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Orange Liqueur Ice Cream
A luxurious treat intended for the adult crowd.
Makes about 5 cups (1.25 L) [about ten ½-cup (125 ml) servings]
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
Zest of one medium-large orange
1 cup (250 ml) granulated sugar, divided
Pinch kosher salt
5 large egg yolks
1 teaspoon (5 ml) pure vanilla extract
3 tablespoons (45 ml) orange liqueur
1. In a medium saucepan set over medium-low heat, stir together the
milk and heavy cream. Bring the mixture just to a boil. Turn heat off
and add the orange zest; let mixture steep for 30 to 60 minutes.
After steeping, add half of the sugar and salt and gradually return
the mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low speed
or a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about
1⁄3
of the hot mixture into the yolk/sugar mixture. Add another
1⁄3
of
the mixture, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over the low heat
until it thickens slightly and coats the back of the spoon. This mixture
must NOT boil or the yolks will overcook – the process should only
take a few minutes.
4. Stir in the vanilla and orange liqueur and pour the mixture through
a fine mesh strainer (discard the orange zest); bring to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream maker.
5. Press Ice Cream and then START/STOP. Pour the mixture through
the spout and then cover with the cap. Let mix until thickened. The
ice cream will have a soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 313 (60% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g
• chol. 177mg • sod. 62mg • calc. 103mg • fiber 0g
Dairy-Free Vanilla Ice Cream
You will not miss anything in this alternative sweet treat.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
4 cups (1 L) unsweetened dairy-free milk
(soy, hemp, almond, rice)
2½ tablespoons (40 ml) tapioca starch
1 cup (250 ml) granulated sugar
Pinch kosher salt
1½ teaspoons (7 ml) pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine all of the ingredients. Cover, refrigerate at least 2 hours, or
overnight. Whisk mixture again before pouring into the ice cream
maker.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The ice
cream will have a soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
Agave-Vanilla Ice Cream
The agave nectar gives this vanilla ice cream a honey-like taste.
Makes about 6 cups (1.5 L) [twelve ½-cup (125 ml) servings]
1½ cups (375 ml) whole milk
2⁄3 cup (150 ml) agave nectar
Pinch kosher salt
3 cups (750 ml) heavy cream
1½ teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, agave and salt until homogenous. Stir in the
heavy cream and vanilla. Cover and refrigerate at least 2 hours,
or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the measuring cup. Let mix until
thickened. The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight container
and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 228 (87% from fat) • carb. 5g • pro. 1g • fat 21g • sat. fat 17g
• chol. 83mg • sod. 47mg • calc. 84mg • fiber 1g
Vanilla Ice Cream with Stevia
A little goes a long way when using stevia. We recommend using only
1 tablespoon (15ml) of the stevia powder, but if the ice cream is not sweet enough,
try adding some blended frozen fruit as well.
Makes about 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
1½ cups (375 ml) whole milk
4 teaspoons (20 ml) stevia powder
Pinch kosher salt
3 cups (750 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, stevia and salt until the stevia is dissolved. Stir in
the heavy cream and vanilla. Cover and refrigerate at least 2 hours,
or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened, adding
additional time as necessary. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, transfer the ice cream to
an airtight container and place in freezer for about 2 hours. Remove
from freezer about 15 minutes before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 268 (95% from fat) • carb. 3g • pro. 1g • fat 25g • sat. fat 17g
• chol. 100mg • sod. 30mg • calc. 41mg • fiber 0g
Chocolate-Coconut Ice Cream
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter
very well before freezing to avoid any clumps in the final product.
Makes about 4 cups (1 L) [eight ½-cup (125 ml) servings]
¾ cup (175 ml) cocoa powder, sifted
2⁄3 cup (150 ml) granulated sugar
1⁄3 cup (75 ml) packed light brown sugar
Pinch kosher salt
2 cans [13.5 ounces (400 ml) each] coconut milk
(do not use “lite”)
1½ teaspoons pure vanilla extract
1. Using a blender or in a bowl with an immersion blender on low
speed, mix all ingredients together until very smooth with no clumps.
2. Cover and refrigerate 2 hours, or overnight. Whisk mixture before
pouring into the ice cream maker.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The ice
cream will have a soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving [based on ½ cup (125 ml)]:
Calories 305 (57% from fat) • carb. 31g • pro. 3g • fat 20g • sat. fat 18g
• chol. 0mg • sod. 46mg • calc. 6mg • fiber 2g
Cherry-Chocolate Ice Cream
Chocolate-covered cherries in ice cream form.
This dairy-free dessert is sure to please all.
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