Summer is ice-cream season. Actually for me any time of the year is ice-cream season. It is obviously refreshing to have a nice cold ice-cream in the summer, but there is also a very interesting feeling when you at ice-cream in the cold winter. Is it such a weird hobby?
Back in Vietnam I once made ice-cream with my mom, a very simple vanilla ice-cream with egg yolks, cream, milk and sugar, and we had to do the freezing in the freezer and using a fork to stir the mixture every 2 hours. After that I’ve always thought that every home-made ice-cream recipe starts from that same base. It was not until I bought myself a discounted ice-cream machine and started reading more on ice-cream recipes that I know the ice-cream base that my mom and I made is called “Frozen custard”, usually used in French and Italian recipes. Besides this there are more types of desserts in the frozen desserts family such as Popsicle, Granita, Sorbet, and so on.
Like I’ve said before, I want Miamivores to be more than just a food blog with recipes, I want it to also be a place where I share with you my day-to-day stories. My little ‘journey’ of ice-cream making has a lot of failed stories and experience. Therefore posts about ice-cream on Miamivores, besides introducing recipes, will also contains information that I’ve gain during my process of learning to make this refreshing desserts, as well as tips to ensure a nice and delicious ice-cream for your family. I’m only an amateur, so if you have any experience and tips please feel free to share.
Công thức tiếng Việt: Các loại kem & công thức kem siêu dễ (không cần máy)
I’m gonna list here some of the most popular frozen desserts that can be made at home, and these are also the types that I will introduce recipes on Mimaivores:
Ice-cream: its main ingredients are heavy cream and milk, flavored with fruits puree or flavorings powder.
Frozen custard: similar to ice-cream, but the ingredients of frozen custard have additional egg yolks or whole eggs.
Frozen yogurt: like its name, the main ingredient of frozen yogurt is yogurt, and it’s usually served with chopped fruits or biscuits, nuts, etc. Since there is no milk and cream, frozen yogurt will not taste as rich as normal ice-cream but it’s more healthy and is easier to digest.
Sorbet: made from fruit puree mixed with water and sweetener (sugar, honey, etc), no fat included. The ratio of sweetener and other ingredients have to be precise in order to produce a soft and smooth sorbet after you’ve frozen it.
Granita (Hranité): similar to sorbet, but granite has a more hard and coarse texture. You totally don’t need an ice-cream machine to make granita, you only need a fork to stir up the granita.
Popsicle: the easiest frozen dessert to make, you just need to pour liquid of your choice (fruit juice, soda, etc) into a popsicle mold. This is a very popular treat, kids can choose ingredients and make the popsicles themselves.
Frozen fruit ice cream: made by processing frozen fruits in a blender or a fruit processor with a bit of simple syrup (water and sugar), then churn with an ice-cream machine or putting it in the freezer and stir up with a fork every 30 minutes, freezing time will be much faster than normal ice-cream or sorbet. This method reduce a lot of the sugar intake and helps preserve the natural flavor of the fruits, however for the same reason the ice-cream will be frozen solid in the freezer, so a usual advice for this method is to eat the ice cream as soon as possible after you’ve finish making it.
And now I will introduce a super simple ice-cream recipe that is based on the Frozen fruit method. This recipe is very popular, with a single ingredient which is…banana.
Really! I was very skeptical when I first tried this recipe, and I was very pleasantly surprised with the smooth and creamy result, especially since there is no added sugar and milk, it is very suitable for those who are watching their weights and vegans. If you have a sudden crave for ice-cream and don’t want to spend too much time making a big batch, this recipe is definitely worth a try.
* Ingredients: (for 1 serving)
- 1 banana (peeled, about 100grams)
The more ripe the banana the more delicious your ice-cream will be, it is best to use bananas that are too ripe to eat directly out of hand.
1. Slice the banana, put in the zip-lock or a plastic box and stick them in the freezer for at least 2 hours, until the banana slices are frozen solid.
2. Take the bananas out and put them in a blender or a food processor (for a small batch I find that a food processor works best), you can add more sugar or honey according to your taste. Once in a while stop the blender and use a spoon to scrape down the side.
At first you will see that the banana slices break into small pieces and ‘fry’ all over the food processor (photo 1), then they will start to turn mushy and at one point they will suddenly become all smooth and silky (photo 2). Give it 2-3 more swirls and then you’re done. Very simple right
At this point the ice-cream will be quite soft, quite like those that you get in fast-food restaurants. I like this texture so usually I just devour it with a bit of crushed toasted peanuts, but if you prefer a more hard ice-cream then you can stick it in a freezer for 30 minutes to 1 hour before serving.
I absolutely love this recipe because it’s super fast and it’s so easy to tweak the flavors to your liking. I’ve found some of the popular added ingredients as followed:
- A spoonful of peanut butter
- A handful of chocolate chips
- Some almonds, or any nuts of your choice
- 1 spoonful of cocoa powder
- 1/2 teaspoon of cinnamon powder
- 1 spoonful of condensed milk
- 1 tablespoon of coconut milk
I have some strawberries in my fridge so I chopped them up, stick them in the freezer and blend them with the banana I also added a tablespoon of cream for a bit of richness. The amount of added fruits should not be more than 50% of the banana.
I hope you guys will succeed, and if you have any nice combinations please feel free to share with us.
Blog posts on ice-cream: