Practical Issues > Health - Index > Vegan Index
Desserts of Vitality - 4

07-Chocolate-Cinnamon Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 3/8 teaspoons white stevia powder
(equivalent. to about 3 1/2 Tb. blended
stevia)
(see stevia in Glossary of Ingredients)
(or 1/2 cup of maple syrup plus 1/4 cup
of sucanat sugar)
1 cup white grape juice
2 cups water
1 teaspoon lecithin
1 pinch sea salt

85 grams chocolate, bittersweet, dairy-free -- finely
chopped
(about 3/4 cup when chopped)
(or 3/4 cup dairy-free chocolate chips)

2 teaspoons vanilla extract
1 teaspoon cinnamon "extract"/flavor

GARNISH
1 teaspoon chocolate, bittersweet, dairy-free -- shaved
1/8 teaspoon ground cinnamon

CUSTARD
Blend all custard ingredients (except vanilla, cinnamon extract, and
melted chocolate) at a very high speed until nuts are completely pureed
(not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan. Add chopped chocolate. Heat over
medium heat to thicken custard. Mix frequently with a wire whisk
(especially so chocolate does not stick to the bottom of the pan). Heat
at low simmer for about 8 minutes. Mix in vanilla extract and cinnamon
"extract".

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with shaved chocolate and a dash of ground
cinnamon. Makes about 4 cups.

VARIATIONS:
- As the sweetener, you can use conventional sweeteners - use any
combination of unrefined sweeteners (maple syrup, brown rice syrup,
barley malt syrup, agave syrup, etc) - you will probably want about 3/4
cup of conventional sweeteners if you are not using stevia - the amount
will vary depending on the sweetness of the sweeteners you choose
(sucanat is much sweeter than brown rice syrup), and your taste (see
"Dessert Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 203 Calories; 14g Fat (61% calories from fat); 4g Protein;
16g Carbohydrate; 0mg Cholesterol; 22mg Sodium

NOTES : - The idea of this ice cream is to use as little sugar as
possible.
- This ice cream is made with no sugar, and the only source of sugar
grams is the white grape juice (and what little sugar is in the
bittersweet chocolate) - the only substantial sweetener is stevia, a
very sweet herb that has a slightly bitter edge, and no calories. The
bitter edge of the stevia is an acceptable match with the chocolate and
the cinnamon. See the Glossary of Ingredients for more information
about stevia.
- Since sugars add substantially to the texture of ice cream (makes it
freeze more smoothly and not as solid), and since this recipe has so
little sugar (the only real source of sugars is from the white grape
juice), the texture of this ice cream is really best right after being
made in an ice cream maker. If frozen overnight, it will be quite hard
with a certain amount of graininess.
- Toast and glaze nuts as described in the front of this book.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 654 0 0 0 0 0 0 0 0 0 5403 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Chocolate-Macadamia Nut Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/4 cup macadamia nuts -- raw
1 cup pecans -- raw
1 cup white grape juice
1 1/2 cups water
1/4 cup Sucanat sugar
(or granulated sugar)
1/4 cup maple syrup
1/4 cup brown rice syrup
1 teaspoon lecithin
1 pinch sea salt

85 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)

2 teaspoons vanilla extract

ADDITIONS
1/4 cup macadamia nuts -- toasted, glazed

GARNISH
2 tablespoons macadamia nuts -- toasted, glazed
1 teaspoon chocolate, bittersweet, dairy-free -- shaved

CUSTARD
Blend all custard ingredients (except vanilla and melted chocolate) at a
very high speed until mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan. Add chopped chocolate. Heat over
medium heat to thicken custard. Mix frequently with a wire whisk
(especially so chocolate does not stick to the bottom of the pan). Heat
at low simmer for about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
You will want to add the toasted/glazed macadamia nuts to the ice cream
custard while it is freezing so these nuts stay in chunks in the final
ice cream. When doing the freezing in an ice cream maker, add the nuts
about 10 minutes into the freezing process.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted/glazed macadamia nuts and
shaved chocolate. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 224 Calories; 12g Fat (44% calories from fat); 2g Protein;
31g Carbohydrate; 0mg Cholesterol; 22mg Sodium

NOTES : - Toast and glaze nuts as described in the front of this book.

Nutr. Assoc. : 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Cinnamon Rice Dream¨ Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 quart rice dream¨ -- (any flavor desired)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons brown rice syrup
2 tablespoons maple syrup
1 tablespoon Sucanat sugar
(or granulated sugar)
1 pinch sea salt

GARNISH
1/2 cup fresh fruit slices
6 pinches ground cinnamon

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients until well integrated, smooth, and frothy
(at least 3 minutes).

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings. Makes about 4 cups.

VARIATIONS:
- Use soy milk in place of rice milk (rice dream) - taste after mixing
to see if more sweetener is needed since soy milks are generally not as
sweet as rice milks. Remember, when frozen, it will not taste as sweet.
- Use various flavorings in place of or in combination with the vanilla
extract and cinnamon, such as other extracts, liqueurs, juices, syrups,
fruit, cocoa, or carob.
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.
- For a richer ice cream, add 1 to 4 tablespoons of high oleic sunflower
oil (or unrefined coconut oil) and 1 to 2 teaspoon of lecithin.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 107 Calories; 1g Fat (8% calories from fat); 1g Protein;
25g Carbohydrate; 0mg Cholesterol; 62mg Sodium

NOTES : - An easy, low-fat, non-dairy frozen treat without nuts.
- Because this recipe is fairly low in fat, the resulting ice cream will
be more similar to sorbet in texture (similar to ice milk).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4157 0
_____

* Exported from MasterCook Mac *

07-Coconut Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
14 ounces coconut milk
1 3/4 cups white grape juice
1/2 cup cashews -- raw
(or raw almond butter)
1/4 cup brown rice syrup
1/3 cup light agave nectar syrup
(or maple syrup but that will make the
color darker)
3 tablespoons organic light granulated sugar
1/2 teaspoon lecithin
1 pinch sea salt

1/2 teaspoon vanilla extract
1 teaspoon coconut extract

GARNISH
2 tablespoons coconut shreds
1 teaspoon lemon zest
(from half a lemon)

CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with coconut and lemon zest. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Use various flavorings in place of or in combination with the vanilla
extract, such as other extracts, liqueurs, juices, syrups, fruit, cocoa,
or carob.
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.
- To reduce the fat content, replace part of the coconut milk with
water, and use some coconut extract to taste. Could also leave out the
almonds. This will produce more of a sorbet texture (similar to ice
milk) rather than an ice cream texture.

- - - - - - - - - - - - - - - - - -

 
Per serving: 277 Calories; 16g Fat (49% calories from fat); 3g Protein;
35g Carbohydrate; 0mg Cholesterol; 30mg Sodium

NOTES : - A rich, non-dairy frozen treat.
- For an alternative frozen dessert which is lower in fat, see the
"Cinnamon Rice Dream¨ Ice Cream" recipe.

Nutr. Assoc. : 0 0 654 0 0 0 0 0 0 652 0 0 0 0 5403 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Espresso-Chocolate Bits Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/2 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1/2 cup water
1/4 cup brown rice syrup
1/4 cup maple syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract
1 cup espresso, decaffeinated, brewed

ADDITIONS
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks/melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
2 tablespoons Sucanat sugar
(or granulated sugar)

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Blend all custard ingredients (except vanilla, espresso, melted
chocolate, and the last portion of sugar) at a very high speed until
nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Whisk in vanilla extract and espresso.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
While the ice cream is being frozen in the ice cream maker, melt the
chocolate. Once melted, stir in the sucanat sugar. Once the ice cream
is done freezing in the ice cream maker (see note about how this ice
cream freezes due to the high alcohol content), add drips of the melted
chocolate/sugar mixture to the ice cream, and mix in. The chocolate
should immediately become hard on hitting the ice cream, but you only
want to end up with small chunks, so do not add too much chocolate at
one time, and mix it in right away (use a spoon to chop chunks up if
they end up too large).

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add melted chocolate as described above.
Freeze in a regular bowl. Remove from freezer about 30 minutes before
serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- "Sambuca-Chocolate Chunk Ice Cream" - Use Sambuca (this is an anise
flavored liquor) in place of Kahlua.
- Replace the Kahlua with another type of liqueur such as Grand Marnier
or Amaretto.
- Replace Chocolate with Non-Dairy White Chocolate.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 326 Calories; 17g Fat (45% calories from fat); 5g Protein;
43g Carbohydrate; 0mg Cholesterol; 27mg Sodium

Serving Ideas : Serve with cakes (e.g., Mocha Cake) or cookies.

NOTES : - I like to use decaffeinated coffee so those who avoid caffeine
(especially at night) can still enjoy this ice cream.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 2766 0 0 0 0 0 0 0 0 0 0 0
0
_____

* Exported from MasterCook Mac *

07-Ginger Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup pecans -- raw
1/4 cup macadamia nuts -- raw
2 1/2 cups white grape juice
1 cup water
1/4 cup maple syrup
1/4 cup brown rice syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 teaspoon lecithin
1 pinch sea salt

1/2 teaspoon vanilla extract
1 tablespoon ginger juice, fresh
(squeezed from fresh, grated ginger root)
(if you really love ginger, you may like
to use twice as much as this)

GARNISH
1 tablespoon crystallized ginger

CUSTARD
Blend all custard ingredients (except vanilla and ginger juice) at a
very high speed until nuts are completely pureed (not gritty) and
mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract and ginger juice.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with crystallized ginger. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.

- - - - - - - - - - - - - - - - - -

 
Per serving: 183 Calories; 6g Fat (29% calories from fat); 1g Protein;
33g Carbohydrate; 1mg Cholesterol; 23mg Sodium

NOTES : - See the "Glossary of Ingredients" for information about making
ginger juice.

Nutr. Assoc. : 0 0 0 654 0 0 0 0 0 0 0 0 0 630 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Green Tea Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/2 cups water
8 bags green tea

1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Boil water, turn off heat, let cool 3 minutes, then add tea bags. Steep
5 minutes, remove tea bags, set aside.

While tea is steeping, blend all custard ingredients (except the tea
infused water and vanilla) at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract and tea infused water.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Add some type of liqueur such as Grand Marnier or Amaretto.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 232 Calories; 11g Fat (40% calories from fat); 4g Protein;
34g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Serving Ideas : Serve with pies or cakes.

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.

Nutr. Assoc. : 0 0 5268 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Kahlua-Chocolate Chunk Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1 cup water
1/4 cup brown rice syrup
1/4 cup maple syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract
1/2 cup Kahlua

ADDITIONS
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks/melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
2 tablespoons Sucanat sugar
(or granulated sugar)

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Blend all custard ingredients (except vanilla, Kahlua, melted chocolate,
and the last portion of sugar) at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Whisk in vanilla extract and Kahlua.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
While the ice cream is being frozen in the ice cream maker, melt the
chocolate. Once melted, stir in the sucanat sugar. Once the ice cream
is done freezing in the ice cream maker (see note about how this ice
cream freezes due to the high alcohol content), add drips of the melted
chocolate/sugar mixture to the ice cream, and mix in. The chocolate
should immediately become hard on hitting the ice cream, but you only
want to end up with small chunks, so do not add too much chocolate at
one time, and mix it in right away (use a spoon to chop chunks up if
they end up too large).

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add melted chocolate as described above.
Freeze in a regular bowl. Remove from freezer about 30 minutes before
serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- "Sambuca-Chocolate Chunk Ice Cream" - Use Sambuca (this is an anise
flavored liquor) in place of Kahlua.
- Replace the Kahlua with another type of liqueur such as Grand Marnier
or Amaretto.

- - - - - - - - - - - - - - - - - -

 
Per serving: 360 Calories; 15g Fat (39% calories from fat); 4g Protein;
49g Carbohydrate; 0mg Cholesterol; 28mg Sodium

Serving Ideas : Serve with cakes or cookies.

NOTES : - Due to the high alcohol content of this ice cream, most ice
cream makers will only be able to get this ice cream to a "soft serve"
stage (the alcohol prevents full freezing in more ice cream makers).
Therefore, if you want the ice cream to be served as a harder ice cream
(where you can use an ice cream scoop to make balls of ice cream), make
the ice cream ahead of time, and then put the resulting "soft serve" in
the freezer for at least a few hours (overnight is better). The freezer
should bring the ice cream to a harder state (but it will still melt
fairly quickly).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Key Lime Ice Cream

Recipe By : Mark Foy - 01/01/2003
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1/2 cup macadamia nuts -- raw
2 1/2 cups white grape juice
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1/4 cup organic light granulated sugar
1 teaspoon lecithin
1 pinch sea salt
1/8 teaspoon spirulina seaweed -- (optional)
(this is to give the custard a nice green
color - does not add flavor)

3/4 cup key lime juice
1 teaspoon lime extract
(or pure lime oil)
1 tablespoon lime peel -- slivered

GARNISH
1 teaspoon lime zest
(from half a lime)
4 lime slices -- thinly sliced

CUSTARD
Blend all custard ingredients (except key lime juice, lime extract, and
lime peel) at a very high speed until nuts are completely pureed (not
gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in key lime juice, lime extract, and lime peel.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with lime zest and thin lime slices. Makes
about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.

- - - - - - - - - - - - - - - - - -

 
Per serving: 241 Calories; 10g Fat (35% calories from fat); 3g Protein;
40g Carbohydrate; 0mg Cholesterol; 22mg Sodium

 
Nutr. Assoc. : 0 0 0 0 0 654 0 0 652 0 0 0 0 0 0 822 3897 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Kiwi Sherbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
3/4 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 cup white grape juice
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1 pinch sea salt
1/2 tablespoon lemon juice
1/2 teaspoon lecithin
1/8 teaspoon spirulina seaweed -- (optional)
(this is to give the custard a nice green
color - does not add flavor)

6 kiwi fruit -- peeled

GARNISH
1/2 cup kiwi fruit -- sliced
2 tablespoons coconut shreds

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredient except the kiwis at a very high speed until
nuts are completely pureed (not gritty) and mixture is smooth (about 7
minutes for high speeds or longer for blenders that blend at lower
speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Add the kiwi fruit and blend again until well integrated, smooth, and
frothy. This could take about another 3 minutes of blending. Again,
part way through blending, use a spatula to dislodge any kiwi or nuts
that might be clinging to the inside walls of the blender.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with kiwi and coconut. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Replace the lemon juice with the liquid used for soaking preserved
lemons. To get the desired flavor, use 4 times as much preserved lemon
soaking liquid.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 185 Calories; 7g Fat (30% calories from fat); 3g Protein;
33g Carbohydrate; 0mg Cholesterol; 26mg Sodium

NOTES : - Because the large amount of fruit in this ice cream recipe,
and because I use a smaller quantity of nuts, I do not cook this
custard; therefore, it is quicker to prepare.

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Kiwi Sorbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SORBET
10 kiwi fruit -- peeled
1/2 cup dessert wine
(such as Moscato)
(or just use white grape juice)
1/2 cup white grape juice
1/4 cup brown rice syrup
1/3 cup light agave nectar syrup
(or cane sugar syrup)
1 pinch sea salt

GARNISH
2 teaspoons lemon zest
(from 1 lemon)
1/2 cup kiwi fruit -- sliced

SORBET
Start with all sorbet ingredients as cold as possible.

Blend all sorbet ingredients until mixture is smooth (should only take
about 3 minutes).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any kiwi or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

It is best to freeze the sorbet when the mixture is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the sorbet in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with lemon zest and fresh kiwi slices.
Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 151 Calories; less than one gram Fat (3% calories from
fat); 1g Protein; 36g Carbohydrate; 0mg Cholesterol; 23mg Sodium

NOTES : - This makes a very simple, slightly tart sorbet with no fat.

Nutr. Assoc. : 0 0 0 0 0 654 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Lemon Ice Cream

Recipe By : Mark Foy - 06/28/2003
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white grape juice
6 medium star anise

CUSTARD
1 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1/2 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 1/4 cup whole raw blanched almonds)
(or 1/4 cup raw cashews)
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1/4 cup organic light granulated sugar
1 teaspoon lecithin
1 pinch sea salt

1/2 cup lemon juice
1 tablespoon lemon peel -- slivered
(need about 2 to 4 lemons for above
peel and juice)
1 teaspoon lemon extract

GARNISH
1 teaspoon lemon zest
(from half a lemon)
4 lemon wheels -- thinly sliced

In a small sauce pan, simmer the grape juice and star anise for 10
minutes. Cover the sauce pan if possible. Strain out the star anise,
and measure out about 2 1/2 cups of the grape juice. If you have less
than 2 1/2 cups after the simmering, use water to make a total of 2 1/2
cups. (If you don't want to spend time on this step, or do not want a
subtle star anise flavor in your ice cream, simply use 2 1/2 cups of
white grape juice below.)

CUSTARD
Blend all custard ingredients including the 2 1/2 cups of white grape
juice from above (but not the lemon juice, lemon extract, and lemon
peel) at a very high speed until nuts are completely pureed (not gritty)
and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in lemon juice, lemon extract, and lemon peel.
(This step can be skipped on this ice cream, but heating does improve
the texture by helping the liquids and the fats to better integrate.)

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with lemon zest and thinly sliced lemon
wheels. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.
- "Lemon-Ginger Ice Cream" - add a teaspoon of ginger juice.
- "Lemon-Cinnamon Ice Cream" - add a teaspoon of ground cinnamon or a
teaspoon of cinnamon extract/flavoring.

- - - - - - - - - - - - - - - - - -

 
Per serving: 345 Calories; 18g Fat (44% calories from fat); 7g Protein;
47g Carbohydrate; 0mg Cholesterol; 24mg Sodium

 
Nutr. Assoc. : 654 0 0 0 0 0 0 0 0 0 0 0 0 652 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Mango-Macadamia Nut Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup macadamia nuts -- raw
1 cup mango juice
(or white grape juice)
1/2 cup white grape juice
1/4 cup brown rice syrup
3/8 teaspoon white stevia powder
(equivalent. to about 1 Tb. blended stevia
(see stevia in Glossary of Ingredients)
(or 1/4 cup light agave nectar syrup)
1 pinch sea salt
1 1/2 tablespoons lemon juice
(from about one lemon)
1/2 teaspoon lecithin

2 1/2 cups fresh mango -- chopped very fine
(about one and a half to two mangos
- approx. 1 1/2 pounds
- any extra cut mango can be used below as
garnish)

GARNISH
1/2 pound fresh mango -- in chunks
(about half of one mango)
2 tablespoons coconut shreds

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients except the mango at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth
(about 7 minutes for high speeds or longer for blenders that blend at
lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Cut fresh mango in to very small chunks (as small as you can make them).
The "strings/threads" that run through mango do not puree well.
Therefore, by cutting the mango into very small chunks, many of the
"strings/threads" are cut. If these are not cut, the resulting texture
of the ice cream is a bit strange due to these "strings/threads".

Add the finely chopped mango and blend again until well integrated,
smooth, and frothy. Again, part way through the blending, stop the
machine and use a spatula to dislodge any fruit that is clinging to the
sides of the blender. Overall, this could take about another 3 minutes
of blending.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with mango and coconut. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 106 Calories; 3g Fat (22% calories from fat); 1g Protein;
22g Carbohydrate; 0mg Cholesterol; 24mg Sodium

NOTES : - Because the large amount of fruit in this ice cream recipe,
and because I use a smaller quantity of nuts, I do not cook this
custard; therefore, it is quicker to prepare.

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Mediterranean Breeze Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/2 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
3 cups pear nectar
1/4 cup brown rice syrup
1/4 cup maple syrup
2 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 tablespoon vanilla extract

ADDITIONS
1 cup fresh figs -- chopped

GARNISH
2 tablespoons chopped nuts -- toasted
1/2 cup fresh figs -- chopped

CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
When using a ice cream maker, add the chopped fresh figs about 10
minutes into the freezing process so these figs stay in chunks in the
final ice cream.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add the fresh figs at this point. Freeze in
a regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted chopped nuts and fresh figs.
Makes about 5 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 304 Calories; 13g Fat (37% calories from fat); 5g Protein;
46g Carbohydrate; 0mg Cholesterol; 26mg Sodium

 
_____

* Exported from MasterCook Mac *

07-Meyer Lemon Sorbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SORBET
1 cup white grape juice
1/3 cup organic light granulated sugar
1 cup fresh Meyer lemon juice
1/2 tablespoon Meyer lemon zest
(need about 4 to 6 lemons for above
zest and juice)
1 cup fresh orange juice
1/4 cup Moscato (Muscat) sweet white wine
(or citron vodka)
(or white grape juice)
1/4 cup brown rice syrup
1 pinch sea salt

GARNISH
2 teaspoons lemon zest
(from 1 lemon)

SORBET
Start with all custard ingredients as cold as possible.

Blend all sorbet ingredients until mixture is smooth (should only take
about 3 minutes).

It is best to freeze sorbet when the mixture is cold. If the mixture is
too warm, some ice cream makers will not be able to fully freeze the
mixture. Therefore, in general, it is recommended that the mixture be
refrigerated before it is placed in the ice cream maker.

When freezing the sorbet in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with lemon zest. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime Sorbet" - use lime juice in place of the lemon juice, and
garnish with lime zest.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 99 Calories; less than one gram Fat (1% calories from fat);
1g Protein; 25g Carbohydrate; 0mg Cholesterol; 17mg Sodium

NOTES : - This makes a very simple, slightly tart sorbet with no fat.

Nutr. Assoc. : 0 654 652 3378 802 0 0 0 1638 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Mocha Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1 1/2 cups brewed coffee -- strong
3/4 cup cocoa -- (unsweetened)
1/4 cup brown rice syrup
1/4 cup maple syrup
1/4 cup brown rice syrup
1/2 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 tablespoon vanilla extract

GARNISH
2 tablespoons pecans -- toasted


CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add the walnuts at this point. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted pecans. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Add some type of liqueur such as Grand Marnier or Amaretto.

- - - - - - - - - - - - - - - - - -

 
Per serving: 292 Calories; 12g Fat (32% calories from fat); 5g Protein;
50g Carbohydrate; 0mg Cholesterol; 29mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Toast and glaze nuts as described in the front of this book.

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Peach Ice Cream

Recipe By : Mark Foy - 08/29/2005
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
6 cups chopped peaches
(about 7 medium-to-large peaches)

3/4 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups peach juice
(or white grape juice)
1/4 cup organic light granulated sugar
1/4 cup light agave nectar syrup
2 tablespoons maple syrup
1 teaspoon lecithin
1 pinch sea salt
1 tablespoon lemon juice
(from about one half of a lemon)

1 teaspoon vanilla extract

GARNISH
1/4 pound peaches -- sliced
(about 1 peach)

CUSTARD
Cook chopped peaches over medium-heat until most of the liquid is cooked
off (about 20 minutes). Stir frequently. This concentrates the peach
flavor to make a more intense peach ice cream. You should end up with
about 2 cups of cooked peaches. Set aside 1/2 cup of this cooked peach
mixture.

Blend the remaining (1 1/2 cup) cooked peaches and all of the remaining
custard ingredients except vanilla at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth (about 7 minutes at
high speed or longer for blenders that blend at lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 6 minutes. Mix in vanilla extract and 1/2 cup reserved peach.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual serving with peach slices. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Can use pine nuts or walnuts in place of pecans. But do not use smoky
pine nuts in this recipe. For more information refer the pine nut
listing in the "Glossary of Ingredients" (at the beginning of this
book).

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 207 Calories; 6g Fat (25% calories from fat); 3g Protein;
39g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Serving Ideas : Garnish also with toasted, glazed pecans.

NOTES : - A relatively low-fat ice-cream, but still creamy due to the
peaches.
- Called Summer Symphony because it uses summer peaches and has very
diverse and complex flavors due to the pecans, the peaches, and the
amaretto.

Nutr. Assoc. : 0 4390 0 0 0 0 0 0 0 652 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Peanut Butter-Chocolate Fudge Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup peanut butter
1 cup white grape juice
1 1/2 cups water
1/3 cup maple syrup
1/3 cup brown rice syrup
3 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract

ADDITIONS
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks/melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
2 tablespoons peanut butter
1 tablespoon unrefined coconut oil -- (optional)

GARNISH
2 tablespoons chopped peanuts -- toasted

CUSTARD
Blend all custard ingredients (except vanilla extract) at a high speed
until the mixture is completely smooth. Total time for blending should
only need to be about 4 minutes since the peanut butter is already quite
smooth.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract. (This step can be skipped on
this ice cream, but heating does improve the texture by helping the
liquids and the fats to better integrate.)

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
While the ice cream is being frozen in the ice cream maker, melt the
chocolate. Once melted, stir in the sugar, peanut butter, and coconut
oil. Once the ice cream is done freezing in the ice cream maker, add
drips of the melted chocolate/sugar fudge mixture to the ice cream, and
mix in. The chocolate should firm up on hitting the ice cream.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add melted chocolate mixture as described
above. Freeze in a regular bowl. Remove from freezer about 30 minutes
before serving.

GARNISH
Garnish individual servings with toasted chopped peanuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- In place of vanilla extract, use rum extract/flavoring or coconut
extract/flavoring.

- - - - - - - - - - - - - - - - - -

 
Per serving: 424 Calories; 25g Fat (50% calories from fat); 10g Protein;
47g Carbohydrate; 0mg Cholesterol; 197mg Sodium

 
Nutr. Assoc. : 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2742 0 0 0
_____

* Exported from MasterCook Mac *

07-Pineapple Sherbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup pecans -- raw
1/4 cup macadamia nuts -- raw
2 1/2 cups pineapple juice
(fresh juice is best if possible - need
about 1 small pineapple to make this
amount)
1/3 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
2 tablespoons organic light granulated sugar
1 pinch sea salt
1 teaspoon lecithin

1/2 cup pineapple juice
1 tablespoon lemon juice
(from half of a lemon)

GARNISH
2 tablespoons crystallized ginger -- sliced
1/4 cup fresh pineapple chunks
2 tablespoons coconut shreds

CUSTARD
Blend all custard ingredients (except second part of pineapple juice and
lemon juice) at a very high speed until nuts are completely pureed (not
gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in second part of pineapple juice and the lemon
juice.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with ginger, pineapple, and coconut. Makes
about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 195 Calories; 7g Fat (30% calories from fat); 1g Protein;
35g Carbohydrate; 2mg Cholesterol; 22mg Sodium

NOTES : - A sherbet/ice cream low in saturated fat, and high in
monounsaturated fat due to the good fats in the nuts.
- Even if you don't have any fresh pineapple, it is still possible to
make this sherbet.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 652 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Pineapple-Brazil Nut Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup walnuts -- raw
1/4 cup Brazil nuts -- raw
(about 9 to 12 whole nuts)
1 cup pineapple juice
(fresh juice is best if possible - need
about half of a small pineapple to make
this amount)
(or white grape juice)
1/2 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1 pinch sea salt
1 1/2 tablespoons lemon juice
(from about one lemon)
1/2 teaspoon lecithin

2 1/2 cups fresh pineapple -- chopped very fine
(about half of one whole pineapple)

GARNISH
2 tablespoons crystallized ginger -- sliced
1/4 cup fresh pineapple chunks
2 tablespoons coconut shreds

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients except the finely chopped pineapple at a
very high speed until nuts are completely pureed (not gritty) and
mixture is smooth (about 7 minutes for high speeds or longer for
blenders that blend at lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Cut fresh pineapple in to very small chunks (as small as you can make
them). The "strings/threads" that run through pineapple do not puree
well. Therefore, by cutting the pineapple into very small chunks, many
of the "strings/threads" are cut. If these are not cut, the resulting
texture of the ice cream is a bit strange due to these
"strings/threads".

Add the finely chopped pineapple and blend again until well integrated,
smooth, and frothy. This could take about another 3 minutes of
blending.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with ginger, pineapple, and coconut. Makes
about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 142 Calories; 3g Fat (20% calories from fat); 1g Protein;
29g Carbohydrate; 2mg Cholesterol; 22mg Sodium

NOTES : - Because the large amount of fruit in this ice cream recipe,
and because I use a smaller quantity of nuts, I do not cook this
custard; therefore, it is quicker to prepare.

_____

* Exported from MasterCook Mac *

07-Pink Grapefruit Sorbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SORBET
1 cup white grape juice
1/3 cup organic light granulated sugar
2 1/2 cups fresh squeezed pink grapefruit juice
(from about five small grapefruit)
1/4 cup light agave nectar syrup
2 teaspoons grapefruit zest -- chopped
(from 1/2 of a grapefruit)
1 pinch sea salt

GARNISH
2 teaspoons grapefruit zest
(from 1/2 of a grapefruit)

SORBET
Start with all sorbet ingredients as cold as possible.

Blend all sorbet ingredients until mixture is smooth (should only take
about 3 minutes).

It is best to freeze the sorbet when the mixture is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the sorbet in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with grapefruit zest. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Grapefruit-Ginger Sorbet" - add a teaspoon of ginger juice.

- - - - - - - - - - - - - - - - - -

 
Per serving: 105 Calories; less than one gram Fat (1% calories from
fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 17mg Sodium

NOTES : - This makes a very simple, slightly tart sorbet with no fat.

Nutr. Assoc. : 0 654 652 660 0 0 802 0 0 0 0 802 0
_____

* Exported from MasterCook Mac *

07-Pumpkin-Spice Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup pecans -- raw
1/4 cup light agave nectar syrup
1/2 cup maple syrup
1 cup water
1/2 teaspoon lecithin
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 pinch sea salt

1 1/2 cups pumpkin puree
(from about 1.5 pounds of pumpkin, baked)
(or one 15oz can of pumpkin)
(other types of baked and pureed winter
squash such as butternut squash or acorn
squash also work well in this recipe)
4 tablespoons amaretto -- (optional)
1 tablespoon vanilla extract

GARNISH
1/4 teaspoon ground cinnamon
2 tablespoons pecans -- toasted, chopped

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients except pumpkin puree, amaretto, and
vanilla at a very high speed until nuts are completely pureed (not
gritty) and mixture is smooth (about 7 minutes at high speed or longer
for blenders that blend at lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Add the pumpkin puree, amaretto, and vanilla and blend again until well
integrated, smooth, and frothy. Total time for blending should be about
9 minutes.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual serving with cinnamon. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Can use pine nuts or walnuts in place of pecans.

- - - - - - - - - - - - - - - - - -

 
Per serving: 149 Calories; 3g Fat (20% calories from fat); 1g Protein;
28g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Serving Ideas : Garnish also with toasted, glazed pecans.

NOTES : - A relatively low-fat ice-cream, but still creamy due to the
pumpkin puree.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

_____

* Exported from MasterCook Mac *

07-Purple Transcendence Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 3/4 cups pecans -- raw
2 cups grape juice -- (purple or white)
1/4 cup light agave nectar syrup
12 fluid ounces frozen purple grape juice concentrate
1 teaspoon lecithin
1 pinch sea salt

1 tablespoon lemon peel -- slivered

GARNISH
1 tablespoon lemon peel -- slivered

CUSTARD
Blend all custard ingredients (except lemon peel) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in lemon peel.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with lemon peel. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.

- - - - - - - - - - - - - - - - - -

 
Per serving: 178 Calories; 9g Fat (41% calories from fat); 2g Protein;
27g Carbohydrate; 0mg Cholesterol; 19mg Sodium

 
Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Ribbon Cane Syrup-Nutmeg Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
3/4 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 3/4 cup raw cashews)
1 1/2 cups white grape juice
1 1/2 cups water
1 cup ribbon cane syrup
(or 1/2 cup maple syrup and 1/2 cup whole
granulated sugar)

1/2 teaspoon ground nutmeg
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Blend all custard ingredients (except vanilla extract) at a high speed
until the mixture is completely smooth. Total time for blending should
only need to be about 4 minutes since the almond butter is already quite
smooth.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

If when you go to add the custard mixture to the ice cream maker, it is
very thick (should be too thick to be poured), you can thin it down with
white grape juice or water. Go in 1/4 cup increments until it is thin
enough to pour.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Use cinnamon or cardamom in place of nutmeg.
- In place of vanilla extract, use rum extract/flavoring or coconut
extract/flavoring, hazelnut extract/flavoring, or almond
extract/flavoring.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 297 Calories; 15g Fat (45% calories from fat); 4g Protein;
39g Carbohydrate; 0mg Cholesterol; 22mg Sodium

 
Nutr. Assoc. : 0 0 0 0 654 0 2436 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Rocky Road Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup almond butter -- raw
(or other nut butter such as hazelnut)
1 1/2 cups white grape juice
1 cup water
1/4 cup Sucanat sugar
(or granulated sugar)
1/2 cup maple syrup
1/4 cup brown rice syrup
1 teaspoon lecithin
1 pinch sea salt

85 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)

2 teaspoons vanilla extract

ADDITIONS
1/2 cup almonds -- chopped
1 cup vegan marshmallows -- chopped
30 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 1/4 cup when cut)
(or 1/4 cup dairy-free chocolate chips)

GARNISH
2 tablespoons almonds -- toasted, glazed
1 teaspoon chocolate, bittersweet, dairy-free -- shaved
1/4 cup vegan marshmallows -- chopped

CUSTARD
Blend all custard ingredients (except vanilla and chocolate) at a very
high speed until mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan. Add chopped chocolate. Heat over
medium heat to thicken custard. Mix frequently with a wire whisk
(especially so chocolate does not stick to the bottom of the pan). Heat
at low simmer for about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
You will want to add the chopped almonds, marshmallows, and chocolate to
the ice cream custard while it is freezing so these chunks stay in
chunks in the final ice cream. When doing the freezing in an ice cream
maker, add the nuts about 10 minutes into the freezing process.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted/glazed almonds, shaved
chocolate, and marshmallows. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 357 Calories; 17g Fat (42% calories from fat); 4g Protein;
51g Carbohydrate; 0mg Cholesterol; 28mg Sodium

NOTES : - Toast and glaze nuts as described in the front of this book.

Nutr. Assoc. : 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 876 0 0 0 0 0 0
0
876
_____

* Exported from MasterCook Mac *

07-Simple Vanilla Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 1/2 cups white grape juice
1 1/2 cups water
1/4 cup barley malt syrup
1/4 cup maple syrup
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 tablespoon vanilla extract

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Add some type of liqueur such as Grand Marnier or Amaretto.

- - - - - - - - - - - - - - - - - -

 
Per serving: 237 Calories; 11g Fat (41% calories from fat); 4g Protein;
33g Carbohydrate; 0mg Cholesterol; 25mg Sodium

Serving Ideas : Serve with pies or cakes.

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.

Nutr. Assoc. : 0 0 0 0 654 0 -32670 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Strawberry Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
3/4 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 cup white grape juice
1/4 cup brown rice syrup
2 tablespoons light agave nectar syrup -- (or maple syrup)
2 tablespoons organic light granulated sugar
1 pinch sea salt
1/2 tablespoon lemon juice
1/2 teaspoon lecithin
1/8 teaspoon beet powder -- (optional)
(this is to give the custard a nice red
color, instead of a pink color
- this does not add flavor)

27 ounces fresh strawberries

GARNISH
4 ounces fresh strawberries -- sliced
2 tablespoons coconut shreds

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredient except the strawberries at a very high
speed until nuts are completely pureed (not gritty) and mixture is
smooth (about 7 minutes for high speeds or longer for blenders that
blend at lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Add the strawberries and blend again until well integrated, smooth, and
frothy. This could take about another 3 minutes of blending.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with strawberries and coconut. Makes about
5 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

 
 
- - - - - - - - - - - - - - - - - -

 
Per serving: 174 Calories; 7g Fat (33% calories from fat); 3g Protein;
29g Carbohydrate; 0mg Cholesterol; 24mg Sodium

NOTES : - Because the large amount of fruit in this ice cream recipe,
and because I use a smaller quantity of nuts, I do not cook this
custard; therefore, it is quicker to prepare.

Nutr. Assoc. : 0 0 0 0 654 0 0 652 0 0 0 2231 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Summer Symphony Ice Cream

Recipe By : Mark Foy - 07/08/2003
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup pecans -- raw
1 cup white grape juice
1/4 cup peach preserves
(or peach jam)
(or apricot preserves in a pinch)
1/2 cup brown rice syrup
2 tablespoons light agave nectar syrup -- (or maple syrup)
1/2 teaspoon lecithin
1 pinch sea salt
2 tablespoons lemon juice
(from about one lemon)

1 pound peaches -- pitted
(about 3 medium-to-large peaches)
1/4 cup amaretto -- (optional)
(or peach flavored brandy)
1 teaspoon vanilla extract

GARNISH
1/4 pound peaches -- sliced
(about 1 peach)

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients except peaches, amaretto, and vanilla at a
very high speed until nuts are completely pureed (not gritty) and
mixture is smooth (about 7 minutes at high speed or longer for blenders
that blend at lower speeds).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Add the peaches, amaretto, and vanilla and blend again until well
integrated, smooth, and frothy. Total time for blending should be about
9 minutes.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual serving with peach slices. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Can use pine nuts or walnuts in place of pecans. But do not use smoky
pine nuts in this recipe. For more information refer the pine nut
listing in the "Glossary of Ingredients" (at the beginning of this
book).

- - - - - - - - - - - - - - - - - -

 
Per serving: 169 Calories; 3g Fat (14% calories from fat); 1g Protein;
37g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Serving Ideas : Garnish also with toasted, glazed pecans.

NOTES : - A relatively low-fat ice-cream, but still creamy due to the
peaches.
- Called Summer Symphony because it uses summer peaches and has very
diverse and complex flavors due to the pecans, the peaches, and the
amaretto.

Nutr. Assoc. : 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Tiramisu Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1/2 cup almond butter -- raw
(or other nut butter such as hazelnut)
1 1/2 cups white grape juice
1 cup water
1/4 cup ribbon cane syrup
(or half maple syrup, and half granulated
whole sugar)
1/4 cup maple syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 teaspoon vanilla extract
1/2 cup Kahlua
1/4 cup rum

GARNISH
1 teaspoon cocoa powder
1/2 teaspoon ground nutmeg

CUSTARD
Blend all custard ingredients (except vanilla, Kahlua, and rum) at a
very high speed until nuts are completely pureed (not gritty) and
mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract, Kahlua, and rum.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with a sprinkle of cocoa powder and nutmeg.
Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, sucanat, ribbon cane syrup,
etc.) can be used, and in varying amounts depending on your tastes (see
"Dessert Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 375 Calories; 18g Fat (45% calories from fat); 5g Protein;
43g Carbohydrate; 0mg Cholesterol; 27mg Sodium

Serving Ideas : Serve with ladyfingers (or some type of vanilla cake).

NOTES : - Due to the high alcohol content of this ice cream, most ice
cream makers will only be able to get this ice cream to a "soft serve"
stage (the alcohol prevents full freezing in more ice cream makers).
Therefore, if you want the ice cream to be served as a harder ice cream
(where you can use an ice cream scoop to make balls of ice cream), make
the ice cream ahead of time, and then put the resulting "soft serve" in
the freezer for at least a few hours (overnight is better). The freezer
should bring the ice cream to a harder state (but it will still melt
fairly quickly).

Nutr. Assoc. : 0 0 0 0 0 0 654 0 2436 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Toasted Walnut-Vanilla Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups walnuts -- raw
1/4 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 1/4 cup whole raw almonds)
(or 1/4 cup raw cashews)
1 1/2 cups white grape juice
1 1/2 cups water
1/4 cup barley malt syrup
1/4 cup maple syrup
1/4 cup brown rice syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin

1 tablespoon vanilla extract

ADDITIONS
1/4 cup black walnuts -- toasted, glazed
(or regular walnuts)

GARNISH
2 tablespoons black walnuts -- toasted
(or regular walnuts)

CUSTARD
Blend all custard ingredients (except vanilla) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
You will want to add the toasted/glazed black walnuts to the ice cream
custard while it is freezing so these nuts stay in chunks in the final
ice cream. When doing the freezing in an ice cream maker, add the nuts
about 10 minutes into the freezing process.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Add the walnuts at this point. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted black walnuts. Makes about 4
cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- Add some type of liqueur such as Grand Marnier or Amaretto.

- - - - - - - - - - - - - - - - - -

 
Per serving: 214 Calories; 8g Fat (33% calories from fat); 3g Protein;
36g Carbohydrate; 0mg Cholesterol; 23mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Toast and glaze nuts as described in the front of this book.

Nutr. Assoc. : 0 0 0 0 0 0 654 0 -32670 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Vanilla Soy Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 quart soy milk
2 teaspoons lecithin
3 tablespoons soy oil
2 teaspoons vanilla extract
1/2 cup brown rice syrup
1/4 cup maple syrup
1 tablespoon Sucanat sugar
(or granulated sugar)
1 pinch sea salt

GARNISH
1/2 cup fresh fruit slices
6 pinches ground cinnamon

CUSTARD
Start with all custard ingredients as cold as possible.

Blend all custard ingredients until well integrated, smooth, and frothy
(at least 3 minutes).

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings. Makes about 4 cups.

VARIATIONS:
- Use various flavorings in place of or in combination with the vanilla
extract, such as other extracts, liqueurs, juices, syrups, fruit, cocoa,
or carob.
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 182 Calories; 8g Fat (37% calories from fat); 4g Protein;
27g Carbohydrate; 0mg Cholesterol; 32mg Sodium

NOTES : - An easy, non-dairy frozen treat without nuts.

Nutr. Assoc. : 0 0 0 1563 0 0 0 0 0 0 0 0 4157 0
_____

* Exported from MasterCook Mac *

08- ******* CUSTARDS *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 08-Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- Custards are nice served in parfait glasses or in little filo cups
(see "Orange Custard in Filo Cup") and topped with a crunchy nut to add
a different texture to the smooth custard.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

08-Key Lime Cream and Fruit Parfait

Recipe By : Mark Foy
Serving Size : 6 Preparation Time :0:30
Categories : 08-Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/2 cups key lime juice
2 1/2 cups water
1/4 cup brown rice syrup
1/2 cup organic light granulated sugar
1 pinch sea salt

4 tablespoons arrowroot powder
6 tablespoons cornstarch
3/4 cup water

12 1/3 ounces tofu, low-fat silken -- (extra-firm)
(do not use soft or medium tofu because it
will not make a firm enough custard)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 teaspoon spirulina seaweed -- (optional)
(this is to give the custard a nice green
color - does not add flavor)

FRUIT
2 cups fresh strawberries -- sliced
1 teaspoon lime zest
6 lime slices

Combine juice, water, brown rice syrup, granulated sugar, and pinch salt
in sauce pan and bring to slow simmer. In a small bowl, mix together
the arrowroot powder, cornstarch and water. Add this mixture to the
sauce pan slowly (stirring as adding), and heat until thick (about 5
minutes).

Take out a cup or two of the lime mixture, and blend it with the tofu
and the spirulina. Add it back to rest of the lime mixture.

Using parfait glasses, spoon a little custard into the bottom of each
glass, and then put a layer of fruit and zest on top of the first
custard layer. Repeat for 2 more times to create 3 custard/fruit
layers. Top each glass with a lime slice

Refrigerate and serve.

VARIATIONS:
- For a richer version of this dessert (which has more fat), use coconut
and/or nut milk (e.g., almond or cashew milk/cream) in place of water.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 201 Calories; 1g Fat (3% calories from fat); 5g Protein;
48g Carbohydrate; 0mg Cholesterol; 72mg Sodium

NOTES : - A light dessert perfect when you want something a little sweet
after a heavy meal.

Nutr. Assoc. : 0 822 0 0 652 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

08-Orange Custard in Filo Cup

Recipe By : Mark Foy
Serving Size : 4 Preparation Time :0:30
Categories : 08-Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
12 ounces orange juice, frozen concentrate
2 1/2 cups water
2 tablespoons brown rice syrup
2 tablespoons maple syrup
1 pinch sea salt

6 tablespoons tapioca
1/4 teaspoon ground nutmeg
3 tablespoons Grand Marnier -- (or other liqueur)

40 grams whole wheat filo -- thawed
(the weight of different filos varies)
(overall, you need 2 18"x13" sheets)

GARNISH
1/4 cup fresh strawberries -- halved
1 tablespoon orange zest
1/3 cup orange slices
(both from half an orange)
1/4 cup strawberry topping -- (optional)

Combine juice, water, brown rice syrup, maple syrup, and pinch salt in
sauce pan and bring to slow simmer. Add tapioca, and heat until thick
and tapioca is clear (about 10 to 15 minutes). Add nutmeg and liqueur
and remove from heat.

Using a muffin tin, cut out small squares of filo so they fit into the
muffin wells (and up the sides of the wells) making a cup when pressed
in (about 3" by 3" squares). Layer 4 squares of filo on top of one
another with a little high oleic sunflower oil (or unrefined coconut
oil) brushed on each sheet, and press into a muffin well. Repeat for
all muffin wells in the muffin tin. Briefly bake just long enough to
make a crisp cup (about 5 minutes at 350 degrees F (175 degrees C)) (see
Filo in the "Glossary of Ingredients" for more information).

Spoon custard into filo cups, place on plates, and decorate plates with
fresh strawberries, orange zest and slices, and lines of strawberry
topping (basically thinned strawberry preserves). Lines of strawberry
topping are easily made with a ketchup bottle if available.

VARIATIONS:
- To make something similar without any gluten (that is, without filo),
simply make the custard, and serve in cups or glasses.
- For a richer version of this dessert (which has more fat), use coconut
and/or nut milk (e.g., almond or cashew milk/cream) in place of water.
- Use Amaretto in place of the Grand Marnier.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 365 Calories; 1g Fat (2% calories from fat); 3g Protein;
84g Carbohydrate; 0mg Cholesterol; 91mg Sodium

Serving Ideas : Serve with fresh fruit.

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the whole wheat filo). I have included this
recipe because because it is an interesting dessert, but simply can not
be made without gluten because filo needs to be made with a flour
containing gluten to achieve the desired effect. The recipe in the form
shown below is not suitable for people who want to or need to avoid
gluten. The custard is free of gluten, and can be served in a variety
of other ways.
- A simple dessert when you don't have a lot of time.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20050 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

08-Rice Pudding

Recipe By : Mark Foy
Serving Size : 6 Preparation Time :1:00
Categories : 08-Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
2 3/4 cups water
1/4 teaspoon sea salt
1 1/4 cups sweet brown rice -- washed

1/2 cup almonds
1/4 cup sesame seeds
1 cup water
1/4 cup brown rice syrup
1/3 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg

1/2 cup dried apricots -- diced

GARNISH
1 1/2 tablespoons ginger root, candied -- chopped
2 tablespoons dried apricots -- diced
2 tablespoons almonds -- toasted, glazed

In pressure cooker, combine first measure of water (2 3/4 cups), salt,
and rice. Seal cover on pressure cooker and bring up to pressure.
Begin timing at this point and adjust heat to maintain pressure (use a
simmer plate/"flame tamer" to prevent burning). Cook for 50 minutes.

While rice is cooking, blend remaining custard ingredients (except for
the apricots) in a blender until smooth (about 7 minutes).

Remove pressure cooker from heat after time if up; release pressure
before opening.

Stir the almond/sesame milk mixture and the dried apricots into the
cooked rice.

Put on a low heat for a few minutes to thicken and integrate the milk
mixture into the rice. Stir frequently to avoid burning the rice to the
pan.

Garnish individual servings of pudding if desired with candied ginger,
apricots, and toasted, glazed almonds.

VARIATIONS:
- For a richer dessert, use more almonds or sesame seeds while making
the almond/sesame milk. If you add significantly more almonds or sesame
seeds, use a little more water so the mixture which cooks the rice does
not get to thick, otherwise, you have a greater chance of burning the
rice.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).
- "Pistachio-Sage Rice Pudding" - Use sage in place of nutmeg and use
toasted pistachios in place of the apricots.
- "Blueberry-Lavender Rice Pudding" - Use lavender extract in place of
nutmeg (to taste) and use dried blueberries in place of the dried
apricots.

- - - - - - - - - - - - - - - - - -

 
Per serving: 325 Calories; 7g Fat (19% calories from fat); 6g Protein;
62g Carbohydrate; 0mg Cholesterol; 90mg Sodium

NOTES : - See the "Glossary of Cooking Terms" for information about
toasting and glazing nuts.

Nutr. Assoc. : 0 0 0 2367 0 0 0 0 0 0 0 0 0 0 0 0 630 0 0
_____

* Exported from MasterCook Mac *

09- ******* MISCELLANEOUS *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- This chapter contains recipes for toasted and glazed nuts, crisps,
cobblers, and other miscellaneous recipes that did not fall into the
chapters above.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

09-Apple Strudel

Recipe By : Mark Foy
Serving Size : 15 Preparation Time :1:20
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
2 pounds apples
(about 5 medium apples)
3 tablespoons lemon juice
1 tablespoon lemon peel -- chopped
1 pinch sea salt
1/4 cup Frangelico liqueur
1/4 cup maple syrup
1 cup raisins
1/2 cup walnuts -- toasted
1/2 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
5 tablespoons brown rice flour
1 1/4 teaspoons ground cinnamon

FILO
240 grams whole wheat filo -- thawed
(the weight of different filos varies)
(overall, you need 12 18"x13" sheets)
1/4 cup unrefined coconut oil -- for brushing
(or high oleic sunflower oil)
(or other oil high in monounsaturated fat)
(overall quantity used will depend on
amount brushed on each sheet)


FILLING
Thinly slice apples and gently toss with lemon juice, lemon peel and
salt in a large bowl. Add Frangelico liqueur, maple syrup, raisins, and
walnuts and gently toss again. Sprinkle in half of the whole sugar,
half of the flour, and half of the cinnamon and toss again. Add the
other half of the sugar, flour, and cinnamon and toss one final time.

ASSEMBLY
To assemble the strudel, oil a large (about 9"x13") baking pan. Lay 1/4
of the filo sheets (about 3 18"x13" pieces) into the bottom of the pan.
Each sheet will be folded in half to fit in the pan; brush oil on the
top of each layer in the pan, both before folding and after. Spread
about 1/3 of the apple mixture on top of this first layer of filo.
Continue this filo-filling layering until all filling if used, and then
top with the last layer of filo (always brushing it with oil). There
should be 4 layers of filo (with 3 sheets per layer), and 3 layers of
filling.

Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no
need to preheat the oven) for 40 minutes, then remove foil and bake 10
minutes more to give the top filo layer a golden brown appearance.

Slices of strudel freeze well.

VARIATIONS
- "Pear Strudel" - use pears instead of apples.

- - - - - - - - - - - - - - - - - -

 
Per serving: 209 Calories; 6g Fat (23% calories from fat); 2g Protein;
40g Carbohydrate; 0mg Cholesterol; 89mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the whole wheat filo). I have included this
recipe because because it is an interesting pastry, but simply can not
be made without gluten because filo needs to be made with a flour
containing gluten to achieve the desired effect. The recipe in the form
shown below is not suitable for people who want to or need to avoid
gluten. The filling is free of gluten, and can be served in a variety
of other ways (e.g., in a pie crust).

Nutr. Assoc. : 0 0 0 0 0 0 2044 0 0 0 0 0 0 0 0 0 20050 0 0 2742 0 0 0 0
0
_____

* Exported from MasterCook Mac *

09-Apple-Hazelnut-Ginger Crisp

Recipe By : Mark Foy
Serving Size : 12 Preparation Time :1:20
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
3 pounds apples
(about 5 large apples)
2 tablespoons lemon juice
1 pinch sea salt
1/4 cup Frangelico liqueur
1/4 cup candied ginger root -- finely chopped
3/8 teaspoon white stevia powder
(equivalent. to about 1 Tb. blended stevia
(see stevia in Glossary of Ingredients)
(or 1/4 cup sucanat sugar)
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
2 tablespoons tapioca flour
1 teaspoon ground cinnamon

CRISP TOPPING
1/2 cup whole-grain amaranth flour -- (or spelt flour)
2 cups rolled oats
2 tablespoons ground flax seed
1/4 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 cup hazelnuts -- coarsely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons high oleic sunflower oil -- (or other oil)
1 tablespoon hazelnut extract/flavor
2 tablespoons maple syrup

GARNISH
1 teaspoon lemon zest

FILLING
Thinly slice apples and gently toss with lemon juice and salt in a large
bowl. Add Frangelico liqueur, ginger, and stevia and gently toss again.
Sprinkle in half of the whole sugar, half of the tapioca flour, and
half of the cinnamon and toss again. Add the other half of the sugar,
tapioca, and cinnamon and toss one final time.

Place filling into a 9 x 13 baking pan.

CRISP TOPPING
Prepare crisp topping by combining all ingredients except the sunflower
oil, hazelnut extract and maple syrup in a large bowl. Mix these dry
ingredients, and then add the sunflower oil, hazelnut extract, and maple
syrup. Mix again.

Add the crisp topping on top of the apples in the baking pan.

Bake the crisp in a 350 degrees F (175 degrees C) oven (no need to
preheat oven) for one hour until the apples are tender.

GARNISH
Garnish with lemon zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 278 Calories; 8g Fat (26% calories from fat); 5g Protein;
46g Carbohydrate; 3mg Cholesterol; 16mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains oats (which may contain gluten - see "Glossary of
Ingredients"). I have included this recipe because I wanted to provide
an traditional crisp recipe with the rolled oats. If you wanted to
avoid any possibility of gluten (and therefore the oats), you could use
other rolled grains (such as rolled rice or even just brown rice flour -
or try puffed rice or puffed millet for something different) in place of
the rolled oats.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).

Nutr. Assoc. : 0 0 0 0 0 2044 0 0 0 0 0 0 0 0 0 0 0 19 0 0 0 0 0 0 0 0
5403 0 0 0 0
_____

* Exported from MasterCook Mac *

09-Baklava

Recipe By : Mark Foy
Serving Size : 36 Preparation Time :0:45
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
4 cups chopped walnuts
2/3 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 1/2 teaspoons ground cinnamon

FILO
240 grams whole wheat filo -- thawed
(the weight of different filos varies)
(overall, you need 12 18"x13" sheets)
1/4 cup unrefined coconut oil -- for brushing
(or high oleic sunflower oil)
(or other oil high in monounsaturated fat)
(overall quantity used will depend on
amount brushed on each sheet)

FINISHING ("GLAZE")
8 ounces orange juice, frozen concentrate
1/4 cup water
1/2 cup brown rice syrup
1/2 cup maple syrup
1/4 cup whole sugar (e.g., Rapadura) -- or granulated
sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves



FILLING
Assemble all filling ingredients in a bowl.

To assemble the baklava, oil a large (about 9"x13") baking pan. Lay 1/4
of the filo sheets (about 3 18"x13" pieces) into the bottom of the pan.
Each sheet will be folded in half to fit in the pan; brush oil on the
top of each layer in the pan, both before folding and after. Spread
about 1/3 of the walnut mixture on top of this first layer of filo.
Continue this filo-filling layering until all filling if used, and then
top with the last layer of filo (always brushing it with oil). There
should be 4 layers of filo (with 3 sheets per layer), and 3 layers of
filling.

With a sharp knife, cut the baklava so there are 18 pieces (it works out
well to have 3 long rows, and 6 short rows). Then cut these individual
pieces/squares on the diagonal to create two triangles from each piece.
This will give you a pan with 36 pieces making for easier serving later.

Cover pan with foil, and bake in a 350 degree F (175 degree C) oven (no
need to preheat the oven) for 20 minutes, then remove foil and bake 10
minutes more to give the top filo layer a golden brown appearance.

FINISHING ("GLAZE")
While baklava is baking, combine finishing ingredients in a sauce pan
and bring to a boil. Reduce heat to medium, and cook (stirring
frequently) for about 5 minutes. Remove from heat.

Once baklava is finished baking, remove from oven and pour the finishing
"glaze" mixture over all the baklava pieces in the pan. Let cool
completely in pan.

- - - - - - - - - - - - - - - - - -

 
Per serving: 103 Calories; 4g Fat (31% calories from fat); 1g Protein;
18g Carbohydrate; 0mg Cholesterol; 35mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the whole wheat filo). I have included this
recipe because because it is an interesting pie/pastry, but simply can
not be made without gluten because filo needs to be made with a flour
containing gluten to achieve the desired effect. The recipe in the form
shown below is not suitable for people who want to or need to avoid
gluten. The filling is free of gluten, and can be used in other ways
(e.g., filled inside gluten-free muffins or cup cakes).
- Standard baklava uses butter between the sheets of filo; coconut oil
is a very good substitute as it makes the resulting filo crisp like the
original.

Nutr. Assoc. : 0 0 0 0 0 0 0 20050 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
_____

* Exported from MasterCook Mac *

09-Candied Chestnuts

Recipe By : Mark Foy
Serving Size : 16 Preparation Time :0:15
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chestnuts
(if using bottled chestnuts, there are
about 7 ounces in 2 cups)
1/4 cup maple syrup

1 tablespoon sucanat sugar
(or granulated sugar)

If you are using fresh chestnuts, remove skin. (Bottled chestnuts
should already have their skins removed.)

Add the chestnut and maple syrup to a small sauce pan and cook over
medium heat until syrup thickens and mostly absorbs into the chestnuts
(about 10 minutes). Lower heat a little, add the sucanat sugar, mix and
heat for another 2 minutes. Remove from heat.

- - - - - - - - - - - - - - - - - -

 
Per serving: 44 Calories; less than one gram Fat (3% calories from fat);
1g Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium

 
_____

* Exported from MasterCook Mac *

09-Cocoa-Glazed Toasted Macadamia Nuts

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:15
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups macadamia nuts
1/4 cup creme de cacao
3 tablespoons maple syrup
1 tablespoon cocoa powder
7 tablespoons Sucanat sugar
(or granulated sugar)

In a dry pan, toast the macadamia nuts over medium-high to high heat on
the stove top. Stir frequently so the hazelnuts don't burn. Toast
until the nuts are nicely brown and fragrant, about 6 minutes total.

To the nuts in the pan, add the creme de cacao and stir. Cook 1 minute.
Add maple syrup and , stir, and cook another minute (these liquids
should be evaporating quite quickly). Add the cocoa powder and sucanat
sugar, stir, and cook another 2 minutes until the nuts are pretty dry.
Remove from heat and let cool. If the nuts are very sticky, and the
glaze will not "dry", you can place the nuts in the refrigerator (on a
parchment paper covered baking sheet) to "dry/"freeze" the glaze onto
the nuts.

These can be eaten as is, cut in half to use as garnish on a cake,
dropped into ice cream while freezing, garnished on any dessert, or
ground and put into cake or cookie batters.

VARIATIONS:
- Use other types of nuts such as pecans, walnuts, or almonds with other
types of liqueurs such as Amaretto, grand Marnier, or Sambuca.
- If you want the nuts to stick together, you could use brown rice syrup
instead of maple syrup and this will make a very sticky "nut brittle".

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 64 Calories; 3g Fat (43% calories from fat); 0g Protein; 9g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

NOTES : - A nice accompaniment to a light dessert

_____

* Exported from MasterCook Mac *

09-Frangelico-Glazed Toasted Hazelnuts

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:15
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups hazelnuts
1/3 cup Frangelico liqueur
1/4 cup maple syrup
5 tablespoons Sucanat sugar
(or granulated sugar)

In a dry pan, toast the hazelnuts over medium-high to high heat on the
stove top. Stir frequently so the hazelnuts don't burn. Toast until
the hazelnuts are nicely brown and fragrant, about 8 minutes total.

Transfer nuts to a paper bag, and rub to remove as much of the nut skin
as possible (this is the paper-like covering around the nut meat).
Transfer nuts back to pan leaving behind the nut skins (putting the nuts
in a bowl can make it easier to leave the nut skins behind).

Return stove top to medium-high to high heat, and once the pan is hot
again with the nuts in it, add the Frangelico liqueur and stir. Cook 1
minute. Add maple syrup, stir, and cook another minute (these liquids
should be evaporating quite quickly). Add the sucanat sugar, stir, and
cook another 2 minutes until the nuts are pretty dry. Remove from heat
and let cool. If the nuts are very sticky, and the glaze will not
"dry", you can place the nuts in the refrigerator (on a parchment paper
covered baking sheet) to "dry/"freeze" the glaze onto the nuts.

These can be eaten as is, cut in half to use as garnish on a cake,
dropped into ice cream while freezing, garnished on any dessert, or
ground and put into cake or cookie batters.

VARIATIONS:
- Use other types of nuts such as pecans, walnuts, or almonds with other
types of liqueurs such as Amaretto, grand Marnier, or Sambuca.
- If you want the nuts to stick together, you could use brown rice syrup
instead of maple syrup and this will make a very sticky "nut brittle".

- - - - - - - - - - - - - - - - - -

 
Per serving: 95 Calories; 6g Fat (58% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

NOTES : - These nuts are good for decorating/garnishing cakes, or just
to serve as finger snack treats.

Nutr. Assoc. : 0 2044 0 0 0
_____

* Exported from MasterCook Mac *

09-Peach-Walnut Cobbler

Recipe By : Mark Foy
Serving Size : 12 Preparation Time :1:20
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
2 pounds fresh peaches
(about 8 medium peaches)
1 tablespoon lemon juice
1 pinch sea salt
1/2 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/4 cup brown rice flour -- (or sorghum flour)
1/2 cup chopped walnuts

COBBLER TOPPING
1/4 cup sorghum flour -- (or spelt flour)
1/2 cup brown rice flour -- (or spelt flour)
1/4 cup potato flour -- (or spelt flour)
1/4 cup soy flour -- (or spelt flour)
4 tablespoons tapioca flour
1/2 teaspoon cinnamon
2 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/2 teaspoon baking soda
1/4 cup walnuts -- ground
1/4 teaspoon sea salt

4 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

1 cup soy milk

GARNISH
1 teaspoon lemon zest

FILLING
Slice peaches and gently toss with lemon juice and salt in a large bowl.
Sprinkle in half of the whole sugar and half of the flour and toss
again. Add the other half of the sugar and flour and toss again. Add
chopped walnuts, and toss one final time.

Place filling into a 9 x 13 baking pan.

COBBLER TOPPING
Prepare cobbler topping by combining dry ingredients (flours, baking
soda, ground walnuts and salt) in a large bowl. Cut shortening (or oil)
into flour mixture (using a fork and a knife). Add soy milk and mix
lightly just until the dry ingredients are moistened.

Add the cobbler topping in clumps on top of the peaches in the baking
pan.

Bake in a 350 degrees F (175 degrees C) oven (no need to preheat oven)
for 50 minutes until the peaches are tender and the cobbler topping is
baked.

GARNISH
Garnish with lemon zest.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 197 Calories; 7g Fat (28% calories from fat); 3g Protein;
35g Carbohydrate; 0mg Cholesterol; 110mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - An easy way to make tapioca flour is by grinding old fashion
pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for
more information on making or buying tapioca flour).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0
_____

* Exported from MasterCook Mac *

09-Pineapple-Berry Crisp

Recipe By : Mark Foy
Serving Size : 12 Preparation Time :1:20
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
2 cups fresh pineapple -- diced
(about half of one whole pineapple)
10 ounces frozen blackberries
1 pinch sea salt
2 tablespoons whole-grain teff flour -- (or spelt flour)
2 tablespoons Sucanat sugar
(or granulated sugar)

CRISP TOPPING
2 tablespoons whole-grain teff flour -- (or spelt flour)
1 cup rolled oats
2 tablespoons ground flax seed
2 tablespoons Sucanat sugar
(or granulated sugar)
1/2 cup macadamia nuts -- coarsely chopped

GARNISH
1 teaspoon lemon zest

FILLING
Gently toss diced pineapple, berries, and salt in a large bowl. Add
flour and sugar and gently toss again.

Place filling into a 9 x 9 baking pan.

CRISP TOPPING
Prepare crisp topping by combining all ingredients in a bowl. Mix these
dry ingredients.

Sprinkle the crisp topping on top of the filling in the baking pan.

Bake the crisp in a 350 degrees F (175 degrees C) oven (no need to
preheat oven) for 40 minutes.

GARNISH
Garnish baked crisp with lemon zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 88 Calories; 2g Fat (21% calories from fat); 2g Protein;
17g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains oats (which may contain gluten - see "Glossary of
Ingredients"). I have included this recipe because I wanted to provide
an traditional crisp recipe with the rolled oats. If you wanted to
avoid any possibility of gluten (and therefore the oats), you could use
other rolled grains (such as rolled rice or even just brown rice flour -
or try puffed rice or puffed millet for something different) in place of
the rolled oats.

Nutr. Assoc. : 0 0 0 0 0 1642 0 0 0 0 1642 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

09-Raspberry Liqueur-Glazed Toasted Pine Nuts

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:15
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups pine nuts
1/3 cup raspberry liqueur
1 tablespoon raspberry flavoring/extract
1/4 cup light agave nectar syrup
5 tablespoons organic light granulated sugar

In a dry pan, toast the pine nuts over medium-high to high heat on the
stove top. Stir frequently so the pine nuts don't burn. Toast until
the nuts are nicely tan and fragrant, about 6 minutes total.

Add the raspberry liqueur and raspberry flavoring and stir. Cook 1
minute. Add agave, stir, and cook another minute (these liquids should
be evaporating quite quickly). Add the sugar, stir, and cook another 2
minutes until the nuts are pretty dry. Remove from heat and let cool.
If the nuts are very sticky, and the glaze will not "dry", you can place
the nuts in the refrigerator (on a parchment paper covered baking sheet)
to "dry/"freeze" the glaze onto the nuts.

These can be eaten as is, garnished on a cake, dropped into ice cream
while freezing, garnished on any dessert, or ground and put into cake or
cookie batters.

VARIATIONS:
- Use other types of nuts such as pecans, walnuts, or almonds with other
types of liqueurs/flavorings such as mandarin orange liqueur/orange
extract or banana liqueur/banana flavoring.
- If you want the nuts to stick together, you could use brown rice syrup
instead of maple syrup and this will make a very sticky "nut brittle".

- - - - - - - - - - - - - - - - - -

 
Per serving: 132 Calories; 9g Fat (59% calories from fat); 4g Protein;
10g Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : - These nuts are good for decorating/garnishing cakes, or just
to serve as finger snack treats.
- Do not use smoky pine nuts in this recipe. For more information refer
the pine nut listing in the "Glossary of Ingredients" (at the beginning
of this book).

Nutr. Assoc. : 0 0 5403 0 652
_____

* Exported from MasterCook Mac *

09-Raspberry-Almond Pastry

Recipe By : Mark Foy
Serving Size : 10 Preparation Time :3:00
Categories : 09-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
1 1/2 teaspoons active baker's yeast
1/3 cup warm water

2 1/2 cups spelt flour
1/2 teaspoon sea salt

3 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

1/3 cup soy milk
1/4 cup brown rice syrup
1/4 cup maple syrup

FILLING
3/4 cup almonds -- chopped
1/2 cup poppy seeds -- ground
1/4 cup soy milk
1/2 cup brown rice syrup
1 tablespoon lemon zest -- chopped
2 tablespoons lemon juice
(zest and juice of one lemon)
5 ounces frozen raspberries

GLAZE
2 tablespoons brown rice syrup
2 tablespoons warm water

TOPPING
2 tablespoons almond slivers

DOUGH
Combine yeast and water and let sit for 10 minutes until active.

Combine flour and salt in a large mixing bowl. Cut shortening (or oil)
into flour mixture (using a fork and a knife). Combine soy milk, brown
rice syrup, and maple syrup. Add this liquid mixture, along with the
yeast mixture to the flour. Knead for 15 minutes, adding liquid (water
or soy milk) as needed (if the dough gets too dry/stiff). Let dough
rise until doubled (about 2 hours).

FILLING
While dough is rising, prepare filling by combining all filing
ingredients, except frozen raspberries, in a sauce pan, and cooking on
low for about 10 minutes. Turn off heat, and add frozen raspberries.
Mix to thaw raspberries in hot filling. Let cool.

BAKING
Oil a baking sheet if it is not non-stick.

Punch dough down. Roll dough out into a rectangle about the size of a
cookie sheet (about 11 inch by13 inch). Place dough on the cookie
sheet to cover most of the surface.

Spread filling down the middle of the dough (the long way). Filling
should cover about 3 inches by 13 inches of the dough. Cut outer part
of dough on 45 degree angles, about an inch apart, on both side of the
filling. Fold these pieces of dough over on top of the filling,
alternating from one side to the other.

Place in a warm, moist environment to rise for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C) about 15 minutes before
placing the pastry in the oven.

For the glaze, combine brown rice syrup and water, and brush on pastry.
Sprinkle almond slivers on top, and bake for 20 minutes.

VARIATIONS:
- For a richer version of this pastry (which has more fat), use coconut
milk or nut milk in place of the soy milk.

- - - - - - - - - - - - - - - - - -

 
Per serving: 308 Calories; 11g Fat (29% calories from fat); 7g Protein;
52g Carbohydrate; 0mg Cholesterol; 102mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the spelt flour). I have included this
recipe because it is an interesting pastry, but simply can not be made
without gluten because the pastry needs to be a yeasted bread to achieve
the desired effect. Yeasted breads are difficult to make without a
glutinous flour. This recipe is not suitable for people who want to or
need to avoid gluten.
- A fast and easy way to grind poppy seeds is in a coffee grinder.
- A dessert that contains a significant amount of calcium and contains
no dairy products (also lots of iron).
- This pastry is also nice to serve at a brunch.

Nutr. Assoc. : 0 0 0 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1233 0 0
0
0 0 0 0
_____

* Exported from MasterCook Mac *

10- ******* SAUCES *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 10-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- This chapter contains desserts sauces which can be served with pies or
cakes; either on the base of the plate, or poured over the dessert.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

10-Amazake Dessert Sauce

Recipe By : Mark Foy
Serving Size : 14 Preparation Time :0:10
Categories : 10-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups amazake

1 1/2 tablespoons brown rice flour -- (or wheat flour)
2 tablespoons water


Heat amazake in a small sauce pan. Dissolve flour in water. Add flour
mixture to hot amazake in sauce pan, and stir continuously until thick.

Will keep refrigerated for about a week.

VARIATIONS:
- Use arrowroot powder in place of flour.

- - - - - - - - - - - - - - - - - -

 
Per serving: 17 Calories; less than one gram Fat (13% calories from
fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 10mg Sodium

Serving Ideas : Serve a little with pie or cake slices.

NOTES : - A very low fat dessert sauce for pies or cakes.

Nutr. Assoc. : 25094 0 0 0 0
_____

* Exported from MasterCook Mac *

10-Blueberry Sauce

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:10
Categories : 10-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
20 ounces frozen blueberries
1 pinch sea salt
2 tablespoons brown rice syrup
(or 1 Tablespoon light agave nectar
syrup)
2 tablespoons sucanat sugar
(or granulated sugar)
1 tablespoon Grand Marnier -- (optional)
3/4 teaspoon orange peel -- chopped

Combine all ingredients in a sauce pan and cook over medium heat until
sauce cooks down and is thick.

If you refrigerate the sauce, it will become thicker. Adjust the
consistency of the sauce with water or orange juice before using it.

Serve over ice cream, or use it as a plating sauce to decorate plates.

VARIATIONS:
- "Raspberry Sauce" - use raspberries instead of blueberries, and use
lemon zest instead of orange zest.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 65 Calories; less than one gram Fat (6% calories from fat);
0g Protein; 16g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Serving Ideas : Serve over "07-Simple Vanilla Ice Cream" (see recipe).

NOTES : - This is a nice sauce to decorate a plate with before plating a
dessert.

_____

* Exported from MasterCook Mac *

10-Macadamia Nut Cream

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:10
Categories : 10-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup macadamia nuts -- raw
1/2 cup water
1/4 cup brown rice syrup
3 tablespoons maple syrup
1 pinch sea salt

In blender, combine all ingredients, blending for 5 to 10 minutes until
completely smooth.

If desired, you can gently heat it in a sauce pan, simmering it for
about 2 minutes.

Refrigerate until it is ready to be served.

If it is heated, it will keep refrigerated for about a week. If you do
not heat it, it keeps a couple days less (and can get a slightly yogurt
type flavor after about 4 days).

Makes about 1 1/4 cups of cream.

One serving is approximately 1 tablespoon.

VARIATIONS:
- You could use other types of nuts in place of the macadamia nuts. The
nuts that puree to the smoothest cream are macadamia nuts, pine nuts (an
excellent choice with a very good flavor as long as they are not smoky
pine nuts; refer to the pine nut listing in the "Glossary of
Ingredients" (at the beginning of this book) for more information),
pecans, walnuts, and cashews. Almonds, brazil nuts, and hazelnuts still
have some grit even when pureed for a long time; therefore, these may
not be the best nuts to use, but if you don't mind a little grit, give
them a try. You can also try to put the cream of these grittier nuts
through a cheese cloth, but with such a thick cream, I have not had the
best of luck doing this; the straining either does not take out
anything, or it take out too much of the body of the cream leaving the
resulting cream too thin and without the creamy texture desired.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 26 Calories; 1g Fat (27% calories from fat); 0g Protein; 5g
Carbohydrate; 0mg Cholesterol; 7mg Sodium

Serving Ideas : Serve a little with pie or cake slices.

NOTES : - A creamy, smooth dessert sauce - a good heavy cream substitute
for use when serving cakes and pies.

_____

* Exported from MasterCook Mac *

11- ******* EPILOGUE *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 11-Epilogue

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- This chapter lists different companies that sell some of the products
listed in this cookbook.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

11-* Mail Order Companies *

Recipe By : Mark Foy
Serving Size : 1 Preparation Time :0:00
Categories : 11-Epilogue

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Mail Order Companies:

- Bob's Red Mill Natural Foods
5209 SE International Way
Milwaukie, OR 97222
800-349-2173
(503) 653-1339
Web site: http://www.bobsredmill.com/
Sells Tapioca Flour and Sorghum Flour (see "Glossary of Ingredients")
and various flours and powers especially useful to people trying to
avoid gluten.

- Cocina de Vega
8014 Olson Memorial Hwy.
Golden Valley, MN 55427
877-321-5703
Web site: http://www.mesquitemagic.com/
Sells Mesquite Meal.

- ENER-G Foods
5960 1st Ave. S
P.O. Box 84487
Seattle, WA 98124-5787
800-331-5222
800-325-9788 (in WA)
(206) 767-6660
Fax: (206) 767-4088
Web site: http://www.ener-g.com/
Sells Egg Replacer (powder) (see "Glossary of Ingredients") and various
flours and powers especially useful to people trying to avoid gluten,
animal products, or other common allergens.

- Omega Nutrition
6515 Aldrich Road
Bellingham, WA 98226
800-661-FLAX (3529)
(604)-253-4677
Fax: (604)-253-4228
Web site: http://www.omeganutrition.com/ and
http://www.omegahealthstore.com/
Sells unrefined organic coconut oil and an unrefined high oleic
sunflower oil blend called "High-O Sunflower Oil Blend" in addition to
many other high quality oils (including other culinary oils such as
olive, pumpkin seed, and pistachio).

- The Ultimate Life
Box 4308
Santa Barbara, CA 93140
800-THE-MEAL (843-6325)
Fax: 800-320-2269
Web site: http://www.ultimatelife.com/
Sells pure birch sugar (a sweetener).

--------
Because this cookbook is always being updated, please do not repost this
cookbook file, or any of the recipes contained in this cookbook, to any
other web sites. Please do feel free to distribute links to this
cookbook. This cookbook can be obtained from the following links:
http://www.vitalita.com/
or the PDF version of this book available directly from
http://www.vitalita.com/docs/DessertsOfVitality.pdf

This cookbook and its contents (recipes, photographs, etc.) are
copyrighted and are proprietary products of Vitalita (www.vitalita.com).
Copyright 2005 Vitalita, Inc. All rights reserved.
No part of this cookbook may be reproduced or distributed in any form,
or by any means, without permission from Vitalita, Inc. You may,
however, print this cookbook for your personal use (for making the
recipes).

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium