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   Ice Cream Dreams
Get the scoop
Ice Cream—made with fresh cream and whole eggs; it must contain a minimum of 10 percent milk fat. Gelato—made from milk and sugar; it is a lighter texture than ice cream, with a denser texture and more intense flavor. Frozen Custard—similar to ice cream, but richer. Made with eggs, cream and sugar, it usually contains 10 percent butterfat. Frozen Yogurt—similar in texture to ice cream, but with less fat; it also contains active bacterial culture. Italian Ice—non-dairy dessert consisting of smooth, sweet-flavored ice. Sorbet—milk-free, frozen dessert made from fruit purée, sugar and lemon juice. The origins of ice cream and frozen treats date back to 400 B.C. Early folklore says that the Roman Emperor Nero had ice brought from the mountains and mixed it with fruit. Another story abounds that ancient explorer Marco Polo returned from his Far East travels with a recipe for a type of ice cream/sorbet. Shortly thereafter, it was the favored dessert of European royalty. Not to be left out, several famous Americans, including George Washington, Thomas Jefferson and Dolly Madison, served ice cream to their guests. Decades later, it took a woman to take the first step in bringing ice cream to the masses. Nancy Johnson invented the hand-crank freezer in 1846; it’s the same, basic method of making ice cream still used today. Ice cream has evolved over the years to include a long list of creative flavors. Rather than settle for a simple scoop of vanilla, chocolate or strawberry, we aficionados can now sate our taste buds with coffee amaretto, cinnamon banana or toffee nut crunch. And ice cream itself is no longer the only choice for a cold, luscious treat. Equally popular are gelato (Italian-style ice cream), frozen custard, frozen yogurt, Italian ice and sorbet. Although they can all be found at your local grocery store, there is nothing better than homemade. Summer is here. Now is the time to give in to your sweet tooth and try one—or more—of these delectable recipes. Some information provided by www.ice-cream-recipes.com. Banana-Rum Gelato 1 pound ripe bananas Peel the bananas, cut into pieces, and place in a food processor. Purée until smooth. Add the sugar, milk and rum, and process for another 30 seconds. Transfer to an ice cream maker and freeze according to manufacturer’s directions. Cherry and chocolate ice cream ¼ cup chocolate shavings Place the chocolate shavings and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready. Papaya Sorbet 4 cups ripe papaya pulp Combine papaya with sugar and lemon juice in a bowl and mix well. Beat egg whites until stiff peaks form. Fold into papaya mixture. Pour into bowl or loaf pan and freeze, without stirring, until consistency of sherbet (approximately 60 minutes). |
