Coffee Almond Ice Cream (Reduced Fat)

Coffee Almond Ice Cream (reduced fat version)

I have been wanting to make this Coffee Ice Cream recipe for months and just finally got around to it.
When I was reading the recipe while assembling the ingredients, it occurred to me that this was a recipe where an ice cream maker was not necessary. I decided the tweak the recipe a bit so I could use my ice cream maker to churn and freeze the ice cream.  I also decided to try to make a lower fat version since I know I am the only one in my family who will eat this type of ice cream and I am all about cutting fat and calories where I can.  My recipe changes consisted of using lower fat milk instead of heavy cream and I added non-fat dry powdered milk.  When I made Pumpkin Ice Cream awhile back, I read that the addition of the non-fat dry powdered milk to homemade ice cream helps keep the ice cream creamier (an not icy) upon freezing and hardening.

I am very happy with how this turned out.  My mistake was that I did not allow my ice cream maker's bowl to sit in the freezer long enough.  The manufacture's instructions indicate the liquid-filled bowl should be allowed to sit in the freezer for 16 hours and I tried to make the ice cream after the bowl had only been freezing for about 8 hours.  Never fear... after churning/freezing the ice cream in my ice cream maker and it just wouldn't get any thicker, I just put the ice cream in a plastic storage container with a lid and popped it in the freezer to harden. The ice cream had a nice texture and even tasted better after hardening.

Ingredients
4 teaspoons instant coffee crystals (I used Folgers brand)
1/2 cup hot water
1/2 cup non-fat dry powdered milk
1 (14 ounce) can sweetened condensed milk
2 cups 2% milk
1/4 teaspoon almond extract
1/2 to 3/4 cup whole raw almonds, toasted and chopped (optional)

In a large bowl, combine instant coffee crystals and hot water. Stir until crystals are dissolved.  Allow to cool for 5 to 10 minutes.  Add in powdered milk and stir until dissolved.  Stir in sweetened condensed milk, milk,  and almond extract.  Cover bowl and refrigerate until very cold.

To toast almonds, place in a dry skillet over medium low to medium heat.  Toast, stirring frequently, until fragrant and some of the almond skins become darkened (about 5 to 7 minutes).  Allow to cool and chop (I used a food chopper like the kind from Pampered Chef).

To churn and freeze the ice cream, place into ice cream maker and churn according to manufacturer's instructions.  When ice cream is nearly done churning, add in chopped almonds.  Serve immediately for soft serve ice cream. For a harder consistency, place ice cream in a plastic storage container with a tight fitting lid, and freeze until hardened (or desired consistency).

Blueberry Frozen Yogurt

Blueberry-Banana Smoothie

If you've been following along, you know I splurged and got a Cuisinart Ice Cream Maker for Christmas.  I made some Blueberry Frozen Yogurt a few weeks back.  I had mixed results with this recipe. The recipe called for frozen fruit puree, plain yogurt, and sugar.  I simply put frozen fruit (blueberries), yogurt, and sugar in a big bowl and used my hand-held immersion blender to pulse the mixture. Unfortunately, this was not enough to break down the tough skins on my "sort of old" frozen blueberries.  Live and learn, right?!  I did not like the idea of wasting these ingredients, so I froze the Blueberry Yogurt and decided it would be just fine for eating if I used it to make smoothies.  Sure enough, it worked out just fine.  For the smoothie above, I put some of the Frozen Blueberry Yogurt in the blender with a splash of milk and a ripe banana and it was great.  Very, very filling in fact.

In retrospect, I was wishing I would have put the Frozen Blueberry Yogurt in my ice cube trays.  How great would it be to have these chunks of frozen yogurt at the ready to throw in the blender with fruit to make smoothies!?

I will definitely make this recipe again, I just learned I need to pulverize the fruit much, much better. I have some peaches in my freezer from a friend's orchard.  That will be my next batch. For now, I am enjoying this beautiful blueberry stuff.

Amazing COLOR, right!?

 

Frozen Fruit Yogurt for Ice Cream Machine... recipe link is HERE.

 

2 cups pureed fruit (I used 2 cups frozen blueberries)

2 cups plain yogurt (I used Mountain High brand "low fat")

2/3 cups granulated sugar

 

Blend all ingredients together until smooth.

Chill for several hours.

Churn in ice cream maker according to manufacturer's instructions.

Frozen yogurt will be soft; for firmer texture, put in a plastic storage container

with a tight fitting lid and freeze for until desired texture.

Lemon Sorbet

I had a little buyers remorse after getting my Cusinart Ice Cream Maker with a nice Williams-Sonoma Gift Card I received for Christmas.  Ice cream is so high in calories and fat... so rich!
Last week, the Raspberry Sorbet I made for husband was a hit and I felt a bit less guilty making and serving that.  It was so simple... frozen raspberries, sugar, and water.  This week... Pucker Up, People!  It's time for Lemon Sorbet. I bought six medium/large lemons at the grocery store last Saturday.  Unfortunately by the time I got around to making this treat, one of my lemons was growing a healthy crop of green mold!  Darn it!  I made just a half a recipe since my lemons yielded only one cup of lemon juice.  I altered the recipe just a tad when I made this.

Lemon Sorbet
The original recipe link is HERE.

1 1/2 cups granulated sugar
1 1/2 cups water
1 cup freshly squeezed lemon juice
1 1/2 tablespoons finely grated lemon zest (from two lemons approximately)

Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Raspberry Sorbet

Raspberry Sorbet

After splurging and getting a Cuisinart Ice Cream Maker for Christmas, I've been trying to find a recipe my husband would enjoy.  He's not a big fan of super sweet, rich ice cream like the kind you get at Cold Stone Creamery.  He likes things such as sorbet, fruity gelato, and Daiquiri Ice.  So far, the ice cream I have made with the new Cuisinart have not been his favorite.  My son and I, however, are over the moon about the Mint Oreo Ice Cream we've been making. Last night it turned out especially good by the way.  Last night I also tried out the Raspberry Sorbet recipe in the book which came with the Cuisinart Ice Cream maker. 

The verdict:  DIVINE. (That's not an adjective I use very often... but it was that good!)

It's a fairly simple treat with few ingredients, but the recipe calls for passing the ingredients through a fine mesh sieve to eliminate the seeds.  This was a bit of work but well worth the effort.  The recipe was also a great use for my immersion blender but I imagine one could also use a blender or food processor to blend up the fruit. 

Ingredients

2 cups water
1 1/2 cups granulated sugar
pinch salt
4 cups frozen raspberries, thawed

In a medium sized pot over medium heat, combine water and sugar.  Cook, stirring occasionally until the sugar is dissolved.  Remove from heat, add in salt and berries.  Blend with an immersion blender until smooth.

Poor half of the mixture into a fine mesh sieve and use a rubber spatula to mash the the fruit puree through the sieve.  This is a bit time consuming but it's nice to get the seeds out of there.

Refrigerate the puree until very cold (I actually put it in the freezer to hurry along the cooling).

Place the fruit puree into the bowl of your ice cream maker and churn until frozen (accordingn to your ice cream maker instructions).  The sorbet will be soft.  If a firmer texture is desired, place in the sorbet in freezer in a plastic container with a tight fitting lid.

My husband went back for seconds later in the evening and the sorbet had firmed up a bit and had a really nice, creamy texture (not icy).

Looking forward to trying more fruity sorbets!

Mint Oreo Ice Cream

For Christmas, I was gifted a nice gift certificate for Williams-Sonoma.  When I got to the store the day after Christmas, I found this little gem...

 

 

... in the window.  It called to me.  I had no intention of getting this but I am glad I did. It's a fun little splurge.


The first recipe we tried...
 

Mint Oreo... you can't go wrong with that.

 

It was GOOD!

 

 

Here is the recipe:  Mint Ice Cream -  Recipe link is HERE on one of my favorite blogs called Cookie Madness.  This recipe is very good; it is also very rich.

 

I have made this recipe two times now.  In both instances, I added a small tub of Mini-Oreo cookies instead of chocolate chunks or chips (I can't be trusted with big packages of Oreos).  I find these little tubs of Oreos for $1.00 at the grocery store.  I also added a few drops of green food coloring at my son's request.  My second attempt at ice cream in my machine was even better than the first since I am adjusting to using the machine.  The ice cream maker came with two water filled bowls that must be frozen in the freezer for about 16 hours before making ice cream.