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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 | 
