Been yearning to taste this delight ever since bookmarked last summer.With right ingredients in hand and the ambiance warm enough,finally got the chance to contain the desire.
Eralda's original recipe of the ice cream follows David lebovitz's approach ,while my recreation here is influenced by the by Rachel Albert-Matesz's dairy free recipes from her latest book, The Ice Dream Cookbook ,replacing heavy cream with coconut milk.Smitten by the superb benefits of coconut,all of my home made ice creams now incorporate coconut milk for dairy cream.
Besides the coconut milk,the other supreme element in the ice cream are Kumquats.I always keep an eye out for unusually healthy foods,glad I noticed kumquats in a market here.Kumquats are like the concentrated mini oranges or clementines with edible peel.But if these tangy little morsels are not in your reach,you could still make the ice cream,simply substitute them with some fresh orange zest and orange juice instead.
Recipe : Dairy free Kumquat Ice cream ,inspired by Eralda's recipe at 5 star foodie and Rachel Albert-Matesz as in Ice Dream Cookbook.
Yields 1 3/4 cup
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
5-6 kumquats,seeded and chopped(or use 1 tablespoon fresh orange zest and 1/2 cup fresh squeezed orange juice)
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt
Kumquat syrup and Caramelized kumquats for garnish(recipe follows)
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the kumquat in a food processor or vitamix until finely chopped,the add the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.
4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.
6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.
Kumquat Syrup with caramelized Kumquats
8-10 kumquats,seeded,sliced or chopped(2 tablespoon fresh orange zest)
1/4 cup agave or honey
1/4 cup water
1 teaspoon virgin pressed coconut oil
In a small pan,heat the oil and add the kumquats(or zest),let soften and caramelized,about 3-4 minutes.Now add the honey or agave and warm,let heat up on low heat,when bubbles start to emerge,3-4 minutes.Turn off the heat.Cool for few minutes and serve over the ice cream.
Health Nut Challenge 6 - I Scream For Ice Cream!
Nothing can beat the summer's scorching heat like the frosty treat.Gearing up for the heat,I invite my creative foodies to scream for the summer's best refreshment,take the next Health Nut challenge of creating one fresh ,healthy and home made frozen treat.
Homemade Ice creams are far superior than store bought,for one can customize it for sweetness , flavors ,calories without any need for preservatives or artificial colors.Also the home made quality ice cream costs less.Even if you don't treasure an ice cream machine,just following the method in my recipes to closely match the texture of machine made.
Please read the following rule carefully before submitting your recipe for the "I Scream For Ice Cream!" Challenge:
1.Delight your family with a home made frozen treat on a sizzling hot day - Ice cream,Frozen yogurt,Sorbet,Juice pop,Ice cream sandwich or cone,gelato,kulfi or any other chilled dessert or snack.Refer to Health nut recipes to get the idea.
2.Make it a healthier ice cream,use a healthier substitute for heavy cream like the coconut milk,also using nut butters like cashew cream or peanut butter or almond butter are simply wonderful for making creamy healthy ice creams.Or use light cream along with whole milk ,almond milk or soy milk.
3.Keep the sweetness in moderation.Again using substitutes like honey ,agave nectar or maple syrup are much better than plain white sugar.
4.Flavor up them with fresh fruits ,berries,nuts ,cocoa or dark chocolate.For sorbets one can also use fresh herbs like basil.
5.Limit to one entry per participant.Send me your creative frozen treat using the convenient form below, by June 31st.And please do not forget to link your post to this announcement page.
Health Nut Challenge Form
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Ice Dream Cook Book Give Away!
Rachel Albert-Matesz,author of Ice Dream Cookbook, has been kind enough to give a copy of her Ice Dream Cookbook,as reward for one unique recipe submitted to the Health Nut Ice Cream Challenge ,that closely abides by the rules of the challenge.
I totally love the book for introducing the healthier alternatives in home made ice creams,clear and descriptive recipes with fabulous variety of flavors.I've been using her recipes to make most of my Ice creams ever since I did the review.The cookbook is a best buy for any diet-conscious ,Ice-cream aficionados and those on restricted diets(low-sugar,gluten-free,dairy-free).You can read my complete review here.
ORDER YOUR COPY of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz at Rachel's blog or at Amazon.com .