Rhubarb Crumble Ice Cream (#61)

8 09 2013

My mother in law stopped by yesterday and brought along a huge bag of goodies from her garden: beautiful heirloom tomatoes, yellow cherry tomatoes, amazingly fragrant basil, green beans, and rhubarb.   Rhubarb typically peaks in the spring, but I guess when you have your own garden, anything goes… or grows!

I suppose I could have gotten creative with the tomatoes or the basil (green bean ice cream would have been pushing it), but I thought a rhubarb ice cream recipe would be safest.  I have already developed recipes for Strawberry Rhubarb Ice Cream, Rhubarb Ginger Ice Cream, and most recently Rhubarb Orange Star Anise Frozen Yogurt.  What next?

I scanned the kitchen and zeroed in on a canister of old fashioned rolled oats I had on the counter.  With autumn just around the corner, a Rhubarb Crumble Ice Cream was in order.

I love rhubarb crumble, and I love it even more when it’s topped with a huge scoop of vanilla ice cream.  Trouble is, the warm fruit usually melts the ice cream.  Unless you inhale your dessert, you end up with a bowl of soupy, fruity cream!  Solution?  An ice cream recipe that captures the sweet-tangy taste of cooked rhubarb and the satisfying crunch of a buttery crumble topping.  Enjoy.

Cook down rhubarb, orange zest, OJ, and sugar...

Rhubarb, orange zest, sugar, and orange juice…

rhubarb orange compote

… cooked into a luscious compote.

crumble topping

A quick crumble topping made of oats, flour, butter, and brown sugar.

Rhubarb Crumble Ice Cream  (Makes about 1.25 L)

Ice Cream:

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
Pinch of sea salt
1/2 tsp pure vanilla extract

Rhubarb Orange Compote (makes 1 cup):

2.5 cups of chopped rhubarb
1/2 cup of sugar
Juice and zest of one orange

Crumble Topping

1/4 cup of butter
1/3 cup of flour
1/3 cup of old fashioned rolled oats
1/4 cup of brown sugar
Pinch of salt

Read the rest of this entry »





Vegan Mixed Berry “Ice Cream” (#60-D/E)

12 07 2013

Apologies!  I realize it’s been quite a while since I’ve posted a new recipe.  But now that we’re into July and there’s nothing in the forecast but sunshine, it’s definitely time to kick up ice cream consumption into high gear.

Environment Canada weather forescast

Nothing but sunshine in Vancouver’s summer weather forecast!

There’s nothing better than a huge bowl of creamy goodness when it’s 27 degrees out.  Except if you have a dairy or egg allergy or if you are vegan.

That’s where alternative frozen treats come in.  Walk into any grocery store and dairy-free and egg-free options abound — there’s rice milk ice cream, nut milk ice cream, soy milk ice cream, and coconut milk ice cream.  But personally, I’ve been pretty disappointed with alternative ice creams.  The taste seems artificial and the texture far too gummy.  And brands that pass the taste and texture test are usually pretty pricey, up to $9.00 a pint.  Solution?  Make your own, of course!

There are two routes for making dairy-free/egg-free/vegan ice cream at home:

  1. Use a non-dairy milk as the base (e.g. rice, nut, soy, or coconut milk)
  2. Use frozen banana as the base.

I’ve explored the first option (check out my recipes for Banana Bread Ice Cream, which has the option of using soy milk, and Purple Yam and Coconut Ice Cream, which uses both soy and coconut milk), so I figured it’s time to start exploring the latter.  The method is super simple and you don’t even need to have an ice cream maker!  For this particular recipe, it was just a matter of whirling up frozen, ripe bananas and mixed berries.  Done.  Ripe bananas are so sweet that you don’t even need to add any extra sugar, which is a bonus.

Give this recipe a try and let me know what you think!

Vegan Mixed Berry Ice Cream (Makes about 1 L)

4 very ripe bananas, peeled, sliced, and frozen overnight
2 cups of mixed berries, frozen overnight (I used a combination of blueberries and strawberries)
1/2 teaspoon vanilla
1 tablespoon vodka

Read the rest of this entry »





Huffington Post’s and 52 Scoops’ Best Summer Ice Cream Flavours – Top Picks for 2013

15 06 2013

The Huffington Post recently posted its editors’ top 10 picks for best summer ice cream flavours.  With the exception of one pint of Ben & Jerry’s, all others were small-batch, artisanal companies.  The line up of flavours looks AMAZING.  But the trouble is you might have a hard time finding these brands in your local supermarket.  And even though several companies offer online sales, I doubt many of you will actually do that.

So what do you do if you have your heart set on one of these gourmet ice cream flavours and you can’t find it locally?  You make your own, of course!  That’s the beauty of having your own ice cream maker.

Here’s the line-up of Huff Post’s Top 10 picks, paired with a 52 Scoops recipe that might do the trick when that ice cream craving hits.

#1 Craving Coffee?

cinnamon coffee ice cream

Huff Post’s #1:  Steve’s Cold Brewed Cinnamon Coffee Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

The Official Taster says: "This is perfect for my coffee addiction!"

The Official Taster says: “Try 52 Scoops’ Vietnamese Coffee Ice Cream

.

#2 Want a Hit of Cinnamon?

Honey Cinnamon Ice Cream

Huff Post’s #2: Snoqualmie’s Honey Cinnamon Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Oatmeal Cinnamon Ice Cream Sandwiches

The Official Taster says: “Make Saigon Cinnamon Ice Cream Sandwiches!  Or, just make the ice cream.”

.

#3 Need a Pucker?

Jeni's Splendid Ice Cream, lemon curd ice cream

Huff Post’s #3: Jeni’s Juniper & Lemon Curd Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Lemon ricotta ice cream

The Official Taster says: “Pucker up with Lemon Ricotta Ice Cream!

.

Read the rest of this entry »





Chocolate Raspberry Frozen Yogurt (#59-Y)

11 06 2013

There are a lot of people out there who don’t like yogurt.  For many, it’s the characteristic tang of yogurt that’s the deal breaker.  The solution?  Chocolate.  And lots of it.

This frozen yogurt recipe calls for a whopping 3/4 cup of Dutch cocoa powder — the same amount as in my recipe for Ultra Decadent Chocolate Ice Cream, which I made waaaay back in Week #5.  I assure you that the deep, chocolatey taste of cocoa powder will mask any hint of tang in the yogurt.  Even if you have the most discerning palette, hyper-sensitive sour taste buds, and can pick out even the slightest whisper of tang in your food, you will likely attribute that taste to the sweet-tart macerated raspberries that are churned throughout the frozen yogurt.

Rather than using 2% plain Greek yogurt (Oikos brand – 130 calories, 3.5 g fat, 17 g protein per 1/2 cup) as I did with my last two frozen yogurt recipes, I gave 3% plain regular yogurt (Astro brand – 80 calories, 4 g fat, 5 g protein per 1/2 cup) a try this week to see if there’d be any difference in using a thinner yogurt, albeit one with a slightly higher fat content.

Astro 3% plain yogurt

3% plain regular yogurt has fewer calories and is cheaper than 2% plain Greek yogurt, but doesn’t compromise on taste and texture in frozen yogurt recipes.

Results?  Taste: AWESOME.  Texture: AWESOME.  Granted, I ought to test this recipe using both 2% Greek yogurt and 3% regular yogurt and do a side-by-side comparison, but based on this recipe alone, I’m convinced I could use either variety in my frozen yogurt recipes and have fantastic results.  Bonus: regular yogurt is usually cheaper than Greek yogurt!

(Readers: please let me know if you try this recipe using fat-free, 1%, or full-fat varieties of yogurt.  I’d be very interested in hearing about your results!)

Chocolate Raspberry Frozen Yogurt  (Makes about 1 L)

For the Chocolate Frozen Yogurt:

3/4 c Dutch processed cocoa powder
1/2 cup white sugar
3 cups of plain yogurt

For the Macerated Raspberries:

1 cup fresh raspberries
2 tablespoons white sugar
1 tablespoon vodka

Read the rest of this entry »





Strawberry Balsamic Frozen Yogurt with Balsamic Syrup (#58-Y)

20 05 2013

The Victoria Day Long Weekend calls for an impromptu dinner party, and an impromptu dinner party calls for quick, simple dishes:

French bread, tapenade, olives, bruschetta

Olives, bruschetta, tapenade, and crusty French bread.  (Pick up from the deli and ask the bakery to slice the bread for you.)

fennel orange salad


Fennel and orange salad with lemon olive oil dressing.  (Pre-washed spring mix is such a time saver!)

Linguine with clams, pasta with clams


Bucatini with Clams (An easy and impressive main with just 12 minutes of cooking time!)

And to finish, Strawberry Balsamic Frozen Yogurt.  But I’ll save that photo for the end of this post, along with the Official Taster’s comments 🙂

If you haven’t had strawberries with balsamic vinegar before, you must.  They are a classic and wonderfully complementary pairing, with the depth and tang of balsamic vinegar bringing out the sweetness of the strawberries.  Absolutely divine!

The recipe itself is deceptively simple: whirl together four ingredients, chill, and churn.  It’s fantastic served on its own, but dress it up with a drizzle of homemade balsamic syrup for that additional WOW factor.

Store any leftover syrup in a jar in the fridge — it will keep indefinitely.  The syrup will be very thick when it’s cold, so warm it up for a few seconds in the microwave before using it.  Try it drizzled over asparagus or a tomato bocconcini salad.

Strawberry Balsamic Frozen Yogurt with Balsamic Syrup  (Makes about 1.25 L)

For the frozen yogurt:

1 lb strawberries
2 tablespoons balsamic vinegar
1/2 cup white sugar
3 cups of 2% plain Greek yogurt

For the balsamic syrup:

1 cup balsamic vinegar

Read the rest of this entry »





Rhubarb Orange Star Anise Frozen Yogurt (#57-Y)

6 05 2013

I was rummaging through the freezer the other day and realized I still have lots of frozen fruit from last year.  With fresh, seasonal produce soon to be in great abundance, I figured it’s time to use up last year’s frozen goodies.  A bag of chopped rhubarb was among my collection.  Perfect.  I’ve had rhubarb, orange, and star anise compote on my mind for the past few weeks now!

For those who are unfamiliar, star anise is a spice that is commonly used in Asian cooking.  These beautiful little stars come from the pod of an evergreen magnolia tree and have an anise or licorice flavour.  Star anise pairs wonderfully with citrus and adds intrigue to rhubarb.

star anise

Beautiful, sweet smelling star anise

Rather than making a compote and churning it into a standard custard as I’ve done in the past, I decided to use 3 cups of yogurt as my base this time.  That’s right, I’m shaking things up and adding frozen yogurt to the 52 Scoops repertoire!

If you’ve been hesitant about making ice cream because of the higher fat content, you now have a healthier, lower fat alternative that is still be incredibly delectable, rich, and creamy!  I’ll be using 2% Greek yogurt for all my frozen yogurt recipes, but feel free to experiment with 1% or fat-free varieties.

Results?  Delicious!  The rhubarb, orange, and yogurt all have a mild tang, while the star anise adds just a hint of sweet licorice.  A marvelous first attempt at making frozen yogurt.

Because of the lower fat content, the frozen yogurt will become very hard overnight.  Enjoy it as soon as it is churned or after a quick chill in the freezer.  Two hours for me was perfect.

Rhubarb Orange Star Anise Frozen Yogurt  (Makes about 1 L)

2.5 cups of chopped rhubarb
1 cup white sugar
2 star anise
Juice and finely chopped zest of one medium orange
3 cups of Greek yogurt

Read the rest of this entry »





Valentine’s Day Ice Cream Ideas

14 02 2013

All righty — the Official Taster and I don’t celebrate Valentine’s Day, but I know many of you do and LOVE every minute of it!  So I’ve put together a collection of pink and red ice cream recipes I’ve developed over the past 49 weeks.  Click on each photo for a link to the recipe.  If you and your special someone don’t have any plans this evening, why not have a date in the kitchen and whip up a batch of Valentine’s ice cream?  Don’t have an ice cream maker?  Click here for some tips on how to make ice cream without one!

strawberry rhubarb ice cream

Week #14: Strawberry Rhubarb Ice Cream

bowl of raspberry cheesecake ice cream

Week #19: Raspberry Cheesecake Ice Cream (egg-free)

blackberry ice cream

Week #25: Wild Blackberry Ice Cream

Hungarian plum dumpling ice cream

Week #26: Hungarian Plum Dumpling Ice Cream

cranberry orange ginger ice cream

Week #31: Cranberry Orange Ginger

Beet orange ice cream

Week #39: Beet and Orange Ice Cream

pomegranate ice cream

Week #46: Pomegranate Ice Cream (egg-free)

Red Velvet Ice Cream, Red Velvet Cake Ice Cream

Week #49: Red Velvet Ice Cream








%d bloggers like this: