Sunday, June 7, 2020

My Recipe Box - Ice Cream

Weekend Potluck
What's for Dinner?
Full Plate Thursday

May 2020 - Toronto ON

I bought a Kitchenaid ice cream attachment last year and went on a kick of making ice cream.

But a few weeks ago I had frozen some strawberries and wanted ice cream, but the ice cream bowl needs to be frozen for at least a few hours. Ours wasn't in the freezer (it lived there last summer) as we needed room to stock up during the quarantine.

I found a one ingredient recipe which I tweaked with my additions.
I made it again with blueberries which was also good, but not as good as the strawberries.
I then made it with frozen canned pineapple I had leftover from another recipe. Also good.
I can see any number of combinations working.

2 cups chopped strawberries or blueberries or pineapple
1–2 tsp sugar, optional I used honey
35% whipping cream, just a little to make it creamy
1. Chop strawberries in half.
2. Freeze strawberries
3. Put frozen strawberries into a food processor and blend. You may need to scraped down the sides a few times.
4. Keep blending until it smooths out into soft serve strawberry ice cream.
5. Eat immediately or freeze for later. Serve with your favorite toppings.

I came across this article in the New York Times a day after I wrote this post.
Make sorbet from canned fruit. It contains some amazing combinations.

June 13 2020 - raspberries

June 21 2020 - blackberry and lemon honey 35% cream

                         4 bananas and peanut butter 35% cream
May 2021 - mango banana peanut butter

Pink grapefruit basil lime zest

Apple and cinnamon
Rum and raisin

August 13 2020
Found a recipe for no churn ice cream and decided I needed to make it since John had bought cherries and I had dark chocolate from another project along with some past its due date whipping cream. The recipe is from Foodie Adventures. I had also just read that if you soaked fruit in a little vodka it wouldn't freeze rock solid in ice cream, so I did that as well and it worked.

500ml-600ml of heavy cream/thickened cream
1 can of condensed milk (390-400g)
Any toppings you wish (think toppings like chocolate, cookies, nutella or flavoured sauces!)
OPTIONAL - vodka or your alcoholic choice

Whip the heavy cream until stiff peaks form. This may take between 5-10 minutes.
Once stiff peaks have formed slowly fold in the condensed milk.
Soak your fruit choice in vodka. 
When everything is mixed, add your desired toppings and mix them through. *Note if you’d like to add some of your desired toppings on top of the mix, don’t add all of your toppings to the mix, set some aside.*
Pour the mix into a freezer safe container and put the mix in the freezer. *Note, if you set aside some of your toppings, place them on top of the mix now.*
Cover the container and put it in the freezer.

I could also see using flavoured liquors such as lemoncello with raspberries.


2020 Pandemic

Speaking of ice cream,  I named 2019 The Summer of Ice Cream as we set out to try as many places as we could.

Dundas West was our first introduction to exotic ice cream.

On Dundas West

Queen St. West

Here is a video from probably the most interesting! This was on Baldwin St. steps from the AGO but a new neighbourhood for us.

The there was the POOP CAFE! On Bloor St. West

Vegan ice cream on Queen West.

Yonge St,

Japanese on College St.

Sharing with Suzanne at Garbardine's on Bay.

Harbord St.

Chinatown - gigantic macaron ice cream sandwich.

In Stratford for the weekend.

Trinity Bellwoods - Nadege
John - Canadian Gourmet - maple, nuts and chocolate brittle
Mine - lemon cheesecake, not very lemony but lots of cheese chunks

Samples from Nani's - carrot and cream and sweet potato, both delicious.
He is top of our list for next summer!


  1. I love those ice cream chairs! We are blessed to have a couple of local dairies that also have ice cream shops. We haven't gone to any this year yet ... not even for takeout. I have an ice cream maker, but haven't used it in a while. Maybe I'll do some experimenting this summer.


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