Jul 04 2007
Eating Ice Cream has been a spectator sport for me this Spring and Summer. Since I haven’t been able to eat any sugar since Easter 2007, there have been some treats that I have been subject to watching people eat, but not being able to myself.
After watching people walk around town under the hot sun with ice cream cones in hand, and wishing I could just have one tiny scoop, I decided to take matters into my own hands.
So, I made my own ice cream with agave nectar.
The ice cream is good (to me), but since I don’t get to eat sweets, anything that is remotely sweet is like a piece of heaven to me! So, I had to rely on the criticism of my friend and husband with whom I shared my blueberry agave ice cream. According to them, it tasted too much like sweet cream and not enough of blueberry. Since I didn’t use a recipe and have never made ice cream with fruit, I was unsure of any ratios. For next time I know that I will need much much more fruit to get it to look at taste fruity (I had to add some food coloring to make it look like it does….food coloring’s fun).
So, I’ll file this under my test recipes, and once I’ve eaten this batch, I’ll try to tweak the next one to perfection.
I’m really interested to see the other recipes that will be entered in this month’s Monthly Mingle. I hope to find one or two to add to my collection!
Happy 4th of July everyone!
Blueberry Agave Ice Cream:
1 Cup of fresh Blueberries, pureed
1/2 a Cup of Agave Nectar (for those of you who CAN eat sugar, you can substitute with honey or maple syrup)
1/2 a teaspoon of blue food coloring
1/4 a teaspoon of red food coloring
600 grams of Whipping Cream
1 Cup of Whole Milk
Everything should be chilled a head of time in the refrigerator, and them placed in the freezer about 15 minutes before preparation to try to bring the temperature down some more.
I used my KitchenAid ice cream attachment. It was pre-frozen. I set it to stir and added all the cream. Then, I added the blueberry puree, food coloring, and agave nectar and let it mix in. Finally, I added the milk, and let it stir for 5 minutes. I then raised the speed to 2 and let it go for another 5 minutes. I then lowered the speed back down to “stir”, and let it go for 20 minutes. At this point it will not really thicken anymore without a longer freeze. So, I removed it from the ice cream container and placed it in a large seal able plastic container and froze it over night. And, voi la! Blueberry ice cream.
In retrospect, I would have added 3-4 cups of blueberries for more flavor. This may have caused me to reduce the milk so that the ice cream would not over flow from the container.
Anyways, try it yourself, and tell me how you did it! I’d love to know!