“Cheat” Ice Cream in a variety of Flavors

January20
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Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.
You can make it in any flavor you feel like – I have given a few of my favorite options here.
As I am sensitive to cow’s-milk, I have also noted the dairy-free/Pareve version, which is also (in this case) the vegan version. I hope you enjoy!

2015-07-22 17.35.57

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds
Optional – flavor varieties:

  • For cinnamon ice cream – mix in ½ tsp. of powdered cinnamon before transferring to the ice cream maker.
  • For Mocha-flavored ice cream – melt 1-2 tsp. instant coffee into the mixture before transferring to the ice cream maker.
  • For a gorgeous pistachio-flavored ice cream – mix in 1 heap Tbsp. pistachio paste before transferring to the ice cream maker, and a handful of peeled unroasted pistachios to the cold ice cream while it is still soft.
  • For vanilla-chocolate chip ice cream – add a handful of chocolate chips to the cold ice cream while it is still soft.
  • For ripple ice cream – add 1-2 softened Tbsp. of your favorite jam (strawberry/raspberry/apricot/Dolce De Leche) to the cold ice cream while it is still soft, and swirl with spoon.

Preparation

Whisk all ingredients together in a bowl.
*including anything in flavor varieties marked as “before transferring to the ice cream maker”*
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.
*This is the stage where you add anything in flavor varieties marked as “add to the cold ice cream while it is still soft”*

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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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