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Ice cream cone with chocolate chip sprinkling ...

ice cream and too many sprinkles

Stayin’ Cool. Ice cream? Shade? What do you do to stay cool in August?

Do you spend your weekends in the heat, volunteering for your favorite cause (that’s cool!) or do you sit poolside with drink in hand? Mojitos, anyone?

Air conditioners, fans, umbrellas, water… greenscapes… let your photography and imagination run wild on the theme of “Stayin’ Cool” and then send us your pics for inclusion in this blog either by emailing fleurbain@gmail.com or by posting your pic directly on our Facebook Page’s wall.

Stay cool everyone!

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I don’t need no ice cream maker! I don’t need no dairy!

Chocolate Ice Cream

2 cups organic coconut milk

1 cup unsweetened chocolate almond milk

1-3 tablespoons sugar (I use very little, not even a tablespoon)

200 grams dark fair trade chocolate, snapped into pieces (I used Cémoi dessert chocolate)

2 eggs, whisked

1 tablespoon of excellent homemade vanilla

1.  Pour the coconut milk, almond milk and sugar into a sauce pan and slowly bring to a boil.  Stir as it comes to the boiling point.

2.  Take the saucepan off the heat, add the chocolate and whisk until smooth.

3.  Add the whisked eggs and vanilla to the pan and continue to whisk until smooth.

4.  Return to medium low heat, stir gently and allow the custard to thicken until it will coat the back of a spoon.  What does this mean?  Well, at one point it will thicken so much that you notice a difference in how much can coat the back of a spoon.  Depending upon how hot your element is, this should take 10 – 15 minutes.  It is important to make sure that the custard does NOT to come to a boil otherwise you will have something the texture of porridge instead of a nice smooth custard.

5.  Pour into jars with straight sides, leaving room for expansion as it freezes.  Place into the freezer with the lids off.  Allow to freeze, then put the lids on.

6.  Like any good old fashioned ice cream, allow to sit on the counter for 10 minutes before enjoying with seasonally delicious fresh fruit.  Or enjoy this beside a fruity sorbet.

this is chocolate pudding made with coconut milk. like magic, after an hour in the freezer, it will become ice cream!

* if you use more chocolate, like up to 300 grams, the ice cream is very thick and there are no ice crystals to it.  If you use less chocolate, like 100 grams, and therefore have less fat in the mix, the ice cream has a much more icy crystal texture.

Tammy Schmidt, Montreal

It is 29°C, there is a strong wind and all the plants in the garden are suddenly crying.  You could say that we have some heat.  The transition from blah rain to all of this warmth is a little exhausting. I am now inspired to experiment with coconut milk and frozen fruit.

Want something sweet and refreshing on a hot day?  Try this!

instant ice cream

600 g of mixed frozen fruit (I used a 670g mixture of mango and raspberry today.)

1/2 can of organic coconut milk

1 tablespoon of sugar (optional)

a couple good glugs of vanilla

1.  So easy!  Put everything in a food processor and blend until very smooth.

2. Put into neat little individual containers.  I was able to make seven 125ml containers.  Chose containers that will be easy to navigate with a spoon.  Allow to sit for a few minutes at room temperature if you are going to enjoy this straight from the freezer.

ready to go!

Tammy Schmidt, Montreal

A month ago, I was putting the following ingredients together for a fruit sauce.  While making it, I was reminded of ice cream.  It looked delicious and cold. I gave it a taste, and it was amazing!  So I decided that I was indeed making ice cream.  This combination is sweet, but not too sinful.  For the final touch, I added the magic ingredient: homemade vanilla bean extract.  The silky vanilla really comes through!

This is awesome!

Vanilla fruits, dried

vanilla extract is the secret ingredient!

Ingredients

600g bag frozen fruit, I used mixed berries

1/4 to 1/2 cup icing sugar

1/2 cup cream

2 tablespoons vanilla extract

Using a food processor, blitz the frozen fruit until it is a fine paste.  Add icing sugar, cream and vanilla.  Continue processing the ingredients until they resemble ice-cream.  Put into containers of your choosing and freeze.  Use within a few days.

*You could easily use a different sweetener, like maple syrup or agave syrup.  Coconut milk might be a nice substitute for the cream.  Experiment and let me know how it turns out for you!

Tammy Schmidt, Montreal

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