I have been working on vanilla ice cream and root beer ice frozen floats for our family 4th of July party. My mom can’t eat much sugar, so I wanted to make sugar free ice cream for her.
I used the same recipe as my vanilla ice cream. I replaced the sugar with a Stevia blend.
I was pleasantly surprised at how good this sugar free vanilla ice cream tastes. I do not generally like the taste of sugar substitutes. However, this almost tastes just about like the real thing to me.
If you are cutting back on sugar for some reason, but still want homemade ice cream this is a great recipe. Is is incredibly simple, but still tastes good.
I halved the recipe because I don’t expect many people to want the sugar free version. I still had no issues with it mixing and turning into ice cream.
For the 4th of July, I wanted to make vanilla custard and root beer ice sundaes based on Rita’s Frozen Yogurt Gelatis. Rita’s Gelati is a frozen yogurt and Italian ice. They have a variety of flavors that changes every day. I have already been experimenting with the root beer ice part of the sundae.
All of the ice cream that I have made in the past has actually been frozen custard. Custard uses egg yolks and is quite creamy. Lynn told me that we have way to many egg yolks already. She has quite a number in the freezer, so she asked me to make ice cream instead. Since I was going to make a different style of ice cream, I had to look up a recipe; my typical trusty recipe wouldn’t work this time.
I ended up learning a little bit about ice cream in this recipe search. Apparently, the style I was making before is French-style ice cream. I found a new recipe for something called Philadelphia-style ice cream. It uses less ingredients, and requires less work. The custard requires cooking, and if done incorrectly can have egg chunks in the custard. The Philadelphia style doesn’t need cooking, all it requires is mixing.
This is a very easy recipe to make. I am going to use this one through out the summer and add different flavors to it. There was so much less mess and work compared to the custard I usually make.
I think the recipe included unnecessary steps, so I omitted those. For instance it says to chill the ice cream mixture in a bowl of ice. I didn’t do this because it is a cold mixture that is being put into the refrigerator. Why waste the time and the ice? The ice cream turned out well without doing that part.
Vanilla Ice Cream
This is a really good vanilla ice cream. It isn’t near so heavy as the custard, so it is much less filling. I think it is better for hot summer days when you don’t want to be over full.
I made another batch of the root beer ice to try with the vanilla ice cream. I don’t want to bring something to a party that I have never tried myself.
This is a really good combination, and I highly recommend it. I know I made it, but it is really good. Today, I am going to make the root beer ice with the natural root beer extract we bought. I will probably make a post about it since it is a little different.
Ever since I got my ice cream maker a few months back, my children have been asking for chocolate ice cream. While I could have been boring and made just that, I decided to add a little something to the ice cream. Personally, I think peanut butter tastes great with chocolate, and I don’t think I am ready to put chunks in my ice cream yet so I attempted to do a peanut butter swirl. I ended up with something less than a swirl, but the chocolate peanut butter ice cream itself is amazing.
Since it is more a frozen custard than ice cream, it is very rich. I can usually eat a lot of ice cream, but even I had problems eating what I gave myself.
I created a double batch since there are 7 of us. If you need or want less, you can easily cut the recipe in half.
Chocolate Peanut Butter Ice Cream
Makes 2½ quarts
We ended up serving the ice cream with one of the chocolate chip cookies that Lynn made, and some of our home made hard shell.
A few days ago my in-laws neighbor gave them 2 Dragon Fruits, one of which was given to us. Coincidentally, we bought and received an ice cream maker around the same time. In my mind, this meant I needed to make dragon fruit ice cream. Yes, my mind works in odd ways sometimes. I found that most dragon fruit ice cream recipes called for 2 or 4 dragon fruits. I was able to talk my in-laws into giving me the other dragon fruit with promises of ice cream.
While looking for recipes for dragon fruit, I learned that there are different colors of dragon fruit. There are pink, magenta, and white dragon fruit. The ones we were given were white on the inside. Many of the ice cream pictures I saw online used the magenta-colored fruit. Our white fruit is visually less interesting, but I believe the different colored fruits taste much the same.
I wasn’t able to find one recipe that did exactly what I wanted so I combined a few different recipes. The main ones I used were from Obsessive Cooking and Civilized Caveman Cooking. The recipe from Civilized Caveman Cooking is for a more custard-like ice cream since it used egg yolks. However, it doesn’t use any sweetener, and I wasn’t sure about unsweetened ice cream.
This recipe could easily be halved if you want to make a smaller amount. We have a large family so I wanted to make a good amount in case the kids liked the ice cream.
Dragon Fruit Ice Cream
Overall, I think the ice cream tasted pretty good. Only one of our five children liked it, but that didn’t surprise me. There are many seeds in this ice cream, and I think that automatically turned them off before they tried it. The limes do add a tartness to the ice cream, so you could remove them if you do not like tart flavors. Even with the honey, this wasn’t a sweet ice cream. You may want to add more sweetener to it if you want it to be sweet.