Frozen desserts cool off hot weekends
When a hot spell hit in the last couple of weeks, I decided it
might be time to pull out the ice cream maker again. I had been
contemplating making a low-fat ice cream recipe my mom found online
for weeks, but I just hadn’t had the time or the motivation to do
it. The high-90 heat seemed like the perfect push.
Frozen desserts cool off hot weekends
When a hot spell hit in the last couple of weeks, I decided it might be time to pull out the ice cream maker again. I had been contemplating making a low-fat ice cream recipe my mom found online for weeks, but I just hadn’t had the time or the motivation to do it. The high-90 heat seemed like the perfect push.
Plus my sister’s friend requested I make some mango ice cream as a house-warming gift for them – but there was one caveat. It had to be sugar free. I figured it would be easy to make an ice cream by swapping out the sugar with a substitute such as Splenda. The biggest question was whether my sister’s friend wanted a sorbet or creamy type of frozen dessert. They googled a recipe and it seemed easy enough. The recipe does require some planning ahead since the fruit has to sit overnight. The one downside to Splenda is that when sugar is mixed with fruit and left to sit overnight, it draws out a lot of the moisture and leaves behind a syrupy liquid. For the recipe, the mango is supposed to cook in the syrup, but since I didn’t really have any liquid I added a little water to the fruit as it cooked. The recipe below is the original, but anyone who wants to make it sugar free can swap out the sugar for Splenda.
Of course, I had no interest in eating the sugar-free ice cream so I decided to make another one for myself. When I finally read the low-fat ice cream recipe my mom had, it called for six egg yolks and a lot of cooking. After my last attempt to make frozen lemon custard, I decided to stick with an old recipe that requires no cooking. Instead of using heavy cream, I substituted in half and half to cut the fat content. We actually liked the texture better and it tasted more like strawberries and less like cream.
Since the ice cream maker requires a full day to refreeze the tub in which the liquid mix freezes, I also found a recipe for strawberry granita. It is kind of like a fruit sorbet, but doesn’t require the use of an ice cream maker. It’s like a grown up sno-cone. This particular recipe combines some mascarpone cheese for a little creaminess.
Mango ice cream
Recipe courtesy of Rhonda Parkinson, About.com
2 c. peeled and cubed mango
1/3 plus 1/2 c. granulated sugar, plus extra to taste if needed
2 – 2 1/2 tbsp. fresh lime juice (I used 2 1/2)
1 3/4 c. half and half
1 1/4 c. coconut milk
2 – 3 tbsp. of toasted coconut as garnish, optional
Handful of mint sprigs as garnish, optional
In a large bowl, combine the cubed mango with 1/3 cup of sugar. Cover and marinate overnight in the refrigerator.
The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, stirring occasionally, then remove and cool.
Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.
In a large bowl, combine the half and half and coconut milk with the remaining 1/2 cup sugar, stirring to dissolve the sugar. Stir in the pureed mango, not beating but stirring gently to mix in. If you like, do a taste test and add more sugar if desired.
Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufacturer’s directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.
Garnish with the toasted coconut and mint sprigs if desired.
Strawberry and mascarpone granita
Recipe courtesy of Giada de Laurentiis
1 c. water
1/2 c. sugar, plus 1 tbsp.
1/2 c. chopped fresh mint leaves
2 c. chopped strawberries, plus 1 c. finely chopped
1/2 c. mascarpone cheese
3 tbsp. lemon juice
Pinch salt
Place the water, 1/2 c. sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.
