Ice Cream

[mhildreth]

What can I use instead of heavy cream to make ice cream? Or does anyone have a good low-fat ice cream recipe?

[Vanessa]

This is from Eating Well magazine

Honey-Crunch Ice Cream


Nonfat sweetened condensed milk gives ice creams an old-fashioned creaminess. Use Grape-Nuts to add low-fat crunch to other dessert recipes and toppings.

Ingredients
1 tablespoon honey
1 teaspoon butter
1 teaspoon milk
1 teaspoon light brown sugar
1/2 teaspoon pure vanilla extract
1/4 cup Grape-Nuts cereal
1 1/2 cup whole milk
14 ounce nonfat sweetened condensed milk
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Preparation
Estimated Cooking Time: 3 hours 10 mins.

1. To make honey crunch: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a small baking pan or coat it with nonstick cooking spray.

2. In a small bowl, mix honey, butter, milk, brown sugar and vanilla until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside. (The honey crunch can be stored in an airtight container at room temperature for up to 3 days.)

3. To make ice cream: In a large bowl, mix milk, condensed milk and vanilla until blended. For best results, refrigerate the mixture until well chilled, at least 2 hours.

4. Stir lemon juice and salt into the chilled ice cream mixture. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.) Portion Amount: 0
Yield Amount: 3
Number of Servings: 6
Per Serving
Calories: 265 Cholesterol: 14.4 mg
Protein: 8.47 g Sodium: 229 mg
Carbohydrates: 50.7 g Total Fat: 2.85 g






[This message has been edited by Vanessa (edited 06-11-2001).]

[RunnerKim]

You can try subbing lower fat cream and/or milk. I often use half & half or whole milk (perhaps in combo with skim milk which i always have on hand).

I have been incredibly pleased with the cookies and cream recipe from May 2000 (or was it April?). It uses tofu to provide the creaminess. I think the texture is wonderful. I've made this recipe as chocolate mint flavor also. I'm not happy using cool whip though so am going to try making "mock cool whip" with evaporated milk next. That'll be sometime this week.

A recipe I make often because it's simple and lower-fat is "fudgesicle" from the Cuisinart instruction book - all it is 2 cups whole milk and 1 package of instant chocolage pudding mix. Mix together and add to your ice cream freezer. I've made it with skim milk before too.
Kim

[MelissaAS]

Vanessa- Do you possibly have the calories and fat breakdown per serving of the Honey Crunch ice cream? I suppose I could figure it out, but I'm trying to avoid the math. Thanks- it looks yummy!

Melissa

[Jessica]

RunnerKim, please let me know how the fake Cool Whip works. I want to try this ice cream but am turned off by Cool Whip.

[Mamasue]

RunnerKim...I love the "fudgesicle" recipe too and make mine with 2% milk. I will try it with skim next time.

I wonder how fat-free half and half would be as a sub to heavy cream?

[mhildreth]

Thank Vanessa you were a great help. Originally posted by Vanessa:
This is from Eating Well magazine

Honey-Crunch Ice Cream


Nonfat sweetened condensed milk gives ice creams an old-fashioned creaminess. Use Grape-Nuts to add low-fat crunch to other dessert recipes and toppings.

Ingredients
1 tablespoon honey
1 teaspoon butter
1 teaspoon milk
1 teaspoon light brown sugar
1/2 teaspoon pure vanilla extract
1/4 cup Grape-Nuts cereal
1 1/2 cup whole milk
14 ounce nonfat sweetened condensed milk
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Preparation
Estimated Cooking Time: 3 hours 10 mins.

1. To make honey crunch: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a small baking pan or coat it with nonstick cooking spray.

2. In a small bowl, mix honey, butter, milk, brown sugar and vanilla until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside. (The honey crunch can be stored in an airtight container at room temperature for up to 3 days.)

3. To make ice cream: In a large bowl, mix milk, condensed milk and vanilla until blended. For best results, refrigerate the mixture until well chilled, at least 2 hours.

4. Stir lemon juice and salt into the chilled ice cream mixture. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.) Portion Amount: 0
Yield Amount: 3
Number of Servings: 6
Per Serving
Calories: 265 Cholesterol: 14.4 mg
Protein: 8.47 g Sodium: 229 mg
Carbohydrates: 50.7 g Total Fat: 2.85 g




[This message has been edited by Vanessa (edited 06-11-2001).]

[Denise]

I frequently use FF half and half and skim milk. Sometimes I will put in just a cup of regular half and half. I think it works great! There is a peaches and cream recipe in the Complete CL Ckb that uses condensed milk to thicken the ice cream. It's also very good!

[JennieL]

Originally posted by Denise:
I frequently use FF half and half and skim milk. Sometimes I will put in just a cup of regular half and half. I think it works great! There is a peaches and cream recipe in the Complete CL Ckb that uses condensed milk to thicken the ice cream. It's also very good!

Denise - do use use FF half and half on cooked or uncooked recipies? I just got an ice cream maker.

[AD]

Eating Well had some great recipes for basic ice cream (chocolate, vanilla, strawberry and peach I think). I recall they used marshmallow fluff to improve texture. I'm not sure if I can find the recipes, but if I do, I'll post them if anyone would be interested.

[RunnerKim]

AD - if you find the recipes, I'd love to see them!

Early report on "mock cool whip" -- I made it up last night but haven't made the ice cream yet.

The recipe I used is at http://recipes.alastra.com/eggs-dairy/mock-cool-whip.html

It's certainly easier to just buy cool whip as this recipe requires chilling evaporated milk and letting gelatin sit in water until it dissolves and then whipping to stiff peaks. So it takes a little time and several steps. I did not get stiff peaks the 2nd time the recipe calls for it- it just seemed to be getting softer and softer, so I quit. I did reduce the amount of oil by half, maybe that was the problem?? Maybe I just over-whipped?? I was concerned that I wouldn't have enough as it only makes "4 servings" and the ice cream recipe calls for 2 cups -- however I have it in a 4 cup rubbermaid container and I'd say its over half full. It's not exactly cool whip, but the texture is fairly light and fluffy (after freezing for 10 minutes and being in the fridge overnight).

I'll post more tomorrow about using it in the ice cream.

Kim

[Vanessa]

Heres the recipe using marshmallow fluff from Eating Well

Vanilla ice cream:
4 cup skim milk
1/4 cup corn syrup
3 large egg yolks
1/4 cup cornstarch
2 tablespoon pure vanilla extract
2 1/2 cup Marshmallow Fluff

1. In a large heavy saucepan, combine 3 3/4 cups milk and corn syrup. Heat over medium heat, stirring to dissolve the corn syrup, until steaming. Meanwhile, in a medium-sized bowl, whisk together egg yolks, cornstarch and the remaining cold milk until smooth. Gradually whisk 1 cup hot milk into the egg yolk mixture; then pour the egg yolk mixture into the hot milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)

2.Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer's instructions.
Number of Servings: 8
Calories: 219 Cholesterol: 81.95 mg
Protein: 5.24 g Sodium: 103.82 mg
Carbohydrates: 42.97 g Total Fat:

Cinnamon Ice Cream
Substitution: If you don't have a vanilla bean, add 1 tsp. pure vanilla extract to the milk after it has steeped. Serves: 6

3 cup low-fat milk
2 tablespoon light brown sugar
6 cinnamon sticks
1 vanilla bean
2 large egg yolks
1/4 cup light corn syrup
2 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cup Marshmallow Fluff

1.In a large heavy saucepan, combine milk, brown sugar, cinnamon sticks and vanilla bean. Heat over medium heat, stirring to dissolve the sugar, until steaming. Remove from the heat, cover the pan and let steep for 30 minutes. Strain, discarding the cinnamon sticks and vanilla bean halves. (Scrape the tiny seeds inside the vanilla bean into the milk, if desired.)
2. In a mixing bowl, whisk together egg yolks, corn syrup, cornstarch and ground cinnamon. Gradually add the milk, whisking to combine, and return to the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
3.Transfer the custard to a bowl and place a piece of wax paper or plastic wrap directly over the surface to prevent a skin from forming. Cover and refrigerate until no longer warm. Add marshmallow creme and mix with a whisk until as smooth as possible. (The mixture will be slightly lumpy, but will smooth out during stir-freezing.) Return to the refrigerator until completely chilled.

4.Pour the custard mixture into the canister of an ice cream maker and freeze according to the manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving in chilled dessert dishes. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, let it soften for 20 minutes before scooping.)
Calories: 252 Cholesterol: 78.38 mg
Protein: 5.46 g Sodium: 112.77 mg
Carbohydrates: 51.24 g Total Fat: 2.97 g







[This message has been edited by Vanessa (edited 06-13-2001).]

[BosunsWife]

Thanks for the recipes. I just bought a Cuisinart Ice Cream Maker and haven't used it much since most of the recipes I find are full fat varieties.

[AD]

Surprisingly, I found the chocolate ice cream recipe. It's got a lot of calories but hardly any fat. I'll post it tomorrow.

[AvrilH]

Thank you for these recipes! How terrific. I ADORE my ice cream maker.

Just a reminder though, that sorbet is the easiest and lightest treat to make. As well, CL published a strawberry-banana frozen yoghurt a few years back that was terrific, and substitutions are easy to do.

I have the EW cookbooks that have the ice cream recipes in them, I will try to remember to bring them in and post them. The peach one is terrific.

CAn't wait to try the honey crunch!

[AvrilH]

Thought I should provide some sorbet recipes. The kir Royale is to die for

Apricot

2 cups water
1 1/2 cup sugar
4 cups strained apricot purée
juice of 1 lemon

Bring water and sugar to a boil. Add purée and lemon juice. Cool. Pour in ice cream machine and use according to manufacturer’s instructions.

Cantaloupe

1 1/2 cups sugar
1 1/2 cups water
2 cantaloupe melons, 1.5 pounds each

Combine the sugar and water in a small saucepan. Bring to the boil over low heat, stirring. Boil for 1-2 minutes. Cool over ice.
Cut the melon, scrape out and discard the seeds and fibers from both halves of the melons. Scoop out the flesh with a spoon. Purée the flesh and juice in a blender or food processor.
Whisk the melon purée into the cooled syrup. Transfer to the ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a chilled bowl and freeze for about 1 hour, until firm.

Caramel

1 cup sugar
2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
In a dry heavy saucepan cook sugar, undisturbed, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until it is melted completely and a deep caramel. Remove pan from heat and carefully add water down side of pan. Return pan to heat and cook caramel, stirring, until it is dissolved completely. Stir in salt and vanilla and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.
Chocolate

12 ounces bittersweet chocolate
2 cups water
1 cup sugar
1/4 cup strong coffee
1/4 cup Grand Marnier or Kahlua
1 teaspoon vanilla extract

Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.

Coconut

2 cups water
3/4 cup sugar
1 large coconut
Bring the water to a boil with the sugar, stirring until the sugar is dissolved. Let the mixture cool and reserve.
With a ice pick, pierce the weakest eye of the coconut. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F oven for 15 minutes. Break it with a hammer, and remove the flesh from the shell. Cut the coconut meat into small pieces, transferring it in a food processor.
Strain the reserved coconut liquid through a fine sieve and add enough water to measure a total of 2 cups. In a saucepan bring the liquid to a boil, add it to the coconut in the food processor and process for 1 or 2 minutes. Let the mixture cool and strain it through a large sieve lined with a double thickness of cheesecloth into a bowl. Add the sugar syrup and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.


Grapefruit

1 1/2 cups water
1 1/2 cups sugar
1 2/3 fresh pink grapefruit juice
2/3 cup lemon juice
Stir water and sugar in a medium saucepan over low heat until the sugar dissolves. Increase heat and bring to boil. Pour into large bowl. Mix in pink grapefruit and lemon juices. Refrigerate juice mixture until well chilled.
Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Freeze in covered container.


Kir Royal

2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. In a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker.

Kiwi

1 cup sugar
1/2 cup water
9 large kiwis, peeled, diced
Combine water and sugar in a saucepan and bring to a boil over medium heat stirring constantly until the sugar has dissolves. Cool.
Purée the kiwis in a food processor. Set aside 1 cup of purée. Strain the remaining purée through a fine sieve. Combine both purées and the syrup in a ice cream maker and freeze according to manufacturer’s instructions.
Lemon

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in a ice cream machine, according to the manufacturer’s instructions.


Melon Mango

3 large mangoes, peeled and pitted
1 cup cantaloupe chunks
1/2 cup maple syrup
1/2 cup water
2 tablespoons lime juice
In a blender, purée the mangoes, cantaloupe, maple syrup, water; lime juice until very smooth. Pour into ice cream machine and use according to manufacturer’s instructions.
If you do not have a ice cream machine, pour the mixture in a shallow pan and place in the freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid. Cover and let sorbet continue to freeze overnight. Before serving, let the sorbet thaw for 10 minutes, cut into chunks, purée briefly in a blender then scoop into serving dishes.

nectarine

4 cups nectarine
juice of 1 lemon
2 cups water
1 cup sugar
First make a sugar syrup using 1 cup of water and the sugar. Pour the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the nectarine and add the lemon juice immediately to keep the fruit from darkening. Stir the fruits and the water into the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine using it according to manufacturer’s instructions.
Orange

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

peach

4 cups peaches, peeled pitted and sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice
In a blender or a food processor, purée the peaches. In large saucepan, combine the sugar, orange juice and lemon juice. Over medium heat, cook and stir until the sugar dissolves; remove from heat. Stir in pured peaches. Refrigerate until cold. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

Pear

2 1/4 pounds pears, peeled, quartered, cored
1 3/4 cup dry white wine
3/4 cup sugar
2 tablespoons corn syrup
Combine the pears and 1 cup of the wine in a medium saucepan over medium heat. Cover and cook until the pears are tender. Purée the pear mixture and sugar in a food processor. Add the remaining wine and the corn syrup. Chill until cool. Process the mixture in a ice cream maker according to manufacturer’s instructions.

Pineapple
1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the purée. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer’s instruction.

Plum

1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely.
Halves and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in 1 cup of the sugar syrup (reserve the rest for another use) and add the lemon juice. Pour into ice cream machine and freeze according to manufacturer's directions.

Raspberry

4 cups raspberries
juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Purée the raspberries and work them through a sieve to remove the seeds, there should be 1 cup of puree. Stir the sugar syrup, lemon juice or kirsch, and water into the purée and taste, adding sugar or lemon juice if needed. Chill the mixture and taste again.
Freeze the mixture in an ice cream machine, and store in the freezer.

Strawberry

2/3 cup boiling water
1/2 cup Sugar
4 cups strawberries sliced
2 tablespoons orange juice
1 tablespoon lemon zest
1 tablespoon lemon juice
Combine boiling water and sugar in a large bowl, stirring until sugar dissolves; let cool. Stir in strawberries, orange juice, lemon zest and lemon juice. Press mixture into a 13x9x2 inch pan; freeze until almost firm.
Spoon mixture into a mixing bowl; beat at medium speed with electric mixer until smooth. Return mixture to pan and freeze until firm.

Tangerine

3 1/2 cups tangerine purée
3 tablespoons lemon juice, freshly squeezed
1 1/4 cups sugar
1/4 cup light corn syrup
In a food processor purée the tangerines until smooth. Strain the purée and add the lemon juice, sugar and corn syrup, whisking until sugar is dissolved.
Process in an ice cream maker according to the manufacturer's instructions. Keep frozen until ready to serve.

Tropical

1/2 cup pineapple juice
1/2 cup peach juice
1/2 cup mango purée
4 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
Mix all the ingredients in a bowl and stir until sugar dissolves. Transfer mixture to ice cream machine and process according to manufacturer's instructions.

Watermelon

1 cup sugar
1/2 cup water
1/4 cup lemon juice
3 cups watermelon flesh
Place the sugar, water and lemon juice in a small saucepan. Bring to boil, stirring occasionally. When the sugar is dissolved, remove the pan from heat. And chill the syrup.
Prepare the watermelon by removing all the seed from the flesh. Place the flesh in the bowl of a food processor. Process until liquefied. Add the purée to chilled syrup; stir to combine.
Freeze the sorbet in an ice-cream maker according to the manufacturer's instructions. Store, in an airtight container.

[Pat]

Yes, please post the ice cream recipes, especially the peach one and a chocolate one if you have one. Peach season (good locally grown) is almost here and it is ALWAYS chocolate season!

[MelissaAS]

AvrilH- Thanks for the sorbet recipes- they look fabulous!!

Also, sorry about my brain-dead post above asking for the nutritional information for the Honey Crunch Ice Cream- I must have really been out of it that day!

Melissa