups lowfat buttermilk
1 egg
1 cup Vanilla Sugar or granulated sugar
1 1/2 cups lowfat milk, placed in the freezer for 1 hour
4 peaches, 1 1/4 pound total weight, peeled, halved, pitted and diced
1/2 teaspoon almond extract
1/16 teaspoon ground cloves

In a saucepan over medium-low heat, warm the buttermilk until just warm.
In a bowl, using an electric mixer on medium speed, beat together the egg and sugar until very pale and frothy, about 3 minutes. Add the egg mixture to the buttermilk and place over medium low heat. Warm the mixture, stirring continually, for 5 minutes; do not allow it to boil. Cool to room temperature.

In a chilled bowl, using chilled beaters, whip the milk until soft peaks form. If the milk does not whip easily, return it to the freezer for 15 minutes and then whip again. Fold the whipped milk into the cooled egg-buttermilk mixture and add the peaches. Add the almond extract and cloves and stir to mix well.

Pour the mixture in a shallow pan, such as a cake pan, and freeze until solid. Or if using a ice cream maker, freeze according to manufacturers instructions.
To serve, scoop into individual bowls.

Serves 8
Calories 185; 4 grams protein; 39 grams carb.; 2 grams fat; cholesterol 32 grams; sodium 79 mg; fiber 1 gram.


Frozen Lime Souffle
Williams Sonoma Healthy Desserts

1/4 cup water
1 envelope (1 Tbs.) unflavored gelatin
3/4 cup lime juice
1/2 cup sugar
grated zest of two limes
1 1/2 cups lowfat milk, placed in the freezer for 1 hour

Coat 6 1/2-cup souffle dishes or molds with nonstick cooking spray. Cut pieces of waxed paper long enough to encircle each dish, then fold each piece to create a strip about 3 inches wide. Ring the top of each dish with a strip so that it stands about 2 inches above the rim and tape it in place. Chill the dishes.

In a small saucepan, place the water and sprinkle the gelatin over the top. Let stand for 5 minutes to soften. Stir in the lime juice, sugar, and half the lime zest. Place over medium-low heat and stir to dissolve the sugar and gelatin, about 3-4 minutes. Remove from heat and transfer to a large bowl. Let cool til thickened.

In a chilled bowl, using chilled beaters, whip the milk until soft peaks form. If the milk does not whip easily, return it to the freezer for 15 minutes and then whip again. Gently fold the whipped milk into the lime mixture. Divide the mixture evenly among the prepared dishes, spooning it in gently. Freeze the mousse for at least 4 hours or for up to 2 days.

To serve, remove the waxed paper from each souffle dish and set on an individual plate. Garnish with remaining lime zest.

Serves 6
Calories 117; 3 grams protein; 24 grams carb.; 2 grams fat; cholesterol 5 grams; sodium 38 mg; no fiber