Icecream with homegrown raspberries
We made three varieties of icecream today. We have neither an icecream machine, nor a hand mixer.
Frozen Stuff + Food Processor = Instant Gratification
Make icecream before dinner, and by the time you’ve eaten and put away the dishes, your frozen dessert will be ready to serve.
Could be frozen chunks of fruit, fruit icecubes, or frozen fruit juice.
Could be plain ice cubes (for a sorbet), or frozen dairy.
e.g. milk, evaporated milk, Half and Half (which is half full fat milk, half cream) or heavy cream.
The frozen item should be in chunks, not in a single mass. We like to freeze fruit, or make fruit icecubes, and then store them in ziploc bags.
By food processor we mean something with atleast 450 watt horsepower and a good blade. Most Indian blenders like Sumeet will work fine.
We use our Vitamix. It’s the grand daddy of blenders, with 1380-watt action.
This mean machine can crush solid frozen stuff to a pulp within seconds, without thawing. We’ve tried making sorbets and icecreams in our Sumeet, and it works fine, provided you zap the hard frozen items in the microwave for 20 seconds or so to thaw them a bit.
That, and the fact that it takes longer to break down to a puree in the machine means that you may need to put the finished product back in the freezer for a little longer than you would with a Vitamix.
We had also frozen some Half and Half (a product that contains 50% milk and 50% cream) in icecube trays.
Use evaporated milk mixed with nonfat dry milk (milk powder) if you want to cut further down on the calories. Use heavy cream if you want a richer result. Or plain icecubes if you want a sorbet.
Tossed about equal parts of each into the Vitamix, gave it a whirl for about 30 seconds, going from the lowest to the highest speed. Add a couple tablespoons of milk /cream/Half and Half if the blade needs help to move. Our raspberries were very sweet, and we added just a tablespoon or so of light Agave nectar. Blend until you get a smooth puree. It took us less than a minute. We also like to add a tiny pinch of salt to all our desserts. It somehow makes sweet things taste sweeter.
Optional additions: Lemon juice, lemon zest, Framboise (raspberry liqueur)
Make this before you sit down for dinner. Mix up 2 to 3 cups of icecream, and in 30 to 45 minutes, it will have firmed up enough to serve.
You can also put this mix into popsicle moulds or kulfi moulds.
Quick, easy, can be put together without much of an effort or cleanup. Tastes fabulous, and has no egg yolk (we don’t quite like the taste of it in icecream)
Since there is no whipping or churning to incorporate air, once it sets in the freezer for a while, it tends to become hard – almost like a kulfi. It needs to thaw a bit to be able to scoop out and serve again.
It wasn’t a problem for us, since we made a small amount that was almost over in a sitting.
If you make a larger quantity, take it out after freezing for an hour, break it up and blend it again. Put it back in the freezer. Or add the cream in liquid state after whisking it using the blender’s whisk attachment. Then blend it with the fruit, and set it for four hours.
The two other types we made were a sorbet and an entirely dairy-based icecream. Will post about them soon.
Sending this to Meeta for her Monthly Mingle at What’s for lunch, Honey? This month’s theme is Scream for Icecream.
- Jai and Bee