We freeze fresh peaches when in season. I make peach sorbet in my countertop ice cream maker. Just make a simple syrup with Splenda, dash of sea salt and water. Bring to a boil and chill down. Add mashed peaches and churn. Almost any fruit will work.
Fitness Minutes: (86,286)
7/28/13 6:34 P
I love my ice cream maker and I use it a lot. Here is my recipe.
Homemade Ice Cream
1 ½ cups fat free evaporated milk 1 cup sugar 2 tablespoons corn starch 1 ½ cups fat free half and half 2 teaspoons vanilla ¼ teaspoon salt (optional) * Other depending on flavor you are making
1. Put evaporated milk, sugar and corn starch in a medium sauce pan. Mix very well with a wire whisk until corn starch and sugar completely mixed in. Turn the heat on high and keep on stirring. IMPORTANT: Corn starch must be already very well mixed in before you turn the heat on, otherwise lumps may form that are nearly impossible to get rid of.
If you are making chocolate, marshmallow or peanut butter ice cream add about 1 cup marshmallows, 1 cup peanut butter (I use reduced fat) or ½ cocoa powder to this milk mixture. After it gets thick and pudding like, remove from heat.
If you are making coconut ice cream, put ½ cup shredded coconut (add already shredded coconut to a blender or food processor to make the texture even finer.) Add that to the mix and cook the coconut in.
2. If you are making a fruit based ice-cream, steam the fruit separately so that much of the fruits water content is greatly reduced as high water content can produce undesired ice crystals during freezing. Mix vanilla, salt and steamed fruit (if applicable) with the fat free half and half in a blender or food processor. Add the pudding like mixture to the blender and blend on high until ice cream all is well combined.
3. Put in the fridge for a at least a few hours. Only use when mixture is completely cooled down. Add mixture to ice cream maker and follow manufactures directions.
4. After the ice cream maker is finished (takes about twenty five minutes in mine) put in ice cream containers. Again depending on what kind of ice cream you are making some stuff are best added at this part just before freezing like small cookies (I sometimes use those small on the go oreos or peanut butter cookies), chocolate chips, m&ms, broken up brownie bits or miniature marshmallows. Stir them in if you are using anything like this, then put them in the freezer. If you are using nuts and you want them chopped add them to the blender with the half and half. If you don't want them chopped, add them just before freezing.
* I find the addition of salt helps stop the ice cream from over freezing.
May I suggest one of the following extremely easy recipes. The mix should be about smoothie consistency. 1) Mango pulp sorbet -- Get some ripe fresh mangoes, throw in a blender with a little peach nectar 2) Grapefruit champagne sorbet -- Fresh grapefruit juice with a splash of champagne 3) Honeydew -- Blend honeydew chunks with some chopped fresh ginger and a little Nectress to taste 4) Mocha -- Make strong coffee, blend in cocoa powder to taste, add nonfat evaporated milk and Nectresse or stevia to taste 5) Greek yogurt -- Mix nonfat Greek yogurt with a little nonfat milk, dash of honey, dash of vanilla
All these freeze well and make good celebratory ice-cream substitutes
It of course depends on your definition of "healthy" or "healthful".
With almost all frozen desserts sugar and fat help with both flavor and 'mouthfeel' ... texture, size of the ice crystals, etc. But there are ways to work around things. In terms of reduced fat -- sherbets & sorbets. I like the strawberry buttermilk sherbet I made last year, which ended up tasting a lot like strawberry cheesecake. Probably about 2 cups of liquid (buttermilk) and a half cup of sugar. A cup or so of unsweetened frozen strawberries, cut, a pinch of salt, and a teaspoon of vanilla. Brought the buttermilk, sugar, and salt to a simmer, removed from heat, added the vanilla, and chilled. Threw in the strawberries just before churning.
Instead of cream or half and half, you can use regular milk, but soy milk (and almond milk, etc.) also works rather well. If you add a little silken tofu to the soy milk, you can make it smoother and creamier.
Fitness Minutes: (21,370)
3/14/13 8:53 P
Also check out http://www.food.com/recipe/frozen-fruit-yo gurt-for-ice-cream-machine-30440
Also Dee has a lot of other good (some diet some not) ice cream maker recipes.
Fitness Minutes: (21,370)
3/13/13 8:38 P
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