strawberry soy ice cream with grilled banana crumpets.We've had an ice cream maker for years, but, somehow, its use has always been rooted in Red Sox Daddy's kitchen domain. With him away, and Summer pushing in on Spring 'round here, and a family holiday dinner upon me (my family likes to eat), I decided to go for it and make ice cream.
Strawberry is The Omnivore's favorite flavor. And I thought a fresh strawberry ice cream would go well with the grilled banana crumpets. (Red Sox Daddy can't eat bananas so this was a good opportunity to make these babies.)
In the past, the kids have balked at non-dairy ice cream made with coconut milk. They don't love it like I do. So, for this batch of ice cream, I searched for a recipe that did not use coconut milk. (Interestingly, I found this recipe which claims to mask the coconut flavor of coconut milk-based strawberry ice cream by upping the vanilla content. I may try this one in the future.)
I found this recipe and decided to give it a go.
Making ice cream with an ice cream maker is very easy. However, there's prep that you need to know about beforehand:
• The mixer bowl needs to be in the freezer for at least 24 hours before making the ice cream.
• The ingredients need to be pre-mixed (not in the ice cream maker mixer bowl), sometimes pre-cooked, and then chilled, preferably overnight.
• The ice cream takes about 25 minutes to become ice cream once the machine is turned on. You can almost ignore it during this time (it can appear to come perilously close to overflowing...)
• The ice cream is pretty soft, but in my opinion, wonderful, when freshly made (see pic above). It can be stored in the freezer in an airtight container and will be much harder once it's been frozen.
Everyone loved the ice cream. I used fresh, organic strawberries and vanilla Silk soymilk. The ice cream was a terrific complement to the banana crumpets if I do say so myself :-) I look forward to making more ice cream this summer!
Strawberry is The Omnivore's favorite flavor. And I thought a fresh strawberry ice cream would go well with the grilled banana crumpets. (Red Sox Daddy can't eat bananas so this was a good opportunity to make these babies.)
In the past, the kids have balked at non-dairy ice cream made with coconut milk. They don't love it like I do. So, for this batch of ice cream, I searched for a recipe that did not use coconut milk. (Interestingly, I found this recipe which claims to mask the coconut flavor of coconut milk-based strawberry ice cream by upping the vanilla content. I may try this one in the future.)
I found this recipe and decided to give it a go.
Making ice cream with an ice cream maker is very easy. However, there's prep that you need to know about beforehand:
• The mixer bowl needs to be in the freezer for at least 24 hours before making the ice cream.
• The ingredients need to be pre-mixed (not in the ice cream maker mixer bowl), sometimes pre-cooked, and then chilled, preferably overnight.
• The ice cream takes about 25 minutes to become ice cream once the machine is turned on. You can almost ignore it during this time (it can appear to come perilously close to overflowing...)
• The ice cream is pretty soft, but in my opinion, wonderful, when freshly made (see pic above). It can be stored in the freezer in an airtight container and will be much harder once it's been frozen.
Everyone loved the ice cream. I used fresh, organic strawberries and vanilla Silk soymilk. The ice cream was a terrific complement to the banana crumpets if I do say so myself :-) I look forward to making more ice cream this summer!
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