Sunday, May 30, 2010

Homemade Lactose Free and Low Sugar Ice-Cream


So, I finally got this ice-cream machine by Cuisinart at an affordable price.  It came with two freezing tubs, which is convenient.  (I wished it came with lids, too.)  Since my old fashion rock salt wood tub ice-cream machine was discarded few years back, I am ready to try the not so new tech.  I got tired of super sweetened ice-cream from the store and all these xanthan gum or however you spell it that is being put in to make the frozen dessert sticky rather than the old fashion scratch method.  And when it comes to lactose free ice cream, Raleys at my neighborhood is the only place that sale this Breyer's brand Vanilla Ice Cream Lactose Free.  So, this gave me the reason to buy the machine and try my own recipe.
My first home made 2010, Ice Cream is lactose free, less fat, and less sugar.  Fruit flavor - Mango and Strawberries.
Pre-Work:
The required freezer tubs were kept in freezer for two days to be sure that they are frozen solid.
Puree fruit(s): Mango   *Strained
Have Bain-Marie ready (to make custard Creme Anglaise method) to heat milk & egg mixture to thicken to required consistency.
Have wooden spoon and whisk, strainer, glass bowl, plastic wrap, 1 small and 1 medium sauce pans (for Bain-Marie), heat proof spatula ready.

MANGO ICE-CREAM
Yield: 3 Cups
Ingredients
300 ml  low fat Lactose Free milk    
455 g fresh  whole ripe mangoes (about 1-1/2 medium)
60 ml  whole milk                              40 ml lime juice or lemon juice
120 ml heavy cream                           1 eggs
100 g granulated sugar                        42.5 g Truvia
1.  Scald milk and cream in a small saucepan.   Get Bain-Marie ready (large saucepan).
2.  Whip the egg and sugar & Truvia in a mixing bowl till well combined.
3.  Gradually add and whisk in half of the scalded milk in a stream to the egg mixture.   Mix well.
4.  Return all mixture into the sauce pan to mix with rest of the milk.  Place the saucepan on top of the Bain-Marie.  
5.  Stir with wooden spoon until the custard has thickened slightly (nappe stage) - when you run your finger-tip through the back of the wooden spoon, it should leave a clear strip.  Set aside to cool.
6.  Prepare mango puree.  Strain to remove 'fiber'.  Stir the mango puree and lime or lemon juice together; then mix with the "cooled custard".  
7.  Cover and place in the refrigerator until completely cold.
Read to make the ice-cream:
1.  Transfer the custard to the ice-cream freezer tub.  
2.  Process following the manufacturer's direction.  Store, covered, in the freezer.  

For STRAWBERRY ICE-CREAM
Wash 227 g of ripe strawberries - *Wash to remove as much of the seeds as possible.  Dry and cut into small pieces
15 g granulated sugar
42 g Truvia
Mix strawberry pieces and sugar together.
Cook over medium heat.  
Stirring from time to time until the mixture starts to thicken.
Set aside to cool, then refrigerate to chill completely.
Once the custard is chilled, pour theto custard into the ice-cream tub.  
Place the cover, power ON.  Pour the strawberry pieces in.
Let the machine do the work.  After 40 minutes, you have another delicious homemade ice-cream.  By-the-way, some recipes recommend adding red food color to give more vibrant red strawberry ice-cream.  I just added more crushed strawberry than the recipe asked for.  But this makes the ice-cream form 'crystal' and not so smooth due to more 'moisture' in the strawberry.  This is okay with me.  But you might want to try adding beet juice, for example.  But I think Pinkish looking strawberry ice-cream just fine.  In fact, I remember the first 'American' style ice-cream I ever tasted is made by "Foremost".  The strawberry ice-cream is our family's favorite, and it is light pink with just some threads of strawberries in it. 

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