Saturday, May 25, 2013

Strawberry Ice Cream

After I successfully made coconut ice cream, I decided to venture on making another ice cream flavor. I came across a strawberry ice cream on William Sonoma that doesn't use eggs. Instead, the recipe called for crème fraîche. The author noted that crème fraîche helps the ice cream retains the soft texture which is known as the Philadelphia-style ice cream.

I personally don't like to make custard based ice cream. Too much work. Plus I have to decide what to do with the egg whites that aren't called for in the egg based recipes.

I thought this strawberry ice cream is also perfect cold dessert for anyone who has egg allergy. Unfortunately, when I tested this recipe, the heavy whipping cream in my fridge was about to expired. If you cannot have any cow's milk products, substitute cream with coconut milk and sour cream with sheep's milk yogurt. Add extra sweetener to your liking as the yogurt may be pretty sour.

Strawberry Ice Cream
adapted from William Sonoma's Strawberry and Crème Fraîche Ice Cream
makes half quart

1 cup (8 oz) heaving whipping cream (Organic Valley), divided
1/2 cup (4 oz) granulated sugar
1/2 cup (4 oz) sour cream (Daisy) or vanilla crème fraiche (Vermont Creamery)
2 cups (8 oz) frozen or fresh strawberries (365 Organic frozen)
  1. In a large bowl, warm 1/4 cup of the cream in a microwave about 15 seconds.
  2. Whisk in sugar until dissolved.
  3. In a blender, puree together the sugar mixture, cream, sour cream or crème fraiche, and strawberries, about 30 seconds.
  4. Transfer the strawberry cream to a freezable container.
  5. Freeze it for two hours and then beat it with a fork.
  6. Put it back into the freezer for another 4 hours or overnight before serving.

Allergy Info: This strawberry ice cream is free from eggs, legumes (soy), nuts, wheat, and fish. Some people reported a corn reaction with Organic Valley's and Daisy's products. I'm not sure if any of the Vermont Creamery's products are corn free. Aroy-D coconut milk is corn free. Please let me know if you are able to find alternative corn free ingredients.

Thursday, May 16, 2013

Coconut Ice Cream

I luv anything coconut. My mom recently moved in with me and mentioned that she was craving coconut ice cream. BUT she has dairy intolerance. Just like Brek, she doesn't know how much dairy she can tolerant. So I decided to make her some coconut ice cream with as little amount of dairy as possible.

This is a super easy coconut ice cream recipe. There is no needed to use an ice cream maker if making a day ahead.

Adding coconut meat is optional. I don't add them into my coconut ice cream because I prefer smooth texture ice cream. My kids were creative and sprinkled their coconut ice cream with chocolate chips. The possibilities of toppings are endless.

Coconut Ice Cream
serve 4 to 6

1 cup (8 oz) coconut milk (Aroy-D)
1/4 cup (2.3 oz) granulated sugar
1/4 cup (2 oz) heavy whipping cream
1/2 Tablespoon lime juice (from half of a lime)
  1. Warm 1/2 cup (4 oz) of coconut milk using a microwave or on a stove top.
  2. Whisk in the sugar until it is dissolved.
  3. Using a blender, mix together the sugar mixture, heavy cream, and line juice.
Using an ice cream maker
  1. Pour the coconut cream mixture into the ice cream maker's freezer bowl.
  2. Turn on the machine and allow the coconut cream mixture to churn for 15 to 20 minutes.
  3. Transfer the coconut ice cream to a freezable container and freeze it for an hour before serving.
Without using an ice cream maker
Coconut Ice Cream
  1. Transfer the coconut cream mixture to the freezable container.
  2. Freeze the ice cream for an hour.
  3. Take out the ice cream and beat it with a fork.
  4. Put the coconut ice cream back in the freezer.
  5. Freeze it for four hours or overnight before serving.
Note: If the ice cream is frozen solid, leave it out at the room temperature for 15 minutes or microwave it in 10 minutes interval to achieve the soft texture.

Allergy Info: This coconut ice cream is free from eggs, nuts, legumes (soy), wheat, and fish. To make it dairy free, substitute heavy cream with coconut cream. To make this coconut ice cream corn free, use the corn free sugar and cream. Aroy-D coconut milk is corn free as of this writing.