Ice cream is a delightful summer treat that not only satisfies your sweet tooth but also offers a refreshing escape from the sweltering heat of summer.
Ice cream, a beloved dessert enjoyed globally, has diverse origins, including the Mughal era in India with Kulfi, Gelato in Italy, Mochi in Japan, and the classic ice cream in America, showcasing its glorious journey and centuries-long evolution.
Ice cream, a beloved summer favorite, offers both a delightful indulgence for the sweet tooth and a refreshing escape from the heat; however, store-bought varieties often contain excessive amounts of fat and sugar, increasing the risk of obesity, high blood sugar levels, and heat-related ailments. You can opt for healthier alternatives by crafting your own homemade versions using fruits, nuts, and natural sweeteners such as honey, dates, and jaggery, among others.
Here are a few intriguing fruit-based ice cream recipes that you can effortlessly prepare at home, and to enhance their healthiness, you can replace sugar with natural sweeteners like honey, dates, or jaggery:
Mango
Ingredients:
2 cups ripe mangoes, peeled and cubed
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
In a blender or food processor, puree the mango cubes until smooth. Set aside.
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves. Remove it from the heat and let it cool for a few minutes.
Stir in the mango puree and vanilla extract into the cream mixture until well combined.
Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Transfer the churned ice cream into a lidded container and freeze for an additional 2-3 hours, or until firm.
Serve the mango ice cream in bowls or cones, and enjoy!
Note: If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, take it out and stir vigorously with a fork to break up any ice crystals until it reaches the desired consistency. Repeat this process for about 3-4 hours until it is firm.
Apple Ice Cream
Ingredients:
2 cups apples, peeled, cored, and chopped
1 tablespoon lemon juice
1 cup heavy cream
1 cup of whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions:
In a saucepan, combine the chopped apples, lemon juice, and a splash of water. Cook over medium heat until the apples are soft and tender.
Remove the saucepan from the heat and let the cooked apples cool to room temperature.
Once cooled, transfer the apples to a blender and blend until smooth.
In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Add the apple puree to the cream mixture and stir until thoroughly mixed.
Cover the bowl and refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn. This usually takes about 20-25 minutes.
Transfer the churned ice cream into a lidded container and freeze for an additional 2-3 hours, or until firm.
Serve the apple ice cream in bowls or cones, and enjoy!
You can also add some additional flavorings or mix-ins like diced apples, caramel swirls, or crushed cinnamon cookies to customize your apple ice cream to your liking.
Tender Coconut
2 cups tender coconut meat (scooped out from fresh tender coconuts)
1 cup tender coconut water
1 cup heavy cream
1 cup of whole milk
1/2 cup sugar (adjust according to your taste)
1 teaspoon vanilla extract
A pinch of salt
Here’s a step-by-step guide to making tender coconut :
In a blender, add the tender coconut meat and tender coconut water. Blend until smooth and creamy.
In a separate bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
Add the blended, tender coconut mixture to the cream and milk mixture. Stir well to combine.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If you prefer a firmer texture, transfer the churned ice cream to an airtight container and freeze it for a few hours or overnight.
Once the ice cream is fully frozen, scoop it into bowls or cones, and it’s ready to be enjoyed!
Note: If you don’t have an ice cream maker, you can pour the mixture into a shallow container, cover it with a lid or plastic wrap, and place it in the freezer. Every 30 minutes for the first 2-3 hours, remove it from the freezer and vigorously stir the mixture to prevent ice crystals from forming. Repeat this process until it reaches the desired consistency.
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