Ice Cream!

I scream! You scream! We all scream for ice cream!

Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!

VEGAN ROASTED BANANA ICE CREAM

This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts

Ingredients

1 1/2 cups/200 grams raw, unsalted cashews

4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices

6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil

2 tablespoons/28 grams dark brown sugar

1 teaspoon/5 grams plus a pinch kosher salt

3/4 cup/150 grams granulated sugar

1/2 cup/80 grams cocoa butter, available at baking supply stores and online

1 cup plus 2 tablespoons/266 milliliters coconut milk

1/2 cup/65 grams chopped walnuts, toasted (optional)

Preparation

To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.

In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.

To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.

Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.

Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

EACH ICE CREAM

This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.

To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.

Ingredients

4 pounds ripe peaches

1 1/4 cups sugar (or more, as needed)

1/8 teaspoon salt

2 teaspoons lemon juice

1 quart (4 cups) heavy cream

1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

Preparation

Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.

While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.

Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.

Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

Note: This recipe is also delicious made with fresh mangoes.

Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium

Note: Nutrient information is not available for all ingredients. Amount is based on available data.

PEANUT BUTTER S'MORES ICE CREAM CAKE

This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10

To view this online, click here.

Ingredients

1/2 gallon (or 1.75 quarts) chocolate ice cream

1 1/4 cups graham cracker crumbs

1/2 cup butter, melted

1 jar (16 oz) creamy peanut butter

1 cup miniature marshmallows

1 bottle (7.25 oz) chocolate topping that forms hard shell

1/2 cup roasted salted peanuts, roughly chopped, if desired

Additional graham cracker crumbs and miniature marshmallows, as desired

Directions

Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.

Spray 8- to 9-inch round springform pan with cooking spray.

In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.

In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.

Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.

Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

COCONUT ICE CREAM

This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.

Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts

Ingredients:

15 ounces cream of coconut (like Coco Lopez)

1 cup milk

1-1/2 cups heavy cream

1 cup packed coconut

Preparation:

Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.



ORANGE ICE CREAM: Frozen Florida Sunshine

For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart

Ingredients:

1 1/2 cups freshly squeezed orange juice (strain to remove pulp)

1/3 cup (100 grams) granulated white sugar (or to taste)

1 Tbsp. orange zest

1 1/4 cups heavy whipping cream

1/4 cup whole milk

2 tsp. fresh lemon juice

1/2 tsp. pure vanilla extract

Preparation:

Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).

Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*

Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.

*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.