Spring is finally here and what goes better with a spring break or summer holiday than a triple scoop of frozen deliciousness to help cool you down? If you have never tried to make your own – Now is the Time!
This season, try your hand at making some delicious home made Ice Cream. It’s a lot easier than you think! Experiment with different fruits and combine them with yogurt for healthier dessert options. The benefits of making your own is that you know exactly what goes into them, you can control the amount of sugar or use sugar substitutes.
Chocolate and Banana Ice Cream
55 g bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Amarula Liqueur
1 medium-sized ripe banana, peeled and cut into chunks
1 tablespoon (15 ml) dark rum
In a small bowl, set over a pan of simmering water (or in the microwave), melt the chocolate and milk. Blend the melted chocolate, the Amarula, banana and rum until smooth. Pour into a plastic or metal container, cover and freeze for at least 4 hours.
You can easily double or even tripple this recipe to make more. If you do not have Amarula, you can try Bailey’s or Cape Velvet. I haven’t tried it with any other liquor, but if you want to experiment, you do need to include similar amount and percentage of alcohol to prevent the ice cream for freezing too hard. The banan gives the ice cream a smooth, creamy consitency and provides sweetness, so use a nice ripe one.
This keeps for weeks in the freezer and maintains it’s consistency perfectly, so enjoy!
What, eh? Oh something for the kids. Something without alcohol. Well how about good old basic vanilla ice cream then?
Basic Vanilla Ice Cream
2 Cups of milk
1 cup whipped cream
1 cup sugar
1 tablespoon vanilla essence
1 white bread slice (chop off the brown edges)
1 can condensed milk
Heat the milk on a medium heat in a large non-stick pan for about 1 hour stirring frequently. This helps in forming the cream / edu from the milk. Add sugar and mix until it dissolves completely. Let it cool completely in a water bath.
In a blender, blend the bread slice, vanilla essence, condensed milk and the completely cooled milk mixture just until they are all mixed together. Transfer the mixture to an air-tight freezer container. After every 2 – 3 hours, when the ice crystals begin to form, break them firmly (you could even use a hand mixer) with a fork. Return the container to the freezer, and repeat this 3 – 4 times. Freeze overnight.
The beauty of this basic vanilla ice cream recipe is that you can add a summer fruit flavour by replacing half a cup of sugar with a cup of either fresh or tinned fruit pulp of your choice (e.g grenadilla, peach, mango, litchee, kiwi).
For vanilla chocolate chip ice cream, simply drizzle in melted chocolate halfway through the freezing process, then break it up with a fork to create chocolate chips, before placing it back into the freezer. Sounds good? I should think so.
Or how about a rich, chocolaty ice cream? Simply stir a heaped tablespoon of cocoa powder into half a cup of cold, strong black coffee and add it to the vanilla ice cream mixture. Blend well before freezing. And if you can really stand even more chocolate, melt some chocolate into the warm milk before blending all the ingredients together.